chocolate orange scone loaf


recently, my days have been busy, so I’ve been reaching back into the archives for simpler recipes. in general, it seems like the pace of life is getting ever-faster and that life and world events tumble over each other at mind-numbing speed.

just these past few weeks, britain left the eu, the wuhan coronavirus death toll surpassed sars, trump was acquitted along party lines (with the notable exception of mitt romney). one of my best friends suffered through the sudden, surprising end of a long-term relationship, and another invited me to her upcoming courthouse marriage. a good family friend’s mother passed away. a cousin shared with us that after many failed relationships with cruel partners, he is finally in a healthy relationship with someone nice. and yet, in the busy blur of day to day life, I find that moments blend into each other and last monday will probably have felt very much like today.

today felt like the first day I had space to breathe in a while. I canceled my workout class, got brunch with friends, took them to see the best view of philadelphia, and then we went to see l’s new apartment. we ended up curled on her couch, chatting for a very, very long time about nothing in particular as the light slowly faded.

for me, baking has long been a form of self-care. but lately, though I have a long list of recipes I really want to try, facing the prospect of baking and clean-up has felt like a chore. yesterday evening, after such a restful day, I finally felt in the mood to bake again. and it felt right to make this chocolate orange scone loaf, which I used to make literally weekly a few years back, I loved it that much.

makes one 9•5-in loaf

284g (2 cups) all-purpose flour
15g (1 tbsp) baking powder
1/2 tsp kosher salt
50g (1/4 cup) + 1 tbsp granulated sugar
2 tsp orange zest
12 tbsp (171g) cold unsalted butter, cut into 1/2-in cubes
2 large eggs
1/4 cup (60g) heavy cream
1/4 cup (60g) orange juice
1/2 tsp vanilla extract
1/2 cup bittersweet chocolate chips

sarah kieffer. chocolate orange scone loaf. the vanilla bean blog. 9 october 2016. accessed 9 february 2020.

1 position rack in center of oven and preheat to 400ºF. lightly grease the bottom and sides of a 9×5-in loaf pan and line with parchment paper.
2 using a stand mixer fitted with a paddle attachment, combine flour, baking powder, salt, 50g sugar, and orange zest. add butter cubs and mix on medium-low until butter is size of peas.
3 in a small bowl, whisk together eggs, cream, orange juice, and vanilla. with mixer on low, add wet to dry ingredients and mix, using a rubber spatula to scrape down the sides, until just combined. fold in chocolate chips with rubber spatula.
4 pour mixture into prepared loaf pan and spread it evenly. brush lightly with heavy cream, then sprinkle top with remaining 1 tbsp sugar. bake until golden brown on top and toothpick inserted into center comes out clean, 35-45 minutes.
5 cool in pan on wire rack for 10 minutes, then remove to rack and let cool to room temperature. slice with serrated knife and serve.

adjarian khachapouri + las vegas


on a rainy afternoon back at the beginning of the summer, I met up for happy hour bites with a friend down in d.c. at a restaurant called supra. we sat watching people running, caught unawares by the flash thunderstorm, and chatting about upcoming summer plans. now it’s nearly the end of the summer, and it’s interesting to remember back on which plans materialized while others will have to wait for some other summer.

the highlight of our meal was the ajaruli khachapouri: a boat of bread filled with melted, hot cheese, butter, and a raw egg mixed in. so, so decadent, and so, so good. it’s been on my mind ever since. I saw a recipe for it the other day and thought, no better way to spend the long hot days of summer than to try my hand at a new bready project. (also I realize I’ve used at least three different names/spellings for the same dish – it seems everyone in the sources I looked at has their own slightly different spelling.)


one of the other things I really wanted to do this summer was visit one of my closest friends out at her new place in vegas. honestly, I have no love for las vegas. I find casinos incredibly depressing: I’ve heard the conversations of people as they walk out of those places commiserating about how much money they lost, and some of the numbers are alarming. the glamour of each casino feels like a veneer of pyrite painted onto some slithering, shadowy underbelly, and they all have that same smell of cheap perfume, stale alcohol, cleaning supplies, and indolent sadness.

