Rugelach with Cocoa Cream

1. Add 250g / 8.82oz Flour and 250g / 8.82oz Cream cheese to a stand mixer.
2. Dice 200g / 7.05oz Butter into 1cm cubes, add, and mix quickly until smooth dough forms.
3. Divide dough into 3 parts, place in an airtight container, and chill for 1 hour.
4. Finely dice 50g / 1.76oz Soft dates and soak in 50ml water for 30 minutes.
5. Puree dates with water, then stir in 50g / 1.76oz Hazelnut paste and 1 tsp Cocoa powder.
6. Preheat oven to 180°C (356°F).
7. Roll out dough and spread date cream on one-third.
8. Cut dough like a pizza into 12 pieces, roll from wide side.
9. Place on a baking sheet with parchment paper and bake for 10-15 minutes.