|Freshly baked rugelach for Navroze.|
Makes 80 pieces
340 g/ 12 oz cream cheese
340 g/ 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 cut into 10 equal portions. Further, roll each portion into an 18 cm/7-inch disc.
With a pizza cutter, slice into 8 equal slices. Repeat with the remaining ten discs. Now place a teaspoon of the filling on the widest end of each of the triangles, cut on the disc.
Roll each one like a cigar.
Place it on a baking sheet. Repeat this until all are completed.
Sprinkle it with brown sugar.
Bake in a preheated oven at 175 C| 350 F for 30 minutes until it is nice and golden brown.
Cranberries, raisins, kishmish (dry green raisins), and dried berries are all good alternates 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