Rugelach

For the dough

For the filling

For the sugar syrup

For the mascarpone cream

1. Knead the Czelli Soft Kalács Flour Blend with water and butter in the usual way shown on the bag — or, for something extra, knead it with milk and egg, and once the dough is smooth, add the butter and knead that in too. Cover and let it rise in a warm place until doubled.

2. For the filling, mix together the soft butter, sugar, cocoa, and flour.

3. On a floured surface, roll the risen dough out to half a centimeter (¼ in) thin and spread it with half the filling.

4. Fold the dough in half and roll it out again to about half a centimeter (¼ in) thick, then spread it with the other half of the filling. Fold this in half too, then roll it out once more.

5. Cut the dough into small triangles, roll them up, and place them on a parchment-lined baking sheet.

6. Let the little rolls rise again, then brush them with a beaten egg and bake in an oven preheated to 180 °C (350 °F) for about 14–18 minutes until golden brown.

7. Meanwhile, make the sugar syrup: boil the water with the granulated sugar down to about half, and brush the rolls thinly with it as soon as they come out of the oven, while still hot.

8. For the mascarpone cream, mix the mascarpone with powdered sugar to taste and about 2 tablespoons of milk, then transfer it to a piping bag and decorate the cooled rolls with it. Garnish to taste with fresh and freeze-dried fruit and grated chocolate.