Rugelach
Rugelach dough: equal weights butter and cream cheese, beaten together, with flour and salt, like a cream-cheese shortcrust. Chills for 2 hours. Filling (chocolate version): cocoa, sugar, butter, sometimes chopped chocolate. Dough divides into 4 portions; each rolls into a circle 28 cm across; spreads with filling; cuts into 8 triangular wedges like a pizza. Each wedge rolls up from the wide edge toward the point. Brushes with egg wash; dusts with sugar. Bakes for 22 minutes at 180°C.
Desserts