TeaTime Special Issue – August 2019

29 Teatime Holidays

Raspberry Rugelach

Pinwheels

Makes approximately 34

4 ounces cold cream cheese, cubed
½ cup cold unsalted butter, cubed
1 cup all-purpose fl our
5 tablespoons granulated sugar,
divided
1⁄8 teaspoon salt
1⁄3 cup fi nely chopped golden raisins
1⁄3 cup fi nely chopped toasted
walnuts
2 tablespoons fi rmly packed light
brown sugar
¼ teaspoon ground cinnamon
1⁄8 teaspoon ground ginger
1⁄3 cup raspberry preserves
White sanding sugar, for sprinkling

• Let cream cheese and butter stand
  at room temperature for 20 minutes.


• In the work bowl of a food proces-

sor, pulse together fl our, 2 table-
spoons granulated sugar, and salt until
well combined, approximately 6 times.
Scatter cream cheese and butter on
top of fl our mixture. Pulse together
until mixture comes together and
resembles large curds, 20 to 25 times,
stopping to scrape sides of bowl as
needed.

• Turn out dough onto a lightly

fl oured surface. Using a rolling pin, roll
out dough into a 5x4-inch rectangle,
1 inch thick. Wrap in plastic wrap, and
refrigerate for 2 hours.

• In a medium bowl, stir together rai-

sins, walnuts, brown sugar, cinnamon,
ginger, and remaining 3 tablespoons
granulated sugar.

• Let dough stand at room tempera-

ture for 10 to 15 minutes. On a lightly
fl oured surface, using a rolling pin,
roll out dough into a 12x10½-inch
rectangle. Spread preserves onto
dough, leaving a ½-inch border on a
long side. Sprinkle raisin mixture over
preserves. Starting on opposite long
side, roll up dough, jelly roll style;
pinch seam to seal. Wrap dough log

in plastic wrap, and refrigerate for at

least 1 hour.

• Preheat oven to 325°. Line 2 rimmed
  baking sheets with parchment paper.


• Remove plastic wrap from dough
  log. Using a serrated knife, gently
  cut log crosswise into ¼-inch-thick
  rounds. Place rounds 1 inch apart on
  prepared baking sheets. Sprinkle with
  sanding sugar.


• Bake until cookies are lightly golden,
  15 to 20 minutes. Let cool on baking
  sheets for 3 minutes. Remove from
  baking sheets, and let cool on wire
  racks. Store at room temperature in
  an airtight container with layers sepa-
  rated by wax paper for several hours.

MAKE-AHEAD TIP: The dough log for

Raspberry Rugelach Pinwheels can

be prepared the day before, wrapped

in plastic wrap, and refrigerated

overnight. When ready to use, remove

plastic wrap, slice, and bake as directed.

Chocolate Macaroon

Tartlets

Makes 12

2 large egg whites

1½ cups unsweetened fl aked coconut

¼ cup granulated sugar

2 ounces semisweet chocolate, fi nely

chopped

¼ cup heavy whipping cream

½ teaspoon light corn syrup

1⁄8 teaspoon salt

¼ teaspoon vanilla extract

Sweetened Whipped Cream

(recipe follows)

• Preheat oven to 350°. Spray 12
  (2-inch-wide) wells of a mini muffi n
  pan with cooking spray*.


• In a large bowl, whisk egg whites
  until foamy. Add coconut and sugar,
  stirring until well combined and
  mixture holds when pressed together.
  Place 1 heaping tablespoon coconut
  mixture in each prepared well.

Using fi ngertips, press mixture into

a ¼-inch-thick shell.

• Bake until golden brown, approxi-
  mately 15 minutes. Remove from
  oven. Using the back of a levered
  1-teaspoon measuring scoop, press
  down center indentations again.
  Carefully remove coconut shells from
  muffi n pan. Let cool on a wire rack for
  15 minutes.


• Place chocolate in a medium heat-
  proof bowl. In a medium saucepan,
  bring cream, corn syrup, and salt to a
  simmer together, stirring frequently.
  Pour hot cream mixture over choco-
  late. Let stand for 2 minutes. Add
  vanilla extract, stirring until chocolate
  mixture is smooth and well com-
  bined. Transfer chocolate mixture to
  a small piping bag. Cut a ¼-inch hole
  in tip. Pipe approximately 1 teaspoon
  chocolate mixture into each coconut
  shell. Let cool for 10 minutes.


• Place Sweetened Whipped Cream
  in a piping bag fi tted with a medium
  open star tip (Ateco #822). Pipe
  cream rosettes onto tartlets. Serve
  immediately.

*Line each well with a 5x½-inch parchment

paper strip to make removing baked coconut

shells even easier.

MAKE-AHEAD TIP: Tartlets can be

made a day ahead, cooled, placed in an

airtight container, and refrigerated.

Let come to room temperature, and

pipe with cream just before serving.

Sweetened Whipped Cream

Makes 1¼ cups

3⁄4 cup cold heavy whipping cream

2 tablespoons confectioners’ sugar

¼ teaspoon vanilla extract

• In a small bowl, beat together all
  ingredients with a mixer at high speed
  until thickened. Cover and refrigerate
  until needed, up to an hour.