stuffed Roll pastry cookie with Chocolate, nuts, raisin and citrus Recipe
Delectable pastry cookie to gear you for the upcoming holiday baking.
Bundle up and roll together some chocolate, nuts, raisins and a punch of citrus.
For a dedicated post...refer here:
http://www.foodessa.com/2013/12/stuffed-roll-pastry-cookie-chocolate.html
Servings: 18 slices
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Ingredients
- . > (American / Metric measures)
- . > Pastry dough:
- . 2 cups (284g) All Purpose flour
- . 3/4 cup (72g) confectioners' sugar
- . 2 Tbsps. (27g) granulated sugar
- . 1/2 tsp. (2.5ml) sea salt
- . 1 cup (220g) cold, unsalted butter, cubed
- . 4 oz (114g) cold cream cheese, cubed
- . > Filling:
- . 1 cup (160g) raw walnuts, coarsely chopped
- . 1 cup (160g) raw pecans, coarsely chopped
- . 1/2 cup (80g) raisins
- . 1/2 cup (70ml) chocolate 'ganache'
- . 1/4 cup (60ml) citrus marmalade
- . 1 fine zest of an aromatic orange
Directions
- . Pre-heat the oven to 350F/180C/Gas4. Position the rack in the center of the oven. Line a standard size baking sheet with parchment paper.
- . > Filling: Mix all the ingredients into a medium bowl and set aside until ready to spread onto the rolled out dough. This part can also be made a day ahead and stored into the fridge. Just make sure to take it out of the cold before filling the dough.
- . > Pastry dough: Place flour, sugar(s) and salt in a food processor. Whirl until mixed. Then add the cold butter and cream cheese. Pulse, just until dough starts to come together. Do not over mix.
- Form dough into 2 balls, then flatten each into a disc. Wrap with plastic wrap and refrigerate until firm for at least 1 hour or up to 1 week.
- . Remove 1 dough at the time from refrigerator and let it stand at room temperature to soften enough for easy rolling, about 10 minutes. Shape each portion into a 6 inch (15cm) log and roll it out onto a lightly floured surface (or between parchment paper). Try to achieve as close to a 12 x 16 inch (30 x 40 cm) rectangle. as possible.
- . Spoon half the filling across the edge of the longest edge of each rectangle. Leave a little gap on the edges. Gently roll dough over the filling. Pinch together to seal at the ends. TIP: if time permits…while preparing the other roll, it's best to refrigerate the rolled pastry for 30 minutes before baking. Add it in the oven straight from the fridge and add a few minutes to the baking time. Arrange both log packages (seal down) within a reasonable distance from each other.
- . BAKE for 40-45 minutes or until golden. Let the logs rest on the cookie sheet for 10 minutes before removing to a wire rack to cool completely. Slice into 1 inch (2.5cm) pieces and serve.
- . Store into an airtight container or freeze cookies into its parchment paper and into a plastic freezer bag. Will keep well for up to 3 months.
- . Happy baking from Claudia's place...FOODESSA.com
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