Equipment
- Oven
- Mixer
- Food Processor
Ingredients
Dough
- 2 sticks Unsalted butter, cut in chunks and kept very cold
- 9 oz Philadelphia cream cheese, cut in chunks and kept very cold
- Generous pinch of Kosher salt
- 2 3/4 cups Unbleached all-purpose flour
Date Jam
- 12.5 oz Medjool dates, pitted
- 2/3 cup Of orange juice
- Generous pinch of Kosher salt
- 4 tbsp Grand Mariner liquor
Assembly and Baking
- 10 oz 63% Extra Dark Chocolate Baking Chips
- Melted and cooled butter
- Granulated sugar
Instructions
- Combine butter and cream cheese in a bowl of a stand mixer, and using the paddle attachment, mix it slightly to combine but remain in big chunks.
- Mix salt and flour, and sift it through a fine sieve. Add flour to butter and cream cheese and mix just enough to combine.
- With your hands on a floured surface, bring the dough together, wrap in plastic wrap, and let sit in the refrigerator for at least one hour. While chilling, make jam.
- Combine dates, orange juice, and salt in a smaller saucepan and bring to boil. Turn down the temperature to low heat, and cook for 15 minutes, stirring often.
- When dates are cooked, lightly cool it down, and then process in a food processor with Grand Mariner until we get a smooth paste-like consistency. Cool down completely.
- When the dough is chilled, roll out on a lightly floured surface to a rectangle about ¼ in thick. Cut rectangle in 5 in strips. Spread date jam on top of each strip, and sprinkle with chocolate chips. Roll each long strip ways into a log, and place it on a sheet tray. Chill in the refrigerator until firm.
- Cut logs into 2 slices, and roll each one in melted butter and sugar. Place each slice on a parchment-lined sheet tray, leaving at least 2-inch space in between each. Please leave it in the freezer for at least 30 minutes to chill well. Preheat oven to 350 degrees F. Bake rugelach in preheated oven for 30-45 minutes or until golden brown.