Can I use cream cheese-based rugelach dough for baked pastry shell?

M

marilynfl

Moderator
1. I want to make FLOUR's chocolate pie which uses a pâte sucrée base.

2. Rugelach dough is sitting in refrigerator

3. I'm lazy.

Ingredients are similar except for cream cheese.

Now, to my defense, Rose Beranbaum, Goddess Supreme, makes a cream cheese pastry dough. I'm just not sure of the ingredient comparison and I've never been all that lucky with baked pie shells to begin with.

Once, on my behalf, Pat in NoCA asked a PI (pie expert) how to save my baked shells from collapsing and PI said to chill it once it's shaped in the pan for at least 15 minutes to reharden the fat. I'll be doing that but I'm still not sure if rugelach has TOO much fat.

As if that has ever been a problem for me. Ask my thighs. Go ahead. They aren't shy.

 
I would think you can...

and I would surely give it a try. The texture may be a little different than pate sucree, but I would think it would still be delicious!

 
Thanks ladies...I made the chocolate filling last night and don't think it's going to work.

I used a bunch of 60% Callebaut that I had left over after tempering chocolate to coat caramels, during which I'd added extra cacao butter to thin the viscosity. Joanne Chang calls for 62-70% in the pie filling and I may have screwed that up with this usage. The chilled pudding mounds nicely on a spoon, but I think once the pie was cut, it would run.

Of course, there are worse things in this world than having a bowl of creamy chocolate pudding thickened with egg yolks to deal with. I wish I had a temperature range to check the finished product against rather than "whisps of steam rising off the pudding." I definitely had the whisps, but simply may not have cooked the filling long enough.

I do have a batch of cut-up apples that I may try the rugelach pastry shell idea. I'll let you know if it's a success or bust.

Rugelach pastry was from Yotam and had no sugar added to it. I wasn't quite happy with that idea, so I added 2 TBL (I checked Sarabeth's recipe (one of the few books not trapped in Box Hell simply because it was too big to fit in my boxes) and that's what she adds to her dough. This is still less than a sweet pastry dough calls for.

 
Baked rugelach dough as pastry shell and it works...kindof. I found Trader Joe's

Belgium Pudding and added that to the remains of my runny-ish homemade pudding. Then I followed Joanne Chang's instruction to coat the baked crust with melted chocolate to seal. Then I stole Emeril's idea of stacking large chunks of bananas to fill out the pie base and covered it all with the blended pudding. Then I threw it in the refrigerator until today.

It was REALLY GOOD (especially the lemon zest flavor that pops out) but the crust was difficult to cut through. I had to press really hard with a knife to cut it and thought that the crust must be really tough. But it wasn't.

What made it difficult was the thick layer of melted chocolate that had hardened back to solid. As I was eating a piece, I kept thinking that it tasted almost like a candy.; only then did I remember the solid chocolate layer.

So...here's my results. You can definitely use cream-cheese based rugelach dough in a pre-baked pastry shell. I docked the dough, then lined with parchment, ceramic beads and added a bacon press to the whole thing.

Baked it at 425 for 13 minutes, removed stuff and baked 2 more minutes, then added chocolate shavings while it was still warm. I didn't add the pudding until it was completely chilled.

However, I honestly can't say how tender it was because of the chocolate layer I added which hardened it.

 
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