Wednesday, October 2, 2013

Chocolate Mint Rugelach: 12 Weeks of Christmas Treats (Week 2)

Last week was a great start to the 12 Weeks of Christmas Treats, hosted by Brenda, at Meal Planning Magic. I got a lot of great ideas and recipes I want to add to my list to try.  This week I am sharing a new-to-me cookie, Rugelach.  The recipe I chose is filled with cinnamon and sugar and chocolate mints. There are other endless varieties you can make, but they all start with a flaky, buttery, pastry dough.I hope they are good at Christmas-time because I didn't follow the directions. The original recipe suggests freezing the cookies right after rolling the crescent shapes and before baking.  I went ahead and baked them before freezing. I think they'll be fine, but we'll see!

Source: Just a Taste

For the cream cheese dough:
1 8-oz. package cream cheese, cold and cubed
2 sticks unsalted butter, cold and cubed
2½ cups flour, plus additional for rolling out the dough
½ teaspoon salt
For the mint chocolate filling:
½ cup sugar
1 Tablespoon cinnamon
1¼ cups chopped mint chocolates (Recommended: Frango Mints)
4 Tablespoons butter, melted

Preheat the oven to 350ºF.
Make the dough by combining the cubed cream cheese, cubed butter, flour and salt in the bowl of a food processor. Pulse the ingredients together until the fat becomes evenly dispersed within the flour (the dough will be crumbly but still stick together).
Shape the dough into a ball, place it into a bowl and cover the bowl with plastic wrap. Refrigerate the dough for one hour or up to one day.
Remove the dough from the refrigerator and cut it into 4 pieces. Place 3 pieces back into the refrigerator.
Combine the sugar and cinnamon in a small bowl. Set aside.
Place the ball of dough on a lightly floured surface, and using a rolling pin, shape it into a disc of approximately 1/8-inch thickness. The dough will be very hard, so it's best to first beat it down with a rolling pin (as if you were making puff pastry). It will loosen up as it comes to room temperature.
Immediately brush the disc with one-fourth of the melted butter and sprinkle it with one-fourth of the cinnamon and sugar mixture. Sprinkle one-fourth of the chocolate onto the disc, pressing the chocolate into the dough.
Cut the disc into 12 wedges.
Roll each wedge up, starting from the thickest end, until you form a crescent shape.
Repeat the process with the other three balls of dough.
Transfer the uncooked rugelach onto a baking sheet lined with parchment paper and refrigerate for 30 minutes before baking. (You can also freeze them at this point for later use.)
Bake the rugelach for 18-20 minutes, or until they are golden brown.


Krystal Regueiro said...

These look simply sinful! I could eat a tray of these...and stop posting Christmas goodies. I still have to get over Halloween first!! haha

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