Cook milk, 1st measure of sugar, vanilla, and salt in medium saucepan until simmers

Whisk together yolks, cornstarch, and 2nd measure of sugar

Pour hot milk mixture one cup at a time into yolk mixture

Pour mix back into saucepan; cook on medium high, whisking constantly until thick (about 2 minutes)

Transfer to a mixing bowl with paddle

Add butter to hot mixture

Mix until cool (about 5 minutes)

Cream butter, cheese, sugar, and zest

Add flour, soda, and salt

Blend until dough forms

Chill dough before rolling out

Roll dough out to 1/8 inch thick and in a rectangle shape about 6 inches wide

Spread thin layer of pastry cream down just enough to make the dough sticky

Sprinkle chocolate chips all over and press down slightly to make sure they don’t move

Starting on the long side in front of you, roll the dough tightly and slowly away from you until you have a log that is about an 1.5 inches tall

Using a knife cut rugelah into 1 inch wide pieces, put on cookie tray 1 inch apart

Bake at 375 degrees for 20 minutes or until golden turning around halfway through baking

Cool before eating, can be served warm (optional to drizzle melted chocolate chips on top after they have cooled)