CHOCOLATE RUGALA RECIPES

Steps:

• 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.
• 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.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.
• Remove dough from the refrigerator and let rest at room temperature for 15 minutes.
• Mix apricot preserves and orange zest together for filling.
• 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.
• 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.
• Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.

Steps:

• Pulse together flour, granulated sugar, and salt in a food processor until combined, 3 to 4 pulses. Add cream cheese and butter; pulse until mixture forms large, crumbly pieces, 6 to 8 pulses. Add egg yolk; pulse until just incorporated, 3 to 4 pulses.  
• Turn dough out onto a clean work surface, and knead until dough just comes together, about 1 minute. Divide in half; shape each piece into a rectangle about 5 x 3 inches. Wrap individually in plastic wrap, and chill at least 2 hours or up to overnight (8 hours). 
• Stir together brown sugar and ground cinnamon in a small bowl. Remove 1 chilled dough rectangle from refrigerator, and unwrap. Place dough on a well-floured work surface, and lightly dust with flour. Roll into a rectangle about 12 x 6 inches. Sprinkle dough rectangle with half of the brown sugar mixture. Sprinkle half of the chopped hazelnuts over brown sugar mixture. Sprinkle half of the finely chopped chocolate over hazelnuts. Starting at 1 long end, carefully roll dough up into a tight log. Place log, seam side down, on a baking sheet. Repeat procedure with remaining chilled dough rectangle, brown sugar mixture, chopped hazelnuts, and chopped chocolate. Freeze logs, unwrapped, on baking sheet 15 minutes.
• Preheat oven to 375°F. Remove 1 dough log from freezer; cut into 12 (1-inch-thick) slices. Arrange slices, standing upright with seam side down, on a baking sheet lined with parchment paper. Brush tops of slices evenly with half of the whipping cream, and sprinkle with half of the sparkling sugar. Bake until rugelach are golden brown and dough is flaky, 13 to 15 minutes. Cool on baking sheet 5 minutes; transfer to a wire rack, and cool to room temperature, about 20 minutes. Repeat procedure with remaining dough log, whipping cream, and sparkling sugar.