RUGELACH
Provided by Noah Bernamoff
Categories Cookies Chocolate Dessert Bake Hanukkah Cream Cheese Apricot Cherry Almond Sour Cream Butter Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32
Number Of Ingredients 27
Steps:
- Make the dough:
- Combine the butter and flour in the bowl of a food processor and process until the chunks of butter are broken up and the mixture has taken on the consistency of wet sand, about 30 seconds.
- Transfer the butter-flour mixture to a large mixing bowl and add the salt, cream cheese, and sour cream. Mix the ingredients together vigorously with your hands, breaking up the cream cheese and working it into the f lour with your fingers until the mixture is crumbly and only pea-size chunks of the cream cheese remain.
- Turn out the dough onto a sheet of aluminum foil, press it down slightly into a thick disk, and wrap it very tightly in the foil. Refrigerate it for at least 20 minutes or overnight. Meanwhile, make the filling.
- Make the cherry-almond filling:
- Combine the cherries, sugar, water, and salt in a medium saucepan and bring to a boil over medium-high heat; reduce the heat and simmer until syrupy, about 5 minutes.
- Remove from the heat and add the almond extract. Let the mixture rest until it's cool enough to handle. Place the almonds in the bowl of a food processor and process until crushed, about 10 seconds. Transfer the almonds to a bowl and add the reserved cherry mixture to the food processor; process until the mixture has a jam-like consistency, scraping down the sides of the machine as necessary. Add the almonds back in and process for a few seconds, until all the ingredients are thoroughly combined. The filling can be stored in the freezer for up to 2 months.
- Make the chocolate-hazelnut filling:
- Combine all the filling ingredients in the bowl of a food processor and process until crumbly. The filling can be stored in the freezer for up to 2 months.
- Make the apricot filling:
- Combine all the filling ingredients in a medium saucepan and bring them to a boil over medium-high heat; reduce the heat and simmer for 5 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to the bowl of a food processor and process until smooth. Refrigerate the filling until it's completely cooled before using. The filling can be stored in the freezer for up to 2 months.
- Shape, fill, and bake the rugelach:
- Preheat the oven to 350°F. Line a 10-by-15-inch baking sheet with parchment paper, grease it with oil or cooking spray, and sprinkle it with a small handful of decorative sugar.
- Unwrap the dough and divide it into 2 equal-size portions. On a well-floured surface, press and work one of the dough portions into a ball, then press the ball into a disk that's about 3/4 inch thick. The dough will be very firm at first and may crack around the edges, so keep working it and bringing the cracks together until you have a smooth-sided disk, adding more flour as needed to keep your hands from sticking to the dough.
- Roll out the dough into a 10- to 12-inch circle of even thickness. Fold the circle into a half moon and use a knife or dough cutter to trim away any uneven or protruding edges, then unfold the dough so it's a circle again.
- If you're using the chocolate-hazelnut filling, brush a little of the egg wash over the dough. Use a spatula to spread a heaping cup of the filling of your choice evenly over the dough. Then use a dough cutter or pizza cutter to cut the circle into 16 equal-size wedges, just as you would a pizza.
- Then, working with one wedge at a time, roll a wedge up to make the rugelach, starting with the wide end and rolling toward the pointy end. Transfer the rugelach to the prepared baking sheet. Repeat with the remaining dough and filling.
- Brush the tops of the rugelach with the egg wash, sprinkle lightly with more decorative sugar, and bake, rotating the tray 180 degrees halfway through cooking, until the pastries are light golden brown, 15 to 20 minutes.
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chrisar100
[email protected]These rugelach were a bit more work than I expected, but they were definitely worth it. They were the perfect treat for my family and friends.
Hailie Kittleson
[email protected]I'm not a baker, but these rugelach turned out perfectly. They were so delicious that I ate three in one sitting.
Imma Ndunguru
[email protected]I've been making rugelach for years and this recipe is by far the best. The dough is flaky and the filling is perfectly sweet and tart.
tousif ahmed khan
[email protected]These rugelach were a hit at my holiday party! They were so easy to make and everyone loved them.
Belal Amani
[email protected]I love rugelach, but I'm always intimidated by the thought of making them. This recipe was so easy to follow and the results were amazing. I will definitely be making these again.
Boetbudaski Swartz
[email protected]These rugelach were a bit more work than I expected, but they were definitely worth it. They were the perfect treat for my family and friends.
Elvis Elemes
[email protected]I was looking for a new rugelach recipe and I thought I'd try this one. I'm so glad I did! These rugelach were amazing. The dough was flaky and the filling was perfectly sweet and tart. I will definitely be making these again.
Kimlyn Ruiters
[email protected]I've been making rugelach for years and I've never had a problem with them. This recipe is just plain bad. I would not recommend it to anyone.
zuweira Muhammad
[email protected]I'm not sure what I did wrong, but my rugelach were a disaster. The dough was too dry and the filling was too runny. I ended up throwing them away.
simon adebowale
[email protected]I followed the recipe exactly, but my rugelach didn't turn out. The dough was too sticky and the filling didn't set properly. I'm not sure what went wrong.
Rachel Atieno
[email protected]These rugelach were a disappointment. The dough was tough and the filling was too sweet. I won't be making these again.
Dewan Rana
[email protected]I've tried many rugelach recipes over the years, but this one is my favorite. The dough is flaky and the filling is perfectly balanced. I highly recommend this recipe.
Diego Fernandes
[email protected]I love rugelach, but I'm always intimidated by the thought of making them. This recipe was so easy to follow and the results were amazing. I will definitely be making these again.
Marley Blu' Clark
[email protected]These rugelach were a bit more work than I expected, but they were definitely worth it. They were the perfect treat for my family and friends.
khama _snr
[email protected]I'm not a baker, but these rugelach turned out perfectly. They were so delicious that I ate three in one sitting.
ZIFECLAN
[email protected]I've been making rugelach for years and this recipe is by far the best. The dough is flaky and the filling is perfectly sweet and tart.
Hanro Erasmus
[email protected]These rugelach were a hit at my holiday party! They were so easy to make and everyone loved them.