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Chocolate-Cherry Rugelach
Makes 32
Dough:
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter or margarine, cut into small pieces, at room temperature
1/2 pound whole milk
cottage cheese
pinch salt
Filling:
1/2 cup cherry jam, whisked until smooth
1/2 cup chopped walnuts
1 cup chopped bittersweet chocolate
Topping:
2 Tbs. sugar
1 tsp. ground cinnamon
In a food processor or mixer, combine dough ingredients until a smooth dough forms. Divide into 4 pieces and form each into a 5-inch disk. Wrap in plastic and refrigerate 3 hours or overnight.
Preheat the oven to 375 degrees. On a lightly floured surface, roll each disk out to an 8-inch, 1/8-inch-thick circle. Spread each circle with 2 Tbs. jam. Sprinkle with 1/4 of the walnuts and 1/4 of the chocolate. With a pastry wheel or sharp knife, cut each circle into 8 wedges. Starting at outside edge, roll up each wedge to enclose filling. Place, point side down, on greased cookie sheet.
Combine sugar and cinnamon and sprinkle each pastry with mixture. Bake until golden brown, about 35 minutes.
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
Dough:
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter or margarine, cut into small pieces, at room temperature
1/2 pound whole milk
cottage cheese
pinch salt
Filling:
1/2 cup cherry jam, whisked until smooth
1/2 cup chopped walnuts
1 cup chopped bittersweet chocolate
Topping:
2 Tbs. sugar
1 tsp. ground cinnamon
In a food processor or mixer, combine dough ingredients until a smooth dough forms. Divide into 4 pieces and form each into a 5-inch disk. Wrap in plastic and refrigerate 3 hours or overnight.
Preheat the oven to 375 degrees. On a lightly floured surface, roll each disk out to an 8-inch, 1/8-inch-thick circle. Spread each circle with 2 Tbs. jam. Sprinkle with 1/4 of the walnuts and 1/4 of the chocolate. With a pastry wheel or sharp knife, cut each circle into 8 wedges. Starting at outside edge, roll up each wedge to enclose filling. Place, point side down, on greased cookie sheet.
Combine sugar and cinnamon and sprinkle each pastry with mixture. Bake until golden brown, about 35 minutes.
(Louise Fiszer)
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