Ingredients
Method
Make the Dough
- In a large bowl, beat the softened butter and cream cheese together until smooth, about 1 minute.
- Add the sugar and continue beating until light and fluffy, about 3 minutes.
- Mix in the flour and salt just until combined. Divide the dough into 4 equal portions, flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Shape and Bake
- On a lightly floured surface, roll each dough disk into a circle about 1/8-inch thick.
- Spread a thin layer of apricot jam over each circle, then sprinkle evenly with the chopped chocolate chips.
- Cut each circle into 12 wedges (like a pizza). Starting at the wide end, roll each wedge up toward the point, then gently curve into a crescent shape.
- Place the pastries on parchment-lined baking sheets. Preheat your oven to 350 degrees F.
- Brush the pastries with egg wash and sprinkle generously with sparkling sugar.
- Bake for 26 to 34 minutes, until golden brown. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
For a brighter flavor, substitute apricot jam with orange marmalade. Store leftovers in an airtight container at room temperature for up to 3 days. To make ahead, freeze unbaked pastries on a baking sheet, then transfer to a freezer bag; bake directly from frozen, adding 5 minutes to the bake time. Avoid overfilling with chocolate, as it can leak during baking. Serve these donuts with a dusting of powdered sugar or a drizzle of melted chocolate for extra flair. For a nutty twist, add 1/2 cup chopped toasted walnuts or almonds along with the chocolate.