Thursday, March 5, 2015

Gingerbread Speculoos Rugelach

  • 1 pkg refrigerated pie crusts
  • ½ cup Speculoos spread
  • 1 cup sugar
  • 2 Tbsp cinnamon
  • 2 tsp ginger (or more to taste)
  • ½ cup (or so) chopped pecans
  • Egg wash (just one egg beaten with a fork)
  • Coarse sugar (optional)
  1. Preheat oven to 350 degrees F. Line 2 pans with silicone liners, parchment paper, or use an Heirloom cookie sheet. Set aside.
  2. In a small bowl, combine the sugar, cinnamon and ginger with a little spoon until combined. Add more cinnamon, ginger, pumpkin pie spice, a pinch of nutmeg -- whatever -- to suit your taste.
  3. On a clean, flat work surface, roll out the pie crusts. Spread each surface generously with the Speculoos spread. Sprinkle evenly with the chopped nuts and then copiously pour the cinnamon sugar mixture evenly over the nuts.
  4. Using a sharp paring knife, cut each pie crust like a pizza; you should get about 16 triangle-sized pieces out of each pie crust. Starting with the larger end, roll the pie crusts up crescent-roll style, trying to enclose the nuts if you can.
  5. Place the cookies on the baking sheet, about ½" apart. Brush lightly with the egg wash; sprinkle with the coarse sugar if you'd like. Bake for approx. 10-12 minutes or until golden brown. Remove from oven and serve!

Chocolate Speculoos Butter Cups

Photo and Recipe by: Andtheycookhappilyeverafter

Yield: about 20-24 cups
  • 3 tablespoons unsalted butter
  • 1/2 cup Speculoos spread
  • 1/4 cup powdered sugar
  • 8oz. milk (or dark) chocolate
  • *colored sprinkles
1) On a large baking sheet, place 20-24 mini sized paper baking cups.
2) In a medium saucepan, melt the butter and Speculoos spread over low heat until fully combined. Remove from heat and gently fold in the confectioner sugar a little at a time until a dough-like ball forms. Set aside and let cool for about 10-15 minutes, until it's no longer hot to touch.
3) In the meantime, melt your chocolate in a microwave or double boiler.
4) Place about 1/2 teaspoon of melted chocolate in the bottom of the paper baking cups. Then, take another 1/2 teaspoon of the Speculoos spread dough, roll it between your palms and then flatten the ball a bit to make an oval disk. Place the disk on top of the chocolate, and then cover the Speculoos spread disk with another 1/2 teaspoon of melted chocolate. Feel free to use more of the Speculoos spread dough for the center, depending on how thick you would like it to be. Whatever you decide to put in the center will ultimately determine how many you end up with.
5) Let sit at room temperature until chocolate hardens, or chill in the refrigerator to speed up the hardening time.