This rugelach galette puts a new spin on an old treat

Not every kind of dessert is so scientific that there’s no room for fun and interpretation. I always like to get a basic idea of how to make dessert and then get creative.

Take for instance a galette. A galette is an open-faced free form tart that does not require a pie pan. Find yourself a trusty pie recipe. Make it and let it rest as the instructions suggest, then roll it out, top the center with crumbled cookies or bread crumbs and pile on a mixture of seasonal fruit, sugar and some instant tapioca.

Fold the sides of dough around the fruit, brush with egg wash and bake! The bread or cookie crumbs will absorb some of the moisture from the fruit and the tapioca thickens the juices so you get a nice golden, rustic dessert.

The amazing thing about a galette is it does not have to be perfect, and neither do you. If the crust cracks around the edges a little, not to worry! If the juices leak out a bit, it’s fine.

My spin on this dessert came this week. I had bought some amazing rugelach at Zabar’s and as I was enjoying this crumbly, chocolate cookie, I thought about the pie crust sitting in my fridge and immediately hopped to it.

I rummaged through my fridge and freezer and yanked out chocolate cookie crumbs, chocolate, sliced almonds, sugar and raspberries for a chocolate, raspberry rugelach galette. How bad could that possibly be? As it turns out, it was not just an okay experiment. It was, in fact, improvisational brilliance. If you are a chocolate lover, this totally decadent spin on one of my favorite cookies is a great anytime tart, but especially fun to serve this Hanukkah. Enjoy, from my kitchen to yours!

Rugelach galette

Serves 4-6

To make this galette, choose your favorite pie crust recipe. I like to use the one on realsimple.com. It’s an easy go-to for any home cook. Remember, you will be baking this from frozen, so give yourself ample time. This is a great make-ahead.

1 basic flaky pie crust recipe

¼ cup finely processed chocolate cookie crumbs (I use Famous chocolate wafers)

5 oz. semi-sweet chocolate, chopped roughly

½ pint raspberries

3 Tbsp. granulated sugar, plus more for sprinkling

¼ cup thinly sliced almonds

1 egg yolk

Roll the crust out into an oval less than an eighth inch thick. Carefully transfer to parchment-lined sheet tray. Sprinkle the center with cookie crumbs leaving a one-and-a-half-inch border. Top with chocolate, raspberries, sugar and almonds.

Next fold the dough up over the center in an overlapping fashion. Freeze the tart for at least three hours or up to two weeks wrapped well in plastic. It should be completely frozen before baking.

Preheat oven to 425 degrees. Mix the egg yolk with a half tablespoon of water and carefully brush the dough with the wash. Sprinkle lightly with sugar and bake for 15 minutes. Turn the heat down to 400 and continue to bake until the crust is golden brown and firm, about another 25 to 30 minutes.

Allow to cool before slicing and serving.