but I do love my friend – we’ve been friends now for almost fifteen years (over half of my life!). so I popped out to vegas for a short weekend visit and it exceeded my expectations. it turns out the mountainous desert landscape around las vegas is desolately stunning, and there is a fairly vibrant local scene outside of the garish unceasing party of the strip. and best of all, my friend is much, much happier now than she was back in texas. we spent most of the weekend just talking for hours and hours, and basking in her settled, calm happiness was easily the best part of my time out there.

places I loved
taco y taco | all the delicious sloppiness of street tacos, located in a pretty cute restaurant in a strip mall. the four-line ordering system is a bit confusing, but it makes so much sense once you get the hang of it. my friends got me hooked on lengua (tongue!) mulas, which is basically a mini quesadilla but with more lengua than cheese.
block 16 urban food hall | what’s a person to do on the strip if they don’t like clubbing or gambling? well, I ate my heart out in cosmopolitan’s bougie food hall. we gave up on the ridiculous eggslut line, but hattie b’s hot chicken and compost cookie soft serve from milk bar were two excellent alternatives – and we got to enjoy our ice cream under the crazed gaze of a larger-than-life plastic caterpillar smoking a bong.
velveteen rabbit | I could have spent the whole night here. located on a fairy light-strung, quiet street in las vegas, velveteen rabbit is a small, shabby-chic bar featuring plush, antiquated love seats, mason jar lighting, and really, really well-mixed drinks made by friendly bartenders. people were there to chat and hang out with friends, and later in the night, there was some bumping live music.
the golden tiki | there was a bit of a line to get in, but once inside, golden tiki was bustling but not crushingly busy, service was friendly and surprisingly fast, and we got a table! golden tiki really committed to the tropical pirate ship decor, and drinks were fruity but very, very strong, which made the kind of sad alt rock cover band seem like the most fun ever.
valley of fire state park | you could literally just drive down rte 15 and never get out of the car, and the scenery would be absolutely worth the $10 admission fee + complimentary/complementary bad attitude from the park staff. hikes in the park are fairly short, but the desert gets scorchingly hot, so pack lots and lots of water. the valley of fire felt like an alien landscape and a sweeping old west epic rolled all into one compact yet insanely stunning area.

makes 6 khachapouris

7g (1/4 oz) fast-action dried yeast
24g (2 tbsp) granulated sugar
200mL (7 fl oz) lukewarm water
450g (1 lb) bread flour + extra for dusting
10g (1/4 oz) fine sea salt
100g (3 1/2 oz) full-fat ricotta cheese
250g (9 oz) raclette
250g (9 oz) feta cheese, crumbled
10g (1/4 oz) unsalted butter, sliced into 6 pieces
6 small eggs + 1 egg yolk
2 whole eggs + 2 tsp water

olia hercules. kaukasis: a culinary journey through georgia, azerbaijan & beyond. london: octopus publishing group ltd. 2017.
maia acquaviva. adjaruli khachapuri. food & wine. may 2016. accessed 17 august 2019.

