Nosh on This by Lisa Stander-Horel

Author:Lisa Stander-Horel
Language: eng
Format: epub
Publisher: The Experiment
Published: 2013-07-14T16:00:00+00:00

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Prepare one dough disk at a time while the other remains chilled. Roll out the disk sandwiched between two flour-dusted sheets of plastic wrap. Roll the disk into a 16-inch neat round as though you were making a thin-crust pizza. Remove the plastic wrap top. Using a pizza or pastry cutter, divide the circle into sixteen equal wedges—like cutting the pizza into sixteen slices. The easiest way to do this is to slice the dough into quarters. Slice those quarters in half, and then do that again.

3. To make the filling, in the bowl of a mini food processor or a blender, pulse the frozen chocolate chips until they are almost a powder. Add the cinnamon and pulse again a few times. Make sure the chocolate is fully ground. Cut the butter into several pieces, add to the processor, and pulse until fully incorporated and the mixture starts to look like chocolate spread. Add the rum and orange zest and pulse until thoroughly mixed. If mixing by hand, use a fork to stir the mini chocolate chips with the remaining filling ingredients in a bowl until the mixture is well mixed.

4. Divide the filling and chopped pecans into two equal portions. Sprinkle one portion of the filling and one of the pecans over the dough. Cover with plastic wrap and press lightly with the rolling pin just to adhere the filling.

5. To roll up each rugelach, remove the plastic wrap, then begin from the outside edge of the “slice.” Lift the edge, using an offset spatula, and roll toward the center point, like a crescent roll, ending with the point. Gently pick up the rolled rugelach and place on a prepared baking sheet. Repeat steps 2 through 4 until there are thirty-two rolled crescents on the two baking sheets—sixteen to each sheet.

6. Set the filled baking sheets in the refrigerator for 15 minutes before baking.

7. To make the topping, stir the melted butter with the sugar and cinnamon. Just before baking, brush the tops of rugelach with the cinnamon mixture. Bake for 15 minutes and rotate the pans for even baking. Bake for 16 to 20 minutes more, or just until they are toasty, golden brown. Let cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.