How To make Black Forest Rugalach
1 c Dried cherries
1/3 c Cherry liqueur
2/3 c Granulated sugar
6 oz Semisweet chocolate; broken
-up 2 tb Unsweetened cocoa powder
1 ts Ground cinnamon
1 c Walnuts; unchopped
8 oz Cream cheese; softened
1 c Unsalted butter; softened
2 c All-purpose flour
1 pn Salt
1 Egg
1 ts Water
Recipe by: Glorious Liqueurs, Mary Aurea Morris In a small bowl, combine the died cherries and the liqueur; cover and let stand for at least 4 hours, or overnight, stirring occasionally. In a large bowl with an electric mixer on high speed, blend the cream cheese and butter until well combined, light and fluffy. Gradually beat in the flour and salt. The dough will be very soft. Divide and flatten the dough into 4 disks; wrap each in a sheet of wax paper or plastic wrap. Refrigerate for at least 1 hour, or overnight, until firm enough to handle. Preheat oven to 350 degrees. Drain the cherries, reserving the thickened syrup for another use. Place the sugar, chocolate, cocoa and cinnamon in a food processor; cover and pulse chop until the chocolate forms pea-sized pieces. Add the walnuts and drained cherries; pulse chop until both are coarsely chopped. In a cup, beat together the egg and water. Roll out the dough, one disk at a time, on a lightly floured surface, to form and 8-inch circle. Brush with the egg glaze. Sprinkle 1/4 of the filling over the top, pressing lightly to adhere the filling to the dough. Cut the circle into 12 wedges with a sharp knife. Roll up each wedge from the outside in, to form a crescent; tuck in any of the filling that falls out as the dough is rolled. Place the crescents, point side down, 1 inch apart on ungreased cookie sheets. Brush with additional egg glaze. Bake for 30 to 35 minutes, or until golden. Cool on the cookie sheets on wire racks for about 2 minutes. Gently loosen them with a metal spatula and transfer to the racks. Cool completely before storing in airtight containers. These cookies freeze well. Penny Halsey (ATBN65B). -----
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《不萊嗯的烘焙廚房》猶太可頌餅乾 | Jewish Rugelach
★ 每月定額贊助計畫:
完整配方與操作說明:
[ 材料 ] - 餅皮麵團
高筋麵粉:210g
低筋麵粉:50g
糖粉:20g
鹽:1/4茶匙
無鹽奶油:145g
奶油乳酪:80g
[ 材料 ] - 捲心餡料
不同風味果醬:70g x 2份
核桃 (胡桃):80g
細白砂糖:20g
肉桂粉:1/8茶匙
雞蛋:1顆 (外層刷覆與固定用)
這份外型長得類似傳統可頌的Rugelach,是一道猶太餅乾小點,常見於以色列咖啡館及糕點鋪。部分記載資料提到「可頌餅乾 | Rugelach」應該創始於15~16世紀,雖然這造型極為近似知名法式可頌 (牛角麵包),不過其實法式可頌外型是一直到19世紀才出現,比起「可頌餅乾 | Rugelach」晚了近2個世紀之久。這樣的餅乾風味包含了兩個特色與重點,第一是【外層麵團】,它必須是含有奶油及奶油乳酪 (Cream Cheese)成分。第二是【內層捲心餡料】必須包含堅果 (核桃) 或葡萄乾,然後搭配不同果醬變化風味,例如可使用草莓、杏桃果醬或是巧克力醬等風味。
製作程序需先完成外層餅乾麵團、並擀整切出大片圓片餅狀,預先切出類PIZZA的三角片狀分割線條,鋪上內餡後再各別捲成牛角可頌造型、入爐烘烤。雖然不萊嗯在查詢資料及研習製作至今,還沒機會品嘗過它的原始面貌,不過據說這樣的餅乾小點在美國與歐洲地區相當受到歡迎,如果大家有機會在遇見它這「可頌餅乾 | Rugelach」,一定要嘗試,並分享吃後心得。
經過幾次製作時,採用不同內餡風味變化中發現,含水量低的餡料 (如巧克力醬、花生醬、榛果醬...),比其含水量高的一般果醬,其烘烤後外型會更為挺立。
Chocolate Raspberry Rugelach #shorts
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