I always enjoyed Rugelach. There was a bakery in Garfield, New Jersey where I grew up that always had them. They were usually flavored with a combo of Apricot & Walnut. I thought they were a great treat to buy and bring to someone’s home as a gift or just keep for yourself and have with tea. I recently had the opportunity to try freshly baked ones. They were absolutely fabulous! They somewhat melted in your mouth and had such a desirable light sweetness that you find yourself wanting to eat more than one. I had to take a try at making my own. I will admit that I was thinking that I should not only take a hand at making a sweet one but a savory one as well. They were both real tasty, and I will admit that I am thinking of making more and popping them in the freezer to bake off when I know I have company coming over.
Marionberry and Chocolate Rugelach (makes 24 pieces)
8 oz of Cream Cheese
8 oz of Butter, unsalted and still cold
1 cup of Bread Flour
1/4 cup of Marionberry Jam (Blackberry or Raspberry Jam is fine)
1 oz piece of Bittersweet Chocolate, grated
Egg Wash (1 egg and 1 tbsp of water whisked together)
Sugar for sprinkling
First, preheat your oven to 375 degrees. In the bowl of an electric mixer place your cream cheese, butter, and bread flour and cream together. You might need to stop and scrape down the bowl occasionally, but continue to mix until a ball of dough is formed and looks even and has no lumps of butter in it.
Next, once your dough is formed you should work quickly. (When your dough is cool it rolls out better.) Split your dough into two and on a heavily floured counter or table, roll out your dough into a rectangular shape and slightly bigger than your average piece of paper. With an offset spatula spread your jam evenly enough that you can see through it with about a half an inch border on the top end of the dough. Over the thin layer of jam sprinkle the grated chocolate evenly. ***Be sure you save enough jam and chocolate for both dough pieces!
Then, on the bottom end of your dough (your half inch non-jam border is at the top) gently start to roll the dough evenly until you get to the top. Once rolled, gently pat down to slightly flatten your roll. With a sharp knife slice your roll into 12 even pieces. With a pastry brush egg wash the top of your cut pieces and sprinkle with sugar. Repeat with your other sheet of dough.
Finally, space your Rugelach pieces evenly on two baking sheet and bake about 20 minutes. You are looking for a nice golden color. Be sure to rotate them half way, and let cool about 10 minutes before serving.
NOTE: Marionberry is a very popular berry that is native to the pacific northwest. It is much like a blackberry in it's looks (maybe not as large) and it's flavor is like a cross between a blackberry and raspberry.