Rugelach
Sometime during the first year of my marriage, I visited my mother-in-law in her kitchen. There she was, listening to the radio, whistling and rolling cream cheese dough around raisins and nuts to form the crescent-shaped cookies known as rugelach. I was spellbound—I'd had no idea that rugelach could be made at home. As far as I knew, rugelach were only made in laboratories. But here was my mother-in-law shaping the cookies with ease. And a short time later, there I was, eating them with ease. These cookies weren't like the rugelach my mother bought every week at the local German bakery—they were much better. I was so excited I asked for the recipe. My mother-in-law wrote it out in her precise hand. And, as she wrote, she told me that this recipe was not exactly the same as the one her mother used, that it had come from Mrs. Strauss, her next-door neighbor, and that she was sure I'd have no problem making the cookies as long as I didn't overmix the dough. She was right. I was a newcomer to the world of baking, but I had no problem with the dough, the only potentially tricky part of the process. Since then, I've made rugelach countless times, but nowadays my dough is even more foolproof because I make it in a food processor. I've also made a few other changes to the recipe. While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate. This is a very old recipe, and I have no doubt that everyone who has made it has added or subtracted a little bit to make it her own—and my mother-in-law, Mrs. Strauss, and I expect you to do the same.
Sometime during the first year of my marriage, I visited my mother-in-law in her kitchen. There she was, listening to the radio, whistling and rolling cream cheese dough around raisins and nuts to form the crescent-shaped cookies known as rugelach. I was spellbound—I'd had no idea that rugelach could be made at home. As far as I knew, rugelach were only made in laboratories. But here was my mother-in-law shaping the cookies with ease. And a short time later, there I was, eating them with ease. These cookies weren't like the rugelach my mother bought every week at the local German bakery—they were much better. I was so excited I asked for the recipe. My mother-in-law wrote it out in her precise hand. And, as she wrote, she told me that this recipe was not exactly the same as the one her mother used, that it had come from Mrs. Strauss, her next-door neighbor, and that she was sure I'd have no problem making the cookies as long as I didn't overmix the dough. She was right. I was a newcomer to the world of baking, but I had no problem with the dough, the only potentially tricky part of the process. Since then, I've made rugelach countless times, but nowadays my dough is even more foolproof because I make it in a food processor. I've also made a few other changes to the recipe. While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate. This is a very old recipe, and I have no doubt that everyone who has made it has added or subtracted a little bit to make it her own—and my mother-in-law, Mrs. Strauss, and I expect you to do the same.
- 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 13 g(4%)
- Cholesterol 17 mg(6%)
- Fat 6 g(9%)
- Fiber 1 g(2%)
- Protein 1 g(2%)
- Saturated Fat 3 g(16%)
- Sodium 37 mg(2%)
- Calories 105
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 an 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.
The Unexpected Joy of Homemade Rugelach
My journey into the world of baking began unexpectedly, in my mother-in-law's kitchen. The air hummed with the gentle sounds of a radio, punctuated by the cheerful whistling of a woman completely engrossed in her craft. She was making rugelach, those beautiful crescent-shaped cookies, and the sight was mesmerizing. Until that moment, I had only ever encountered rugelach in the pristine displays of local bakeries; something almost too perfect, too unattainable for a home kitchen. But there she was, effortlessly transforming simple ingredients into these elegant treats.
The experience was transformative. It wasn't just the delicious taste of her rugelach, although those were undeniably exceptional, far superior to anything I had purchased before. It was the magic of watching her work, the effortless grace with which she handled the dough, the quiet satisfaction radiating from her as she shaped each little crescent. I was instantly captivated, eager to learn her secrets. She shared her recipe, a treasured family heirloom passed down from neighbor to neighbor, a testament to the simple joy of shared culinary traditions. I followed her instructions meticulously, hesitant at first, yet soon finding myself drawn into the rhythmic process of creating these delightful cookies. The whole process felt like a gentle dance—measuring, mixing, shaping. Each step brought me closer to the warmth and love she poured into her creation.
Over the years, this recipe has become a cherished part of my own kitchen repertoire. It's a story etched into every batch of rugelach I bake—a story of family, tradition, and the simple pleasures that unite us across generations. It’s a testament to the power of connection, the joy of sharing, and the incredible satisfaction that comes from crafting something delicious and beautiful with your own two hands. It's more than just a recipe; it's a legacy.
The recipe itself is remarkably simple, yet it allows for endless creative variations. I've adjusted it over the years, adding my own personal touches, experimenting with different fillings and flavors. Sometimes I opt for the classic cinnamon-sugar and nuts, a tribute to my mother-in-law's original recipe. Other times, I might add a swirl of apricot jam, the tartness complementing the sweetness of the dough perfectly. And of course, there's always room for a generous handful of dark chocolate chips, adding a touch of decadent richness. The beauty of this recipe is its adaptability; it's a blank canvas onto which you can paint your own culinary masterpiece. This is what makes homemade rugelach so special—the freedom to personalize, to infuse each batch with your own unique style and flavor preferences.
Making rugelach isn't just about the end result; it's about the journey. It's about the time spent in the kitchen, the gentle kneading of the dough, the fragrant spices filling the air. It's about the quiet moments of reflection, the opportunity to disconnect from the everyday hustle and simply be present in the act of creation. And, of course, it's about the joy of sharing these delicious cookies with loved ones. The happy chatter around a table filled with rugelach, warm mugs of tea or coffee in hand, is a memory worth savoring. This is more than just a treat. It is a way to connect with my heritage and create memories with those I love. It is a moment of peace and joy in an often hectic life.
So, whether you are a seasoned baker or a complete novice, I encourage you to try this recipe. Don't be afraid to experiment, to add your own personal touch. Let the process be as much a source of joy as the end result. And most importantly, savor the moments of connection, the shared laughter, and the warmth that only homemade rugelach can bring. After all, it's not just about making cookies; it's about creating memories that will last a lifetime. That is the heart of baking, the essence of home, and the story etched in every single perfectly formed crescent.
