Friday, December 22, 2006

RECIPE of the Day - 12/22/2006

These are delicious little cherry filled pastries that are a perfect accompaniment to holiday dinners. The way I usually prepare these to bake is to brush with the egg wash, but leave the sugar off. When they are still warm from the oven, finish them off with a fairly thick glaze. The presentation is much nicer with a nice, white glaze to contrast with the red cherries.


Cherry Rugelach

Pastry:
1 C. butter, softened
3 oz. cream cheese, softened
2 1/2 C. all-purpose flour
1/4 C. granulated sugar

Filling:
1 (10 oz.) package frozen (IQF) sweet cherries
2 tablespoons tart cherry juice concentrate
1/4 C. granulated sugar
1 T. cornstarch
2 T. water
1/2 C. chopped walnuts
Egg Wash (1 egg whisked with 2 T. cold milk or water)
Crystallized sugar

For pastry, beat together butter and cream cheese. Add flour and sugar; beat on low speed until crumbly, then knead until dough forms. Divide dough into thirds; chill 30 minutes.

For filling, place frozen sweet cherries in a food processor; coarsely chop.

In medium saucepan, combine chopped cherries, tart cherry juice concentrate, sugar, cornstarch and water. Bring to boil, stirring constantly. Reduce heat; simmer, uncovered 5 minutes, or until thickened, stirring occasionally. Remove from heat; stir in walnuts. Chill 30 minutes.

Roll one-third of dough on lightly floured surface into a 10-inch circle. Spread dough with one-third of cooled filling (approximately 1/3 cup). Cut circle into 8 wedge shape pieces. Roll up dough, beginning at wide end of each wedge.

Place cookies, tip side down, about 2 inches apart, on parchment-lined cookie sheet. Repeat with remaining dough and filling. Brush each cookie lightly with egg wash and sprinkle with sugar.

Bake in a 350 degree F conventional oven 15 minutes or until golden brown. Transfer to wire rack to cool.

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