| Rugelach are a cross between a cookie and
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| | flour mixture until it is just combined.
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| a little rolled up pastry. They are a
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| | Transfer the dough to a lightly floured
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| Jewish sweet treat that is traditionally
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| | surface, and knead the dough just until
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| rolled into a crescent-shape. This recipe
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| | it is smooth. Then divide the dough into
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| uses a chocolate chip, walnuts and cocoa
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| | halves, and shape each piece into a disk.
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| filling, this recipe will take some
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| | Wrap each disk in wax paper or plastic
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| time, because the dough needs to chill,
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| | wrap and chill for at least two hours or
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| and then rolled out, and cut.
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| | overnight.
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| For the cream cheese dough you will need:
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| | On a lightly floured surface, roll out
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| 2 3/4 Cups all purpose flour
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| | one disk of dough at a time into a large
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| 1/2 Cup sugar
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| | round. Spread half of the chocolate chip
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| 1/2 Teaspoon salt
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| | mixture evenly over the dough. Using a
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| 2 sticks unsalted butter, softened
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| | pastry cutter or paring knife, you will
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| 8 Ounces of cream cheese, softened
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| | then cut the dough into about 16 wedges.
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| 1/2 Teaspoon vanilla
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| | Starting at the wider end, roll each
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| 2 Large egg yolks
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| | pastry up in jelly-roll fashion, ending
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| Chocolate Chip Filling:
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| | with the pointed edge resting on top of
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| 1/4 Cup semi-sweet or bittersweet
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| | each cookie. Roll the remaining rugelach
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| chocolate chips
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| | in the same manner.
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| 3/4 Cup finely chopped walnuts
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| | Preheat the oven to 350F if you have an
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| 1/2 Cup sugar
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| | electric oven, and 325F if you have a gas
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| 1 Tablespoon unsweetened powdered cocoa
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| | oven. Turn off the convection fan if you
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| 1/2 Teaspoon cinnamon
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| | have a gas oven with the convection
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| You will combine all of the above
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| | features.
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| ingredients in a bowl and set aside for a
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| | Lay the cookies on a lightly greased
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| minute.
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| | cookie sheet, or on a silicon mat If you
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| Glaze:
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| | prefer to use them. You will then brush
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| 1 Beaten egg yolk
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| | each pastry very lightly with the egg
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| 1/4 Cup water
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| | wash. You will then bake the rugelach for
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| 1/4 Cup sugar
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| | about 10-15 minutes, and then turn them
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| Combine the three ingredients above and
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| | 180 degrees in the oven to make sure they
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| set aside.
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| | are cooked evenly. You will want to cook
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| To make the dough, whisk together the
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| | them until they are golden brown in
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| flour, sugar and salt. In another large
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| | color, about 25-30 minutes, watching
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| bowl, beat together the butter and cream
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| | closely to make sure they do not burn on
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| in a mix-master or hand held mixer until
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| | the bottom. Remove from the oven and cool
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| light and fluffy. Then beat in the egg
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| | on wire baking racks until cool enough to
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| yolks and vanilla. Slowly mix in the
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| | eat. Enjoy!
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