• High Holy Days - 14

    From Dave Drum@1:3634/12 to All on Tue Oct 25 18:07:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chestnut & Goji Berry Rugelach
    Categories: Cookies, Nuts, Fruits, Cheese, Snacks
    Yield: 60 servings

    9 oz A-P flour
    8 oz Chilled cream cheese; in
    - 1/2" cubes
    1/2 lb + 4 tb chilled unsalted
    - butter; in 1/2" cubes
    1 ts Kosher salt
    1 ts Vanilla extract
    1 lg Egg
    +=PLUS=+
    1 Egg yolk
    1 c Goji berries
    1/4 c Domaine de Canton ginger
    - liqueur
    1 c Vacuum-packed, cooked
    - chestnuts
    1 c Whole walnuts
    1/2 c Honey
    1/2 ts Chinese five-spice powder
    Confectioners’ sugar; for
    - dusting

    In a food processor, combine the flour with the cream
    cheese, 2 sticks butter, and 1/2 teaspoon salt and pulse
    until pea-sized crumbs form. Add the vanilla and the egg
    yolk and pulse until a dough begins to form. Transfer
    the dough to a clean work surface and knead into a ball.
    Divide the dough into quarters, flatten each piece into
    a disk, and wrap in plastic. Refrigerate the dough disks
    for 2 hours.

    Meanwhile, in a small saucepan, melt the remaining 4
    tablespoons butter then remove from the heat and let
    cool. In a small bowl, combine the goji berries with the
    ginger liqueur and 1/4 cup boiling water. Let sit for 30
    minutes to soften, then drain the goji berries. In a
    food processor, pulse the chestnuts and walnuts into
    coarse crumbs. Scrape the nuts into a medium bowl and
    stir in the remaining 1/2 teaspoon salt, the melted
    butter, and the honey and five-spice powder until the
    filling is evenly combined.

    Set the oven @ 350ºF/175ºC.

    On a work surface lightly dusted with confectioners’
    sugar, roll 1 dough disk into a 10-inch circle, about
    1/8-inch thick. Spread 1/4 of the filling in a thin
    layer evenly over the entire surface of the dough and
    sprinkle with 1/4 of the goji berries. Using a sharp
    knife or pizza cutter, cut the dough like a pizza into
    16 wedges. Starting from the wide end, roll up each
    wedge into a crescent shaped cylinder. Repeat with the
    remaining dough disks, filling, and goji berries.

    Arrange the rugelach among 4 parchment paper-lined
    baking sheets, spacing each 1 1/2-inches apart and
    making sure the tip is tucked underneath the cookie, and
    refrigerate for 20 minutes. In a small bowl, whisk the
    remaining egg. Brush each rugelach with some of the
    beaten egg, then bake, 2 baking sheets at a time and
    rotating from top to bottom and front to back halfway
    through cooking, until golden brown, 20 to 25 minutes.
    Transfer the rugelach to a rack and let cool completely

    By: Jake Cohen

    Yield: makes Makes about 5 dozen

    RECIPE FROM: https://www.saveur.com

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