Red, Set, Weekend with The Garden of Eatin'
I'm not sure if you understand what a Rugelach is.....the only way I can describe this cookie is they are an AHHHHHH MOMENT waiting to happen. This is my favorite Rugelach recipe ever. It's adapted from Ina Garten and it's easy to make albeit time consuming. That's not the way I usually roll with recipes because I have a teensie problem....I DONT LIKE TO WAIT.
Because you are making a cream cheese base dough.....there is going to be "chill time". They say "good things come to those that wait" and this is one of those good things that's worth waiting for. You need to try these and tell me that you haven't gone straight to cookie heaven. They really are Love at First Bite.
CHOCOLATE APRICOT RUGELACH - inspired by @inagarten
1 package (8 oz) cream cheese, softened 1 cup (2 sticks) unsalted butter, softened 1/4 cup granulated sugar plus 9 tablespoons 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 1 cup mini chocolate chips 1 8 oz. jar cup apricot jam (about 1 cup) 1 egg beaten with 1 tablespoon milk, for egg wash
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 quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar & 1/2 teaspoon cinnamon, set aside.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot jam and sprinkle with 1/4 cup of the filling and 1/4 cup of mini chocolate chips. 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. Note- I made mine really tiny so I cut my circle into 16 pieces. 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 minutes. Preheat the oven to 350F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Optional - I sprinkled mine with golden crystallized sugar. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.....
p.s. nothing in my kitchen ever makes it to the cooling stage because of who I live with.
See ya next week! Debi @thegardenofeatin xoxo