Chocolate Rugelach

Combine flour, sugar and salt into a food processor and blend to combine.

Add butter and cream cheese (make sure that the butter and cream cheese is nice and cold. And add sour cream (Feel free to substitute yoghurt).  Pulse in the food processor just until you get something the size of a pea.

Dump onto your counter and knead everything together with your hands.  It's going to come together slowly.  Don't over handle the dough and melt the butter too much.

Once it's in the shape of a log, cut the roll into four even pieces.  Place each piece on plastic wrap and squish the piece down to about 1 inch thick (2.5cm).  Wrap it up and chill for 2 hours.

Melt the chocolate in a double boiler and add the cinnamon, salt and brown sugar.  Don't worry if it looks granular.  It's going to be baked and the sugar will melt.

Preheat oven at 350°F/175°C

Unwrap one fo the dough pieces.  On a well floured surface roll one of the dough pieces out until you get approximately 10inches (20 cm) in diameter.  Make sure that the dough isn't sticking to the counter.

Take about 1/4 of the chocolate mixture and spread it out evenly on the dough.  Get it close to the end.  You'll want to move quickly as you don't want the chocolate to melt the dough and you don't want the cold dough to set the chocolate.

Cut the dough into 16 even pie pieces.  With one of the 16 pieces, roll form the wide end towards the narrow end.  Repeat until all pieces are done.  Place on a cookie sheet and brush with an egg wash.

Repeat this process with the other 3 dough pieces.

At this point feel free to decorate with sprinkles, however I like then without any decorations.

Bake for about 18 minutes or until golden brown.