Recipe by Rou
Tis the Season...
Tis the Season...
Rugelach are Eastern European pastry-cookies that translate to “Little Twists”. Butter and cream cheese make the dough super tender and flaky, filled with a variety of slightly sweet but lip-smacking fillings.
- Combine the flour and salt in the bowl of a food processor. Pulse several times to mix. Scatter the cubes of cream cheese and butter over the flour. Pulse 10 to 12 times until coarse crumbs form.
- In a small bowl, whisk together the vanilla and yolk in a bowl, and the pour them over the butter-flour mixture. Run the processor continuously until the dough starts to clump together and form large curdlike pieces.
- Turn the dough out onto the counter and gather the pieces into a ball. Divide into four portions and flatten each into 1-inch thick disks. Wrap in plastic and refrigerate the dough at least 2 hours or up to 3 days, or freeze for up to 3 months (thaw in the refrigerator before using).
- When ready to bake the rugelach, preheat the oven to 190°C. Prepare your fillings by mixing all the ingredients together, except the apricot jam.
- Sprinkle your work surface generously with powdered sugar. Take one disk of dough from the refrigerator and let it warm on the counter for 1-2 minutes. Sprinkle the surface of the dough and the rolling pin with more powdered sugar. Roll the dough from the center out into a circle about 1/8-inch thick. Don’t worry if a few cracks form near the edges. Use more powdered sugar as needed to prevent sticking.
- Spread the jam in a thin layer evenly over the surface of the dough, sprinkle it with the walnut mixture. Keep a small border at the outer edge of the dough without filling, to help seal it.
- Slice the dough into 12 wedges, like a pizza, using a pizza cutter or sharp knife. Roll up each wedge, beginning at the wide outer edge and moving inward. Transfer to a parchment-lined baking sheet. Make sure the tip is tucked underneath.
- Refrigerate cookies on the baking sheet while you prepare remaining batches.
- Bake the cookies until golden-brown, 20-25 minutes. Cool on the sheet, 5 minutes; transfer to a wire rack. Dust with confectioners’ sugar and serve warm or at room temperature. Cookies will keep in an air-tight container at room temperature for about a week.
- Salt x 1/4 teaspoon
- cold cream cheese, cubed x 8 ounce
- cold unsalted butter, cubed x 200 gram
- Vanilla extract x 1 teaspoon
- Egg Yolk x 1
- walnuts, finely chopped x 1 cup
- Brown sugar x 3 tablespoon
- Granulated sugar x 3 tablespoon
- Cinnamon x 2 tablespoon
- Apricot jam per dough circle (filling) x 3 tablespoon
- All purpose flour x 280 gram