Subj : High Holy Days - 14
To   : All
From : Dave Drum
Date : Tue Oct 25 2022 18:07:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chestnut & Goji Berry Rugelach
 Categories: Cookies, Nuts, Fruits, Cheese, Snacks
      Yield: 60 servings
 
      9 oz A-P flour
      8 oz Chilled cream cheese; in
           - 1/2" cubes
    1/2 lb + 4 tb chilled unsalted
           - butter; in 1/2" cubes
      1 ts Kosher salt
      1 ts Vanilla extract
      1 lg Egg
           +=PLUS=+
      1    Egg yolk
      1 c  Goji berries
    1/4 c  Domaine de Canton ginger
           - liqueur
      1 c  Vacuum-packed, cooked
           - chestnuts
      1 c  Whole walnuts
    1/2 c  Honey
    1/2 ts Chinese five-spice powder
           Confectioners’ sugar; for
           - dusting
 
  In a food processor, combine the flour with the cream
  cheese, 2 sticks butter, and 1/2 teaspoon salt and pulse
  until pea-sized crumbs form. Add the vanilla and the egg
  yolk and pulse until a dough begins to form. Transfer
  the dough to a clean work surface and knead into a ball.
  Divide the dough into quarters, flatten each piece into
  a disk, and wrap in plastic. Refrigerate the dough disks
  for 2 hours.
  
  Meanwhile, in a small saucepan, melt the remaining 4
  tablespoons butter then remove from the heat and let
  cool. In a small bowl, combine the goji berries with the
  ginger liqueur and 1/4 cup boiling water. Let sit for 30
  minutes to soften, then drain the goji berries. In a
  food processor, pulse the chestnuts and walnuts into
  coarse crumbs. Scrape the nuts into a medium bowl and
  stir in the remaining 1/2 teaspoon salt, the melted
  butter, and the honey and five-spice powder until the
  filling is evenly combined.
  
  Set the oven @ 350ºF/175ºC.
  
  On a work surface lightly dusted with confectioners’
  sugar, roll 1 dough disk into a 10-inch circle, about
  1/8-inch thick. Spread 1/4 of the filling in a thin
  layer evenly over the entire surface of the dough and
  sprinkle with 1/4 of the goji berries. Using a sharp
  knife or pizza cutter, cut the dough like a pizza into
  16 wedges. Starting from the wide end, roll up each
  wedge into a crescent shaped cylinder. Repeat with the
  remaining dough disks, filling, and goji berries.
  
  Arrange the rugelach among 4 parchment paper-lined
  baking sheets, spacing each 1 1/2-inches apart and
  making sure the tip is tucked underneath the cookie, and
  refrigerate for 20 minutes. In a small bowl, whisk the
  remaining egg. Brush each rugelach with some of the
  beaten egg, then bake, 2 baking sheets at a time and
  rotating from top to bottom and front to back halfway
  through cooking, until golden brown, 20 to 25 minutes.
  Transfer the rugelach to a rack and let cool completely
  
  By: Jake Cohen
  
  Yield: makes Makes about 5 dozen
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Politics is either passing the buck or passing the dough.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.