dough|1 in the bowl of a stand mixer fitted with a dough hook, mix yeast with sugar, water, flour, and salt. start on low speed until dry ingredients are completely hydrated (2-3 minutes) then increase to low-medium speed and mix until a smooth wet dough comes together (3-4 minutes).
2 transfer dough to oiled bowl and cover with plastic wrap. let rise in a warm place until dough is almost double in size (~60 minutes).
filling|1 mix cheeses with single egg yolk and use fork to mash together well.
assembly|1 preheat oven to its highest setting and heat up a few upside-down baking sheets (or pizza stone).
2 flour work surface well. cover hands in flour and scrape dough onto work surface. knead in extra flour if dough is too sticky.
3 divide dough into 6 pieces – each piece should be just a bit heavier than 100g (3 1/2 oz). roll out each piece of dough on lightly floured work surface into 7-in round. stretch both sides of each round to elongate then pile 100g (3 1/2 oz) filling in center, leaving a 1/4-in border around the edge. bring two sides of dough up to meet in middle and pinch seam together to seal. press down with flat of hand to flatten it, then flip over so seam is face down. repeat.
4 beat together 2 eggs and water to create egg wash. brush dough ovals all over.
5 with sharp knife, make slash along middle of a dough oval and push sides open to expose filling. repeat with rest of dough and filling to make 6 khachapouris.
6 slide khachapouris onto hot baking trays and bake until sides turn golden, ~10 minutes. crack egg into center of each, then bake for another 2-3 minutes. to serve, use fork to mix egg yolk into hot cheese and top with a pat of butter.

vegan mexican hot chocolate snickerdoodles


one of my best friends, j, introduced me to vegan goddess isa chandra moskowitz back in college. isa’s mexican hot chocolate snickerdoodles were our favorite cookies to bake – so fast, so easy, and with ingredients that we usually already had on hand – and one of our friends’ favorite cookies to eat. as college kids, we were always looking for minimal effort, maximum payoff recipes, and isa came through again and again. my friend is such a fan of her, I think he owns every single cookbook by her! (and because of him, I’ve added a few to my collection – isa does it is a particular favorite of mine.

these days, the recipes I choose tend to be longer weekend projects, require at least 12 hours of chilled rest time, call for specialized ingredients, or take many, many steps. it was a welcome change to reach back into the vault, make some vegan chocolate snickerdoodles (with a few modifications j and I have made over the years), and reminisce a bit back on the days when j and I mixed these up in communal dorm kitchens with whatever bowls and utensils we could find, baked them up yellowed, likely inaccurate ovens, and still somehow emerged with something delicious every time.


makes 24 cookies

100g (1/2 cup) canola oil
200g (1 cup) granulated sugar
85g (1/4 cup) pure maple syrup
3 tbsp almond milk
2 tsp vanilla extract
225g (1 2/3 cups) all-purpose flour
50g (1/2 cup) unsweetened cocoa powder
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cayenne
sugar topping
67g (1/3 cup) granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cardamom (optional)

isa chandra moskowitz. mexican hot chocolate snickerdoodles. isa chandra. 16 september 2009. accessed 10 march 2019.

1 preheat oven to 350ºF. line 2 large baking sheets with parchment paper.
2 mix sugar topping ingredients together in a shallow bowl. set aside.
3 in medium mixing bowl, vigorously whisk together oil, sugar, syrup, milk, and vanilla extract.
4 sift in remaining ingredients. once all ingredients are added, use a rubber spatula to fold ingredients together until dough is pliable and no streaks remain.
5 roll dough into walnut-sized balls (~30g). roll around in the sugar topping. transfer to baking sheet, at least 2 inches apart, then flatten into disks with ~2-in diameter. (I like to use the bottom of a cup to flatten, but the palms of the hands will work too.) if the dough is weepy (e.g. leaving little oil puddles), refrigerate for at least 10 minutes and up to half an hour before baking.
6 bake for 10-12 minutes, until cookies are crackly on top. remove from oven and let rest on baking sheet for 5 minutes, then transfer to wire rack to cool.

buckwheat chocolate chip cookies

for the first time in a while, I picked up a fairly short, breezy read, a actual work of fiction. I’ll admit it only caught my eye because the author’s name is andrew sean greer, which immediately reminded me of a friend from high school who went by sean andrew – god forbid you ever address him as just sean.

maybe the whole netflix-driven marie kondo craze had me feeling in the mood to spark some joy in my life, because though the book, less, did not immediately pull me in (the main character is anxious, indecisive, bumbling, a bit forgettable – not the classic traits of a novel’s hero), I kept reading. it’s a travel-driven plot done well, with tons of cheeky literary references that anyone who loves the english language would appreciate, and each page brings more often hilarious, sometimes poignant incidents that draw the reader in further.

