Rugelach, a Jewish pastry, is one of the treats I made for the holidays this year, specifically for a literary meeting I hosted,.
Traditional rugelach are crescent-shaped cream cheese based pastries but recently I’ve noticedan alternative form is formed much like a strudel or nut roll and then cut into cinnamon-roll type chunks. That’s the version I used for this recipe.
Walnut-filled Rugelach Bites Yield: 48 pieces
Dough:
8 oz. (2 sticks) butter, softened
8 oz. full-fat cream cheese, softened
3 tablespoons granulated sugar
1 tablespoon brown sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour + a little extra for rolling out dough as needed
Filling:
3/4 cup finely ground walnuts
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
Topping:
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 egg, lightly beaten, + 1 teaspoon water
Dough:
- In large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar and salt on medium speed until completely combined (about 1 minute).
- Scrape down sides of mixing bowl, add vanilla and combine.
- Mix in flour in four batches, on low speed, until combined.
- With floured hands, shape dough into 6-inch square, wrap in plastic, and chill in refrigerator, at least one hour.
With a fork, mix finely chopped walnuts, dark brown sugar, and cinnamon together until combined.
Assemble and Bake Rugelach:
- Adjust oven rack to middle position.
- Preheat oven to 350°F.
- Line baking sheet with parchment paper.
- Cut dough into four equal pieces. Work with one piece at a time, putting remaining pieces back into refrigerator in plastic wrap, until ready to use.
- Roll out dough into 12" X 8" rectangle on well-floured surface, with floured rolling pin.
- Spread one quarter of the filling mixture evenly over dough (approximately 1/2 cup for each log). Use hand to press filling into the dough, so it adheres.
- With long side of dough near you, roll dough tightly into log (it will be 12 inches long); pinch to seal edges.
- Place log seam side down onto baking pan.
- Put baking sheet with log into refrigerator while making the remaining logs.
- Clean work surface thoroughly, and re-flour.
- Repeat with remaining dough to make three more logs.
- Arrange four logs at least 1” apart on baking pan.
- Brush logs with egg wash; sprinkle with cinnamon and sugar mixture.
- With a sharp knife, make 3/4" cuts into log (do not cut all the way through) at 1” intervals.
- Chill rolls in in refrigerator for 20 to 30 minutes.
- Bake rugelach until golden brown, about 20 to 25 minutes.
- Cool on baking sheet for 5 minutes; then cool completely on rack.
- Carefully transfer cooled logs to cutting board, and slice rugelach into individual pieces.
Rugelach was one of the offerings I served for Ladies Literary League's holiday meeting.
The pastries are arranged on a 1940s era 3-tiered Fenton glass server.Recipe without photos . . .Walnut-filled Rugelach Bites Yield: 48 pieces
Dough:
8 oz. (2 sticks) butter, softened
8 oz. full-fat cream cheese, softened
3 tablespoons granulated sugar
1 tablespoon brown sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour + a little extra for rolling out dough as needed
Filling:
3/4 cup finely ground walnuts
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
Topping:
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 egg, lightly beaten, + 1 teaspoon water
Dough:- In large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar and salt on medium speed until completely combined (about 1 minute).
- Scrape down sides of mixing bowl, add vanilla and combine.
- Mix in flour in four batches, on low speed, until combined.
- With floured hands, shape dough into 6-inch square, wrap in plastic, and chill in refrigerator, at least one hour.
With a fork, mix finely chopped walnuts, dark brown sugar, and cinnamon together until combined.
Assemble and Bake Rugelach:
- Adjust oven rack to middle position.
- Preheat oven to 350°F.
- Line baking sheet with parchment paper.
- Cut dough into four equal pieces. Work with one piece at a time, putting remaining pieces back into refrigerator in plastic wrap, until ready to use.
- Roll out dough into 12" X 8" rectangle on well-floured surface, with floured rolling pin.
- Spread one quarter of the filling mixture evenly over dough (approximately 1/2 cup for each log). Use hand to press filling into the dough, so it adheres.
- With long side of dough near you, roll dough tightly into log (it will be 12 inches long); pinch to seal edges.
- Place log seam side down onto baking pan.
- Put baking sheet with log into refrigerator while making the remaining logs.
- Clean work surface thoroughly, and re-flour.
- Repeat with remaining dough to make three more logs.
- Arrange four logs at least 1” apart on baking pan.
- Brush logs with egg wash; sprinkle with cinnamon and sugar mixture.
- With a sharp knife, make 3/4" cuts into log (do not cut all the way through) at 1” intervals.
- Chill rolls in in refrigerator for 20 to 30 minutes.
- Bake rugelach until golden brown, about 20 to 25 minutes.
- Cool on baking sheet for 5 minutes; then cool completely on rack.
- Carefully transfer cooled logs to cutting board, and slice rugelach into individual pieces.
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