Hojaldre rápido para rugelach

Ingredientes

• 2 cups (240g) all-purpose flour
• 2/3 cup plus 1 Tbsp. (80g) cake flour
• 3/4 tsp kosher salt
• 1 1/2 cups (330g) unsalted butter (cold and cut into 1-Tbsp pieces)
• 1/2 cup (120ml) ice water (more or less to make dough come together)

Preparación

1. 1

   --- Quick Puff Pastry ---

2. 2

   In a stand mixer fitted with the paddle attachment, mix the all-purpose and cake flours, salt, and butter on low speed for about 30 seconds, just until the flour is coated with butter. There will still be large chunks of butter, about 1/4 inch / 6mm thick or larger. Add the chilled water in a steady but slow stream while mixing, just until the dough starts to form small clumps and there is little flour left in the bowl. If you reach into the bowl and the dough comes together when you squeeze it, it's done. If it crumbles with dry powdery bits, sprinkle in a bit more water.

3. 3

   Dump the dough out onto a lightly floured work surface and using your hands and a bench scraper, push the dough into a rectangle. It will be a bit shaggy looking and that's just right. Flour the surface as you work to prevent the dough from sticking too much. Flour the top of the dough and roll it out into a rectangle that measures 10 by 15 inches / 25 by 38cm. Brush off any excess flour with a clean and dry pastry brush. Using a bench scraper to help you lift the dough, fold one-third of the dough into the center. Fold the other one-third over the top, like a letter.

4. 4

   Turn the dough and roll it out again to a rectangle that measures 10 by 15 inches / 25 by 38 cm, remembering to add enough flour to prevent sticking. Repeat the brushing and folding technique. The dough will start to be less shaggy and start to look like a cohesive dough.

5. 5

   Turn the dough and repeat all the rolling, brushing, and folding steps for the third time. If the dough is getting too sticky with butter, you can cover it and refrigerate for about 20 minutes to create a more workable dough.

6. 6

   Turn the dough and do the fourth and final set of rolling, brushing, and folding. The dough should now be smooth and be a clean 10 x 15-inch-rectangle of dough. Divide it in two, across the long side, so you end up with 10 x 7.5-inch-sheets of dough.You can use the dough right away or cover and refrigerate for a few days. You can also wrap very well with plastic and freeze the dough for about 1 month.

7. 7

   --- Make Rugelach ---

8. 8

   Line two doubled-up baking sheets (the cookies will need some insulation) with parchment paper. This prevents the bottom from burning as they bake.

9. 9

   Roll one sheet of the quick puff pastry out into a 7.5 x 15 inch-rectangle. Cover the surface of the dough with the preserves and cinnamon sugar. Using a pastry or pizza wheel, cut the covered dough into 12 triangles. The base of each triangle will measure about 2 1/2 inches / 6.5cm. Sprinkle nuts and/or chocolate, if using.

10. 10

    Roll the dough up, starting at the wide end, until the pointy end is tucked under the cookie. Repeat with the rest of the pieces, working quickly, so the dough doesn't get too sticky. If the dough is sticking in spots, use a metal spatula to help release it. Place on the prepared baking sheets, leaving about 2 inches / 5 cm between the cookies.

11. 11

    Freeze the rolled cookies for about 20 minutes.Preheat the oven to 425℉ / 220℃ convection heat. Or 450℉ / 230℃ flat heat.

12. 12

    Brush the frozen cookies with egg wash (1 egg beaten with 1 tsp water) and sprinkle with sugar. Bake in the middle of the oven for 20-25 minutes until puffed and golden brown. Cool completely on the baking sheet.