Text 25152, 94 rader
Skriven 2015-03-20 17:38:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 423
===================
 * Originally in: HOME_COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hazelnut & Olive Rugelach
 Categories: Nuts, Appetisers, Cheese
      Yield: 32 Servings
 
    1/3 c  Hazelnuts
      1 c  All-purpose flour +
           - additional for dusting
    3/4 ts Dried thyme
    1/2 ts Coarse ground black pepper
    1/4 ts Salt
    1/2 c  Unsalted butter; softened
      4 oz Cream cheese; softened
    1/3 c  Brine-cured green olives;
           - patted dry, pitted, very
           - fine chopped
 
  SPECIAL EQUIPMENT: 4 (17" X 12") sheets parchment paper
  
  These savory rugelach are made with a cream-cheese-based
  dough, which softens very quickly. If the dough becomes
  tricky to work with, chill it until firm, then continue
  with the recipe.
  
  Put oven rack in middle position and preheat oven to
  350øF/175øC.
  
  Toast hazelnuts in a shallow baking pan in oven until
  golden, about 10 minutes. (Leave oven on.) Cool slightly,
  then rub off any loose skins in a kitchen towel while nuts
  are still warm. When nuts are cool enough to handle, very
  finely chop.
  
  Whisk together flour, thyme, pepper, and salt in a bowl.
  Beat together butter and cream cheese in a large bowl with
  an electric mixer until combined well. Add flour mixture
  and mix at low speed until a soft dough forms. Gather
  dough into a ball, then halve dough and wrap each half in
  plastic wrap. Flatten each half (in plastic wrap) and form
  each half into a 4" disk. Chill until firm, about 6 hours.
  Bring dough to cool room temperature (this will take 15 to
  20 minutes) before rolling out.
  
  Remove and discard plastic wrap from 1 half of dough,
  keeping other half wrapped and chilled. Put unwrapped
  dough in center of 1 sheet of floured parchment paper.
  Dust dough with flour and cover with another sheet of
  parchment, then roll out dough into a 9" round (about 1/8"
  thick). Carefully peel off top sheet of parchment and set
  aside. (If dough is too sticky to remove parchment
  cleanly, chill until firm, 10 to 20 minutes.) Repeat
  procedure with remaining half dough. Sprinkle hazelnuts
  and olives evenly over rounds of dough, then reposition
  top sheets of parchment on dough and press gently to help
  nuts and olives adhere.
  
  Remove and discard top sheets of parchment and cut each
  round into 16 wedges. Beginning with shortest side of 1
  wedge, roll up dough as tightly as possible toward pointed
  end and transfer to an unlined large baking sheet. Repeat
  procedure with remaining wedges of dough. (If dough
  becomes too soft to roll up, chill until firmer.)
  
  Bake until golden, 20 to 25 minutes. Cool on baking sheet
  on a rack. Serve warm or at room temperature.
  
  COOKSâ€Ö NOTES:
  
  * Dough (in disks, not rolled out) can be chilled up to 1
  day or frozen up to 1 month.
  
  * Rugelach are best eaten the day they are made but can be
  made 1 day ahead and kept in an airtight container at room
  temperature. Reheat in a preheated 325øF/163øC oven 10 to
  12 min.
  
  Recipe by Melissa Roberts
  
  December 2004 | Gourmet
  
  Makes 32 hors dâ€Öoeuvres
  
  MM Format by Dave Drum - 24 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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