Raspberry & Chocolate Cream Cheese Rugelach + Baking Chez Moi Review

rugelach-main

Dorie Greenspan is a baking god in my book. I look up to her. So when I was recently approached to adapt Dorie’s rugelach recipe with some fresh Driscoll raspberries, I got super excited. I jumped at the opportunity to check out her latest cookbook, Baking Chez Moi: Recipes From My Paris Home To Your Home Anywhere.

baking chez moi

And then it hit me. They wanted me to make rugelach. I’ve made rugelach once before, but only once. Rugelach meant that I would have to take out my rolling pin. You know how much I despise rolling out dough. But I’m doing it for Dorie. Because she’s a great teacher.

So I got to work. I read and reread the cookbook and studied the rugelach recipe. Her dough recipe is so simple and comes together fast. I mixed up the flour, butter, cream cheese and salt in my food processor. It took just a couple of minutes.

mixing-dough

I formed the mixture in to two squares, wrapped them up in plastic wrap and then chilled for a couple hours. While the dough chilled, I made the filling. I knew that I needed to fill the rugelach with some form of raspberry and chocolate, but it needed to be different than the last time I made rugelach. I decided to make my filling using cream cheese, sugar, the fresh raspberries and some 72% dark chocolate. I’m so glad I went in that direction.

raspberries

Next, I reviewed her rolling technique over and over. To be honest, at first I doubted her method. With the first batch of the cookies, I stuck to the pie slicing method that I’d used in the past. Of course it didn’t turn out the way I wanted to. I relented and tried Dorie’s method of rolling rugelach. She recommends rolling the dough into a rectangle and slicing in half and on each half, filling and then rolling the long way.

rolled-out-dough

I froze the two long rugelach tubes for a little bit before slicing. They sliced beautifully once chilled.

unbaked

 

I baked the rugelach for around 15 minutes. Lo and behold, Dorie’s version came out perfectly.

cooling

And that raspberry and chocolate and cream cheese filling? Amazing and rich. The perfect dessert. It meshes so well with the flaky and buttery dough. I am definitely making these rugelach again soon. I’m sure I will mix up the filling ingredients over and over again, but for now, this works for me.

Thanks to the publishers, I have a copy of Dorie Greenspan’s cookbook available to give away. Please enter below!



 

Raspberry & Chocolate Cream Cheese Rugelach + Baking Chez Moi Review
 
Author:

Ingredients
Dough:
  • 4 oz. cold cream cheese
  • 1 stick of butter
  • 1 cup all-purpose flour
  • ¼ tsp. salt
Filling:
  • 4 oz. room temperature cream cheese
  • 1 heaping cup fresh Driscoll’s raspberries (around 6 oz.)
  • ⅓ cup sugar
  • 5 oz. chopped 70% or greater dark chocolate
For Top of Dough Rolls:
  • 1 egg beaten with a tablespoon of water
  • ½ cup sugar (approx.)

Instructions
  1. Cut up the cream cheese and butter in to chunks.
  2. Place the flour and salt in the bowl of a food processor.
  3. Add the butter and cream cheese to the food processor and pulse several times until it becomes crumbly. Don’t let it come in to a ball on its’ own.
  4. Transfer mixture to a floured board and form in to a ball with your hands. Separate in to two pieces.
  5. Shape each piece into a square and wrap in plastic wrap.
  6. Chill dough squares in fridge for two hours.
  7. For the filling, place the cream cheese, berries and sugar in the food processor and pulse until combined. You don’t want the raspberries completely pureed – you want some pieces. Set mixture aside.
  8. Chop up the chocolate well. Set aside in small bowl.
  9. Take one square of dough out of the fridge. Move to a floured surface and dust the top of the dough and your rolling pin with flour.
  10. Roll out the dough to a 12 x 12 rectangle.
  11. Slice the rectangle in half to 12×6.
  12. Spread filling on rectangle, leaving one long edge without filling.
  13. Roll up the dough from that one edge. Roll it up jelly roll style, with seam side down.
  14. Repeat process with the second dough rectangle,
  15. Transfer both rolls to the freezer.
  16. Preheat the oven to 400.
  17. Once the oven is heated to temperature and the dough rolls are chilled thoroughly, remove the rolls from the freezer.
  18. Brush the top of the rolls with the egg mixture and sprinkle on some of the sugar.
  19. Slice each roll in to 1 inch slices
  20. Baked on parchment lined baking sheets for about 15 minutes
  21. Transfer to cooling racks
  22. Repeat the process with the rest of the dough.
  23. Enjoy!

