In a food processor pulse flour, sugar, and salt to combine
Add the chilled and cubed cream cheese and butter pieces
Pulse until you have a crumbly dough.
Add the egg mixture through the feed with the food processor on.
Pulse some more until the dough clumps together.
Transfer to a clean work surface and bring it all together into a ball.
Divide the mixture into three and foam into a disc.
Wrap in plastic wrap and let chill until firm - about 2 hours until 2 days (or freeze for up to 3 months)
Melt the chocolate, butter, and cream in a microwave-safe bowl at 50%power
Pulse the nuts in the food processor until finely chopped then add them to the melted chocolate
Let cool until spreadable consistency - I chill for 30 minutes.
When ready to use if the chocolate is not spreadable consistency microwave for 5 to 10 seconds only.
Working with one disc at a time on a lightly floured surface.
Roll the disc to about 8-inches round
Generously spread the melted chocolate, sprinkle the nuts
Using a pizza cutter cut the dough into 8 wedges. Similar to cutting a pizza or slicing a cake.
Then roll each wedge from the thick end towards the narrow end. Similar to rolling a croissant.
Place each rugelach on a baking tray with the tip facing down.
Chill the cookies for 10 minutes up to two days.
Preheat the oven at 180 C/ 390 F
Make sure the oven is well preheated
Then bake the rugelach for 25 to 30 minutes or until golden brown
Remove from the oven and cool on a wire rack.
Once cooled dust with powdered sugar (optional)
These rugelach cookies will keep at room temperature for up to 5 days
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you