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Rugelach
Posted by bettyboop50 at recipegoldmine.com April 27, 2001
My Mother always made rugelach and boy, were they delicious. You can't eat just one of these scrumptious little pastries. I have them with
apricot preserves and almonds, which is delicious (love the combination of apricot and almonds). I can't wait to try them.
Cream Cheese Pastry
1 cup (2 sticks) unsalted butter, chilled
8 ounces cream cheese, chilled
2 tablespoons granulated sugar
2 cups all-purpose flour
2 egg yolks
1 teaspoon vanilla extract
Filling
1/2 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup seedless raspberry preserves
3/4 cup dried currants
3/4 cup finely chopped walnuts
In a medium-size mixing bowl, combine the butter, cream cheese, sugar, and flour. Using a pastry blender or your fingertips, combine well until the mixture resembles coarse meal.
In a separate bowl, combine the egg yolks and vanilla extract. Add the yolks to the flour mixture and mix until smooth. Form the dough into three equal pieces. Form each piece into a round ball and on a clean work surface, with the palm of your hand, flatten the balls slightly and wrap each individually in plastic wrap. Refrigerate 5 or 6 hours or overnight.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a small bowl, combine the sugar and cinnamon and set aside.
On a floured board or pastry cloth, roll one piece of the chilled dough into a 12-inch circle about 1/4 inch thick. Brush with 1/4 cup raspberry preserves. Sprinkle with one third each of the cinnamon sugar, currants, and walnuts. With a long sharp knife, cut the circle into 16 wedges. Starting at the wide end, roll up each wedge jellyroll style. Place each piece, seam-side down, on the prepared baking sheets, leaving about 1 inch between each piece. Repeat with the remaining dough and filling ingredients.
Bake for 18 to 22 minutes, or until lightly browned. Let cool completely on a wire rack.
Makes 48 cookies.
Rugelach
Posted by liz at recipegoldmine.com April 28, 2001
Until CookinMom can be persuaded to post hers, here's one with a chocolate chip filling. These are very good.
Pastry
1 cup unsalted butter, softened
6 ounces cream cheese, softened
2 3/4 cups unbleached white flour
1/4 teaspoon salt
Raisin filling
1/2 cup granulated sugar
2/3 cup finely chopped raisins
1/2 cup finely chopped walnuts
2 teaspoons cinnamon
Chocolate Chip filling
3/4 cup semi-sweet miniature chocolate pieces
3/4 cup finely chopped walnuts
1/2 cup granulated sugar
1 tablespoon unsweetened powdered cocoa
1/2 teaspoon cinnamon
Glaze
1 egg yolk, beaten
1/4 cup water
1/4 cup granulated sugar
For the pastry, in a large mixing bowl, cream the butter and cream cheese until light and fluffy. Add the flour and the salt and knead the dough lightly until well mixed. Wrap the dough in waxed paper or plastic and chill for at least 2 hours.
Meanwhile, prepare the filling of your choice by combining all the ingredients. Set aside.
When the dough has chilled for a couple of hours and you're ready to bake the rugelach, divide the dough into 9 equal pieces. Work with one piece at a time and keep the rest refrigerated. Roll each piece of dough into an 8-inch circle. Sprinkle the dough all over with about one-ninth of the filling. Gently press the filling into the pastry. Cut the circle into 8 pie-shaped wedges. Starting at the base of each wedge, roll to the point to form little horn-shaped pastries. Place each rugelach, point side down, on an unoiled baking sheet. Continue with the rest of the dough. When you have almost finished forming all the rugelach, preheat the oven to 375 degrees F.
Combine the egg yolk with the water. Brush the tops with the beaten egg yolk mixture and sprinkle with sugar. Bake for 15 minutes or until golden brown.
NOTE: This is a very soft dough. For easier handling, roll the dough out on a piece of waxed paper.
