Method

1. Beat together butter and cream cheese in the bowl of an electric mixer having a paddle attachment. Beat for about 2 minutes, until fluffy.

2. Ad in 1/4 teaspoon salt and 3 tablespoons sugar and continue mixing.

3. Add in flour slowly and gradually until fully combined. Stop mixing further once the dough starts sticking together. Remove dough to a lightly floured cutting board and roll into a ball. Wrap and place into the fridge for an hour.

4. Meantime, prepare the filling. Pulse all the filling ingredients in a food processor, until you have a thick paste, scraping down the sides in between. Set aside.

5. Remove dough from the fridge, cut it in half, roll it into two balls, flatten it into disks, and roll both into thin circles.

6. Dollop half of the chocolate paste over one circle and spread it gently. Press the dollops down repeatedly by using the spoon back, smearing across the dough round until it is covered mostly.

7. Once the dough is covered completely, cut it into 12 even triangles.

8. Now roll each dough triangle into itself towards the centre until it looks like a rugelach.

9. Repeat similarly with another dough circle. Chill rugelach in the fridge for half an hour.

10. In the meantime, preheat the oven to 180 °C.

11. Place chilled rugelach on a cookie sheet lined with parchment paper and brush with beaten egg and sprinkle with sugar.

12. Bake until nicely golden brown, for about 15 to 20 minutes, turning the sheet halfway if certain cookies are getting browner earlier.