Dough:
- 1 cup butter
- ½ cup sugar
- 1 tbsp. vanilla
- ½ cup cream cheese
- ½ cup sour cream
- 1 tbsp. yeast
- 3½ cups flour
Cream the butter and cream cheese. Add the sugar, sour cream and vanilla and mix until smooth. Add the flour and yeast and mix until dough forms a smooth ball. Cover with a damp towel and let rise for 1 hour.
Filling 1:
- ½ cup heavy cream
- 6 oz. bittersweet chocolate
Place the cream and chocolate in a double boiler until chocolate is melted. Whisk to combine. Remove from double boiler and set aside to cool.
Filling 2:
- ⅓ cup cocoa
- ½ cup confectioners sugar
Sift the cocoa and confectioners sugar together.
Egg Wash:
- 2 eggs
- 1 tsp. vanilla
Beat the eggs and vanilla.
Assemble:
- Once the dough has risen, divide it into two balls. Roll each ball into a large circle.
- Cover the dough with the liquid chocolate filling, and then sift the dry filling on top. Cut the dough into 6 pieces, pizza-style. Roll each piece starting from the wide end.
- Place on a baking sheet 1-inch apart and set aside to rise for another 20 minutes.
- Brush the rugelach with egg wash and bake at 350°F (180°C) for 20-25 minutes.
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