Joan Nathans Rugelach Cinnamon Chocolate Or Apricot Recipes

JOAN NATHAN'S RUGELACH (CINNAMON, CHOCOLATE, OR APRICOT)

Joan Nathan's Rugelach (Cinnamon, Chocolate, or Apricot) image

This is a straightforward and reliable cookie/pastry recipe from "Joan Nathan's Jewish Holiday Cookbook" by Joan Nathan. The original recipe doesn't call for any salt, but I think it enhances the flavour. You can play around with the fillings, substituting raspberry preserves for the apricot, pecans for the walnuts, or adding a little orange zest, raisins, or currants to the cinnamon-sugar filling. The dough can also be used to make hamentashen. Dough needs 2 hours refrigeration time.

Provided by blucoat

Categories Dessert

Time 55m

Yield 64 cookies

Number Of Ingredients 12

Ingredients

8 ounces cream cheese, at room temperature
1 cup unsalted butter, at room temperature
2 cups unbleached all-purpose flour
1/4 teaspoon salt (optional)
1 cup thick apricot preserves
3/4 cup walnuts, roughly chopped
8 ounces shaved bittersweet chocolate (optional)
1/4 cup sugar (optional)
4 tablespoons unsalted butter, melted (optional)
1/2 cup sugar (optional)
2 teaspoons cinnamon (optional)
confectioners' sugar (optional)

Steps:

To make the dough, place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat).
Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. On a lightly floured surface roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then sprinkle the combined cinnamon and sugar.
Using a dull knife, cut each circle into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool.
Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.

Nutrition Facts : Calories 73.1, Fat 5, SaturatedFat 2.7, Cholesterol 11.5, Sodium 13, Carbohydrate 6.5, Fiber 0.2, Sugar 1.9, Protein 0.9

CHOCOLATE-APRICOT BABKA

Chocolate-Apricot Babka image

You may think it unfathomable to change up a classic babka recipe, but maybe there's something to be said about playing with a classic. Ann Amernick, the author of "The Art of the Dessert," adds apricot jam to her chocolate babka for a little acidity. Poundcake crumbs lighten the filling a bit, soaking up the jam. It's a twist on the traditional, and perhaps a new favorite.

Provided by Joan Nathan

Categories dessert

Time 2h

Yield 1 large Bundt babka or 2 loaf babkas

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
3/4 cup cake flour
1/8 teaspoon salt
1/3 cup sugar
1/4 ounce or 2 1/2 teaspoons active dry yeast, or 1 cake (6/10 ounces) fresh yeast
1/2 cup whole milk at room temperature
1/2 cup eggs (whole eggs or just yolks)
1 teaspoon vanilla extract
4 ounces unsalted butter (1 stick), preferably high fat, at room temperature, plus 2 tablespoons unsalted butter
Flour for dusting
6 ounces apricot preserves (3/4 cup)
3/4 cup dry poundcake crumbs
2 ounces unsalted high-fat butter, melted
4 ounces good bittersweet chocolate
6 tablespoons all-purpose flour
3 tablespoons sugar
2 teaspoons cinnamon (optional)
3 tablespoons unsalted butter, diced and chilled

Steps:

To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved. Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10 to 15 minutes.
Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. When finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover with plastic wrap and set aside. When dough has doubled in size, after 2 hours, flour a cutting board and your hands. Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.
To make filling, purée apricot preserves in a food processor until smooth. In a small bowl, combine cake crumbs, preserves and butter; mix until smooth. Set aside. Grate chocolate by hand in large holes of a box grater or in a food processor. If using a food processor, pulse into large chunks. Set aside.
To make streusel topping, in a small bowl mix flour, sugar and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.
To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans. Remove dough from refrigerator and divide it in half. On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.
Using a metal spatula, spread half the apricot filling over dough within 1/2 inch of edges. Sprinkle with half the grated chocolate. Beginning with long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter. Brush babka top with melted butter and sprinkle with half the streusel. Repeat with second half of babka dough. Cover loosely with plastic wrap. Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.
Heat oven to 350 degrees and bake for about 45 minutes, or until a cake tester inserted in center comes out clean. Allow babka to cool for 30 minutes before cutting. Slice babka and serve.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 65 milligrams, Sugar 18 grams, TransFat 0 grams

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