I suppose I didn’t want to end on the note, “Smurf vaginas.”
And also, I’d never made rugelach before.
Admittedly, I wasn’t quite sure how this was going to go. The reviews of this particular recipe were a dichotomy of raves and frustrated failures.
I think the only thing I could suggest when you encounter a recipe like that is to read it carefully, and to be willing to end up with a disappointment.
I added chocolate chips, and extra jam, to the filling. I rolled the dough into a rectangle instead of what the recipe prescribed.
I set my alarm for every ten minutes to monitor the baking time. I sifted the berry sugar.
I don’t know, I really liked what happened.
Sometimes you just have to trust yourself to do it the right way.
One Year: Pumpkin Gingerbread
Two Years: Apple-Asian Pear Pie with White Cheddar Crust and Bacon Streusel
Three Years: Orange-Infused Sunflower Seed Granola with Fennel Seeds and Golden Raisins
Four Years: Gingery Cranberry and White Chocolate Bars
Five Years: Chewy Molasses Cookies
Six Years: Avocado Horiatiki
Berry Chocolate Chip Rugelach
Adapted from Bon Appetit
2 1/2 cups all-purpose flour, plus more for dusting
1/4 tsp. baking powder
1/2 cup granulated sugar, divided
2 tsp kosher salt, divided
2 sticks chilled unsalted butter, cut into pieces
8 oz cream cheese, room temperature
Zest of 1 orange
1 1/2 cups finely chopped walnuts
1/2 cup mini chocolate chips
1 1/2 cups raspberry or any other flavor jam or marmalade
1/2 cup freeze-dried raspberries or strawberries
1 large egg, beaten to blend
Mix flour, baking powder, 1/4 cup granulated sugar, and 1 tsp salt in the bowl of a stand mixer fitted with paddle attachment on low speed to combine. Add butter and beat until it is flattened into nickel- and dime-size pieces and dry ingredients look a bit like sand, about 2 minutes. Cut cream cheese into 8–10 pieces and add all at once to mixer. Beat until dough starts to clump together in pieces (but not so long that it forms one large mass) with pieces of butter and some cream cheese still visible, about 1 minute longer.
Turn out dough onto a work surface and divide in half. Pat each into a disk and wrap tightly in plastic. Chill just until firm, 30–45 minutes.
Meanwhile, mix together orange zest, nuts, chocolate, jam, and remaining 1 tsp salt in a medium bowl. Set filling aside.
Working one at a time, roll out dough between 2 lightly floured sheets of parchment paper, dusting with more flour and turning over and rotating as needed, into ⅛”-thick rectangles about 18×11″. Spread half of filling over each oval, leaving a ½” border. Rotate dough so a long side is closest to you and roll up into a tight spiral, using parchment to help you lift it as you go. If dough is sticking, chill 5 minutes before proceeding. Chill rolled-up dough until firm, at least 60 minutes and up to 1 day (wrapped in plastic).
Place racks in upper and lower thirds of oven; preheat to 375°. Finely grind freeze-dried berries in spice mill or with mortar and pestle. Transfer to a small bowl; mix in remaining 1/4 cup granulated sugar. Sift to remove any larger pieces of berries. Brush tops of dough with egg. Sprinkle with half of berry sugar and cut into wedges 2″ wide at the base and 1/2″ wide at the point. Make each cut on a diagonal, changing direction each time so that short and wide ends alternate. Divide rugelach between 2 parchment-lined baking sheets. Bake, rotating baking sheets top to bottom and front to back halfway through, until deep golden brown, 20-25 minutes. Let cool on baking sheets, sprinkling with remaining berry sugar while still warm.