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FareShare Gazette -- January 2012 Recipes

FareShare Gazette -- January 2012 Recipes comes together with Cream Cheese Cold And Cut Into, Unsalted Butter, All Purpose Flour, Salt, and Hot Pepper Jelly. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 oz
• 1 stick
• 1 cup
• 1/4 tsp
• 1/2 cup
• 3/4 cup
• 1 tsp
• 900 g
• 2 tbsp
• 100 g

Method (preview)

1. 1

   Put the flour and salt in the work bowl of a food processor and pulse to blend.

2. 2

   Toss in the cream cheese and butter and pulse, scraping down the sides of the bowl as needed, until the dough forms large curds � you don't want to overwork the dough and have it form a ball.

3. 3

   3. Just before baking, heat the jelly in a microwave oven or in a saucepan until it liquefies; allow to cool a little.

4. 4

   Working with one packet of dough at a time, put the disk on a lightly floured work surface and flour the top of the dough.

5. 5

   Roll the dough into a circle about 12 inches in diameter. (Don't worry if the ends are ragged or the circle is uneven.) Brush or spoon half the jelly over the dough, then scatter half the cheese and half the nuts over the top.

6. 6

   Cover the filling with a piece of wax paper and lightly press the filling into the dough, remove the paper, and save it to reuse.

7. 7

   Using a pizza wheel or a sharp knife, cut the dough into quarters by making a cross in the center of the disk, then cut each quarter into 4 triangles.

8. 8

   Starting at the base of each triangle, roll up the dough.

9. 9

   Arrange the roll-ups on one of the lined baking sheets, taking care that the pointed ends of the dough are under the roll-ups (you don't want them opening in the oven).

10. 10

    Refrigerate the dough for about 30 minutes. (You can also freeze the roll-ups, pack them airtight, then bake them in the oven without defrosting them.)

11. 11

    Position the racks to divide the oven into thirds and preheat the oven to 350F.

12. 12

    Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are golden and puffed.

13. 13

    Transfer the cookies to a rack to cool to room temperature.

14. 14

    Mix all of the dip ingredients together then set aside to chill until ready to serve.

15. 15

    In a separate small bowl, whisk together the olive oil, paprika, salt and pepper then pour over the wedges and toss to coat.

16. 16

    Preheat the barbecue or grill to medium-high. Grill the wedges for 12 to 15 minutes, turning once until crisp and cooked through.