1 c. unsalted butter
½ pound cream cheese
2 c. flour

¼ c. unsalted butter, melted
¾ c. cinnamon sugar mixture
1 1/3 c. bittersweet chocolate, chopped
1 1/3 c. dried currants
6 oz. apricot jam

1 egg white beaten with 1 Tbs. water
¼ c. cinnamon sugar mixture


Combine the butter and cream cheese in a large bowl. Mix on high speed until smooth. Add flour and mix well. With flour hands, roll the dough into a log. Cut into four equal pieces. Flatten each into a disk and wrap separately in waxed paper. Refrigerate overnight.

Take dough from refrigerator and let stand for 10 minutes. Place on floured sheet of waxed paper and roll out until it is about 1/8-inch thick. Brush the surface with melted butter and sprinkle with apricot jam and cinnamon sugar mixture. Add chocolate and currants. Cut the dough into eight triangles. Starting at the wide end, roll each triangle into a wedge. Place on a baking sheet, brush with egg white mixture and top with cinnamon sugar. Repeat with the remaining dough.


Makes about 32 pieces