Jennifer Stewart posted her favorite recipe for these nut-filled pastries.
"The original recipe is from my little, worn out Molly Goldberg Jewish Cookbook.
Rugelach (cream cheese pastries)
For the dough:
1 cup sifted flour
1 stick butter
1/4 lb cream cheese
Work the cream cheese and butter into the flour by hand, in a large bowl. The mixture should be crumbly, but should stick together easily when clumped together. Pull mixture together into a ball, and then roll out on a lightly floured surface, fold into thirds, and wrap in plastic. Chill in the refrigerator overnight, or for at least 2 hours. If you'd like to make both fillings below, double the dough recipe, and form into TWO balls before rolling out, folding into thirds, and wrapping each in plastic.
For chocolate filling (not from the cookbook)
1 Tbsp. cocoa
1 Tbsp. cinnamon
1/2 cup sugar
1/2 cup grated bitter-sweet chocolate (I used about 1/2 of a Lindt dark chocolate bar)
Melted butter (a couple tablespoons will do)
Mix the chocolate, cocoa, sugar, and cinnamon together. Do not mix in the butter.
To construct and bake the rugelach:
Preheat the oven to 375°F. Roll the dough into a 1/8-inch thick rectangle.
For chocolate rugelach: Brush the rolled out dough with the melted butter, then sprinkle the chocolate mixture evenly across the dough, leaving about 1/2 inch free on one of the long sides of the rectangle. Slowly (and as tightly as possible) roll the filling-spread dough into a log. Wet your finger and draw it along the long edge of the dough that does not have filling, and seal the edge to the log. Carefully slice the log into one inch pieces and stand on end on parchment lined baking sheet. Bake for 20 minutes, or until delicately browned. Some of the pieces will fall over on their sides — don't stress out about it. Cool on wire rack.
One recipe of rugelach really doesn't make all that much — so I usually make a double batch!