RUGELACH FINGERS
The ingredients that have made rugelach a Hanukkah staple are present in this recipe, but in the shape of a bar cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spread walnuts on a baking sheet; toast until golden and fragrant, 10 to 15 minutes. Transfer to a wire rack to cool.
- Place 1 1/2 sticks butter and the cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the cream cheese is broken down but butter is still chunky. On low speed, add flour and salt, and mix until crumbly and just beginning to hold together, about 20 seconds. There should still be some small pieces of butter visible. Divide dough into two equal parts. Form each part into a flattened rectangle, and wrap in plastic wrap. Transfer to the refrigerator to chill 5hours or overnight.
- Place the chocolate in the bowl of a food processor. Pulse until the chocolate is very finely chopped, about 7 seconds. Transfer to a large bowl. Finely chop toasted walnuts by hand, and add to bowl. Add sugar, cinnamon, currants, zest, corn syrup, and melted butter, and combine by hand. Beat egg yolk with the water, and set aside.
- Have ready a 9-by-13-inch baking pan lined with parchment paper. Place a rectangle of dough between two 9-by-13-inch pieces of waxed paper; roll dough into a rectangle the size of the baking pan. Line prepared baking pan with dough. Spread dough evenly with walnut mixture. Roll remaining rectangle of dough into a rectangle the size of the baking pan; place on top. Trim the edges of the dough so they are even. Brush the top of dough with egg yolk mixture, and sprinkle with sugar. Bake until golden, about 35 minutes, rotating halfway through. Cool on a wire rack. Cut into 50 to 60 rectangles, each 2 1/2 by 3/4 inches.
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Lawrance Tshireletso
[email protected]These rugelach fingers were a delicious treat. I love the combination of the flaky dough and the sweet filling.
Ellie Nulo
[email protected]The recipe was easy to follow and the rugelach fingers turned out great. I would definitely recommend this recipe to others.
Rakesh Mukhiya
[email protected]I had trouble getting the dough to roll out evenly. I ended up using a rolling pin and it worked much better.
Ivan Kusmererwa
[email protected]These rugelach fingers were a bit too sweet for my taste. Next time I'll use less sugar in the filling.
Noman Shah
[email protected]I found the dough to be a little dry. I added a tablespoon of milk and it helped a lot.
Desnuts On your chin
[email protected]I'm not a big fan of sweets, but these rugelach fingers were surprisingly good. The dough was light and flaky and the filling was just sweet enough.
Billal Miah
[email protected]I omitted the nuts in the filling because of my allergy, but these rugelach fingers were still delicious. Thanks for the great recipe!
Nick Joseph
[email protected]These rugelach fingers were amazing! I followed the recipe exactly and they turned out perfectly.
Casie Kenway
[email protected]I made these rugelach fingers for my family and they were a huge success. The kids loved them and even my picky husband couldn't resist.
Jess Hicks
[email protected]I've tried many rugelach recipes before, but this one is by far the best. The dough was flaky and the filling was delicious.
Vanessa Jones
[email protected]These rugelach fingers were a hit at my party! They were so easy to make and everyone loved them.