Saturday, December 17, 2011

Rugelach

Rugelach, rugelakh, rugulach, rugalach, ruggalach, rogelach, rugalah, rugala, are all spellings for the popular treat of Jewish origin that eventually spread throughout Eastern Europe. Recipes that use cream cheese are American innovations, traditional recipes use sour cream. The recipe I made is an American version from the famous Sarabeth's Kitchen.

As I discovered, making rugelach is really easy and fun. Every step of the process is visually beautiful, from rolling out the soft dough and spreading the filling to rolling them up and watching to filling bubble in the oven. I tried my best to not deviate from the original recipe, only adding a full teaspoon of cocoa powder and cinnamon for additional flavor. I used apricot jam (a full 10oz jar instead of 1/2 cup), but any kind would work here. In, my over, I discovered that it was very important to rotate the tray halfway when half the baking time passed. Otherwise, they will brown unevenly. The recipe produced a flaky and buttery, but not too greasy result. I will definitely make these again as holiday gifts.

Roll out chilled dough to an approximate 13 inch circle

Spread out the jam like so

Sprinkle nut filling on top

Cut into fourths

Cut into twelfths

Roll up, and off they go into the oven

Good results, I'd say

Sarabeth's Rugelach
Adapted from: Serious Eats
   
16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes 
8 ounces cream cheese, softened, cut into ½-inch cubes 
2 tablespoons superfine sugar (regular is fine too)
½ teaspoon pure vanilla extract 
⅛ teaspoon fine sea salt 
2¼ cups unbleached all-purpose flour 
Approximately ½ cup raspberry or apricot preserves 
Confectioners’ sugar, for serving  

For the filling: 
¼ cup (1 ounce) finely chopped walnuts 
1 tablespoon superfine sugar 
1 tablespoon light brown sugar 
1 teaspoon cocoa powder 
1 teaspoon ground cinnamon

Beat the butter and cream cheese in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium-high speed until evenly combined, stopping the mixer once or twice to scrape down the sides and bottom of the bowl, about 2 minutes. Beat in the superfine sugar, vanilla, and salt. Reduce the speed to low. Add 1¼ cups of the flour and mix just until incorporated, then repeat with the remaining 1 cup of flour. Do not overmix.

Turn out the dough onto a lightly floured work surface. Flour your hands well and gently knead to be sure that the ingredients are evenly distributed, about 10 seconds. Divide the dough into thirds. Shape each portion into a 1-inch-thick disk and wrap each in plastic wrap. Refrigerate until chilled and firm, 1-2 hours.

To make the filling, combine the walnuts, superfine sugar, brown sugar, cocoa, and cinnamon in a small bowl; set aside.

Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.

Working with one disk of dough at a time, unwrap and place on a lightly floured work surface. Sprinkle the top of the dough with flour, and roll out into a 13-inch-diameter circle. Using a small offset metal spatula, spread with about 2 tablespoons of the preserves, leaving a 2-inch-diameter space in the center of the dough, and a 1-inch border around the edge. Sprinkle the jam with about 2 tablespoons of the filling mixture. Using a sharp pizza wheel or large knife, cut the dough into quarters, then cut each quarter into 3 wedges, to give a total of 12 wedges. One at a time, starting at the wide end, fold the corners in about ¼ inch and then roll up. Do not roll the rugelach too tightly or the jam and filling will ooze out. Keep the outside of each cookie free of the jam and filling, or they’ll tend to burn. Wipe your fingers clean after making each rugelach, or you will transfer the sticky interior of the last cookie to the exterior of the next one. Place each rugelach on the pans about 1 inch apart, with the point of each facing down. Curve the ends of the rugelach slightly toward the point to make a crescent. Repeat this process with the other two disks of dough.

Bake until lightly browned, about 30 minutes, rotating tray after 15 minutes. Cool completely on the pans. Dust with confectioner's sugar, serve. 

1 comment:

  1. I'd eat those no matter how you spelled it. Yum! ☺ Thanks for stopping by!

    ReplyDelete