Mini Pastries
These mini pastries, based on a classic Rugalach recipe, offer the taste of a great pastry in an acceptable size. These desserts are easy-to-make with a grourmet result. The dough is light and airy, intricately layered with butter and cream cheese.The filling is a delicate combination of jam, raisins and chocolate chips- a perfect taste, a perfect symphony of taste sensations. The process for making these lovely pastries takes a while because the dough requires resting time but your time investment is slight. The finished product is a delight to the eye and the palette.
We have a video showing all of the steps
INGREDIENTS
Yield: 36 Mini Pastries
DOUGH
- 4 oz. cold cream cheese
- 1 stick (8 tablespoons) cold unsalted butter
- 1 cup all-purpose flour
- ¼ teaspoon salt
FILLING
- 1 cup jam or marmelade, your choice
- ½ teaspoon ground cinnamon
- 1/2 cup plump, moist raisins
- 4 ounces dark chocolate chips. I prefer Guittard brand
- FOR THE GLAZE
- 1 large egg
- 1 tablespoon cold water
- 2 tablespoons sugar (optional)
INGREDIENTS
DOUGH
- 4 oz. cold cream cheese
- 1 stick (8 tablespoons) cold unsalted butter
- 1 cup all-purpose flour
- ¼ teaspoon salt
FILLING
- 1 cup jam or marmelade, your choice
- ½ teaspoon ground cinnamon
- 1/2 cup plump, moist raisins
- 4 ounces dark chocolate chips. I prefer Guittard brand
GLAZE
- 1 egg
- 1 tablespoon cold water
- 2 tablespoons sugar (optional)
Dough after pulsing.
10 minutes before you expect to start working on your dough, take the cream cheese and butter out of the refrigerator.
Cut each butter and cream cheese chunks in quarters. Put the flour and salt in the food processor and pulse a couple of times to mix. Then, add the cream cheese and butter and pulse until the mixture looks loose, but holds together when pinched. The dough should not come together completely into a ball.
Divide the dough in half, and form each piece into a ball. Wrap each ball in plastic wrap. Refrigerator for a minimum of 2 hours, up to 24 hours. (The dough can be frozen for up to 2 months if wrapped well.)
20 or 30 minutes before the dough is ready to use, prepare the filling.
Soak the raisins in boiling water (enough to cover.)
Microwave the jam until it is spreadable, (almost liquid). Use the microwave 20 seconds at a time to make sure you don’t over heat.
Line baking sheets with parchment paper or silicone mats.
Pull your first ball of dough from the refrigerator. Let it set until easy to roll but not so soft it has no body. In my house this was about 10 minutes.
Working on a lightly floured surface, roll the dough into a 12 to 14 inch circle, 1/8” thick.
Using a pizza roller or very sharp knife, cut the circle into 16 wedges. (I was much more successful with the pizza roller but if you don’t have one, choose a chef’s knife and rock it back and forth on the dough instead of dragging it).
Sprinkle the raisins evenly over the dough and cover with a sheet of parchment paper to press the raisins into the dough. No parchment paper, use your fingers or the back of a spoon.
Spread the jam over all of the surfaces.
Lightly sprinkle chocolate chips over your triangles.
Starting at the wide end of each triangle, roll the dough into a pastry shaped piece. Tuck any fillings that have fallen out of the sides back into the pastry.
Repeat with your second ball of dough.
Refrigerate for a minimum of 30 minutes. If better for your schedule, leave the dough in the refrigerator for up to 24 hours. You can also freeze for up to 2 months at this point. If freezing, bake straight from the freezer, adding 5 to 10 extra minutes of baking time.
Preheat your oven to 350 degrees. Put pans on racks placed approximately in thirds in your oven.
Brush your pastries with a mixture of beaten egg and water (approximately half and half)
Bake for 20 minutes- turning your pans halfway through baking.
Mini Pastries
Equipment
- Food Processor
Ingredients
DOUGH
- 4 oz. cold cream cheese
- 1 stick 8 tablespoons cold unsalted butter
- 1 cup all-purpose flour
- ¼ teaspoon salt
FILLING
- 1 cup jam or marmelade your choice
- ½ teaspoon ground cinnamon
- 1/2 cup plump moist raisins
- 4 ounces dark chocolate chips. I prefer Guittard brand
GLAZE
- 1 egg
- 1 tablespoon cold water
- 2 tablespoons sugar optional
Instructions
- 10 minutes before you expect to start working on your dough, take the cream cheese and butter out of the refrigerator.Cut butter and cream cheese into quarters. Put the flour and salt in the food processor and pulse a couple of times to mix.Add the cream cheese and butter and pulse until the mixture looks loose, but holds together when pinched. The dough should not come together completely into a ball.Divide the dough in half, and form each piece into a ball. Wrap each ball in plastic wrap. Refrigerator for a minimum of 2 hours, up to 24 hours. (The dough can be frozen for up to 2 months if wrapped well.)20 or 30 minutes before the dough is ready to use, prepare the filling. Soak the raisins in boiling water (enough to cover.) Microwave the jam until it is spreadable, (almost liquid). Use the microwave 20 seconds at a time to make sure you don’t over heat.Line baking sheets with parchment paper or silicone mats.Pull your first ball of dough from the refrigerator. Let it set until easy to roll but not so soft it has no body. In my house this was about 10 minutes. Pull your first ball of dough from the refrigerator. Let it set until easy to roll but not so soft it has no body (about 10 minutes.)Working on a lightly floured surface, roll the dough into a 12 to 14 inch circle, 1/8” thick. Using a pizza roller or very sharp knife, cut the circle into 16 wedges. If using a knife, rock it back and forth on the dough instead of dragging it. Sprinkle the raisins evenly over the dough and cover with a sheet of parchment paper to press the raisins into the dough. No parchment paper, use your fingers or the back of a spoon.Spread the jam over all of the surfaces.Lightly sprinkle chocolate chips over your triangles.Starting at the wide end of each triangle, roll the dough into a pastry shaped piece. Tuck any fillings that have fallen out of the sides back into the pastry.Repeat with your second ball of dough.Refrigerate for a minimum of 30 minutes. If better for your schedule, leave the dough in the refrigerator for up to 24 hours. You can also freeze for up to 2 months at this point. If freezing, bake straight from the freezer, adding 5 to 10 extra minutes of baking time.Brush your pastries with a mixture of beaten egg and water (approximately half and half)Preheat your oven to 350 degrees. Put pans on racks placed approximately in thirds in your oven.Bake for 20 minutes- turning your pans halfway through baking.Your mini pastries are good at room temperature for 3 or 4 days, or frozen for up to 2 months (make sure you wrap well before freezing.)
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