Monthly Mystery Munchies #22: Rugelach

rugelach-cooked-1Oh yeah! Pastry filled with peanut butter and chocolate chips, anyone? My hand bolts up! Rugelach – this month’s recipe, is a popular treat in Israel, and apparently America is enthusiastic about it too. Can’t say I blame them! This traditionally Jewish delight was usually reserved for special occasions such as Hanukkah, but it’s become more popular and now it’s made for any occasion. I’m hosting a dear friend’s birthday shindig this month, for 20 people, and I wanted to find something interesting and plentiful to feed the masses. I found this, and I’m hooked! Speaking of hooked, Ann made Bodhi (Fig) Pudding in celebration of Valentine’s Day. Well, I for one heart this recipe! Ann, like me, doesn’t like OTT V Day vibes, so I think making a fig-based dessert is the perfect break from the traditional chocolate treats. I feel ya, Ann!

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Flaky pastry smothered in peanut butter, topped with chocolate chips, rolled up and baked in the oven, literally melts in your mouth. This is a fitting recipe for this month’s theme – a dish that’s derived from a different culture for special occasions. Ann was, as always, down with this. Aah, I love her enthusiasm! No matter what the theme, she is always up for the challenge. Check out her take on this, and prepare to be wowed!

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Rugelach

  • Time: 2 hours chilling, 20-25 minutes baking
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Supplies:

2 sticks/1 cup/230g cold salted butter*, cubed
230g/8 oz cold cream cheese
¼ sour cream
2 cups flour + 4 tablespoons for sprinkling on surface
* You can use unsalted butter, just add ¼ teaspoon salt

1 egg for brushing

For The Filling:

1 cup melted smooth peanut butter divided into ¼
½ cup dark chocolate chips divided into ¼

Making It Happen:

In a food processor, add the flour, butter, cream cheese and sour cream. Pulse until the dough is crumbly and coming away from the sides. Do not over-process.
Sprinkle 2 tablespoons of flour onto a clean surface and form a rough ball with the dough. Divide it into four pieces, forming a ball for each, cover in cling film and refrigerate for 2 hours or more.

Again, sprinkle flour onto a work surface and sprinkle a bit onto your rolling pin.
Roll the dough from the center out, forming a circle, and until the dough is about 1/8inch thick.
Take a 9 inch cake pan, place it hollow side down onto the dough, and cut the edges off to form a neat circle.

Heat the peanut butter in the microwave until runny, and, starting from the centre, spread it over the dough until it’s about 1 inch from the outer side. Sprinkle choc chips over the peanut butter.
Using a shark knife, halve the circle. Halve it again, and continue until it’s cut into eight triangles. It will look like a pizza. Yum.
Starting from the outer egde, roll each triangle up and refrigerate for 20 minutes. Repeat this process with the rest of the dough balls.
Heat your oven to 190°C (375°F). Remove the chilled rugelach from the fridge. Place parchment paper on a baking tray, lay your rugelach down and brush with egg. Bake for 20-25 minutes until golden brown.

Your can refrigerate this for several days, and freeze it too.

 

Peanut Butter Chocolate Chip Cookies

I’ve been using this choc chip cookie recipe for years. It’s foolproof, creamy, chocolatey and chewy.  They are easy to make, don’t take long – 5 minutes prep, 15 minutes in the oven, and taste delicious. I use dark chocolate in my baking because it has a stronger flavour than regular milk chocolate. However, I was craving peanut butter, so I added half a cup. Be still my beating heart. Delicious! I will never make regular choc chip cookies again!

Yields: 12 large     Prep time: 5 minutes     Baking time: 15 minutes

Peanut butter choc chip cookies ingredients80g melted butter
½ cup brown sugar
¾ cup white sugar
½ cup peanut butter – I favour crunchy but you can use smooth
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 teaspoon vanilla essence
1 cup dark chocolate chips

Peanut butter choc chip cookies 2 1Preheat your oven to 170°C (340°F). In a large bowl using a whisk attachment on medium, cream together the butter, peanut butter and white and brown sugar until smooth, about 20-30 seconds.

Sift in the flour, baking soda and salt and mix until fully incorporated, about 30 seconds. The mixture will be crumbly.

 

 

Peanut butter choc chip cookies 3 1Beat in the eggs and vanilla and stir until fully blended. Using a wooden spoon or spatula, stir in the chocolate chips.

 

 

 

 

 

Peanut butter choc chip cookies 3 21Line your baking trays with parchment paper, put 1 large teaspoon of batter in your hand, form a ball and place on the baking tray. Leave a large gap between the cookies as they expand quite impressively! Bake at 170°C for 15 minutes until golden brown around the edges.

 

 

 

 

Peanut butter choc chip cookies 4 1Allow to cool for 10 minutes. Makes 12 large cookies (there aren’t 12 in this picture because we got hold of them and demolished a few!).

 

 

 

 

 

Peanut butter choc chip cookies 5 12