Rugelach

I'm not the only 3L at USC Law that has time to bake.  In the past week, there were multiple occasions when homemade goodies were being passed around the classroom.  From homemade shortbread, to Rugelach (a Jewish pastry).  I didn't even know what rugelach was--I just knew that the texture of this cookie/pastry was incredible, and I had to try to replicate it.

"Tom" baked them.  I don't know who Tom is, but whoever you are, thank you for introducing me to these delicious treats.  The texture is so flaky and soft.  I ate several of these for breakfast this morning with a latte.  It was one of those surreal, I'm so thankful moments...

Here is the recipe and some photos of the rugelach-making process...

Recipe- Rugelach.  Yields 48 cookies.

2 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1" squares
1 8oz. package cream cheese, cut into 1" squares
1/3 cup sour cream
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins (optional)
8 tablespoons apricot preserves (optional)
OR mini chocolate chips (optional)


1. In a food processor (or stand mixer), pulse flour, salt, butter, cream cheese, and sour cream until crumbly (like pie crust).  Shape the crumbly mixture into 4 equal discs, wrap in plastic and refrigerate until the dough is firm.  It should chill for at least 2 hours, or up to 2 days.
2. Once chilled, roll each disc into a 9" round on a lightly floured surface, keeping the other discs chilled until you are ready to roll them.

3. Combine the sugar, cinnamon, chopped nuts, and finely chopped raisins.  You may substitute mini chocolate chips for raisins.  Sprinkle the round with the sugar/nut mixture.  
4. With a sharp knife, or pizza cutter, cut each round into 12 wedges.  Roll the wedges from the wide end to the narrow end, and place on ungreased baking sheet.  Chill for 20 minutes before baking.

5. Preheat oven to 350.  Bake on the center rack for 22 minutes, until light golden.  Cool completely on wire racks.  Store in airtight containers.  
VARIATIONS: Before putting the filling on the dough, use a pastry brush to layer 2 tablespoons of apricot jam.  Then add the recommended filling.
Enjoy!

Pâté à choux (Choux Pastry)

Choux pastry is used to make cream puffs, eclairs, and profiteroles.  You can also use choux pastry for a number of savory items, including cheese puff and even gnocchi. 

This was my first time working with choux pastry, and we made "cheese puffs."  I made the basic choux pastry, and then I added Swiss cheese to it before I put it in the pastry bag.  The cheese puffs were absolutely delectable and disappeared as soon as I took them out of the oven.

Recipe: Choux Pastry

1/2 cup milk

1/2 cup water

6 tablespoons unsalted butter, cut into pieces

1/4 tsp salt

1 cup flour

4 large eggs

1. In a saucepan over medium heat, combine the milk, water, butter and salt. Bring to a boil.  Remove the pan from the heat when the butter melts.  Add the flour and stir vigourously with a wooden spoon until blended. 

2. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.  Remove from heat and let cool for 3 minutes, or until 140 degrees F.

3. Whisk one egg in a small bowl.  Once the batter has cooled, pour the egg into the batter and beat with a spoon until incorporated.  Add the remaining 3 eggs one at a time by whisking each one first and then stirring it into the batter.  Let the paste cool for 10 minutes before shaping.

4. Position a rack in the center of the oven.  Preheat oven to 425 F.  Line a rimless baking sheet with a silicone mat.  Fit a piping bag with a 5 mm plain tip, and fill the bag with the paste. 

5. For each puff, pipe about 1 teaspoon paste onto the lined baking sheet.  Bake the puffs for 15 minutes.  Then, reduce the heat to 375 F and bake until golden brown, about 5 minutes. Remove from the oven and prick the sides to allow the steam to vent.  Return to the oven, leave the door open, and allow the puffs to vent for about 10 minutes.

For cheese puffs:
Follow the above recipe, but add 1 cup of Swiss cheese after beating the eggs into the paste.  Stir the cheese into the warm paste, and fill the piping bag with the paste.