300 grams flour
1⁄2 teaspoon sea salt
200 grams butter, diced and chilled
225 grams cream cheese, diced
40 grams butter
200 grams dark chocolate, roughly chopped
1⁄2 cup condensed milk
1 cup raisins, finely chopped
1 free-range egg, lightly beaten
raw sugar for sprinkling
Preheat the oven to 180°C.
Pastry: Put the flour, salt, butter and cream cheese in a food processor and pulse until the dough just starts to come together. Tip onto the bench and bring the dough together. Form into a cylinder, wrap in plastic wrap and refrigerate until firm.
Filling: Put the butter then the chocolate in a heat-proof bowl. Place over a saucepan of barely simmering water to melt, stirring only occasionally. Remove from the heat and stir in the condensed milk to just combine and make a smooth paste. Don’t over mix the chocolate or it will go grainy. Set aside to cool but don’t refrigerate.
To assemble: Divide the dough into 3 equal pieces. Roll the pastry out, one piece at a time, on a lightly floured bench to form a 30 cm circle. Keep the remaining pieces in the fridge. The pastry is difficult to work with if it gets soft.
Using a palette knife, spread a third of the cooled chocolate mixture over the pastry and sprinkle with a third of the raisins. Cut into 8 triangles. Starting at the widest edge, lightly roll each piece to resemble a croissant. Place on lined baking trays with the pointed end underneath. Repeat with the remaining pastry and filling. Cover and refrigerate until very firm. The rugelach can be assembled 1 day ahead. Cover and refrigerate until ready to cook.
To cook: Brush each rugelach with egg and sprinkle with sugar. Bake for 20-25 minutes or until a good golden brown and well cooked. Transfer to a cooling rack. Dust with icing sugar to serve. Rugelach will keep in an airtight container for 3 days. Makes 24.