With a Grateful Prayer and a Thankful Heart: TWD ~ Rugelach

Tuesday, November 23, 2010

TWD ~ Rugelach

This week at Tuesday with Dorie is a Rewind one meaning we could post something we already made or make something the group made that we missed.  Since I am the last baker to sign on I had a lot of choices.  All of the baking I have done I never made Rugelach and thought they looked and sounded good.
I do love these little pastry cookies.  They are not as sweet as I thought they would be even with a dried fruit  filling, a spreading of jam and a sprinkling of cinnamon sugar.  I love the flaky pastry with the fruit and nuts inside.  I substituted chopped dates for the chocolate in the original recipe.

Rugelach
Baking From My Home to Yours 
by Dorie Greenspan
 For the dough
4 ounces cold cream cheese, cut into 4 pieces
1 stick cold unsalted butter, cut into 4 pieces
1 cup all purpose flour
1/4 teaspoon salt

For the filling
2/3 cup raspberry jam, apricot jam or marmalade (I used raspberry on half and apricot on the rest)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (pecans, walnuts or almonds)
1/4 cup plump, moist dried currants (I used cinnamon raisins that my sister gave me and I had never heard of before)
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips (I did not use chocolate but substituted chopped dates)

For the glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably coarse sugar

Method:

For the dough 

Let the cream cheese and butter rest on 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 for 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds. Do not work the dough too 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. (Wrap airtight, the dough can be frozen for up to 2 months.)

To make the filling
Heat the jam in a saucepan over low heat, or microwave until it liquefies. Mix sugar and cinnamon together.

Line 2 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, 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 an 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 chopped chocolate and half of the currants. 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 into quarters, then cut each quarters into 4 pieces.)


Starting at the base of each triangle, roll the dough up so that each triangle becomes a little crescent.


Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 minutes. (The cookies can be refrigerate overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)

Getting ready to bake
Position the racks to divide the oven into thirds and preheat the oven to 350 degree F.

To glaze
Stir the egg and water together. Brush a bit of the glaze over each rugelach. Sprinkle the cookies with 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.

 To see what other bakes did this week, click button below.

21 comments:

Nichi said...

Delicious arent they? Its something I could make over and over they are so yummy!

Country Wings in Phoenix said...

Oh My Gosh Sweetie...
Not only do these look delicious, but they smell so wonderful. I knew something good was cooking before I got here. Loved them.

I am printing this recipe off and hoping to use it for the Christmas holidays. Sounds so scrumptous.

Thank you for the beautiful share. From my family to yours, Happy Thanksgiving. Many hugs and so much love, Sherry

Mildred said...

Looks delicious Lorraine. Sending our wishes for a Happy Thanksgiving to you and your family. Love, Mildred & John

NanaDiana said...

Lorraine- This is a recipe I have never tried before. I am copying the recipe and hope to try them this season. I think the girls might enjoy making these as they seem pretty simple once the dough is done. Thanks so much- Hugs- Diana

Ann said...

I've never made anything like this before but they sure look delicious.

Flourchild said...

I remember making these and loving them. They are so good and perfect for this time of year! Yours look great and Im glad you all enjoyed them!
This has been a fun TWD. I love seeing what others have picked!

Susan said...

Oh LDH, those look DIVINE. Thanks for visiting my blog and commenting at this busy time. May you and your sweet family have a most blessed Thanksgiving. Hugs, Susan

Dishesdone said...

Ruggies are my favorite! Yours look absolutely amazing! You have me craving, my Grandma used to make them for us!

Lisa RedWillow said...

These look delightful. You for certian should do a cookbook and add all the photos as well if you havent . I going to be in and out of your blog to get this recipe and others. Thank you so much for sharing this one.
Looks so good . Next time I will bring the tea..
Lisa xo

Walking on Sunshine... said...

One of my FAVORITE cookies! This recipe sounds very similar to what I make. Happy Thanksgiving!

Rosabela said...

I'm drooling over your photos. These looks so delightful. I'm bookmarking to make soon. Thanks for sharing!

Leslie said...

these look so yummy

MIRJANA(Ruza123) said...

they are so nice!!I'm making them with plum jem !!!
sorry for my enlish :(

Vivienne said...

ive never heard of Rugelach until now! this pastry-cookie seems very festive for some reasons! they look deliciously flaky :)

Lauren said...

Rugelach makes me think of my grandmother - she'd always have some waiting for us when we visited! I must try making them at home.

Life In a Little House said...

Oh they look very yummy I like the substitution you did with the dates! ~Happy Thanksgiving ~Love Heather

Swee San said...

Nice, I too recently discovered rugelach as well. I just posted up a few days ago :)

Dayle said...

Lorraine, you're not only a whiz in the kitchen, you're a blessing in blogland. Happy Thanksgiving!

Medifast Coupons said...

Well a dessert I have never made, thanks so much, can't wait to get started and impress.

marie said...

Oh my goodness, these look yummy. Good thing Costco sells something similar because this gal is not a baker!

Maybe someday...because you sure do make it at last look like something I can do!

Happy Turkey Day to you and yours!!!

gnee @ Singing With Birds said...

I've always wanted to make these. They are not a common cookie in the West, but we saw them often when we lived in NYC. Thanks so much for sharing your recipe. They look delicious!

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