Rugelach With Membrillo, Almonds & Blue Cheese

Directions

1. Make the dough. In a large mixing bowl, whisk together both flours, salt, pepper, and brown sugar. In the bowl of a standing mixer fitted with the paddle attachment, mix on medium-low the butter and cream cheese until smooth and thoroughly blended, about 3 minutes. Add the dry ingredients in thirds, scraping down the sides and the bottom of the bowl and taking care not to overwork the dough. Transfer the dough onto a sheet of parchment paper, divide it in half and shape each half into a 4 ½-inch disc. Wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
2. Poach the pears. Select a pot that holds the pears without too much wiggle room. Cut a circle of parchment that will extend about 1-inch over the sides of the pot and cut a small vent hole in the center. Rub the pears with cut side of lemon half. Combine the lemon peels, wine, water, honey, peppercorns and anise in the pot; bring to a simmer on medium heat. Add the pear halves (the poaching liquid cover the pear halves by 1/4 - 1/2"). Place the parchment circle over the pears; press it down inside the pot so it rests directly on top of the poaching liquid. Simmer over low heat for 10 minutes, turning them occasionally, and checking for doneness after 10 minutes with a small paring knife. (The pears should still be slightly firm but can be easily pierced without resistance.) Use a slotted spoon to remove them from the poaching liquid and set aside to cool.
3. Strain the poaching liquid. Return the liquid (about 1 ¼ cups) to the pot, cook over medium-high heat until the liquid is reduced by half and is syrupy, about 12 minutes. Remove poaching liquid from the heat and cool to room temperature.To prevent the pears from becoming too soft, refrigerate the pears and the poaching syrup separately.
4. Assemble the rugelach. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Remove one disc of dough from the fridge and let it warm up a bit before rolling, about 10 minutes. Place the membrillo in a small, heavy bottomed pan with 4 tablespoons of the reserved poaching liquid and stir over very low heat, until spreadable, about 9 minutes. (Don’t walk away––it scorches easily). Remove from heat and let the membrillo cool.
5. On a lightly floured sheet of parchment paper, roll out one disc of dough into a circle about 12” in diameter. Using an offset spatula, spread half the membrillo over the dough, leaving a ½- inch border around the edge, reheating the membrillo if necessary for the second disc, adding more poaching liquid if necessary. In a bowl, combine the blue cheese, parmesan, salt, and almonds. Using a sharp knife, divide each circle in twelve even triangles. Place ½ teaspoon of the filling over the membrillo, pressing down lightly with the back of a spoon, then top with 2 pieces of diced poached pear. Starting with the edge closest to you, tightly roll each wedge, working toward the point of the triangle. Shape each into a crescent and pinch the outer edges (to keep the filling in place). Place them on the prepared baking sheet and refrigerate, covered loosely with plastic wrap, for at least one hour before baking.
6. Bake the rugelach. Heat the oven to 375ºF. In a small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain. Lightly brush the tops of the rugelach with the egg wash. Place the baking sheet on top of a second baking sheet (the insulation protects the bottoms of the rugelach from getting too dark). Bake on the middle rack of the oven for 22-28 minutes, rotating the pan halfway through, until golden brown. Remove from the oven and let cool for 5 minutes before transferring to a cooling rack. Store in an airtight container, layered between strips of parchment paper for up to two days. Beyond that, refrigerate or freeze.