Chocolate Hazelnut Rugelach

Instructions

1. In a large bowl, whisk together the flour, salt, and cinnamon.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, softened butter, sugar, and vanilla extract on medium speed until smooth and creamy.
3. Reduce mixer speed to low and gradually add the dry ingredients, mixing just until a uniform dough forms.
4. Divide the dough into 4 equal portions, flatten each into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
6. On a lightly floured surface, roll out one disk of dough into a 10-inch (25 cm) circle.
7. Spread about 3 tablespoons of the chocolate-hazelnut spread evenly over the dough, leaving a small border around the edges.
8. Sprinkle 3 tablespoons of finely chopped chocolate evenly over the spread.
9. Using a sharp knife or pizza cutter, cut the circle into 8 equal wedges.
10. Starting at the wide end, roll up each wedge tightly toward the point to form a crescent shape and place seam-side down on the prepared baking sheet.
11. Repeat the rolling process with the remaining dough disks and fillings.
12. Beat the egg in a small bowl and brush each rugelach lightly with egg wash.
13. Bake for 20-25 minutes or until golden brown and set.
14. Transfer the rugelach to wire racks and let cool completely before serving.