Rugelach inspired by Israel

It's no secret that I am a huge fan of foreign markets.  I like the smells, the sounds, the people-watching, and most importantly the tastes.  When I recently visited Israel, the markets there did not disappoint me in the slightest.  The first market we went to was the Shuk in Jerusalem.

We arrived when the market was bustling with people rushing to get in their last-minute purchases before the Sabbath began.  There were rows an rows of produce including fresh dates, mountains of strawberries, and pomegranates the size of my head.  There were several stands selling halvah (a sweet sesame confection) in flavors I've never seen: espresso, pistachio, white chocolate, etc.  Walking through the market, my eyes landed on one particular stand.  They were selling rugelach that was displayed on the parchment paper they were baked on.  They were in perfect rows and looked absolutely amazing.  I saw a woman nearby pop one off of the paper and into her mouth.  Assuming this was a "create-your-own-sample" situation, I quickly followed suit.  They were unbelievably delicious.  They were tender and flaky with a rich and creamy chocolate filling.  I wanted more.  I'm pretty sure if left to my own devices I would have ended up curled on the floor in the fetal position with  the stomachache of the century.  I resisted the temptation and ended up admittedly mooching some off a friend.  Feast your eyes on these yummy little nuggets:

I decided to make some rugelach upon my return to the states.  The result is a pastry with a filling that contains dates (for the dried and fresh dates we ate throughout the trip), almonds (for the almond trees that were beginning to blossom), and cocoa (because it's delicious).  These aren't an attempt at the  chocolate rugelach from the market, but rather my own little creation.

Makes about 35 rugelach
Crust Ingredients
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup granulated sugar
8 oz cream cheese
1 1/2 sticks cold butter
1/3 cup sour cream

Filling ingredients
1/2 cup toasted almonds
1/2 cup dried dates roughly chopped
1/4 teaspoon ground cinnamon
1 teaspoon cocoa powder
1 Tablespoon sugar
2 Tablespoons melted butter

simple syrup glaze
Combine 1/3 cup water 1/3 cup granulated sugar in a pot and bring to a boil while stirring to dissolve.  Turn of the heat once it reaches a boil.

1) In a food processor combine all of the ingredients for the crust.  Pulse until there are no chunks of butter left.



2) Divide the dough in half and flatten on a floured surface into 1/4-inch thick disks.  Wrap in plastic wrap and freeze for at least 2 hours.
3) Make the filling by combining all of the ingredients, except the butter, in a food processor.  Pulse until it reaches the size of a grain of rice.  You don't want huge chunks but you don't want dust either.
4) Take the disk of dough out of the freezer and allow to sit for a minute or two.  Brush with the melted butter and top with half of the filling.
5) Cut the disk into 1 1/2 inch wedges the same way you would cut a pizza.

6) Roll each piece starting at the wider end and going towards the center.  Dab a little bit of butter to seal the very end and tuck it under the rugelach to ensure it won't pop open when baking.  Repeat with the second disk. Freeze them for at least an hour before baking or freeze and bake them at a later date.
7) Bake at 350 F for 30-35 minutes or until golden brown.  Brush with the simple syrup glaze IMMEDIATELY after removing from the oven.  Allow to cool completely before removing from the baking tray.  Enjoy!