Mix by hand or with a mixer all the dough ingredients.
Make a smooth loaf and wrap it in cling film, let it rest in fridge for at least 4 hours.
For the chocolate cream: bring butter and milk cream to a boil, add the chocolate, remove from fire and mix until chocolate is weel melt.
Preheat ovn at 360°F.
On a slightly floured surface spread the dough with a rollpin.
You should end with a disk of about 30 cm diameter.
Brush the disk with chocolate cream then sprinkle with all the filling ingredients.
Cut the disk in 12 cloves and roll them croissant- like.
Put them on a baking tray.
Mix yolk and water, brush the rugelach then sprinkle with caster sugar and cinnamon.
Bake for about 20 minutes until rugelach become gold.
Wait at least 10 minutes before tasting.
Mettete i rugelach su una teglia e infornate per circa 20 minuti, fino a quando sono ben dorati.
Lasciateli raffreddare una decina di minuti almeno prima di assaggiarli.
Mash potatoes with a fork, add salt and pepper.
Add diced Leberkäse after a quick sautée in a pan and chives.
In a bowl mash all the cheeses and butter ( everything room temperature) with a fork untill everything is smooth and creamy, add some spoons of beer to reach the right creaminess.
Add salt and pepper and sweet paprika to taste.
Mix obazda to mashed potatoes as much as you like.
Make loeaves of piadina dough of about 1,7 oz each, spread them thin and round shaped, put a spoonful of filling in the centre and close, seal edges pressing with a fork.
Hole turnovers with a fork (so steam can escape) and cook on a hot skillet on medium fire.
Pay attention as they can burn out very quickly.