Chocolate Rugelach

Dough:
2 1/2 cup flour
1/4 cup sugar
8 oz. cream cheese
1 cup butter
2 tbsp. sour cream
pinch of salt

Filling:
1/2 cup butter, melted
2 egg yolks
1 cup sugar
2 tsp. vanilla
1/2 cup Hershey's cocoa

For the dough:
Mix flour, sugar, cream cheese, butter, sour cream, and salt in a mixer or food processor. Refrigerate the dough for about 3-4 hours.

For the filling:
Mix butter, egg yolks, sugar, vanilla, and Hershey's cocoa on top of the stove on a low fire until the ingredients are incorporated and it is a smooth consistency. Refrigerate until the filling is thick and spreadable, about 2-3 hours.

Spread flour on the rolling pin and surface where the dough will be rolled out. Cut the dough in half and roll it out to make a flat circle. First, sprinkle the dough with the mixture of cinnamon and sugar and then with chopped walnuts (if desired). Using a pizza cutter, cut into small wedges (about an inch wide), then roll the thick fat end to thin end. Glaze with the beaten egg white and sprinkle with additional cinnamon and sugar mix. Chopped walnuts may be sprinkled on top. Bake on ungreased cookie sheet for 15-20 minutes at 325°.