Cocoa Nib and Currant Rugleach RecipeOrigin: Jewish Period: Traditional |
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Cocoa beans are the fatty seed of the cacao tree from which chocolate is made. Tbaked and hulled seeds (known as 'cocoa nibs') are used in cooking (both sweet and savoury) as a flavouring and being the seeds of a plant they actually count as a spice. A rugelach (originating from the Ashkenazi Jews) is a wondrously flaky, yet unbelievably foolproof little horn of pastry that's almost a biscuit in texture. It's traditionally filled with dried fruit. But this version is for a richer version, incorporating cocoa nibs. Ingredients
For the pastry: 
Cocoa Nib and Currant Rugleach Preparation:Method:MethodBegin with the pastry: Cream together the flour and sugar until soft and fluffy. Mix the salt and flour together then mix into the butter. Add the cream cheese and continue stirring until the dough comes together. Turn onto a floured surface and divide into 4 pieces. Press each piece into a flat disk about 10cm in diameter then wrap in clingfilm and refrigerate for at least 4 hours. Meanwhile, prepare the filling by mixing all the ingredients together in a bowl. Take one of the dough pieces from the refrigerator, sandwich between two sheets of wax paper and roll out to about 30cm in diameter. Remove the top paper, fip over onto a floured surface and remove the second piece of paper. Cover the top of the pastry with 1/4 of the filling. Spread evenly and press into the pastry with the back of a spoon. Cut the dough into 12 equal wedges (just like you would a pie). Extract one wedge piece, and starting at the wide end of the wedge gently roll it up (going from the wide end to the point) then transfer to a well-greased baking tray, placing it point-side down so that it doesn't unravel. Repeat this process with all the remaining pieces (spacing them at least 3cm apart). Now repeat with all the remaining dough and filling. Place in an oven pre-heated to 170°C and bake for about 25 minutes, or until the pastry is a light golden brown at the edges. Allow to cool completely then serve. |
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