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Rugelach-Vertical

Peach and Cream Cheese Danish

peach-danishIt happened. I baked again. I don’t know what came over me, but out came the beaters and the oven turned on.

Actually, I know what came over me. Peach season happened. Or rather, is happening. I have an abundance of peaches between the CSA and my fruit share from the co-op. My kids are getting sick of the peaches in their bag lunches. I have a hunch that some of the peaches get traded off to some hungry friends. Other peaches manages to be found mushy in the corners of backpacks about a week or two later. I obviously needed a better plan.

I committed to using up my peaches over the weekend. I had to do something before the next batch comes in. I set aside a bunch of peaches for cobblers, but I still had a few left over. I decided to try my hand at some peach danish. I figured the family would appreciate a special breakfast treat, and the peaches would be a welcome addition.

I had some puff pastry in the freezer – so this came together quickly. I defrosted the puff pastry dough.

While the dough softened, I peeled and cubed the peaches and set them aside.

peaches

I then whipped up some cream cheese along with some sugar and egg to make the cheesy filling.

Once the dough was ready, I spread out the dough and spread some cheese filling along the center. I sprinkled some cubed peaches on top. I then cut slits in the dough like in the photo below.

peachandpuff

I criss-crossed the dough pieces over each other.

I then brushed an egg wash over the dough and placed in the oven for about 25 minutes.

This recipe makes two long danish pastries.

Peach and Cream Cheese Danish
 
Author:

Ingredients
  • 2 sheets of puff pastry
  • 10 oz. cream cheese, softened
  • ½ cup sugar
  • 2 egg yolks
  • 1 tsp. vanilla
  • 1 tsp. lemon juice
  • 6 very ripe peaches, peeled and cubed
  • 2 tbsp. sugar
  • 1 egg white for egg wash

Instructions
  1. Preheat oven to 350
  2. Defrost the puff pastry sheets.
  3. In a mixing bowl, whip up the cream cheese, sugar, egg yolks, vanilla and lemon juice.
  4. Make slits in the puff pastry as in the photo.
  5. Spread the cream cheese mixture down the center of the dough sheet.
  6. Arrange cubed peaches on top.
  7. Sprinkle some sugar on top of the peaches.
  8. Seal up the dough as in the photo.
  9. Bake in oven for around 25 minutes. Dough will be light brown.

 

Passover Appetizers with Temp Tee Cream Cheese

Did you know that Passover is coming? We’re all getting just a bit crazy now that Purim is over. We’re in that one-month crunch to prepare for a week of fun. Houses are getting cleaned up and the stores are getting stocked with matzah – so much matzah! Menus are being planned. Do you know what you are serving up at your Passover seder?

I’ve been making my own Passover the past few years. Each year I get a bit more laid back and things get a bit more easy. Our meals are simple, and we can do without pizza or pasta for a week.

One thing I can’t do without is cream cheese. On Passover, it is always Temp Tee. Growing up, Passover cream cheese was the one thing we could rely on. It was guaranteed to be available and certified kosher for passover in my Midwest city. We may not have been able to get kosher-for-Passover frozen waffles, but we could always get the cream cheese. That pink container was brought out to our breakfast table every morning. My sisters and I would sit around the table munching on crumbly matzah spread generously with cream cheese. So much nostalgia there.

I was recently approached to share some creative recipes that feature the beloved cream cheese. I kept going back to that crunch of the matzah against the Temp Tee cream cheese. I had to do more than that. I decided to share with you two appetizer recipes. Appetizers are my favorite part of the meal.

I came up with some crunchy and spicy baked jalapeño poppers as well as a baked caramelized onion dip. Both of these dishes are great for eating around the family table or when entertaining guests. They are wonderful for Passover and year-round. They are also easy to make. My kind of recipe!

        Click here for the Jalapeño Poppers!                     Click here for the Caramelized Onion Dip!

*This blog post is sponsored by the fine folks at Temp Tee, but all opinions and recipes in this post are my own.

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