Adapted from Baking Illustrated and Alice Medrich
This classic dough can handle many variations: smear a slick of smooth jam over the dough, swap out any nut for the pistachios, trade the chocolate for dried currants, and add cinnamon or cardamom to the sugar.
As always, be sure to use a good chocolate that you like the flavor of on its own; I used Scharffenberger's bittersweet chocolate which has a cacao mass of 70%. If I were to use a sweeter chocolate, I would decrease the sugar. But that's just me.
You have several do-ahead options for rugelach: freeze the dough for up to 1 month, or assemble and fill the rugelach and freeze them, unbaked, for up to 1 month, then bake them straight from the freezer.
Nutritional values are based on one of forty rugelach.