Ingredients
1 cup unsalted butter, softened4 ounces cream cheese, softened1/2 cup sour cream5 tablespoons sugar, divided1-3/4 cups all-purpose flour8 ounces semisweet chocolate, chopped1 cup chopped walnuts1/3 cup dried currants1-1/2 teaspoons ground cinnamon1/2 cup seedless raspberry jam2 tablespoons plus 2 teaspoons water, divided1 large egg white4 teaspoons cinnamon sugar
Preparation
In a large bowl, beat butter and cream cheese until smooth. Add sour cream and 2 tablespoons sugar, mix until combined. Gradually beat in flour. Divide dough into 4 portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle.
Preheat oven to 350°. Place chocolate, nuts, currants, cinnamon and remaining 3 tablespoons sugar in a food processor; cover and process until finely chopped. In a microwave-safe bowl, combine jam and 2 tablespoons water. Microwave on high until thinned, 5-10 seconds; whisk.
Working with 1 portion of dough at a time, roll each into a 10-in. circle on a well floured surface. Brush with one fourth of the jam mixture. Sprinkle with one fourth of the chocolate mixture (about 1/2 cup), pressing lightly to adhere. Cut each into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. In a small bowl, whisk egg white and remaining 2 teaspoons water; brush over pastries. Sprinkle with cinnamon-sugar.
Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool completely.
