A cream cheese-based dough wrapped around a citrusy apricot filling and a layer of rich semisweet chocolate makes these chocolate rugelach extra delicious.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
146 Calories
Recipe Instructions
Step 1
Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.
Step 2
Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
Step 3
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.
Step 4
Remove dough from the refrigerator and let rest at room temperature for 15 minutes.
Step 5
Mix apricot preserves and orange zest together for filling.
Step 6
Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.
Step 7
Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.
Step 8
Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.