I think the moment I fell in love with the book was during the chapter in berlin, when the author described what made arthur, the main character, so alluring:

“he kisses – how do I explain it? like someone in love. like he has nothing to lose. like someone who has just learned a foreign language and can use only the present tense and only the second person. only now, only you.”

what a beautiful way to describe a kiss, to condense the romantic ideal of love all into that one affectionate action. there were so many parts of the book that had me openly smiling in public, and after I finished the book, I reread it three more times.

anyways, I realize that this little ode to less has little to do with the gluten-free buckwheat chocolate chip cookie recipe below. but like realizing while reading a book that you’ve found a work that will become one of your favorites, when I smelled the ingredients mixing together and tasted the raw cookie dough for this recipe, I knew I’d love it. and experiencing that previously unknown, almost-nutty taste of buckwheat, perfectly tempered by the light sweetness of coconut, certainly sparked some joy.

makes 18 cookies

330g (2 3/4 cups) buckwheat flour
30g (1/4 cup) shredded, unsweeted coconut
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
1/4 tsp ground cinnamon
113g (8 tbsp) unsalted butter, at room temperature
52g (1/2 cup) coconut oil, at room temperature
150g (3/4 cup, packed) light brown sugar
150g (3/4 cup) granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
226g (8oz) bittersweet chocolate chips (at least 60% cocoa)
flaky sea salt, for sprinkling

lisa ludwinski. sister pie: recipes and stories from a detroit bakery. new york: lorena jones books, 2018.

1 in a medium bowl, gently whisk together buckwheat flour, coconut, baking powder, baking soda, kosher salt, and cinnamon. set aside.
2 in the bowl of a stand mixer fitted with paddle attachment, cream butter, coconut oil, and brown and granulated sugars on medium speed until homogeneous and paste-like (~4 minutes).
3 add eggs and vanilla and mix until fully combined (~2 minutes). scrape bowl thoroughly using silicone spatula, being sure to reach to the bottom of the bowl.
4 add flour mixture slowly and mix on low speed until flour is almost completely incorporated and only a few streaks of flour remain. using spatula, fold in chocolate chips. if you notice any flour at the bottom of the bowl, use spatula to finish mixing process.
5 scrape cookie dough from bowl onto big sheet of plastic wrap. wrap dough tightly and transfer to your refrigerator to rest for 24 hours to 3 days. (dough can also be frozen for up to 3 months.)
6 preheat oven to 350ºF. line two baking sheets with parchment paper.
7 take dough out of fridge 2-3 hours before baking. once dough has softened, use 1/4-cup measure to portion dough into 2-inch (or ~64g) balls. place on parchment-lined baking sheets. slightly flatten each cookie with palm and top with a few flakes of sea salt.
8 transfer baking sheets to oven and bake for 16-18 minutes, until edges are just slightly golden.
9 remove baking sheets from oven and transfer cookies to wire racks to cool. store in airtight container for up to 5 days.

pistachio and yogurt chicken curry


my father recently texted me a photo of a dish he’d made, nigella lawson’s mughlai chicken. apparently he read in a hospital waiting room magazine that it was one of taylor swift’s favorite dishes.

that’s when you know a famous person has becomes a true household name: when your 60-year-old father is texting you midday something he learned about said celebrity while killing time in the waiting room of a hospital.

anyways, reading over the recipe reminded me of a dish I used to enjoy making a few years back but hadn’t done for a long long while, meera sodha’s pistachio and yogurt chicken curry, or pista nu murghi. turns out I got déjà vu because both recipes are pulled from mughlai cuisine, the food of the medieval mughal empire.

