Chocolate-Apricot Rugelach

1 . Stage

Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.

2 . Stage

Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.

3 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.

4 . Stage

Remove dough from the refrigerator and let rest at room temperature for 15 minutes.

5 . Stage

Mix apricot preserves and orange zest together for filling.

6 . Stage

Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.

7 . Stage

Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.

8 . Stage

Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.