Name: Chocolate Raspberry Rugelach
Prep time: 50 min
Cook time: 15 min
Total time: 545 min
Ingredients: 3 cups all purpose flour; 1 tablespoon active dry yeast; 1 cup (2 sticks) cold, unsalted butter, (cut into bits); 3 large egg yolks; 1 cup sour cream; 1 cup finely chopped walnuts; One 8 ounce jar raspberry jam or preserves; One 12 ounce package mini-chocolate chips; ½ cup granulated white sugar; 1 teaspoon ground cinnamon; ¼ to ⅓ cup melted butter

Chocolate Raspberry Rugelach

RUGELACH

In a bowl, stir together the flour and yeast. Cut in the cold butter with pastry blender or two knives, until the mixture resembles coarse meal. Stir in the egg yolks and sour cream and combine well.
Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator overnight.
The next day, preheat the oven to 350°F. Grease a cookie sheet. Mix walnuts and chocolate chips in a medium bowl. Set aside. Remove dough from refrigerator and quarter the dough, forming each quarter into a ball.
On a floured surface, roll one ball of dough into a rectangle. Spread a thin layer of raspberry jam over the dough. Sprinkle 1 quarter of the walnut mixture on top of raspberry jam. Fold in the edges and roll dough to the end; place on prepared cookie sheet.

TOPPING

Mix cinnamon and sugar in a small bowl. Brush top of pastry with melted butter and sprinkle with 1 quarter of the cinnamon/sugar topping mixture.
Bake for 15 minutes, or until golden brown. Remove from oven; let sit for 10 minutes. Then slice into 1-inch slices on the diagonal.
Repeat above steps with remaining 3 balls of dough.