MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chestnut & Goji Berry Rugelach
Categories: Cookies, Nuts, Fruits, Cheese, Snacks
Yield: 60 servings

9 oz A-P flour
8 oz Chilled cream cheese; in
- 1/2" cubes
1/2 lb + 4 tb chilled unsalted
- butter; in 1/2" cubes
1 ts Kosher salt
1 ts Vanilla extract
1 lg Egg
+=PLUS=+
1 Egg yolk
1 c Goji berries
1/4 c Domaine de Canton ginger
- liqueur
1 c Vacuum-packed, cooked
- chestnuts
1 c Whole walnuts
1/2 c Honey
1/2 ts Chinese five-spice powder
Confectioners’ sugar; for
- dusting

In a food processor, combine the flour with the cream
cheese, 2 sticks butter, and 1/2 teaspoon salt and pulse
until pea-sized crumbs form. Add the vanilla and the egg
yolk and pulse until a dough begins to form. Transfer
the dough to a clean work surface and knead into a ball.
Divide the dough into quarters, flatten each piece into
a disk, and wrap in plastic. Refrigerate the dough disks
for 2 hours.

Meanwhile, in a small saucepan, melt the remaining 4
tablespoons butter then remove from the heat and let
cool. In a small bowl, combine the goji berries with the
ginger liqueur and 1/4 cup boiling water. Let sit for 30
minutes to soften, then drain the goji berries. In a
food processor, pulse the chestnuts and walnuts into
coarse crumbs. Scrape the nuts into a medium bowl and
stir in the remaining 1/2 teaspoon salt, the melted
butter, and the honey and five-spice powder until the
filling is evenly combined.

Set the oven @ 350ºF/175ºC.

On a work surface lightly dusted with confectioners’
sugar, roll 1 dough disk into a 10-inch circle, about
1/8-inch thick. Spread 1/4 of the filling in a thin
layer evenly over the entire surface of the dough and
sprinkle with 1/4 of the goji berries. Using a sharp
knife or pizza cutter, cut the dough like a pizza into
16 wedges. Starting from the wide end, roll up each
wedge into a crescent shaped cylinder. Repeat with the
remaining dough disks, filling, and goji berries.

Arrange the rugelach among 4 parchment paper-lined
baking sheets, spacing each 1 1/2-inches apart and
making sure the tip is tucked underneath the cookie, and
refrigerate for 20 minutes. In a small bowl, whisk the
remaining egg. Brush each rugelach with some of the
beaten egg, then bake, 2 baking sheets at a time and
rotating from top to bottom and front to back halfway
through cooking, until golden brown, 20 to 25 minutes.
Transfer the rugelach to a rack and let cool completely

By: Jake Cohen

Yield: makes Makes about 5 dozen

RECIPE FROM: https://www.saveur.com

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