Chef Paring
Rugelach are a cross between a biscuit and a little rolled pastries. This is a sweet Jewish delicacy traditionally rolled into a crescent shape. This recipe uses chocolate chip and walnuts and cocoa filling, this recipe will take some time because the dough needs to chill, and then presented to the public and the court.
For the cream cheese dough, you need:
2 3 / 4 cups flour
1 / 2 cup sugar
Salt 1 / 2 teaspoon
2 sticks unsalted butter, softened
8 ounces cream cheese, softened
1 / 2 teaspoon vanilla extract
2 large egg yolks
Chocolate chip filling:
1 / 4 Cup chocolate chips semi-sweet or bitter
3 / 4 cup finely chopped walnuts
1 / 2 cup sugar
1 tablespoon unsweetened cocoa powder
1 / 2 teaspoon cinnamon
You combine all ingredients above in a bowl and set aside for a minute.
Glaze:
1 egg yolk beaten
1 / 4 cup water
1 / 4 cup sugar
Combine the three ingredients and set aside.
To make dough, combine flour, sugar and salt. In a large bowl, beat the butter and cream in a mix-master or hand mixer until light and fluffy. Then beat in egg yolks and vanilla. Slowly mix in flour mixture until just of combination.
Transfer dough to a lightly floured surface and knead the dough just until smooth. Then divide the dough into two halves, and how each piece into a disk. Wrap each disk in wax paper or plastic wrap and refrigerate at least two hours or overnight.
On a lightly floured surface, mass release an album at a time when a large roundabout. Spread through the chocolate mixture evenly over the dough. Using a pastry cutter or knife, then cut the dough into about 16 wedges. Starting at the wide end, roll each pastry in the form of jelly roll, ending with the pointed edge on the rest top of each cookie. Roll the remaining rugelach in the same way.
Preheat oven to 350 F. If you have an oven, and if you have a 325F gas oven. Turn the convection fan if you have a gas oven with convection features.
Place in a lightly greased cookie tray furnace, or a silicon mat if you prefer to use them. Then each pastry brush very lightly with egg wash. Then, the rugelach bake for 10-15 minutes, then turn 180 degrees in the oven to ensure even cooking. You want to cook until golden in color, about 25-30 minutes, watching closely to ensure they do not burn on the bottom. Remove from oven and cool on wire baking racks to cool enough to eat. Enjoy!
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
About the Author:
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
Article Source: ArticlesBase.com - Chocolate Chip Rugelach Recipes
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