Rugelach with a Twist

Ingredients

1 cup butter, softened
2-3/4 cups all-purpose flour
1 cup vanilla ice cream, melted
3/4 cup finely chopped pecans
3/4 cup miniature semisweet chocolate chips
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 large egg
1 tablespoon water

Directions

Beat butter and flour until blended. Beat in ice cream. Divide dough into four portions; shape each into a disk. Wrap in plastic; refrigerate 1 hour.

Preheat oven to 350°. Mix pecans and chocolate chips. In another bowl, mix sugars and cinnamon. 

Roll each portion of dough into a 10-in. circle; sprinkle each with 2 tablespoons of the sugar mixture and about 1/3 cup of the pecan mixture. Gently press pecan mixture into the dough. 

Cut each circle into eight wedges; roll up from wide ends. Place 1 in. apart on parchment paper-lined baking sheets, point side down. 

Whisk together egg and water; brush over pastries.

Bake until golden brown, 18-22 minutes. Remove from pans to wire racks to cool.