Chocolate Rugelach Cookies

Combine vanilla, egg and sour cream - set aside

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