Tuesday, December 15, 2009

Rugelach Julia Style

If you haven't ever made rugelach or if you haven't found the greatest recipe, you should try Julia Child's recipe. Its a cream cheese pastry. I fill it with chocolate chips. Another crowd pleaser.

3 sticks unsalted butter, room temp
12 oz cream cheese, room temp
1/2 t salt
1/4 c sugar
3 cups flour

Beat the butter, cream cheese and salt together until smooth in a mixer with paddle attachment. Add sugar and beat until light. Add flour on low speed until dough comes together. Divide the dough in half and press each half into a rough rectangle. Wrap and refrigerate for at least 2 hours.

4 c. mini choc chips
1/2 cup sugar
1/2 c brown sugar
1 T cinnamon
Mix these 3 together and set aside

1 1/2 c. sugar
2 1/2 T cinnamon
1 1/2 c. nuts (optional)
Finely chop all ingredients in food processor. Reserve for topping the rugelach.

Eggwash: 1 egg beaten with 1 T cream or milk
Rolling and Filling:
Flour rolling pin. Roll into a 14" by 10" rectangle. Using a pizza cutter, cut the dough in half lengthwise to make two 14" x 5" rectangles. Spread each half with 1 cup of mini choc chips. Sprinkle with 1/4 of the brown sugar sinnamon mixtures, pressing lightly. Roll up each rectangle sushi fashion. Cover the rolls in plastic wrap and freeze for at least 3 hours.

Slicing and Baking:
Preheat at 375. Brush roll all over with egg wash. Using serrated knife, slice the roll into 1-1.5 " wide. Toss each slice in the cinnamon sugar nut mixture to coat generously. Transfer to prepared baking sheet, cut side down, leaving an inch between each pastry. Bake 25-30 min.
Makes about 4 dozen.