Crumbly and not-to-sweet rugalach to enjoy with coffee or tea, or simply, just to nosh.
2 dozen 1 inch cookies
460g unsalted butter, room temperature
113g granulated sugar
10g salt
5g vanilla extract
568g cream cheese
737g pastry flour
150g raspberry or apricot preserves
120g Guittard 63% Extra Dark Baking Chips
Coarse sugar (like turbinado or demerara) for sprinkling
In a standing mixer or with a handheld mixer, mix the room temperature butter with the sugar, salt, and vanilla on low speed. When there are no visible butter lumps, add the cream cheese gradually, on low speed. When the cream cheese if fully blended, stop and scrape the bowl well. Add the flour and mix until dough forms (mixing can also be finished by hand). Place the dough into a ¼ sheet pan and press it evenly to fit the pan. Chill overnight.
Cut the dough into 4 pieces and roll it out to approximately 8” wide. Make sure when rolling to the 8" length, that it has a final thickness of 1/8”. Spread your favorite fruit preserves, not too thick, on half the dough. (Raspberry or apricot work well for this.) Leaving the bottom ½” of the dough clean of any topping so it will seal when rolled up.
Roughly chop the chocolate chips and sprinkle evenly over the preserves. Roll up the dough like a cinnamon roll, lightly brushing the top with water and coat well with turbinado sugar.
Cut into 1-1 ¼” slices. Place on a parchment lined baking sheet, evenly spaced apart. Bake at 350°F for about 30-35 or until golden brown. Cool and serve.
Cookies will hold for a few days at room temperature.
https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-rugalach