September 30, 2013

Rugelach (山核桃酥卷)

This is my first rulegach.  Since last watch pastry chef 'Anne Olson' making her rulegach i have been wanted to make rugelach. Rulegach have been on my very long to do lists. This round Bake Along is baking 'rulegach'  Yipee! I can bake along in the Bake Along event #. .
Here I had to apologize  cause this is a late late post.

这是mui第一次做'rugelach'. Rugelach是一种犹太人过hannukah的传统庆祝美食. 犹太人没庆祝圣诞节而是'Hannukah' 是光明节,修殿节. 看过Anna Olson甜点主厨的节目就很想尝试做这犹太酥卷. 不过啊! 迟迟都没行动. 这次就曾着'Bake Along'的活动动手做了.
这酥卷的饼皮是用乳酪奶油和牛油做成的, 所以呀,特别香酥. 内馅是果干,坚果,黄糖和桂皮粉.(我用了美洲山核桃, 味道更香噢!)

I wasn't very happy with shape of my rugelach. I found the pastry dough is too soft to handle although i have chilled it as the recipe says. 

面团有点太柔软,不容易卷起. 所以我的酥卷就卷的丑丑的. 不过啊!! 这美洲山核桃酥卷很香很好吃!!  ^_^

Look at my ugly but delicious rugelach :p
 This rugelach is indeed very flaky and delicious. I made mine into pecan filing instead of walnuts. I used apricot jam and reduce the amount of sugar in the filling.

pic1
1) Wrapped dough in a plastic bag and chilled. I rolled the chilled dough in the plastic bag. I am using a big plastic bag instead of rolled the dough between 2 plastic sheets.
2) Mixed dried raisin and roughly chopped nuts (i used pecan nuts) with raw castor sugar and light brown sugar.
3) Spread a layer of apricot jam onto the rolled out dough and sprinkle mixed filing on evenly.
4) and 5) Cut into 8 sections. (it turn very soft after spreading the fillings so i send the dough back to chilled in the fridge before shaping it.)
6) Rolled into cresent shaped. Arrange onto a baking tray, chilled again before baking.

Rugelach
Recipe source:  Rugelach from the book, Barefoot Contessa Parties! by Ina Garten
 or here at Barefoot Contessa website
(below is half recipe, i follow Alice's)

Pastry:
114g cream cheese at room temperature 

114g unsalted butter at room temperature
1/8 cup granulated sugar
1/8 tsp kosher salt
1/2 tsp pure vanilla extract 
1 cup all-purpose flour 
 
Original Filling :
1/4 cup light brown sugar, packed 
3/4 tsp ground cinnamon 

3/4 cup raisins
1/2 cup walnuts, finely chopped (i used pecan nuts)
1/4 cup apricot preserves, puréed in a food processor (i used apricot jam)

The filing i used for 1/2 of the recipe:

20 g light brown sugar
1/8 tsp ground cinnamon
58 g raisins
1/4 cup chopped pecans
4 tbsp apricot preserves, pureed in a food processor
(i used apricot jam)

For sprinkle:
2 tbsp. granulated sugar
1 tsp cinnamon powder

(i did not add this)


1 small egg beaten with 1 tablespoon milk, for egg wash

To do:

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in half, wrap each piece in plastic, and refrigerate for 1 hour (I do my dough at night so i left it chilled overnight and use it the next day)
 (i divide my dough into 2 balls and wrapped each in a big plastic bag.)

To make the filling, combine sugar, brown sugar, 1/2 tsp cinnamon, the raisins and walnuts (pecans). 

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tbsp apricot preserves (apricot jam) and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough.

Cut the circle into 12 equal wedges, cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. 


Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 mins.

Preheat the oven to 350°F (i baked mine at 180C)
Brush each cookie with the egg wash. Combine 3 tbsp granulated sugar and 1 tsp cinnamon and sprinkle on the cookies (I didn't do that). Bake for 15-20 mins, until lightly browned. Remove to a wire rack and let cool.


This post is  for Bake Along , a baking event organised by  Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids


happy baking ^_^

4 comments:

  1. Hi Mui Mui, this is nice and yummy :)

    ReplyDelete
  2. How come your rugelach look so good ! Mine last time was a disaster so no rugelach submission for me :P

    ReplyDelete
  3. Mui Mui, these looks nice, I love with lots of raisins.

    ReplyDelete
  4. hi, even tho you were unable to link up, i'm glad to hear that you attempted it. Yeah, i think joyce also had a problem with the very soft dough but it was a different recipe. YOu know, making pastry is always very challenging here..that's why i seldom make too! sounds delicious..actually it doesnt really look that ugly as what you think ..:)

    ReplyDelete

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