the mughal empire spanned two prosperous, culturally definitive centuries before declining rapidly in the early 1700s and fading out with a whimper in the 1850s at the hands of the rapacious british east india company. these days, a friend of mine informed me, young people in the cities don’t even learn hindi and instead have english as a first language. in fact, he was a bit offended when I assumed he spoke hindi because he was born in delhi and lived there until moving to the us for graduate school – I still don’t think that’s a crazy assumption to make! then again, I guess it’s like how my cousins who grew up in hong kong speak perfect continental english but not much cantonese (as we learned during one unfortunate taxi ride that cost us too much money and dumped us unceremoniously on the wrong side of the island).

I’ve always wanted to be fluent in my mother tongue, but in the absence of language, I’ve found other ways to honor my heritage, largely through food. and I suppose my friend has made his own peace as well – he may not be fluent in hindi, but he sure makes a mean chana masala.


makes 4 servings

4 oz unsalted pistachios (plus more to serve)
2-in piece ginger, peeled and roughly chopped
4 cloves garlic, roughly chopped
3 tbsp canola oil
2 large onions, sliced into fine rings
2 large ripe tomatoes, roughly chopped
1/4 tsp ground black pepper
1 tsp garam masala
1/2 tsp chili powder
1 tbsp coriander seeds, crushed
1/2 tsp ground cardamom
1 3/4-in cinnamon stick or 1 tsp ground cinnamon
1 tsp salt (or to taste)
1 3/4 lb skinless, boneless chicken thighs, chopped into 3/4-in cubes
1 cup hot chicken stock
4 tbsp greek yogurt (plus more to serve)
juice of 1/2 lemon

meera sodha. made in india. new york: flatiron books, 2015.

1 in food processor or spice grinder, grind pistachios into fine powder and set aside. bash up ginger and garlic into a coarse paste using a mortar and pestle and set aside.
2 in a wide-bottomed, lidded frying pan, heat oil over medium heat and when hot, add onions. fry until caramelized (~20 minutes). add garlic and ginger paste and stir-fry for 3-4 minutes before adding tomatoes.
3 cover with lid and let tomatoes cook until they start to break down (~ 5 minutes). add black pepper, garam masala, chili powder, coriander, cardamom, cinnamon, and salt. stir, then add chicken pieces to the pan.
4 turn chicken so that the exterior on all sides cooks, then add ground pistachios. stir-fry for another minute, then pour in chicken stock. lightly whisk yogurt with fork, then stir into pan. cover with lid and cook until the sauce is thick enough to coat the back of a spoon (~15 minutes). taste and adjust to taste.
5 serve with a dollop of yogurt, chopped pistachios, and a squeeze of lemon juice. eat with a bowl of basmati rice or some naan (or both!).

tortilla española


I’ve wanted to post a recipe for tortilla española, or tortilla de patatas since 2015, when I got back after walking the camino de santiago. an older couple I met on the camino sent me a picture a week after we’d all gotten home and even then, though so few days had passed, it invoked a wave of nostalgia.

one of the things I’d heard before heading off to spain was that the food was dirt cheap, but you also eat the same meals day in and day out. breakfast every day consisted of two options: energy-rich tortilla de patatas (essentially, potatoes, eggs, and oil) or sugar-filled chocolate napolitanas (spanish croissants). I caved eventually and went for the short-lived joy of chocolate-fueled sugar rushes, but one of the guys I walked with, b, loved tortillas so much, he ate them every day for breakfast. he even started keeping a rubric of which places had the best ones – his favorite was one whose texture was so soft, it was almost pudding-like, and which was served plain without any of the additions (bell peppers, red pepper sauces) that some places used to try to spice things up. in santiago de compostela, at the end of the camino, I asked him if he was sick of tortillas yet, and he responded “never”. he actually went on to say he would miss them! (though a moment later, he admitted that he was ready to eat something else for a bit.)

