Jake Cohen’s sweet and savory rugelach can be shaped as either crescent or pillow shapes, but either way you want to make sure you’re working with well-chilled dough and fillings. If they’re warm you’ll end up with a mess as you roll and bake them.
To Roll Crescent Shapes
Divide dough into disks and roll into a 9-inch circle. Spread one-fourth of the filling over the dough.
Cut the dough into 12 equal wedges, and roll each piece from the outside in.
Brush with the egg wash, garnish if you like, and then bake as directed. Repeat with the remaining dough and filling .
To Roll Pillow Shapes
Roll dough into an 8×8-inch square, then spread one fourth of the filling over the dough.
Cut the dough to divide it in half. From a long end, roll one half into a cylinder jelly-roll style to enclose the filling. Repeat with the other half.
Divide each roll into six even pieces. Brush with the egg wash, garnish if you like, and then bake as directed. Repeat with the remaining dough and filling
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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