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Chocolate Cream Cheese Rugelach

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Makes about 24

1/3 cup granulated sugar 
1/2 cup unsalted butter or margarine 
1/2 cup cream cheese 
1 cup all-purpose flour 
2 tablespoons cocoa powder 
1/4 teaspoon salt 
1/2 teaspoon vanilla 

1 cup chocolate hazelnut paste (such as Nutella) 
2 tablespoons granulated sugar 
1/4 teaspoon ground cinnamon 
1/2 cup pecans, finely chopped

1 egg white, whisked 
confectioner's sugar for dusting 

Mixer method: cream the sugar with the butter or margarine and cream cheese. Blend in the flour, cocoa powder, salt, and vanilla. Stir to make a soft dough, adding a little flour as necessary if dough is too sticky. Turn dough out onto a lightly floured board and pat into a flattened disc. Wrap in plastic and chill for 30-60 minutes or overnight.

Food processor method: Use the steel knife and place the flour, salt, cocoa, and sugar in the work bowl. Drop in the butter and cream cheese in chunks. Process until ingredients blend and dough forms a mass or ball (this may take a minute or two). Remove from processor and sprinkle on a little flour to keep dough from being too sticky. Wrap in plastic and chill 30-60 minutes or overnight.

Preheat oven to 350 F. Line a baking sheet with parchment paper. Divide dough in two. Roll each portion into a 10 inch circle on a well-floured board. Be careful not to exert undue pressure on rolling pin because dough is delicate. Spread Nutella on dough, then sprinkle on sugar, cinnamon and nuts. Cut the rounds into 12 triangular wedges. Roll up each wedge into a miniature crescent. Brush with beaten egg white. Bake until done, about 25 minutes. Dust with confectioner's sugar. 

Note: Posted by minnie to alt.cookies.yum.yum.yum. Origial source unknown.

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