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stuffed Roll PASTRY COOKIE Chocolate, nuts, raisin and citrus


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.



As usual, around this time of year I start scouting through some traditional recipes.
Most of all, I try to make them slightly better or at least give oldies a small twist or two.

Initially, there wasn’t as much chocolate filling in this cookie...
but, you know how I feel about chocolate ;o)
Just my bookshelf alone screams out chocolate dreaminess from every page.


This pastry dough is very well suited to gathering some of my favourite ingredients.
It’s also a cookie that lends itself well to several substitutions.
So, go ahead...make this lovely treat as is...or make it slightly your own ;o)

stuffed Roll pastry cookie
with chocolate ('ganache'), nuts, raisin and citrus
Makes about 18 slices

INGREDIENTS:
(American / Metric measures)
Pastry dough:
. 2 cups (200g) unbleached All-Purpose flour
. 1/2 cup (64g) confectioners' sugar
. 1/2 tsp. (2.5ml) salt
. 1 cup (250ml) cold, unsalted butter
. 4 oz. (125g) cold, cream cheese
Filling:
. 1 cup (160g) raw walnuts, coarsely chopped
. 1 cup (160g) raw pecans, coarsely chopped
. 1/2 cup (80g) dried raisins
. 1/2 cup (70ml) chocolate 'ganache' *
. 1/4 cup (60ml) citrus marmalade
. 1 fine zest of an aromatic orange 

* Chocolate ganache (make-ahead):
. 5 oz. (150g) bittersweet (70%) chocolate, coarsely chopped
. 1/2 cup (125ml) whipping Cream 35%
. 1 tbsp. (15ml) unsalted butter
. pinch of sea salt
. 1/4 cup (60ml) Maple syrup OR 1/8 cup(25ml) of Agave Nectar or Honey
Preparation:  In a medium heatproof bowl, place the chocolate.  Set aside.  Then, in a small pot, warm up the cream at medium heat until bubbles appear around the edge of the pot.  Remove the pot from the heat and stir in the butter and salt to dissolve.  Immediately pour this warm cream over the chocolate, let it stand for 5 minutes.  Add the sweet syrup and stir until smooth.  Refrigerate until slightly hardened and cooled.  Note: I use the remainder for making Chocolate truffles.


PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4
. Position rack in the center of the oven
. Line a standard size baking sheet with parchment paper.


Filling:
1. 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 remember to take it out of the cold at least one hour before filling the dough.

Pastry dough:
2. Place flour, icing sugar and salt in a food processor. Whirl until mixed.  Then add the cold, cubed butter and cream cheese.  Pulse, just until dough starts to come together.  Do not over mix. 
3. 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. 
4. Remove 1 dough at the time from refrigerator and let it stand at room temperature to soften enough for easy rolling, about 10 minutes.
5. 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.  
6. Spoon half the filling across the edge of the longest edge of each rectangle.   Leave a little gap on the edges.
6. Gently roll dough over the filling.  Pinch together to seal at the ends. 
7. Arrange both log packages (seal down) within a reasonable distance from each other. 
8. 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.  Enjoy.



This, of course, is just the very start of my holiday baking sprint.
Has anyone else started their holiday marathon yet?

Happy taste testing and more fun times in the kitchen.




Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com



Go HERE for more SWEET creations.









Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 


Here’s a few more related recipes: