Preparation Inline ingredients (beta)
Cook mode
Step 1 Make the dough: Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
Step 2 Add the chunks of butter, cream cheese, and egg yolk. Process until the dough starts to come together into a well-moistened, crumbly mass, 20 to 30 seconds.
Step 3 Transfer the dough to a clean work surface. Gather the crumbly dough into a ball and knead, dusting the work surface and dough lightly with flour as necessary, until it comes together into a smooth ball.
Step 4 Shape the dough into a rectangle, then cut into 4 equal portions; flatten each piece of dough into a ½-inch-thick rectangle. Wrap each section in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
Step 5 Make the filling: Place the chocolate in a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring in between, until almost melted. Stir to allow residual heat to melt the chocolate completely. Mix in the sugar and salt. The mixture will be grainy; that's okay.
Step 6 Line a baking sheet with parchment paper.
Step 7 Roll the cookies: Remove one section of dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Dust the top of the dough lightly with flour, then use a rolling pin to roll it into an 8 x 11-in rectangle.
Step 8 Using an offset spatula or back of a spoon, quickly spread ¼ of the chocolate filling evenly over the dough, leaving a ¼-inch border around the edges.
Step 9 Starting from the long side, roll the dough tightly into a cylinder. Place the filled rolled dough, seam side down, on the prepared baking sheet. Repeat with remaining dough and chocolate filling.
Step 10 Place the rolled dough logs in the refrigerator for 20 to 30 minutes, or until firm to the touch.
Step 11 Preheat the oven to 375°F.
Step 12 Take the rolled dough out of the refrigerator. Using a serrated knife, slice off the uneven ends of each roll and discard. Then slice the rolls into 1-in-wide pieces.
Step 13 Place each slice, seam side down, on the prepared sheet. Bake for 18 to 20 minutes, or until lightly golden brown. Cool the rugelach on the baking sheet for a few minutes, then transfer to a rack to cool completely.
