for 25 pieces

Dough

200 g	white flour
2 ½ tbsp	sugar
¼ tsp	salt
150 g	butter, cut into pieces, cold
150 g	double cream cheese

Filling

150	dark chocolate, finely chopped
2 tbsp	cane sugar
2 tbsp	tahini (sesame paste)
½ tsp	vanilla paste

Rugelach

2 tbsp	sesame seeds
1	egg yolk

How it's done

Dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the cream cheese, mix quickly to create a soft dough (do not knead), cover and refrigerate for approx. 30 mins.

Filling

Place the chocolate, sugar, tahini and vanilla in a thin-sided bowl, suspend the bowl over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly.

Rugelach

Halve the dough. Roll out each round on a lightly floured surface (approx. 30 cm diameter). Spread the filling evenly on top. Sprinkle with sesame seeds. Cut each piece of dough into 12 "pie slices", roll up towards the tip. Place the croissants on a baking tray lined with baking paper, brush with egg yolk.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool on a rack.

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