Peanut Butter Chocolate Rugelach

Directions

1. In the bowl of a food processor with the dough blade, combine the flour, cocoa powder, and salt. Pulse several times to combine.
2. Add the cubes of cream cheese and butter to the flour. Pulse until coarse crumbs form, about 10 pulses.
3. In a small bowl, whisk together the egg yolk and vanilla extract. Drizzle over the butter-flour mixture. Process until the dough starts to clump together and forms a dough.
4. Remove dough from the food processor and shape into 2 balls, flatten into 1-inch-thick disks, wrap in plastic wrap, and refrigerate at least 2 hours or up to 3 days*.
5. When ready to bake the rugelach, heat the oven to 350°F. Line two baking sheets with parchment paper. or silicone baking mats; set aside.
6. On a clean work surface, sprinkle with powdered sugar. Unwrap one disk of dough then sprinkle the surface of the dough and the rolling pin with more powdered sugar. Roll the dough from the center out into a circle about 12 inches wide and 1/8-inch thick.
7. Spread 1/2 cup of crunchy peanut butter in thin layer evenly over the surface of the dough, covering it all the way to the edges of the dough.
8. Using a pizza cutter or sharp knife, cut the dough into 16 wedges. Starting from the outer edge and moving towards the center, roll up each wedge. Transfer to prepared baking sheet, edge tucked underneath, 2 inches apart.
9. Place baking sheet with rugelach in the fridge to chill for 20 minutes. Meanwhile, fill and roll the second disk of dough, filling up the second baking sheet.
10. After chilling, in a small bowl whisk together the egg white and a teaspoon of water. Brush the tops of the rugelach and sprinkle with coarse sugar, if using.
11. Bake for 20-25 minutes, or until golden-brown. Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.