RUGELACH
While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate.
Provided by Dorie Greenspan
Categories Cookies Chocolate Dessert Bake Hanukkah Cream Cheese Currant Jam or Jelly Butter Kidney Friendly Vegetarian Pescatarian Soy Free Kosher
Yield Makes 32 cookies
Number Of Ingredients 16
Steps:
- To Make the Dough:
- Let the cream cheese and butter rest on the counter for 10 minutes-you want them to be slightly softened but still cool.
- Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds-don't work it so long that it forms a ball on the blade.
- Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 1 month.)
- To Make the Filling:
- Heat the jam in a saucepan over low heat, or do this in a microwave oven, until it liquefies. Mix the sugar and cinnamon together.
- Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
- To Shape the Cookies:
- Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
- On a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
- Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
- Getting Ready to Bake:
- Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.
- To Glaze:
- Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the sugar.
- Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
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Farhan Iqbal's
[email protected]Rugelach are a type of Jewish pastry that is made with a yeast dough and filled with a variety of sweet or savory fillings. They are typically crescent-shaped and sprinkled with sugar or cinnamon before baking.
Big Mike D
[email protected]I've never had rugelach before. What are they like?
Philasande Nkalane
[email protected]I'm not a big fan of rugelach, but these look pretty good. I might give them a try.
Haley Mullins
[email protected]These rugelach look amazing! I can't wait to try them.
Ohenmaa Perfect
[email protected]Meh.
Mubarak Muhammad
[email protected]Yum!
Ajaz khan Khan
[email protected]Not bad, but not great. The dough was a bit too dry for my taste, and the filling was a bit too sweet. I think I would try a different recipe next time.
Shahab khan
[email protected]These rugelach were delicious! The dough was flaky and the filling was sweet and tart. I loved the combination of flavors. I would definitely make these again.
Abdul Mutakaber
[email protected]I was disappointed with these rugelach. The dough was dry and crumbly, and the filling was too sweet. I followed the recipe exactly, but I think I may have overmixed the dough. I would not make these again.
Micayla Daniels
[email protected]These rugelach were a bit more work than I expected, but they were worth it! The dough was a little tricky to work with, but the end result was delicious. The filling was sweet and tangy, and the dough was flaky and buttery. I would definitely make t
Mowdudahmad Tahu
[email protected]I've been making these rugelach for years and they are always a favorite. The dough is so easy to work with and the filling is always delicious. I love that I can customize the filling to my liking. This time I used a mixture of raspberry jam, cream
Prince Shahin Khan
[email protected]These rugelach were a hit at my holiday party! They were easy to make and turned out beautifully. The filling was the perfect balance of sweet and tart, and the dough was flaky and delicious. I would definitely make these again.