Sour Cream Chocolate Rugelach
290 grams flour
2 tbsp sugar
1/4 tsp salt
125 grams cold margarine or butter
200 grams cold sour cream
Desired Filling (I used a mixture of sugar, cocoa and oil)
Place all of the dry ingredients in a bowl and whisk until combined.
Break up the margarine and rub it in with your finger tips until the mixture is full of coarse crumbs. Add most of the sour cream at one time, stirring to form a shaggy mass.
Knead the dough a few times to make it come together. Refrigerate at least four hours, until firm enough to roll, or overnight.
The next day, divide the dough into three portions. Flour a work surface and a rolling pin with flour. Using one portion at a time, dust with flour. Preheat the oven to 350 and line baking sheets with parchment paper.
Have your filling at the ready.
Roll the dough out into a large circle, as best as you can.
Spread a third of the filling over the dough, taking care to leave a circle in the center empty so that when you roll them up, the filling wont ooze out.
Cut the dough into eights or sixteenths. Eights makes larger pastries and the sixteenths making adorable little ones. Starting from the fat side of the triangle (not the point!) roll up the pastries into little crescents. Bake the pastries until they're lightly golden brown. I dont have an exact time, I just went by my eye.
Remove from the oven and allow to cool in its pan for a few minutes. Once cool enough to handle, break off the chocolate oozy pieces. Remove to a rack to cool. Enjoy and Shabbat Shalom!