Rugelach cookies with nutella & chocolate chips
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My new and improved twist on a traditional Rugelach cookie is so addictive with flaky, buttery, melt in your mouth pastry. I have created my own version of this pastry with a new technique discovered quite by accident in 2012. This Italian style version uses Nutella and mini chocolate chips in the filling. <br />COOKS NOTES: Use your food processor to make this pastry in less than 5 minutes! Don't over process; leave bits of butter and cream cheese showing in the dough. To achieve a flaky layered croissant- like dough I have discovered an easy technique of rolling and folding the dough 4 times (in thirds like a letter) before refrigerating and resting. Use good quality ingredients as the taste of this pastry depends on it. I use Plugra butter, Daisy sour cream, and Philadelphia cream cheese. Yeah! FULL FAT, no low fat here. I also like the vanilla specks in Neilsen Massey vanilla bean paste. Stir the jar of Nutella first and then spread the 1 inch from the edge of the dough circle; smear in a circular motion in an even layer. Use a small offset spatula. Use a floured pizza wheel to cut the dough. The trick is to work with this dough cold; if it becomes too warm, return it back to the refrigerator for 30 minutes to firm up.
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