1 heaping cup fresh Driscoll's raspberries (around 6 oz.)
⅓ cup sugar
5 oz. chopped 70% or greater dark chocolate
For Top of Dough Rolls:
1 egg beaten with a tablespoon of water
½ cup sugar (approx.)
Instructions
Cut up the cream cheese and butter in to chunks.
Place the flour and salt in the bowl of a food processor.
Add the butter and cream cheese to the food processor and pulse several times until it becomes crumbly. Don't let it come in to a ball on its' own.
Transfer mixture to a floured board and form in to a ball with your hands. Separate in to two pieces.
Shape each piece into a square and wrap in plastic wrap.
Chill dough squares in fridge for two hours.
For the filling, place the cream cheese, berries and sugar in the food processor and pulse until combined. You don't want the raspberries completely pureed - you want some pieces. Set mixture aside.
Chop up the chocolate well. Set aside in small bowl.
Take one square of dough out of the fridge. Move to a floured surface and dust the top of the dough and your rolling pin with flour.
Roll out the dough to a 12 x 12 rectangle.
Slice the rectangle in half to 12x6.
Spread filling on rectangle, leaving one long edge without filling.
Roll up the dough from that one edge. Roll it up jelly roll style, with seam side down.
Repeat process with the second dough rectangle,
Transfer both rolls to the freezer.
Preheat the oven to 400.
Once the oven is heated to temperature and the dough rolls are chilled thoroughly, remove the rolls from the freezer.
Brush the top of the rolls with the egg mixture and sprinkle on some of the sugar.
Slice each roll in to 1 inch slices
Baked on parchment lined baking sheets for about 15 minutes
Transfer to cooling racks
Repeat the process with the rest of the dough.
Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2014/12/raspberry-chocolate-cream-cheese-rugelach-baking-chez-moi-review.html