snapshots from the camino de santiago

a friend who walked part of the camino with me recently texted me that she’s thinking of walking another branch of the camino after she graduates grad school. we both commented on how much we missed it – the simplicity of life lived out of a backpack, the certainty that every day will end with forward motion and a destination, and hours filled with good conversation with people who become lifelong friends, and the moments where the only sound is the wind in the grass and the thud of your feet and finally, one can truly be alone with their thoughts.

so I gave the tortilla española another go. over the years, I had tested out other recipes before, none that quite captured what I remembered. this time, I finally found one that takes me back to spain, to those early mornings spent walking in the crisp air, gazing down in the mist-filled valleys, to sunsets enjoyed on the side of mountain roads, to one of the best summers of my life. I wish I could join my friend, and I do hope one day to walk on the camino again, but in the meanwhile, I’ll continue to tackle culinary approximations of cherished memories.

note: read through the whole recipe beforehand – there’s some steps where things move very quickly!

makes one 10-inch tortilla

4-5 russet potatoes (~2lb)
1 spanish onion, thinly sliced
1/2 cup canola oil
1/2 cup + 3 tbsp extra-virgin olive oil
kosher salt
10 large eggs, room temperature

alexandra raij & eder montero. the basque book. new york: ten speed press, 2016.

1 peel potatoes, then rinse under cool running water and cut lengthwise into quarters. cut quarters crosswise into 1/8-in thick slices. (you should have at least 4 cups of potato. if you have more, that’s fine; if you have less, cut up another potato.)
2 in a large saucepan, combine potatoes and onion, canola oil, and 1/2 cup olive oil. add enough salt to season the vegetables, not the oil. place over low heat and cook for 30-40 minutes, until vegetables are tender.
3 remove from heat and drain vegetables in a fine-mesh strainer, reserving the oil. store oil in fridge for future use. set vegetables aside.
4 heat 2 tbsp olive oil in 9-10-in nonstick frying pan over medium-high heat. while oil heats, beat together eggs with 1/2 tsp salt in a large bowl until just blended. add potatoes and onion (which should still be warm) to eggs and fold them gently with a rubber spatula to combine.
5 when the oil starts smoking, swirl it up onto the sides of the pan to prevent tortilla from sticking. pour egg mixture into pan and toss mixture aggressively about three times (I use the rubber spatula to assist), then let sit for a minute so the bottom starts to form a skin.
6 prod the mixture with spatula around the edges to start shaping the tortilla and prevent it from sticking to the pan. use the spatula to shape the sides, pushing the mixture gently from the sides of the pan and shaking the pan to make sure the mixture does not stick.
7 when egg is just set (~1 minute), turn down heat to medium-low and cook 1 more minute. invert large plate on top of pan (it must cover the entire tortilla). firmly grasp the pan handle, choking up on it with the help of a kitchen towel or oven mitts, then place free hand palm down over plate and flip the pan and plate over together, dropping tortilla onto plate.* place pan back on burner, wipe clean, and re-coat with remaining 1 tbsp oil. heat oil over medium-high heat until it begins to smoke, then quickly and deliberately slide tortilla off plate into pan. pat down tortilla with spatula and begin shaping its sides again. cook for 1 minute. repeat flip and return process turn heat to low, and cook for another 2 minutes. repeat flip and return one more time and cook for another 3 minutes over low heat. flip and return one final time to get the presentation side facing the bottom of the pan, then using a clean plate, flip tortilla out so that the pretty side is facing up.
8 let rest for an hour at room temperature before serving. cut into wedges to serve. tortilla española is also often served between two pieces of crusty bread with a drizzle of olive oil.

