Recipe by Claire Saffitz at http://www.bonappetit.com/recipe/chocolate-nut-rugelach
Posted for ASlashOfBlue, the real NUTellena
Makes about 24
Ingredients:
½ cup unsweetened cocoa powder
¼ cup (packed) light brown sugar
½ teaspoon kosher salt
¼ teaspoon baking powder
2½ cups all-purpose flour, plus more
¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
⅓ cup sour cream
1 teaspoon vanilla extract
1 13-ounce jar Nutella, divided
1½ cups finely chopped pistachios, pecans, and/or walnuts, divided
2 tablespoons demerara sugar, divided
1 teaspoon flaky sea salt, divided, plus more
1 large egg, beaten to blend
Preparation:
1. Pulse cocoa, brown sugar, kosher salt, baking powder, and 2½ cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size.
2. Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until smooth and homogeneous. Divide in half and form into ¾"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
3. Place racks in upper and lower thirds of oven and preheat to 350°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
4. Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to a 12" square. Using a small offset spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of nuts, 1 Tbsp. demerara sugar, and ½ tsp. sea salt over Nutella. Roll up dough to make a log, using parchment paper to help. Repeat with remaining dough, Nutella, nuts, 1 Tbsp. demerara sugar, and ½ tsp. sea salt.
5. Slice logs 1" thick and transfer to parchment-lined baking sheets, spacing 1½" apart. Brush tops with egg and sprinkle lightly with more sea salt. Bake rugelach until centers are set and tops are firm to the touch, 25–30 minutes; let cool.
Do Ahead: Dough can be made 1 month ahead. Freeze.
No comments:
Post a Comment