About a month ago for a Spoon University meeting, Breads Bakery in New York gave us a few trays of their delicious baked goods, chocolate rugelach included. They were reminiscent of chocolate croissants, except that they were sticky, with ribbons of chocolate rolled into the dough. I ended up eating at least five pieces, and I still dream about it up to this day.
Feeling inspired, I tried making some a few days ago. My first batch was one of my standard go-to flavor combinations: matcha, black sesame, and chocolate. While they turned out a bit undercooked, I still had another half batter ready, so I switched things up and added toasted pine nuts, lavender, and heavy doses of honey.
*I usually try to get photos paired with every step of the recipe, but I formatted my memory card before realizing that I didn’t transfer those photos yet… my apologies!*
Dough recipe adapted from The Crepes of Wrath.
4 cups all-purpose flour
2 cups (4 sticks) cold unsalted butter, cut into cubes
1 tablespoon salt
1/4 cup sugar
16 oz cream cheese, cubed
1/4 cup sour cream
1/2 cup pine nuts, toasted and chopped
1/4 cup honey
1/4 cup dried lavender buds
1 egg, beaten
- Preheat oven to 350°F.
- Add all purpose flour, butter, and salt in a food processor.
- Pulse until combined, and the butter resembles coarse sand.
- Transfer mixture to a large mixing bowl, and add sugar, cream cheese, and sour cream. Mix until it forms a cohesive dough, and few chunks of cream cheese remain. This may require using your hands.
- Shape dough into a disk, cover with plastic wrap or foil, and refrigerate for at least an hour.
- Once the dough has chilled, split the disc in half down the middle and keep one half in the fridge. Take the other half, knead it until malleable, and roll until about 1/4 inch thick and in a circular shape.
- Use a pastry brush to spread the honey over the entire top of the dough. Sprinkle the pine nuts over the surface, and lightly press down so the nuts stick to the dough. Sprinkle half of the lavender.
- Use a pizza roller to evenly cut the circle into 16 triangles.
- Tightly roll each triangle from the bottom up, making sure the tips stay at the bottom once finished. Place on greased baking sheet.
- Lightly brush with egg wash and sprinkle with raw sugar. Bake until golden brown, around 20 minutes.