RUGELACH - DORIE GREENSPAN

RUGELACH - DORIE GREENSPAN image

Yield 32 cookies

Number Of Ingredients 16

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Ingredients

For the Dough
4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
For the Glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar
For the Filling
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

DOUGH: Let cream cheese & butter rest on the counter for 10 min. - slightly softened but still cool. Put the flour & salt in food processor, scatter over w/ chunks of cream cheese & butter, pulse 6 - 10 times. Then process, scraping down sides of bowl often, just til dough forms large curds - don't work it so long that it forms a ball on the blade. Turn dough out, gather into ball, divide in half. Shape each half into disk, wrap in plastic wrap, refrigat least 2 hrs up to 1 day. (Wrapped airtight, can be frozen up to 2 months.) FILLING: Heat jam in a saucepan o/ low heat until it liquefies. Mix sugar & cinn. Line two baking sheets with parchment SHAPE: Pull one packet of dough from refrig. If too firm to roll easily, either leave on counter about 10 min or give it a few bashes with rolling pin. On a lightly floured surface, roll dough into 11 - 12inch circle. Spoon (or brush) a thin gloss of jam over dough, sprinkle o/ 1/2 of cinn sugar. Scatter o/ 1/2 of nuts, 1/2 of currants and 1/2 of chopped chocolate. Cover filling with piece of wax paper, gently press filling into dough, remove paper. With pizza wheel or sharp knife, cut dough into 16 wedges (triangles). Starting at base of each triangle, roll dough up toward tip. Arrange baking sheet, make sure the points are tucked under, refrig. Repeat. Refrig cookies at least 30 min before baking. (can be covered & refrig overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.) GETTING READY TO BAKE: 350 degrees F.