Interestingly enough, these Chocolate Rugelach are the most requested baked good in the assortment every year. The recipe comes from the December 1990 issue of Food & Wine magazine. I always double the recipe so I bake 96 rugelach in all. The dough is made with butter, cream cheese AND sour cream and the filling is chunks of chocolate - from JoMart, of course - currants, walnuts, cinammon and sugar. The recipe calls for apricot glaze both on the dough before the rugelach are rolled and also to be brushed on them before baking. I changed that up this year and used peach preserves. I wonder if anyone will notice.