when i was in school, mum flew in for just about every percussion ensemble concert, which happened twice a year. she'd arrive in the city with a giant massive suitcase weighed down by multiple batches of her amazing yummy fantastical rugelach, which i'd bring to the dress rehearsal for all of the other percussionists and, more importantly, the stage crew. the alice tully stage crew loved that stuff so much. to the point where even now when i pass by the stage door on the way to work and see one of them outside, they ask for mum's cookies. and whenever that happens, i miss those early mornings before percussion ensemble concerts, rehearsing and eating rugelach.
so last week in preparation for the first percussion ensemble concert of the year, i bought a silly amount of cream cheese and butter, and got workin so that i could arrive with a little surprise for the tully crew and my percussiony successors. i replaced mum's typical cinnamon sugar filling with my current obsession, marzipan. and then added some citrus to balance everything out. they came out of the oven beautifully, and i couldn't wait to prance back stage after the show and deliver batches of rugelach.
but then.
on the morning of the concert as i made my newspaper rounds, i discovered the percussionists dress rehearsing in peter jay sharp theater. not tully. i wanted to cry and i tried to think of ways to sneak in to tully and deliver the crew my rugelach.
but instead i let the percussionists {who played a wonderful concert} have seconds, and considered this round a test batch for the springtime concert. which i think is in tully? let's hope.
marzipan + dark chocolate + orange rugelach
{makes 40-50 cookies}
the dough is based on molly o'neill's recipe, the one that mum uses.
dough
1 c {2 sticks} unsalted butter, chilled and cubed
8 oz. cream cheese, chilled
2 tb sugar
2 c. all-purpose flour
2 egg yolks
1 tsp vanilla extract
1 tsp almond extract
filling
1/2 c orange marmalade {apricot or raspberry jam would also work well!}
1/2 c dark chocolate chips
1/2 c marzipan "chips" {i make these by rolling out marzipan and then using a pizza knife to cut small squares, about the same size as chocolate chips}
egg wash
1 egg yolk
1 tb honey
1 tb water
a few pinches of salt {i use maldon flakes}
++++++++++
1. make the dough: in a large bowl, combine the butter, cream cheese, sugar, and flour with a pastry blender or your hands.
2. in a separate bowl, combine the egg yolks, vanilla, and almond extract. add to the flour mixture and mix well until smooth. form the dough into a ball, wrap in plastic, and chill overnight.
3. preheat oven to 375, and line a baking sheet with parchment paper.
4. using half of the dough {the other half should remain in the fridge} roll out dough on a floured surface into a rectangle that is 1/4 inch thick. spread evenly with half of the jam, and then sprinkle with half of the chocolate and marzipan. working carefully, roll up dough into a jelly roll shape. slice the roll into one-inch sections and place on prepared baking sheet. repeat with the other half of the dough.
5. make egg wash by combining the egg yolk, honey, and water. brush this onto the tops of the rugelach, and then sprinkle with salt.
6. bake for about 20-25 minutes, or until the tops are brown.
cool and enjoy! the calories don't count if you've just spent the morning moving a ton of percussion instruments.
-yeh!