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Receta stuffed Roll pastry cookie with Chocolate, nuts, raisin and citrus
Add a photoDelectable 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
Raciónes: 18 slices
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Ingredientes
- . > (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
Direcciones
- . 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
