Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Rugelach
How it's done
Dough
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the cream cheese, mix quickly to create a soft dough (do not knead), cover and refrigerate for approx. 30 mins.
Filling
Place the chocolate, sugar, tahini and vanilla in a thin-sided bowl, suspend the bowl over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly.
Rugelach
Halve the dough. Roll out each round on a lightly floured surface (approx. 30 cm diameter). Spread the filling evenly on top. Sprinkle with sesame seeds. Cut each piece of dough into 12 "pie slices", roll up towards the tip. Place the croissants on a baking tray lined with baking paper, brush with egg yolk.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool on a rack.
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