Rugelach
Recipe
- Title:
- Rugelach
- Categories:
- Cookies
- Yield:
- 32 servings
Ingredients
FOR THE DOUGH
- 1/2 lb Unsalted butter
- 2 c Flour; all purpose
- 8 oz Cream cheese; softened
Ingredients
RAISIN NUT FILLING
- 1/2 c Sugar
- 1 c Almonds;ground/or other nuts
- 1/2 c Seedless raisins;or currants
- 1/4 c Sugar; for topping
- 1 ts Cinnamon
Ingredients
STRAWBERRY JAM FILLING
- 1/2 c Almonds; ground
- 1/4 c Sugar; for topping
- 1/2 c Strawberry jam;or other jam
Directions
- Cream the butter and cream cheese together.
- Beat in the flour, a little at a time.
- Knead the dough lightly until all the flour is incorporated.
- Refrigerate at least 1 hour.
- Divide the dough into two portions.
- Prepare one of the fillings by combining the ingredients except the sugar for the topping, and set aside.
- Preheat the oven to 350 degrees.
- Roll out a portion of the dough in a circle about 1/16" thick.
- With a knife or pastry wheel, cut the pastry into 16 pie-shaped wedges.
- If the dough is sticky, dust it with a little flour.
- Sprinkle or spread the filling on the wedge.
- Beginning at the wide edge, roll the dough up toward the point.
- Place on an ungreased cookie sheet and carefully sprinkle with a tiny bit of the reserved sugar.
- Repeat with the remaining dough and filling.
- Bake 15 to 18 minutes, or until golden Notes: The dough for this cookie will literally melt in your hands if not worked very quickly, and kept as cold as possible! I freeze a marble pastry board before I begin to make these and use a marble pin for rolling the dough.
- If you do not have this equipment, ice down the area you aare going to work on.
- When rolling the dough, it is wise to place a sheet of waxed paper over the board.
- If the dough gets too sticky to work, put it back in the fridge for a while, then continue.
- This recipe is basically the recipe in The Jewish Holiday Kitchen, by Joan Nathan.
- I have used various flavors of jam or preserves, even Simply Fruit in it, and the cookies disappear like magic.
- If I bake them for guests, I make at least two recipes, or my sweet-tooth husband will eat them all before the company arrives.
- (and I help him! ) Barb Day
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