* PLUS Refrigeration Time: 60 minutes, Baking Time: 16 minutes
Even if you prefer tea after dinner, make room for these java-boosted treats. (The dough for this cookie is absolutely foolproof.)
instant coffee granules
, or finely chopped milk chocolate
In a food processor, whirl flour with icing sugar and salt until blended. Cube butter and cream cheese, then add. Pulse, just until dough starts to come together. Do not overmix. Or, in a large bowl, stir flour with icing sugar and salt until mixed. Cube butter and cream cheese. Add to flour. With a pastry blender or 2 knives, cut in until crumbs are the size of small peas. Then work with your fingers until dough comes together. Form dough into 2 balls, then flatten each into a disc. Wrap with plastic wrap and refrigerate until firm, at least 1 hour or up to 1 week.
To bake, remove dough from refrigerator and let stand at room temperature to soften enough for easy rolling, about 10 min. Lightly spray baking sheet with oil or line with parchment. Preheat oven to 350F (180C). Dissolve coffee granules in water. On a lightly floured surface, using a floured rolling pin, roll 1 disc into a 12-in. (30-cm) circle. It doesn’t need to be perfect. Brush half of coffee mixture over dough, then sprinkle with half the chocolate. Gently press chocolate into dough. Cut into 16 wedges. Beginning at wide end of wedges, roll dough up toward point. Place on prepared baking sheet at least 11/2 in. (3.5 cm) apart. In a small bowl, whisk egg with 1 tbsp (15 mL) water. Lightly brush over tops.
Bake in centre of oven until golden, 16 to 18 min. Remove to rack to cool. Repeat with remaining dough (and coffee and chocolate). Rugelach will keep well stored in an airtight container at room temperature up to 2 days or in the freezer for up to 1 month.