Chocolate Cream Cheese Rolls

I’m a big fan of rugelah, a sort of Jewish rolled cookie. So yummy, yet so hard to find in France, and rather complicated to make as well. That’s why I was so excited the other day, when I started out making one dessert, but ended up with quick and easy variation of rugelah. Now I can make it anytime, and you can too.

You’ll need refridgerated pie crust (the kind you roll out, not the sort that is already in a pan), one egg, 1/2 cup softened cream cheese, 1/2 white sugar, 1/2 cup chocolate chips. Mix the last four ingredients together and spread on the pie crust, to within an inch of the edge. Then carefully roll the crust as tightly as you can; I usually can manage two or three rolls. Bake at 400° for 25 minutes, or until the crust is a light golden brown. Slice into rounds and serve. Delicious hot, room temperature or cold- your choice!

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