Title: Chocolate-Walnut Rugelach
Categories: Dessert Cake
Yield: 24 Rugelach

1	c	Butter; softened (2 sticks)
8	oz	Cheese, cream; softened
2	c	Flour
FILLING
1/2	c	Walnuts; chopped about 2 oz.
1/4	c	Sugar
1/4	c	Cocoa powder, unsweetened
TOPPING
2	tb	Sugar
2	tb	Cocoa powder, unsweetened
1/4	c	Butter; melted, 1/2 stick

Beat together butter and cream cheese at medium speed until smooth. Gradually beat in flour until coarse crumbs form.

On a floured surface, gather dough into a ball. Divide dough into 3 equal pieces. Cover with plastic wrap; chill for 1 hour.

Remove dough from refrigerator; let stand at room temperature until workable.

To prepare filling, mix together all ingredients. Preheat oven to 350 degrees.

On a floured surface, using a floured rolling pin, roll 1 dough piece into an 8" circle, about 1/8" thick.

Sprinkle one-third of filling over circle. Cut circle into 8 wedges. Starting at side opposite point, genlty roll up each dough wedge. Place rugelach, point-sides down, 2 inches apart, on an ungreased baking sheet. Repeat with remaining dough and filling.

To prepare topping, mix together sugar and cocoa powder. Sprinkle topping evenly over rugelach.

Bake for 15 minutes. Brush with melted butter. Bake until lightly golden, 5 to 10 minutes. Transfer to a wire rack to cool.

Baking Tips: Try other fillings such as cinnamon, furit jams, raisins, or currants.

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