Rugelach with a Twist

Directions

• Beat butter and flour until blended. Beat in ice cream. Divide dough into four portions; shape each into a disk. Wrap and 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 8 wedges; roll up from wide ends. Place 1 in. apart on parchment-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.