These light and flaky pastries, popular among American and European Jews, get a rich chocolate espresso filling for a twist on the jam-filled classic.Cream cheese is the secret to these incredibly tender cookie crescents, and the sweet- bitter combination of dark chocolate and espresso powder in the filling makes for a delicately delicious treat.If you like this recipe, be sure to check out our November/December 2021 issue for a Chocolate Rugelach Cake and other cookies turned cake! Mocha Rugelach   Makes 32 rugelach Ingredients 2¾ cups (344 grams) all-purpose flour 2 tablespoons (24 grams) granulated sugar 1 teaspoon (2.25 grams) kosher salt, divided ¾ cup (170 grams) cold unsalted butter, cubed ⅔ cup (150 grams) cold cream cheese, cubed 1 large egg yolk (19 grams), room temperature 1 tablespoon (6 grams) plus 1½ teaspoons (3 grams) instant espresso powder, divided 1 teaspoon (4 grams) vanilla extract 4 ounces (113 grams) 60% cacao dark chocolate, melted 3 tablespoons (42 grams) firmly packed light brown sugar 1 tablespoon (15 grams) water 1 large egg (50 grams), room temperature Instructions In the work bowl of a food processor, place flour, granulated sugar, and ¾ teaspoon (2.25 grams) salt; pulse until combined.

Add cold butter, cold cream cheese, egg yolk, 1½ teaspoons (3 grams) espresso powder, and vanilla; process just until a crum

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