Separate two eggs, reserving the whites for the filling. In a small bowl mix egg yolks and extract to combine; set aside. In a large bowl, stir together the flour, sugar and salt. Dice the cold butter and cream cheese into ½-inch cubes. Add butter and cream cheese to the bowl of flour mix and toss to coat it. Using a fork, begin cutting the butter and cream cheese into the flour mixture, breaking up the cubes with fork as you go until the mixture resembles coarse meal and the largest pieces of butter and cream cheese are no larger than ¼ inch. Form a well in the center of the mixture and add the egg yolk mixture to the center of the well. Starting from the center, begin incorporating the flour mixture with the fork until the dough comes together in large clumps. Using your hands, gently gather the dough, pressing it together into a ball. Divide the dough into four equal pieces and press each piece into a round disk about 1 inch thick. Wrap each disk in plastic wrap and refrigerate for 1 hour.
Heat the chocolate and butter in a microwave safe bowl in 20-second intervals, stirring between each interval, until melted. Let the mixture cool slightly. Add the salt, cocoa powder, cinnamon, powdered sugar, vanilla extract and egg whites and stir to combine. The filling will firm up to a spreadable consistency as it cools. Set the filling aside until ready to use.
When the dough has finished resting, remove one disk at a time and unwrap. Lightly flour the rolling surface, the top of the dough and a rolling pin. Roll the dough into a 10-inch circle. Spread one-fourth of the filling over the entire circle. Cut the circle into 12 wedges by first cutting the entire circle into quarters and then cutting each quarter into thirds. One at a time, roll up each wedge from the wider end to the smaller end to form a croissant-like shape. Repeat with the remaining disks of dough. Place rugelach with the pointed tip on a single rimmed baking sheet lined with parchment paper and refrigerate for 30 minutes.
Preheat oven to 350°F. Make an egg wash by combining one egg and 1 tablespoon of water. Working in batches, place rugelach on another parchment lined rimmed baking sheet 2 inches apart. Brush each cookie with egg wash and sprinkle liberally with coarse sugar. Bake for 15-17 minutes until golden brown. Let cool 5 minutes on the tray before moving to a cooling rack. Continue baking remaining cookies. Store cooled cookies in an airtight container.
Recipe by Pastry Chef Jessica Ellington
Recipe photography by Pasta Ragazza
Separate two eggs, reserving the whites for the filling. In a small bowl mix egg yolks and extract to combine; set aside. In a large bowl, stir together the flour, sugar and salt. Dice the cold butter and cream cheese into 1.2-centimeter cubes. Add butter and cream cheese to the bowl of flour mix and toss to coat it. Using a fork, begin cutting the butter and cream cheese into the flour mixture, breaking up the cubes with fork as you go until the mixture resembles coarse meal and the largest pieces of butter and cream cheese are no larger than 0.6 centimeters. Form a well in the center of the mixture and add the egg yolk mixture to the center of the well. Starting from the center, begin incorporating the flour mixture with the fork until the dough comes together in large clumps. Using your hands, gently gather the dough, pressing it together into a ball. Divide the dough into four equal pieces and press each piece into a round disk about 2.5 centimeters thick. Wrap each disk in plastic wrap and refrigerate for 1 hour.
Heat the chocolate and butter in a microwave safe bowl in 20-second intervals, stirring between each interval, until melted. Let the mixture cool slightly. Add the salt, cocoa powder, cinnamon, powdered sugar, vanilla extract and egg whites and stir to combine. The filling will firm up to a spreadable consistency as it cools. Set the filling aside until ready to use.
When the dough has finished resting, remove one disk at a time and unwrap. Lightly flour the rolling surface, the top of the dough and a rolling pin. Roll the dough into a 25-centimeter circle. Spread one-fourth of the filling over the entire circle. Cut the circle into 12 wedges by first cutting the entire circle into quarters and then cutting each quarter into thirds. One at a time, roll up each wedge from the wider end to the smaller end to form a croissant-like shape. Repeat with the remaining disks of dough. Place rugelach with the pointed tip on a single rimmed baking sheet lined with parchment paper and refrigerate for 30 minutes.
Preheat oven to 180°C. Make an egg wash by combining one egg and 15 grams of water. Working in batches, place rugelach on another parchment lined rimmed baking sheet 5 centimeters apart. Brush each cookie with egg wash and sprinkle liberally with coarse sugar. Bake for 15-17 minutes until golden brown. Let cool 5 minutes on the tray before moving to a cooling rack. Continue baking remaining cookies. Store cooled cookies in an airtight container.
Recipe by Pastry Chef Jessica Ellington
Recipe photography by Pasta Ragazza
Madagascar Bourbon Pure Vanilla Extract
