Yield: 32 Cookies

Ready to eat!

I have the privilege of working with an amazing NPD (New Product Development) Team at work. They are always busy in the kitchen whipping up amazing flavour combinations that continue to entice our customers and make their fellow work mates (me included) just happen to wander past for the chance of tasting their latest creation.

The other day they were tidying up the kitchen and distributing the plethora of ingredients they have extra and I managed to get my hands on around a kilo each of dried dates and dried figs – YUMMY! Once I got home though I realised that I had to actually make something with my haul so it got me thinking. This receipe is one of the outcomes.

Typically Rugelach has a thin layer or jam that you then sprinkle dried fruits, nuts or even chocolate on before rolling into bite size pastries. However, I decided I wanted to use the dates, add some raspberries and make a more ‘jammy’ version. One that makes your mouth pucker up a little bit from the raspberries but has that lovely creaminess from the dates.

Rolling these little beauties are very messy, be warned! You will end up with the raspberry date jam everywhere but the resulting cookie is worth it!

TIME:

• 30mins Preparation + overnight for unsalted butter and cream cheese
• 2hours Chilling
• 15mins per Cookie Sheet

 EQUIPMENT:

• Mixmaster w/ Paddle Beater Attachment
• Stick Blender
• Cookie Sheets w/ Silpat Mats (or Baking Paper)
• Kitchen Scales
• Measuring Spoons / Measuring Cup
• Mixing Bowl
• Small Saucepan
• Wooden Spoon
• Spatula / Rubber Scraper
• Rolling Pin
• Brush
• Wire Rack
• Pizza Cutter
• Glad Wrap
• Baking Paper

INGREDIENTS – Dough:

INGREDIENTS – Filling:

INGREDIENTS – Topping:

METHOD – Dough:

1. Put the unsalted butter, cream cheese and sugar into the bowl of the mixer and beat on medium speed until creamy – approx 2 minutes
   • Scrap down the bowl down to ensure everything is mixed
2. Add the vanilla extract and salt and best on medium speed for another minute
   • Scrap down the bowl down to ensure everything is mixed
3. Add the flour and mix on low speed until just combined
   • Scrap down the bowl down to ensure everything is mixed
4. Split the dough into two balls, wrap in glad wrap and refrigerate for a minimum of 2 hours

Butter, cream cheese and sugar creamed

Dough is ready to chill

Dough ready to chill

METHOD – Filling:

1. Put all the ingredients into a small saucepan and set over a low heat to simmer
2. Simmer, stirring occasionally until the mixture becomes very thick and has the consistency of jam
3. Remove from heat and leave to cool
4. Once cool, use the stick blender to blitz the mixture so everything becomes smooth

Ready to cook into the jam

Raspberry Date Jammy Goodness

METHOD – Assembly:

1. Pre-heat oven to 165°C / 325°F
2. Line the cookie sheets with silpat mats or baking paper
3. Flour your counter
4. Roll the first ball of dough into a 30cm circle
5. Spread half the raspberry and date mixture onto the dough circle, leaving a 1cm gap from the edge of the dough
6. Using the pizza cutter, cut the circle into 16 wedges
7. Starting from the outside, carefully roll each wedge up to create a crescent shape
8. Put each crescent onto the lined cookie sheet and brush lightly with milk
9. Repeat steps 4 to 8 with the second piece of dough
10. Bake each cookie sheet for 15mins or until golden
11. Remove from oven and let rest for 10mins before moving cookies onto the wire rack to cool completely

My idea of a circle… yes I know its a bit wonky =)

Ready to cut and roll!

Messy, jammy, little bites of deliciousness

The cookies will keep in an air tight container in a cool place for 3-4 days

Delicious!

Golden and ready to eat