Dried cherry and chocolate rugalach
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Cream cheese; at room temperature |
| 4 | ounces | (1 stock) butter; at room temperature |
| 1 | tablespoon | Sour cream or plain yogurt |
| 1¼ | cup | Flour |
| ¼ | teaspoon | Salt |
| 3 | ounces | Pitted dried cherries |
| 1 | cup | Walnuts |
| 3 | tablespoons | Sugar |
| ½ | teaspoon | Ground cinnamon |
| 1 | ounce | Bittersweet chocolate; cut into small pieces |
| 4 | teaspoons | Cherry jam |
| Confectioners sugar | ||
Directions
DOUGH
FILLING
Preheat the oven to 375 degrees F. Line 2 cookie sheets with parchment paper.
In a food processor or with a hand-held electric mixer, combine the cream cheese, butter, and sour cream until smooth. Add the flour and salt and process until a dough forms. Divide the dough in half and form two 5-inch disks. Wrap them in plastic and refrigerate while making the filling.
Place all of the filling ingredients except the jam in a food processor and process until finely chopped. (The mixture will form a paste.) Remove the dough from the refrigerator. On a floured surface, roll each disk into a 9-inch circle. Spread each circle with 2 teaspoons of jam. Pat half the cherry mixture onto each circle. With a pastry wheel or pizza cutter, cut each circle into twelve wedges. Starting at the wide end, roll each wedge up and place it, point-side down, on a cookie sheet.
Bake for 30 minutes, or until lightly browned. Cool on a cake rack and dust with confectioners' sugar.
Posted to MC-Recipe Digest V1 #832 by c4@... on Oct 08, 1997