Ingredients

Pastry:

• 8 oz cream cheese
• ¼ cup sugar
• 2 cups flour
• 8 oz cold butter cut into small pieces

1. Combine all ingrdients in a food processor
2. Pulse until the dough comes together
3. Turn onto a sheet of baking paper – form into 2 disks and refrigerate

Filling:

• ½ cup dark brown sugar
• ½ teaspoon ground cinnamon
• 1 Tablespoon finely ground Salted Caramel coffee
• 1 cup mini chocolate chips
• 2 tablespoons soft butter
• 1 egg white whisked

Directions

1. . Combine brown sugar, cinnamon and coffee. Set side
2. . Roll out one of the pastry disks into a 6X10 rectangle
3. . Spread 1 tablespoon butter evenly over the pastry
4. . Sprinkle half brown sugar mixture evenly over the butter
5. . Sprinkle ½ the chocolate chips evenly over the brown sugar
6. . Brush a little egg white on the long edge and roll up tightly
7. . Wrap the log in parchment paper and refrigerate
8. . Repeat the process with the rest of the pastry dough and filling
9. . At this point the logs can be frozen until ready to use – place in refrigerater to defrost before cutting
10. . Heat oven to 375
11. . Slice log into 1/3” slices and place on parchment paper lined baking sheet
12. . Bake for about 20 minutes or just until the pastry is lightly browned
13. . Remove from oven and place on cooling rack

• 2 cups confectioner’s sugar
• 1-2 Tablespoons strong brewed Salted Caramel coffee
• Stir until smooth and drizzle over the Rugelach

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright The Cultured Cup