LCBO Food & Drink Holiday 2023

SMART COOKIES

Double-Chocolate Poppy Seed Rugelach Rugelach, the classic Jewish filled-and-rolled crescent cookie, usually feature a cream cheese pastry. This version uses a yeasted dough, which is light in texture and rich in flavour. The filling is a one-two punch of chocolate fudge and poppy seed streusel. These will be a major hit at any Hanukkah or holiday party. DOUGH 1/3 cup (80 mL) whole milk 1 tsp (5 mL) dry active yeast 2 cups (500 mL) all-purpose flour 2 tbsp (30 mL) cocoa powder 1/2 tsp (2 mL) salt 1/3 cup (80 mL) sugar 3 tbsp (45 mL) full-fat sour cream FUDGE FILLING 1/4 cup (60 mL) semi-sweet chocolate chips 2 tbsp (30 mL) sugar 3 tbsp (45 mL) heavy cream 2 tbsp (30 mL) butter 2 tbsp (30 mL) cocoa powder 1/2 tsp (2 mL) salt POPPY SEED STREUSEL 2 tbsp (30 mL) unsalted butter, melted 3 tbsp (45 mL) poppy seeds 3 tbsp (45 mL) sugar 6 tbsp (90 mL) all-purpose flour 1 tsp (5 mL) vanilla extract 2 tbsp (30 mL) canola oil 1. For the dough, warm milk to 100°F (38°C) in a small saucepan over medium-low heat. Transfer to bowl of a stand mixer fitted with hook attachment. Stir in yeast. Let stand until foamy, 5 to 10 minutes. 2. In a medium bowl, mix flour, cocoa powder and salt until com bined. Set aside. 1 egg, lightly beaten 2 tbsp (30 mL) turbinado sugar

7. Once dough has risen, roll it on a lightly floured work surface into a large rectangle about 10 x 15 inches (25 x 38 cm). Cut in half lengthwise. Spread fudge filling over both rectangles then sprinkle with poppy seed streusel. Using palm of your hand, gently press down so toppings adhere to dough. 8. Cut each rectangle into 16 equal triangles. Roll each triangle into a crescent shape. Divide evenly between two parchment-lined baking sheets with pointed end underneath. Place sheets in a warm place and let rise 1 hour. 10. When rugelach are ready, brush with egg then sprinkle with turbinado sugar. Bake, one sheet at a time, until pastry is golden brown, 10 to 12 minutes. (The chocolate filling may leak out and form a lacy skirt around the rugelach—that’s the best part!) 9. Preheat oven to 375°F (191°C).

3. Stir sugar, sour cream, vanilla and oil into yeast mixture until combined. Turn mixer on low. With motor running, gradually add dry mix until fully incorpo rated. Increase speed to medium and let knead until dough is smooth and clings to hook, 2 to 3 minutes. Transfer dough to work surface and form into a tight ball. 4. Transfer dough to a large oiled bowl. Cover with a clean tea towel and store in a warm place until doubled in size, about 1 hour. 5. For the fudge filling, place chocolate chips, sugar, heavy cream and butter in a microwave-­ safe bowl. Microwave for 30 sec- onds. Stir until chocolate is fully melted and mixture is smooth. Stir in cocoa powder and salt until combined. Set aside. 6. For the poppy seed streusel, combine all ingredients in a medium bowl. Stir until a crumbly mixture forms. Set aside.

MICHELLE RABIN “The rugelach I grew up on— served at synagogue on Jewish holidays—were so dry, they’d make you cough! It inspired me to create a moist, yeasted version with a fudgy filling.”

11. Enjoy warm, or cool com pletely and store in an airtight container at room temperature for up to 2 days.

Makes 32

WHAT TO SERVE Château des Charmes Vidal Icewine VQA VINTAGES ESSENTIALS 565861, 200 mL, $28.95 This sweet treat deserves the perfect partner alongside it. Vidal icewine checks all the boxes, delivering decadence and finesse to the deliciously indul gent pairing.

226 FOOD & DRINK HOLIDAY 2023