Chocolate Orange Rugelach

First things first, lets make the pastry, pop the flour and sugar in a food processor and briefly blitz to combine. Add the butter, cream cheese, sour cream and Vanilla Extract and blitz again until the dough begins to come together.

Pour the dough onto the worksurface and knead to bring together and form a smooth dough. Divide the dough into two and flatten to create a rectangle shape. Wrap both in cling film and refrigerate for an hour or overnight.

Make your filling just before you are ready to use it. Break the Chocolate into pieces and pop into the microwave, melt in 30 second bursts stirring well between each until your chocolate in all melted and smooth.

Stir in the Orange Extract and sugar, the mixture will become grainy and finally stir in the pistachios.

Once your pastry has chilled, roll out thinly on a floured surface to approx. 20cm x 30cm. if your pastry is too firm to roll allow to warm up slightly at room temperature. Pour half of your chocolate mixture on the rolled our pastry and smooth over using the back of a spoon. Starting at the short side of the pastry tightly roll up the pastry. Repeat this for the other piece of pastry and use up the remaining filling.

Wrap your rolled up pastry in clingfilm and pop back into the fridge to chill for about 30 minutes.

10 minutes before baking pre-heat your oven to 190°C/180°C/Gas Mark 5. Line 2-3 baking trays with greaseproof paper. Once chilled slice up your rolled pastry in pieces approx. 3cm wide. Pop onto your baking trays seam side down spaced slightly apart.

Bake for about 20 minutes until golden brown. Once baked leave to cool on the baking tray for 10 minutes and then transfer to a cooling rack to cool completely.

Once your pastry has cooled, melt the White Chocolate as above. Pop a spoonful of chocolate on top of each pastry and then finish with some sprinkles.