November 11, 2013

Baking class with Jeffrey Sherman

So, I went to a baking class to meet new people and learn things. I also checked if my knowledge is up to the level of professional baker.
First of all, baking class was organised by wonderful rabbi Alexander Davis in BethEl synagogue. He  created an inspirational food program for all of us, who like cooking and want to learn more about cooking.

For a second, Jeffrey Sherman, one is the best Jewish cooking professionals, presented excellent recipes for the class. So, I met new people and learned new things.

Jeff Sherman's Rugelach

One of the recipes is famous rugelach. The recipes is quite familiar and well-tested, and rugelach are absolutely delicious.
2 sticks unsalted butter, room temperature (not melted)
8 ounces cream cheese, softened
2 tablespoons sour cream
1/2 teaspoon salt
1 & 1/2 tablespoon sugar
2 & 1/4 cups all-purpose-flout (+ flour for rolling)
Filling for one recipe:
1 cup sugar
1 tablespoon cinnamon
18-ounce jar of jam
2 & 1/2 cups finely chopped walnuts
1/2 stick butter, melted
Egg wash:
2 yolks mixed with water or milk
Cream butter, cheese; add sour cream, scraping bowl to mix well. Add dry ingredients. Mix well; start the mixer on LOW speed. Watch closely to not over-beat, The dough should be soft and pliable, but not wet and not dry.
Divide into 4 pieces. Refrigerate several hours.
Working with one portion of dough at a time, roll into an 8-inch circle for Crescents. Dough must be rolled thin but still able to be manipulated. Brush the dough with light coating of melted butter. Spoon and smooth jam. Sprinkle with cinnamon/sugar, followed by nuts. Cut the circle into 8-12 wedges (12 wedges provides 2-bites) Roll the dough beginning from ling edge to narrow point. Place each crescent onto a parchment lines cookie sheet.
Preheat oven to 375F. Brush each piece with egg wash and sprinkle with cinnamon sugar. Bake for 21-23 minutes. Begin checking at 18 minutes. Using a metal spatula transfer rugelach to a cooling rack.
Since the uncooked cookies are frozen, it is preferable to bake amount needed on the day they will be served, and keep the remaining pieces frozen until needed.

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