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Cocoa Nib Rugelach
Recipe Copyright© Alice
Medrich: Bittersweet; Recipes and Tales from a Life in Chocolate
Makes: 48 cookies
I N G R E D I E N T S
For the pastry:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 pound (2 sticks) cold unsalted butter, each stick cut into 8 pieces
One 8-ounce package cream cheese, chilled, cut into 8 pieces
For the filling:
2 tablespoons granulated sugar
1/2 cup packed light brown or golden brown sugar
1 teaspoon ground cinnamon
1/2 cup roasted
Cacao Nibs, finely chopped into small bits.
1/2 cup dried currants
I
N S T R U C T I O N S
To make the pastry: Combine the flour, sugar and salt in a food
processor and pulse a few times to mix. Add the butter and pulse until
the butter pieces are about the size of bread crumbs. Add the cream
cheese and process until the dough begins to clump together, about 30
seconds. Turn the dough out onto a work surface and divide it into 4
pieces. Press each piece into a flat patty about 4 inches in diameter,
wrap in plastic wrap, and refrigerate until firm, about 4 hours.
Position the racks in the upper and lower thirds of the oven and preheat
the oven to 350 degrees F. LIne two cookie sheets with parchment or wax
paper or aluminum foil.
To make the filling: Mix the sugars, cinnamon, nibs and currants
together in a medium bowl.
Remove one piece of dough from the refrigerator. Roll it out between two
pieces of wax paper into a 12-inch circle a scant 1/8 inch thick. Peel
off the top sheet of wax paper and place the paper on a counter or
cutting board. Flip the dough onto the paper and peel off the second
sheet. Sprinkle a quarter of the filling over the dough. Gently roll
over the filling with a rolling pin to press it into the dough. Cut the
dough into 12 equal wedges like a pie. Starting at the wide end of one
wedge, roll it up and place it, with the dough point underneath to
prevent it from unrolling, on one of the cookie sheets. Repeat with the
remaining wedges, placing them 1 1/2 inches apart.
Repeat with the remaining dough and filling. (If at any time the dough
becomes too soft to roll, return it to the refrigerator to firm up.)
Bake, rotating the sheets from top to bottom and front to back halfway
through the baking time, for about 25 minutes, or until light golden
brown at the edges. Set the sheets on racks to cool completely. (The
rugelach are best on the day they are baked, but they can be stored,
airtight, for about 5 days.)
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About Cocoa Nibs
Cocoa nibs are simply roasted cocoa beans separated from their husks and
broken in to small bits. The nibs are a new chef favorite and can be used in
place of nuts atop ice cream or in cookies and even as a snack.
cocoa nibs:
buy at gourmetsleuth.com
More Cocoa Nib Recipes
Banana Nibby Bread
Cocoa
Nib Panna Cotta
Almond Cocoa Nib Sticks
Espresso Nib Cookies
Cocoa Nib Rugelach
Dark Chocolate Pie with Cocoa Nib Praline
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