Chocolate Rugelach

Instructions

1. In a large bowl, whisk together the flour and fine sea salt. Cut the softened cream cheese and unsalted butter into small pieces and add to the flour mixture.
2. Using a pastry cutter or your fingers, blend the cream cheese and butter into the flour until the mixture forms a smooth, uniform dough that holds together when pressed. Avoid overmixing.
3. Divide the dough into 2 equal portions, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 60 minutes until firm.
4. Prepare the filling by mixing the finely chopped semisweet chocolate with 1/4 cup granulated sugar and 1 teaspoon pure vanilla extract until combined. Set aside.
5. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
6. On a lightly floured surface, roll out one dough disk into a 12-inch (30 cm) circle about 1/8 inch thick. Sprinkle a mixture of 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon evenly over the dough.
7. Spread half of the chocolate filling evenly over the cinnamon sugar layer.
8. Using a sharp knife or pizza cutter, cut the circle into 16 equal wedges like a pizza slice.
9. Starting at the wide end of each wedge, gently roll up towards the point to form a crescent shape. Place each rugelach point-side down on the prepared baking sheets, spacing 1 inch apart.
10. Repeat the rolling and filling process with the second dough disk and remaining filling.
11. Chill the shaped rugelach on the baking sheets in the refrigerator for 10 minutes to firm up before baking.
12. Bake in the preheated oven for 22 to 25 minutes, or until the rugelach are lightly golden and the chocolate is melted. Rotate the pans halfway through baking for even color.
13. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.