American
Boom Booms
- Prep time 45 minutes
- Cook time 20 minutes
- Serves 1
Author Notes
Yet another winter has passed without my coming up with a chocolate rugelach recipe that doesn't bleed chocolate all over. In desperation, I turned to this- it uses a typical American style rugelach dough; if you already have a recipe you like, it should work fine. —Smaug
What You'll Need
Ingredients
- Dough
-
4 oz
butter (softened)
-
4 oz
cream cheese
-
1 tb
sugar
-
1 tsp.
vanilla
-
pinch
salt
-
1 c.
AP flour (preferably a softer variety)
-
Raspberry jam
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mini chocolate chips
-
egg wash (1 yolk beaten with a bit of milk)
-
glaze (about 1 Tb. of conf. sugar mixed with a few drops of water or other liquid (I like tangerine juice) to a brushing consistency
Directions
- I do this in a mixer, but it can be done by hand easily enough; cream together all but the flour, add flour gradually and mix until a smooth dough is formed. Refrigerate for 1/2 hour or more- it will keep for several days.
- Roll dough thin; noticeably less than the 1/8" typical of pie dough. Cut out 3 inch rounds; scraps can be rolled without problem; I typically get about 30.
- Working in pairs of circles, put a dab of jam and a small pinch of chips in the center of one; brush the other with water and drape it over the filled circle- there should be about 1/2 inch around the edge clear of filling. Pinch together the edges, making sure not to get filling in the seam (this will determine how much jam to use; I'd guess about a half teaspoon each). This will leave you with a small flying saucer' poke a few holes in the top; I usually either roll up or crimp the edge; it will even out in baking; the finished pastry should look much like a biscuit. Brush with egg wash
- Preheat oven to 350 deg. use a convection oven; a standard oven would be probably 375 deg.), bake about 20 min (they should be pretty dark on top).
- Remove from oven and immediately brush on the glaze; let cool.
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