Rugelach
Try this Rugelach recipe, or contribute your own.
Try this Rugelach recipe, or contribute your own.
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon cold water
- 4 ounces cold cream cheese cut into 4 pieces
- 1 stick (8 tablespoons) cold unsalted butter cut into 4 pieces
- 2/3 cup seedless raspberry jam apricot jam or marmalade
- 1/4 cup chopped nuts (i prefer pecans but you can use walnuts or almonds)
- 1/4 cup plump moist dried currants
- 4 ounces bittersweet chocolate finely chopped, or 2/3 cup store-bought mini chocolate chips
- 2 tablespoons sugar preferably decorating (coarse) sugar
- Carbohydrate 8.39386254445666 g
- Cholesterol 6.609375 mg
- Fat 1.26009763713161 g
- Fiber 0.387589717898457 g
- Protein 0.750670257183923 g
- Saturated Fat 0.684054470872248 g
- Serving Size 1 1 Serving (18g)
- Sodium 271.704228323134 mg
- Sugar 8.0062728265582 g
- Trans Fat 0.0865161414065105 g
- Calories 46 calories
Step-by-step
- Let the cream cheese and butter rest on the 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 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds-don't work it so 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. (Wrapped airtight, the dough can be frozen for up to 1 month.)
- Heat the jam in a saucepan over low heat, or do this in a microwave oven, until it liquefies. Mix the sugar and cinnamon together.
- Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
- Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either 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 a 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 currants and half of the chopped chocolate. 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 the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
- Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.
- Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the 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.
- Tea is traditional, but we drink coffee with rugelach. These are pretty and, even with their jam-and-fruit filling, not overly sweet, and they are even good with sparkling wine.
- The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months.
My Unexpected Baking Adventure: A Rugelach Story
I’ve always considered myself more of a "grab-and-go" kind of cook. My days are a whirlwind of meetings, deadlines, and client calls. Baking? That felt like a luxury I couldn’t afford, a time-consuming hobby reserved for those with endless free hours. But then came my grandmother’s recipe book, a battered, handwritten treasure filled with faded ink and family secrets. Tucked between the pages, dog-eared and stained with flour, was a recipe for rugelach. It wasn't just any recipe; it was *her* rugelach, a recipe passed down through generations, a taste of home and family. This wasn't just about baking; it was about connection.
The kitchen transformed. What started as a simple attempt to reconnect with my roots quickly morphed into a therapeutic escape. The rhythmic chopping of nuts, the careful measuring of ingredients, the satisfying thump of the rolling pin – each action felt grounding, meditative. I lost myself in the process, forgetting the pressures of my day-to-day life as I meticulously followed my grandmother's instructions, inhaling the warm, sweet aroma filling my tiny apartment. The initial nervousness dissipated as I discovered a hidden talent, a surprising joy in the precision and creativity of baking. The kitchen, once a sterile space for quick meals, became my sanctuary, my quiet corner of creation.
The first batch wasn't perfect. Some rugelach were slightly overbaked, others a little underdone. But each bite, despite its imperfections, was a delicious journey back in time. It wasn't just the taste; it was the story held within each crispy, sweet crescent. It was the memory of my grandmother's laughter echoing in the kitchen, her hands guiding mine as we made cookies together, memories I hadn't fully appreciated until I embarked on this baking adventure. The experience wasn't just about recreating a recipe; it was about preserving a legacy, sharing a piece of my family's heritage.
More than just a sweet treat, these rugelach became a symbol of resilience, a reminder that even in the midst of a busy life, there's always time to reconnect with what truly matters. The act of baking became a form of self-care, a way to de-stress and ground myself. And each batch, each perfectly formed crescent, served as a testament to the power of tradition, family, and the unexpected joys discovered in the most unassuming of places.
Beyond the Recipe: The rugelach journey expanded beyond my kitchen. I started sharing my creations with friends and colleagues, each bite leading to stories, laughter, and new connections. It became a way to bridge the gap between my professional and personal lives, a conversation starter, a shared moment of sweetness in an often-demanding world. This seemingly simple recipe opened doors I never knew existed, leading to unexpected connections and a deeper appreciation for the simple pleasures in life.
The scent of warm rugelach now brings a smile to my face, a reminder of the unexpected magic hidden within a simple recipe and the power of connection found in the most unexpected places. It's a reminder that sometimes, the greatest rewards lie not in achieving the perfect outcome but in the journey itself, the moments of quiet satisfaction and unexpected connections found along the way.
