These delicious, flaky pastries can be enjoyed with brunch, tea, or anytime you’re looking for a snack that satisfies. You might be thinking pastries are too time consuming to make and most of the time you’d be right; but these come together in minutes. Make them once and you’ll be hooked. 30 minutes start to finish. You can do it, thank me later.
Essential tools:
Food processor
2 sheets of parchment paper
4 cups cold unbleached, organic white flour
1tbls + 1tsp Baking Powder
Pinch of sea salt
1/2 cup of organic granulated sugar of some kind
1/2 pound of cold, organic butter cubed
1 cup cold local milk
1 jar of organic jam
Measure all dry ingredients into your food processor, add the cubed butter, pulse and or blend for a minute or until the butter has been crumbed into the flour and there are no visible chunks. While the food processor is running drizzle the cup of milk into the swirling flour. Go slow and at the very end it will start coming together as a dough which makes a ruckus. Just keep an eye on the process, then end result should be a dough that isn’t sticky. So long enough that it forms a dough, but don’t mix for long after the ruckus starts about a minute.
The dough doesn’t have to be chilled, but work quickly.
Remove half of the dough, place it in the center of a piece lightly floured parchment paper or non-stick rolling mat. Form a round shape and slowly press it down into a puck shape, sprinkle with flour, place another sheet of parchment paper over the dough and do your best to rolling the dough out to a uniform circle about 1/3 of and inch thick. Remove the top layer of parchment and use a pizza cutter (or a knife) and cut 16 slices. Quickly do that by cutting the circle in half, then quarters, and so on till you have 16 wedges.
Spread the dough with a layer of your favorite jam. Next roll each piece up from the widest edge to the tip. Place the rolled rugelach on to a baking sheet (greased or parchment paper lined). Place the sheets on the center rack of your oven and bake for 16 min at 350 degrees or until bottoms are browned.