POWERHOUSE GYM

- COOKING

from page 23

West Bloomfield

7365 Orchard lake Rd.

Orchard Lake & Northwestern Hwy.
In Robin's Nest Plaza

(248)

For Processor method: Use the
steel blade and place the flour, cocoa,
sugar, salt, and vanilla in the work
bowl. Drop in the butter and cream
cheese in chunks. Process until the
ingredients blend and the dough
forms a mass or ball (this may take a
good minute or two). Remove from
the processor and sprinkle on a little
flour to keep the dough from being
too sticky. Wrap it in plastic and
chill for 30 to 60 minutes or
overnight.
Preheat the oven to 350°F. Line a

539-3370

Besides the
recipes, there are
plenty of useful
baking tricks,
hints and holiday
information.

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baking sheet with parchment paper.
Divide the dough in two. Roll each
portion into a 10-inch circle on a
well-floured board. Be careful not to
exert too much pressure on the
rolling pin because the dough is deli-
cate. Spread the chocolate paste on
the dough, then sprinkle on the
sugar, cinnamon and nuts, if using.
Cut the circle into 12 wedges and
roll each edge into a miniature cres-
cent. (Or, if using jam, spread on the
jam, then sprinkle on the sugar, cin-
namon and nuts, and roll up.)
Transfer the rugelach to the pre-
pared baking sheet, brush with the
beaten egg white and bake until
done, about 25 minutes. Cool thor-
ouahlv
, on a wire rack, then dust with
confectioners sugar, if desired.
Note: Chocolate hazelnut paste
can be found in gourmet stores, or
in the supermarket near the peanut
butter. It is made of chocolate and
ground hazelnuts and comes in
many brands, such as Nutella, usual-
ly imported from Italy. Kosher
brands are available.

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