Rugelach
INGREDIENTS
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Rugelach
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Emily Weinstein
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TimeAbout 4 hours
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Yield36 cookies
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Apricot Jam, Butter, Cream Cheese, Flour, Marmalade, Raspberry Jam
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Cooked
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15 ratings
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Ingredients
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For the dough:
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4 ounces cold cream cheese, cut into 4 pieces
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1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
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1 cup all-purpose flour
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1/4 teaspoon salt
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For the filling:
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2/3 cup raspberry jam, apricot jam or marmalade
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2 tablespoons sugar
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1/2 teaspoon ground cinnamon
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1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)
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1/4 cup plump, moist dried currants
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4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
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For the glaze:
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1 large egg
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1 teaspoon cold water
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2 tablespoons sugar, preferably decorating (coarse) sugar
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Nutritional Information
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Preparation
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Step 1To 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.
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Step 2Put 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
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Step 3Turn 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 2 months.)
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Step 4To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
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Step 5Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
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Step 6To 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.
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Step 7Working 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 o
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Step 8Using 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 u
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Step 9Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
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Step 10To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
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Step 11Bake the cookies 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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Tips
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Serving: Tea is traditional, but we drink coffee with rugelach. These are pretty and, even with their jam-and-fruit filling, not overly sweet, and they are even good with sparkling wine.
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Storing: The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months.
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Notes
Comments & Reviews
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