For the pastry:
200 g (13T) butter, softened
200 g (13T) full-fat Philadelphia cream cheese, softened
2 tsp caster sugar (superfine sugar or regular sugar)
200 g (3/4 c) all-purpose flour, sifted
a pinch of salt
For the filling:
200 g (3/4 c) dried plums/prunes
100 ml (3 ½ oz. or 7T) brandy or cognac
Breadcrumb mixture:
4 Tbsp breadcrumbs
4 Tbsp caster sugar
½ tsp cinnamon
For glazing:
1 egg white, beaten with a little water
On the night before:
Pour brandy over the prunes and let soak for up to 24 hours.
Cream the warm butter and cream cheese until well blended. Beat in the sugar, then stir in the flour and salt. Mix until the dough begins to hold together, press into a ball, wrap in cling film and chill overnight in the fridge.
Cream the warm butter and cream cheese until well blended. Beat in the sugar, then stir in the flour and salt. Mix until the dough begins to hold together, press into a ball, wrap in cling film and chill overnight in the fridge.
On the day of baking:
Combine the breadcrumbs, sugar and cinnamon.
Puree the prunes with the brandy until smooth.
Divide the dough ball into two and return the other half into the fridge. Roll out the pastry on a slightly floured surface into a thin circle about 25 cm /10 inches in diameter. Using a sharp knife or a pizza-wheel, cut into 16 equal wedges.
Brush the surface of the wedges with half of the prune puree, then sprinkle half of the breadcrumb mixture on top, spreading evenly as you go. Using your hand or a rolling pin, press the filling tightly down into the dough (there seems to be a lot of filling, but it'll make the pastries only nicer!).
Carefully roll up each wedge tightly, starting from the wider, outside end. You'll end up with 16 mini croissants. Brush with egg white wash.
Cover a baking tray with parchment paper and bake at the middle of a preheated 180 C/350 F oven for 20-30 minutes, until the rugelach are golden brown.
Leave to cool slightly, then transfer to a wire rack.
Repeat with the second half of the pastry - even straight away or on the following day.
Combine the breadcrumbs, sugar and cinnamon.
Puree the prunes with the brandy until smooth.
Divide the dough ball into two and return the other half into the fridge. Roll out the pastry on a slightly floured surface into a thin circle about 25 cm /10 inches in diameter. Using a sharp knife or a pizza-wheel, cut into 16 equal wedges.
Brush the surface of the wedges with half of the prune puree, then sprinkle half of the breadcrumb mixture on top, spreading evenly as you go. Using your hand or a rolling pin, press the filling tightly down into the dough (there seems to be a lot of filling, but it'll make the pastries only nicer!).
Carefully roll up each wedge tightly, starting from the wider, outside end. You'll end up with 16 mini croissants. Brush with egg white wash.
Cover a baking tray with parchment paper and bake at the middle of a preheated 180 C/350 F oven for 20-30 minutes, until the rugelach are golden brown.
Leave to cool slightly, then transfer to a wire rack.
Repeat with the second half of the pastry - even straight away or on the following day.
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