Rugelach Fingers

Directions

1. 1
   Make dough: Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment.
2. 2
   Mix on low speed until the cream cheese is broken down but butter is still chunky.
3. 3
   On low speed, add flour and salt, and mix until crumbly and just beginning to come together, about 20 seconds.
4. 4
   There should still be some small pieces of butter visible.
5. 5
   Divide dough into two equal parts.
6. 6
   Form each part into a flattened rectangle, and wrap well in plastic.
7. 7
   Refrigerate 5 hours or up to overnight.
8. 8
   Preheat oven to 350F.
9. 9
   Line a 9 by 13-inch baking pan with parchment paper.
10. 10
    Make filling: Place the chocolate in the bowl of a food processor.
11. 11
    Pulse until the chocolate is very finely chopped, about 7 seconds.
12. 12
    Transfer to a large bowl.
13. 13
    Finely chop toasted walnuts by hand, and add to bowl.
14. 14
    Add granulated sugar, cinnamon, currants, zest, corn syrup, and melted butter, and stir to combine.
15. 15
    Place one rectangle of dough between two large pieces of waxed paper; roll dough into a 9 by 13-inch rectangle.
16. 16
    Line prepared baking pan with dough.
17. 17
    Spread dough evenly with walnut mixture.
18. 18
    Roll remaining rectangle of dough into another 9 by 13-inch rectangle; place on top.
19. 19
    Trim the edges of the dough so they are even.
20. 20
    Make egg wash: Beat egg yolk with the water in a small bowl.
21. 21
    Brush the top of dough with egg wash; sprinkle with sanding sugar.
22. 22
    Bake until golden, about 35 minutes, rotating halfway through.
23. 23
    Cool completely on a wire rack.
24. 24
    Cut into fifty to sixty 2 1/2 by 3/4-inch rectangles.
25. 25
    Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.