INGREDIENTS:
8 oz salted butter
4 oz cream cheese
1/2 cup sour cream
5 tbsp sugar
1 3/4 cups all-purpose flour
8 oz semisweet chocolate, coarsely chopped or chocolate chips
1 cup Dickey Farms Pecans
1/3 cup dried currants (soaked in water if dry; drained and dried)
1 1/2 tsp cinnamon
1/2 cup Dickey Farms Southern Peach Pecan Preserves
INSTRUCTIONS:
In a large bowl, beat butter and cream cheese with an electric mixer on high speed until soft and creamy, about 1 minute.
Mix in sour cream and 2 tbsp of sugar until well combined, about 1 minute.
Stir in flour by hand until well blended. Wrap dough in plastic swap and refrigerate for at least 2 hours or overnight.
In a medium bowl, combine chocolate, pecans, plumped currants, cinnamon and remaining 3 tbsp sugar. Set aside at room temperature.
Preheat oven to 350°F. Line 2 baking sheets with parchment. Place 2 oven racks in upper and lower third of oven.
Divide dough into 4 equal portions; refrigerate all but 1. On a lightly floured surface, form dough into a ball and flatten it out. Roll dough into a circle about 10 inches in diameter and 1/8 inch thick.
Brush 2 tbsp of Southern Peach Pecan Preserves over dough. Sprinkle 2/3 cup chocolate mixture evenly over dough and press down gently. Cut dough into 12 triangles.
Starting with first triangle, roll dough tightly, but carefully, from the wide end toward the point. Place the rugelach, with the pointed side underneath, on parchment lined baking sheet.
Roll up remaining triangles in same manner and arrange on baking sheet, about ½ inch apart. Repeat with remaining 3 dough balls, preserves and chocolate mixture.
Lightly brush tops of rugelach with remaining 2 tbsp Southern Peach Pecan Preserves.
Bake, switching sheets after 20 minutes, for 35 to 40 minutes, or until well browned. Immediately transfer rugelach to rack to cool.
Enjoy!
*Recipe from Cook and Be Merry
