Chocolate Raspberry Rugelach

Instructions

1. In a large bowl, whisk together the all-purpose flour, fine sea salt, and ground cinnamon.
2. In a separate bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy using a hand mixer or stand mixer fitted with a paddle attachment.
3. Add the granulated sugar and pure vanilla extract to the cream cheese mixture and beat until combined.
4. Gradually add the flour mixture to the cream cheese mixture, mixing until the dough just comes together. Avoid overmixing.
5. Divide the dough into 4 equal portions, shape each into a flat disk, wrap in plastic wrap, and refrigerate for at least 60 minutes.
6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out one dough disk into a 12-inch (30 cm) circle, about 1/8 inch (3 mm) thick.
8. Spread a thin, even layer of raspberry preserves over the dough, leaving a 1/2-inch (1.3 cm) border around the edges.
9. Sprinkle one quarter of the chopped bittersweet chocolate evenly over the preserves.
10. Using a sharp knife or pizza cutter, cut the dough into 8 wedges like a pizza.
11. Starting from the wider end of each wedge, roll tightly toward the pointed end to form a crescent shape.
12. Place the rolled rugelach on the prepared baking sheets, pointed end underneath to prevent unrolling. Repeat with remaining dough disks and filling.
13. Let the shaped rugelach rest on the baking sheets at room temperature for 15-20 minutes before baking to lose their chill but not become warm.
14. Bake the rugelach in the preheated oven for 22-25 minutes, until golden brown and set.
15. Remove from oven and let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.