Rugelach Fingers

Name: Rugelach Fingers
Yield: makes about 5 dozen
Ingredients: 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces; 8 ounces cream cheese; 2 cups all-purpose flour; 1/2 teaspoon salt; 6 ounces coarsely chopped semisweet chocolate; 1 cup walnuts (about 3 ounces), toasted and cooled; 1/2 cup granulated sugar; 1 tablespoon ground cinnamon; 3/4 cup currants; Finely grated zest of 1 orange; 3 tablespoons light corn syrup; 3 tablespoons unsalted butter, melted; 1 large egg yolk; 1 tablespoon water; 3 tablespoons sanding sugar, or granulated sugar

January 24, 2012

Rugelach are traditionally hand formed into crescent shapes; here we’ve used the same ingredients to create easy-to-prepare bar cookies. The filling—a combination of chopped chocolate and dried fruit—is more traditional than the prune filling used for the rugelach on page 298.

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