Dark Chocolate Rugelach

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: For easier cleanup, line the baking sheet with a silicone mat.

2. 2

   In a medium bowl, whisk together the flour, salt, and espresso powder. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Don't overwork the mixture, as it can become tough.

3. 3

   Add the dark brown sugar, confectioner's sugar, and heavy cream to the bowl. Mix until the dough comes together in a ball.

   Tip: Use a lightly floured surface to prevent the dough from sticking.

4. 4

   On a lightly floured surface, roll out the dough to a thickness of about 3 mm (1/8 inch). Spread the dark chocolate chips evenly over the dough, leaving a 1-inch border around the edges.

   Tip: Use a spatula or offset spatula to spread the chocolate evenly.

5. 5

   Brush the edges of the dough with the beaten eggs. Fold the edges over the chocolate, pressing gently to seal.

   Tip: Make sure the edges are sealed tightly to prevent the chocolate from escaping during baking.

6. 6

   Place the rugelach on the prepared baking sheet, leaving about 2 inches of space between each pastry.

   Tip: Use a fork to create a decorative border on the pastry, if desired.

7. 7

   Bake for 25-30 minutes, or until the pastry is golden brown.

   Tip: Rotate the baking sheet halfway through the baking time to ensure even browning.

8. 8

   Remove the rugelach from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.

   Tip: Dust the rugelach with confectioner's sugar before serving, if desired.

9. 9

   Just before serving, sprinkle the flaky sea salt over the rugelach.

   Tip: This adds a nice textural element and a touch of saltiness to balance the sweetness of the chocolate.