Chocolate Walnut Rugelach
There's no resisting these flaky, tender rugelach filled with a dark chocolate and cinnamon nut filling, so let's get started!
Make the cream cheese dough, divide into fourths, wrap and refrigerate 1 hour or overnight.
Roll one piece of dough into a 9-inch round. Spread with 1/4 of the chocolate filling, then 1/4 of the walnut topping..
Cut the dough into 8 equal triangles and roll each wedge into a crescent shape.
Arrange on a baking sheet, brush with egg wash and sprinkle with coarse sugar. Repeat filling and rolling remaining dough.
Bake at 350°F until golden brown, 20 to 25 minutes. Let cool before serving.
Hungry for more?
Try this Chocolate Raspberry Dutch Baby next!