Today we spent time in the kitchen with Chef Elliott. He taught us how to make rugelach. Here is the recipe in case you want to make some at home! Tayim Maod!
INGREDIENTS:
2 cups all-purpose flour 1/2 cup white sugar
1/4 teaspoon of salt 1 tablespoon ground cinnamon
1 cup unsalted butter 1 cup mini chocolate chips
1 (8oz) package cream cheese
1/3 cup sour cream
DIRECTIONS:
1) Cut cold butter or margarine and cream cheese into bits. In a food processor pulse flour, salt, butter, or margarine, cream cheese and sour cream until crumbly.
2) Shape crumbly mixture into four equal disks. Wrap each disk in plastic wrap and chill 2 hours or up to 2 days.
3) In a bowl combine sugar, cinnamon, and mini chocolate chips.
4) Roll each disk into a 9 inch round (keeping other disks chilled until ready to roll them). Sprinkle the flattened round with sugar/chip mixture. Press cinnamon/sugar filling lightly into dough. With a pizza cutter, cut each round into 12 wedges (like a pizza). Roll wedges up (like you would a crescent roll) from the wide wide end until the narrow end. You will end up with the point on outside of the cookie. Place cookies on an ungreased baking sheet and chill rugelach 20 minutes before baking.
5) Preheat oven to 350 degrees.
6) After rugelach are chilled, bake them in the center rack of the oven for 17-22 minutes or until lightly golden brown. Cool on wire racks. Store in airtight containers...they freeze very well.
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