* I tried to explain this process as well as I could, but if you’re still not sure, youtube has a bunch of good videos that show you how the flipping should be done.

apricot-walnut rugelach

I recently met up with a friend in the new bookshop in town, shakespeare and co. the shop itself is beautiful, with a well-curated book collection housed on floor-to-ceiling bookshelves straight out of beauty and the beast, a small cafe and ample upstairs seating, and what looks like a printing press, where the store will “rewrite” any children’s book and rename the main characters the names of your choosing (for a fee, of course). I thought it was a fun new local joint, but actually comes to philadelphia by way of new york.

anyways, my friend is a classical musician, which may explain her penchant for places with an old world vibe. back when we worked together, we’d hop in her mini cooper (sadly lost to a flash flood) on some evenings and go to the opera, and some evenings, we’d settle into a corner in monk’s cafe, a low-ceilinged warren of dark, ornamented wood. every summer, she teaches at a music festival in portugal, where the buildings have beautiful tiles and massive iron-framed windows, but no air conditioning. this past summer was particularly brutal and she ended up cutting all her hair off just to make the heat slightly more tolerable, but she keeps going back partially because she loves the bygone romance of a small town like porto.

I share some of her admiration of tradition – though I enjoy the viral recipe as much as the next person, I really love a dish with history. part of what motivated me to start cooking was the realization that I could not name, much less cook, many of the chinese dishes my parents made. when I read cookbooks, I love the little asides about baking in the kitchen with grandmothers and aunts. similarly, a friend of mine, before he went vegan, used to make rugelach around rosh hashanah every year. the crescent shape is beautiful, and though the cookies look a bit rustic, with bits of caramelized apricot jam oozing out of the folds, they have that special nostalgia factor that makes them a winner at any gathering. this is not his family’s recipe, but it is from an acquaintance of ottolenghi’s, so you can trust it (!), and it’s quite close to what I remember.

makes 24 rugelach

160g all-purpose flour
1/8tsp salt
1/4 tsp baking powder
finely grated zest of 1 small lemon (~3/4 tsp)
scraped seeds of 1/4 vanilla pod
125g cold unsalted butter, cut roughly into 3cm cubes
125g cold cream cheese
40g walnut halves
100g soft light brown sugar
1/2 tsp ground cinnamon
150g apricot marmalade
1 tsp lemon juice
1 large egg, lightly beaten
25g demarara sugar

yotam ottolenghi and helen goh. sweet. london: ebury press, 2017.

pastry|1 in a large bowl, mix together flour, salt, baking powder, lemon zest, and vanilla seeds. add butter cubes and use a pastry blender to cut butter until mixture has texute of fresh breadcrumbs. add cream cheese and cut until dough comes together and can be rolled into a ball. (be careful not to over-mix or pastry will become tough!)
2 divide pastry into two parts, wrap each half loosely in plastic wrap, and press to flatten into discs. transfer to fridge to chill for at least 1 hour.
3 preheat oven to 350ºF. line two baking sheets with parchment.
filling|1 spread walnuts on baking tray and roast at 350ºF for 5 minutes. remove from oven, set aside to cool, then chop finely and place in small bowl with brown sugar and cinnamon. mix together and set aside.
2 in separate small bowl, combine apricot marmalade and lemon juice to form smooth paste. if marmalade is too firm, microwave at 10-second increments until soft and spreadable.
assembly+glaze|1 on a lightly floured work surface, roll 1 disc of chilled dough into a 9-inch circle. use a small spatula or back of spoon to spread half of marmalade evenly over surface, then sprinkle with half of sugar and nut mixture. use pizza wheel to cut dough into 12 equal triangles. one at a time, roll each wedge tightly, starting from the wide outside edge towards the center, so that the filling is enclosed.
2 place rugelachs on lined baking trays, seam side down, spaced ~1 1/2-in apart. repeat rolling process with remaining disc of dough and filling ingredients, then chill rugelachs in fridge for at least 30 minutes before baking.
3 when ready to bake, lightly brush tops of rugelachs with egg wash and sprinkle with demerara sugar. bake for 20-25 minutes, rotating trays halfway through, until golden brown. remove from oven and allow to rest on trays for 5 minutes before transferring to wire rack to cool completely.