Soft and lighter than air with a dark chocolate crumbly filling, and a shiny sugar glaze ... mmmmm!
SB needed a special something to take to a potluck dinner that he is attending this evening for his tree-hugger group. Wendy, the director of the home office requested something with chocolate. How fortuitous! Dom has told us that this month's Random Recipes is having a sweet collision with Choclette of We Should Cocoa. Sometimes the stars align.
When I sent SB to choose a cookbook, he went for the eye candy of Nigella Lawson ... he's a guy, what can I say? Anyway, when I asked him to look up chocolate in the index and choose a number, he chose the number '12' and there you have it! Rugelach! Rugelach! Thank you, Nigella! Indeed, the stars align!
Rugelach has been one of my 'bucket list' items for a good while and for whatever reason, I never seem to get around to these soft, sweet bites. Today was a day for finally getting the project done, but it was in such an unexpected way! I have only heard of rugelach that has jams and nuts as fillers. Nigella's recipe has a yeast element to the dough that is whizzed together in a food processor bowl. Making a chocolate/brown sugar/butter filler was a new one on me! Very tasty too!
Working my way through Nigella's recipe was such a simple process. I wondered why I was so reluctant to try making these treats! Honestly, I kept thinking 'What the heck was my problem?'. Well, whatever it was, it is no longer!
The dough is chilled for an hour and then rolled into 10-inch circles, cut with a pizza wheel and dressed with the chocolate/brown sugar/butter crumble. An easy roll up, a brush with a sweet egg glaze, and then they set for twenty minutes to let the yeast just begin to work ... poof in the oven and then a paint over with a sugar glaze while warm. So pretty and tasty! Honestly! Why was I so reluctant ???
Nigella Lawson's recipe from Feast - Food That Celebrates Life
Makes 36 pieces
425 g all purpose flour
¼ tsp. salt
50 g sugar
2½ tsp. yeast
250 g cold butter
100 g. cold cream cheese
60 ml sour cream
Making the Dough:
- Measure the flour, salt, sugar and yeast into the bowl of a food processor and whiz to combine.
- Chop the cold butter and cream cheese into chunks and process a few pieces at a time until the flour mixture looks like damp sand.
- Combine the egg and sour cream in a small bowl and mix thoroughly.
- Pour the egg mix down the spout of the food processor while running the machine and whiz until the dough balls up into a silky, gloppy ball.
- Lightly flour a cold counter top.
- Turn the dough out of the food processor and pat the dough into a long rectangle. Divide the dough into three equal pieces. Form them into individual balls and flatten them to discs. Wrap individually in plastic wrap and chill for one hour.
- While the dough chills, make the crumble filling.
Crumble Filling Ingredients:
250 g dark chocolate
50 g light brown sugar
50 g butter, melted
Making the Crumble:
- Break the chocolate into small chunks and pulse in a blender bowl until crumbly, but not completely powdered. There should be pieces of chocolate the size of split peas and lentils.
- Place the chocolate bits and powdery mix in a small bowl with the brown sugar and stir together, breaking up the brown sugar blobs.
- Melt the butter and cool it for a bit. Then add it to the chocolate mix and stir together to make a crumble that resembles streusel. Set aside.
Sugar Glaze: Mix 5 tbsp. confectioner’s sugar with 3 tbsp. boiling water until the glaze is perfectly smooth, white, and slightly runny. Set aside.
Making the Rugelach:
- Working with one disc of dough at time, lightly flour a cool rolling surface.
- Roll each disc to a circle that’s about 10 inches in diameter.
- Cut 12 wedges.
- Divide the crumble into three equal amounts and arrange each amount down the centers of the wedges.
- Roll the wedges up wide end to narrow tip, tucking the crumble in and pressing it slightly.
- Place the little crescents on a parchment paper lined cookie sheet (12 to a sheet)
- Preheat the oven to 375° F and place the rack in the center of the oven.
- Brush the rugelach with the egg wash and let them rest for 20 minutes. This lets the yeast work just a bit.
- Bake for 18 to 20 minutes until they are golden brown and shiny, but not overly browned where they sit on the cookie sheet.
- Remove them immediately from the cookie sheet and cool slightly on a cooling rack. I slide the parchment paper from the cookie sheet under the rack to catch the glaze drips.
- Paint the tops of the slightly cooled rugelach with the sugar glaze to make them shiny sweet.
- Store closely covered to retain moisture.
... shared with Random Recipes and We Should Cocoa ... go have a 'look-see' !