Quince Chocolate and Almond Rugelach
Rugelach is a traditional Jewish dessert made with a cream cheese dough. I used mascarpone instead. There are so many flavors you can do
Recipe: Makes 48
- 1/2 Cup Mascapone Cheese – room temperature
- 2 Sticks Salted Butter – room temperature
- 1/2 Cup Beet Sugar
- 1 Teaspoon Pure Almond Extract
- 1/8 Teaspoon Sea Salt
- 1 1/3 Cups All purpose Flour
- 1 Cup Whole Wheat Flour
- 1/4 Raw Almonds – ground
- 1 Cup Raw Almonds – ground
- 3/4 Cup Chocolate – roughly chopped
- 1/4 Cup Terbinado Sugar – packed
- 1 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Ground Cardomon
- 10 ounces – 1/2 Cup 2 Tablespoons Quince Preserves
In a food processor, cream the cheese and butter until light. Add sugar, salt, and vanilla. Add the flour and ground almonds and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball into four pieces, wrap each piece in plastic, and refrigerate for about 1 hour.
Filling Roughly chop the chocolate into small pieces. Mix the 1 cup of ground almonds with the turbinado sugar, cinnamon, cardamon and chocolate. Set aside Assemble
Generously flour your board and roll out one ball of dough into a 9-inch circle. (this is a softer dough than regular cookies so it is a little harder to handle.) Spread the dough with 2 tablespoons quince preserves and sprinkle about 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges by cutting the circle in quarters, then each quarter into thirds. Starting with the wide edge and carefully roll up each wedge. (if your dough gets too soft put it back in the refrigerate for a bit) Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat oven to 350 degrees F.
Bake for 17 to 20 minutes, or until lightly browned. Remove to a wire rack and let cool.
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