Chocolate Tahini Rugelach

Chocolate Tahini Rugelach

AuthorJulie

Chocolate Tahini Rugelach

Dough:
1 cup butter, at room temperature
1 8 oz pkg cream cheese, at room temperature
1/4 cup sugar
1/4 tsp salt
2 cups all-purpose flour
Filling:
1/2 cup tahini
1/4 sugar
1 tsp cinnamon
1/2 cup chopped dark chocolate (about)

1

In a large bowl, beat the butter, cream cheese, sugar and salt until smooth and creamy; add the flour and beat on low speed until you have a soft dough.

2

Divide the dough into quarters and let rest for 10 minutes, or wrap and refrigerate for an hour, or overnight. When you’re ready to bake, preheat the oven to 350?F.

3

On a lightly floured surface, roll each piece out into a 10-inch circle. Spread with a spoonful of tahini (about 2 Tbsp). In a small bowl, stir together the sugar and cinnamon, and sprinkle about 1 Tbsp overtop. Sprinkle with dark chocolate.

4

Cut the circle into quarters, and then each quarter into three, making 12 wedges. Roll each one up like a croissant, and place on a parchment-lined baking sheet. Make for 15-20 minutes, or until golden. Makes 4 dozen rugelach.

Ingredients

 Dough:
 1 cup butter, at room temperature
 1 8 oz pkg cream cheese, at room temperature
 1/4 cup sugar
 1/4 tsp salt
 2 cups all-purpose flour
Filling:
 1/2 cup tahini
 1/4 sugar
 1 tsp cinnamon
 1/2 cup chopped dark chocolate (about)

Directions

1

In a large bowl, beat the butter, cream cheese, sugar and salt until smooth and creamy; add the flour and beat on low speed until you have a soft dough.

2

Divide the dough into quarters and let rest for 10 minutes, or wrap and refrigerate for an hour, or overnight. When you’re ready to bake, preheat the oven to 350?F.

3

On a lightly floured surface, roll each piece out into a 10-inch circle. Spread with a spoonful of tahini (about 2 Tbsp). In a small bowl, stir together the sugar and cinnamon, and sprinkle about 1 Tbsp overtop. Sprinkle with dark chocolate.

4

Cut the circle into quarters, and then each quarter into three, making 12 wedges. Roll each one up like a croissant, and place on a parchment-lined baking sheet. Make for 15-20 minutes, or until golden. Makes 4 dozen rugelach.

Chocolate Tahini Rugelach
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