|Freshly baked rugelach for Navroze.|
Makes 80 pieces
340 gm/12 oz cream cheese
340 gm/ 12 oz soft salted butter
4 1/2 cup sifted plain flour
3/4 tsp salt
With an electric mixer cream together the cream cheese and butter, until light and fluffy.
Add the plain flour and salt until just combined. Cover in cling film, flatten into a fat disc and chill for 2 hours in the refrigerator.
1 cup cup dry cherries
1 1/2 cup mixed nuts like walnuts, macadamia, pistachios ( lightly toasted )
6 oz cup brown sugar
1 1/2 tsp cinnamon powder
1 1/2 tsp vanilla extract
6 tbsp whole milk, cream OR half and half
In a food processor crush the nuts and cherries until fine pieces. Add the rest of the ingredient and using the pulse button bring it all together.
Remove the pastry from the refrigerator and make 250 gm discs, or 10 portions. roll each one into a 6 to 7 inch disc.
With a pizza cutter slice into 8 equal slices. Repeat on all 10 discs.Now place a teaspoon of the filling on the widest end of each of the triangle, cut on the disc.
Roll each one like a cigar.
Place on a baking sheet. Repeat until all are complete.
Sprinkle with brown sugar.
Bake in a preheated oven of 350 degrees for 30 minutes until its nice and golden brown.
TipsWhile this recipe can easily be divided, its simpler to make the whole lot and freeze them unbaked until needed. Freshly baked pastry tastes delicious.
Cranberries, raisins, kismis, dried berries are all good alternate to dry cherries. Pecans and pine nuts can also be added to the list of nuts.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo Credit : Niloufer Mavalvala