Hey KS Fans,
We are working hard here in the kosherstreet kitchens – planning and writing our delicious menus for Shavout (we will be posting very soon) In the meantime we are so excited to tell you about some great new recipes that we have found and are loving! We are especially loving that Paula Shoyer author of The Kosher Baker herself wants us to share them with you.
I had the real pleasure of meeting Paula this year at Kosher Fest where she was signing her cookbooks- and let me tell you this lady KNOWS baking!!!
Hope you KS fans are loving this recipe as much as I think you will!
Dairy Rugelach Rules
As The Kosher Baker who spent five years creating parve dessert recipes, Shavuot is my chance to turn back the clock to my days in French pastry school where everything I baked was with butter and cream. I dust off the dairy baking equipment in my kitchen and completely shift perspective. I typically bake cheesecake, my personal dessert-island dessert, but I also like to go back to some of my favorite recipes such as éclairs and layer cakes with buttercream that started out dairy and give them some attention. I LOVE my parve rugelach recipe from The Kosher Baker, but I am admitting here that you really can’t beat a dairy cream cheese dough.
There are a few ways to shape rugelach and this method is the quickest. Instead of rolling and cutting multiple circles into triangles and rolling individual crescents, here all you have to do is roll up two rectangles of dough, bake and then slice. You can fill this dough with any filling you like.
When I do parve rugelach workshops in my kitchen before the Jewish holidays each year, the students are presented with a huge buffet of jams, nuts, chopped dried fruit, coconut, etc. and can create any flavor combination they like. The last time I did that, 16 women fought over the melted chocolate for their rugelach and the other fillings sat completely ignored, never getting their turn to dance. The one below is my favorite –how can you compete with the combination of chocolate and DAIRY cream which when combined tastes like melted chocolate truffles?
Paula Shoyer, author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy which is available now in bookstores and on-line. Paula can be found at www.paulaspastry.com and www.kosherbaker.blogspot.com .
Easy Dairy Chocolate Rugelach 60 pieces
1 cup (2 sticks) soft butter
8 oz. softened regular (not whipped) cream cheese
2 cups all-purpose flour
1 tablespoon confectioner’s sugar
8 oz. semi-sweet chocolate chips
2/3 cup whipping cream
1/2 cup pecan halves
To make the dough: Place the butter, cream cheese, flour and powdered sugar into a large mixing bowl. Beat with the paddle attachment of a stand mixer or whisk attachment of a hand mixer just until the dough comes together. Divide into two and wrap each piece in plastic and then flatten. Place in the freezer for at least 1 1/2 hours. When you remove the dough from the freezer, let sit until you can gently press into the dough which indicates it is ready to roll.
Preheat oven to 350°F. Cover a baking sheet with parchment paper. Melt chocolate chips in a double boiler or carefulliy in the microwave, first for one minute and mix, 45 seconds and mix, 30 and mix and 15 more, if necessary, each time mixing the melted potions into the unmelted parts. Add the cream in two parts and whisk well. Place pecan halves into a plastic bag and crush with a rolling pin.
Place one disk of dough on top of a piece of parchment srpinkled with flour. Sprinkle more flour on top and then cover with a second piece of parchment. Roll on top of the parchment to roll the dough into a rectangle 13 long X 10 inches wide. Peel back the top parchment and sprinkle some flour on the dough every few rolls. Spread half the chocolate mixture evenly on the dough to the edges and then sprinkle half the pecan pieces.
Fold right and left sides of the dough ½ – 1 inch toward the center. Using the parchment to help you, roll from the top toward you, working slowly and rolling as tightly as you can to create a long loaf. Place loaf seam side down on baking sheet and flatten slightly. Repeat for the second dough. Bake for 35 – 40 minutes or until the top is beginning to brown. Cool and then slice into 1/2 inch pieces. The rolls can also be frozen and then sliced as needed.