Voting has begun for: Ridiculously Delicious Challenge: Round 2
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Cherry Chocolate Almond Rugelach Seasoned with Grains of Paradise
4 ounces cream cheese at room temperature
1 stick of butter at room termperature
1 cup flour
1/4 tsp salt
1/4 tsp vanilla
1/4 tsp grains of paradise
1 1/2 Tbs sugar
2 Tbs brown sugar
1/2 tsp grains of paradise
1/4 cup chopped tart cherries, plumped
1/4 cup slivered almonds, toasted
1/4 cup semi-sweet chocolate chips
1/2 cup butter, melted and cooled
Mix flour, salt, sugar and grains of paradise in the bowl of a food processor. Add the vanilla. Add cream cheese and butter in chunks. Pulse the machine about 8 times. Then process until a crumbly dough forms.
Turn it out on your work surface and gather it into a ball. Divide in half, wrap in plastic wrap and refrigerate for 2-24 hours.
In the meantime you can make your filling. Pulse all of the filling ingredients together until a thick paste is formed.
When ready remove the dough half from the refrigerator and roll it out into a 12 inch circle. Spread filling over the circle all the way to the edges. Cut the cicle using a pizza cutter into 16 wedges. Starting at the large end of each wedge roll the dough towards the point. Place cookies tip point down on a baking sheet lined with parchment. Slightly curve each cookie into a crescent shape. When finished repeat with other half.
Brush the tops with beaten egg and sprinkle with sugar.
Bake at 350 for about 30-35 minutes or until they've turned a nice golden color. Transfer to wire racks for cooling.