Yield: 16 large cookies
“Back to Baking”, pp. 46
Flour is once more abundant in my home. Well, not abundant but many pounds more than I had a few weeks ago. As such I have ramped up my baking once more and I was excited to try these raspberry, lemon and white chocolate rugelach. I had never heard of these Jewish delicacies, but I am very glad to have discovered them. These were truly one of the best cookies I have ever made. I say cookie, but truly they are more in between a cookie and a pastry. A cootry? A paskie? That sounds better.
- ¾ cup unsalted butter, at room temperature
- ½ package (4 oz) cream cheese, at room temperature
- 1 tablespoon sugar, plus extra for sprinkling
- 2 teaspoons finely grated lemon zest
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ⅔ cup raspberry jam
- 60 g (2 oz) white chocolate, cut in chunks, or ½ cup white chocolate chips
- 1 egg white, for brushing (optional, see notes)
These paskies smelled fantastic while baking, looked quite cute and tasted delicious. I don’t know what I was expecting, but I did not expect them to be that good. I don’t know why I thought this since raspberry and chocolate is a match made in heaven, so thankfully I was pleasantly surprised by the sweet yet not overly sweet pastry. Cookie. Not sure. Anna Olson proves once again that cream cheese is truly a secret weapon in pastry. The dough was perfectly flaky and just melted in the mouth with each bite. Truly a scrumptious treat to enjoy with some nice tea.
- Using a hand or stand mixer, beat the butter and cream cheese until smooth.
- Beat in the sugar and 1 teaspoon of the lemon zest.
- Add the flour and the salt and stir until the dough evenly comes together. Shape the dough into 2 discs, wrap each in plastic wrap and chill for at least one hour.
- Preheat the oven to 350°F. Line a baking tray with parchment paper.
- On a lightly floured surfaced, roll out the first disc of dough into a circle about 12 inches (30 cm) across and just shy of ¼ inch thick. Trim away the rough edges.
- Stir the raspberry jam to soften it, then stir in the remaining 1 teaspoon of lemon zest. Spread half of the jam over the surface of the dough, right to the edges. Sprinkle half of the white chocolate over the jam.
- Cut the dough into 8 wedges, and roll up each cookie from the large edge to its point, very much like a croissant, and place the cookies one inch apart on the baking tray.
- Repeat steps 5-7 with the second disc of dough.
- Whisk the egg white until it is very foamy and brush each cookie with it.
- Sprinkle the cookies generously with sugar.
- Bake the rugelach for 20-25 minutes, until they are an even golden colour. Let the cookies cool on the tray before removing them to store.
Note from Anna:
- These can be made egg-free by simply brushing the tops of the rolled cookies with milk in place of the egg white.