What we thought about this week - what makes a meal a Jewish meal? What aspects of Judaism, specifically pertaining to community, can take our understanding of Jewish food beyond the traditional recipes we know?
As always, happy eating and happy thinking!
Raspberry Chocolate Rugelach
(makes 48 small rugelach)
2 sticks butter, room temperature
8 oz cream cheese, room temperature
1/2 tsp salt
2 cups flour
2/3 cup seedless raspberry jam
2/3 cup sugar
1 1/2 tbsp cinnamon
1/2 cup mini chocolate chips
1/2 cup chopped nuts (OPTIONAL)
1 egg yolk
1 tsp sugar
1) Make the dough: Combine butter and cream cheese until light and fluffy (an electric mixer or stand mixer helps). Add flour and salt and combine until flour is just mixed in. Remove dough and form into a disc. Wrap in plastic wrap and refrigerate for at least two hours or up to three days.
2) Heat the jam in a small saucepan until just bubbling. While jam is heating, line baking sheets with parchment paper. When jam is ready, remove from heat and let cool slightly.
3) Preheat oven to 350°F. In four small bowls, prepare your fillings. In the first bowl, combine cinnamon and 2/3 cup sugar. In the second bowl, whisk together egg yolk and water. In the third, add the mini chocolate chips and in the fourth, add the heated raspberry jam. (NOTE: if using nuts, add another bowl with these in there)
4) Remove dough from fridge and divide into three equal parts. Cover a dry, clean surface with a thin dusting of flour and roll out one third of the dough (put the rest back into the fridge until ready to use). Shape the dough you've rolled out into a circle and roll flat into a 12-inch diameter circle (it's ok to tuck in the edges and fold them over to create this shape if your dough is uneven). Dough should be about 1/4" thick when rolled out.
5) Spread three tablespoons of jam across the dough circle with a spoon or small offset spatula. Sprinkle on three tablespoons of the cinnamon sugar, followed by two tablespoons of chocolate chips.
6) Cut the dough into 16 equal triangular pieces - like a pizza pie! From the outside (widest part) of each piece to the tip of the triangle, roll each section of dough.
7) Once all pieces are rolled, place on prepared baking sheet, one inch apart, with the pointed (triangular ends) tucked underneath. Brush each rugelach with the egg/water mix and sprinkle with extra cinnamon sugar. Repeat procedure twice with remaining dough in fridge.
8) Place in preheheated oven for 20-25 minutes, or until golden brown and lightly toasted on the outside. Transfer to a cooling rack to avoid jam sticking to baking sheets. Let cool and enjoy!