Rugelach

Rugelach
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. 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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 32 cookies
Jewish Cookies Chocolate Dessert Bake Hanukkah Cream Cheese Currant Jam or Jelly Butter Kidney Friendly Vegetarian Pescatarian Soy Free Kosher
  • 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

My Unexpected Journey into the World of Rugelach

The aroma of warm spices and buttery sweetness always takes me back to my mother-in-law's kitchen. It was there, amidst the rhythmic whirring of the radio and the cheerful whistle of a woman completely at ease in her culinary domain, that I first witnessed the magic of rugelach-making. Before that day, rugelach was a store-bought treat, something I associated with German bakeries and fancy tea parties. The idea of making them at home seemed as far-fetched as bottling a ship in a glass.

But there she was, my mother-in-law, effortlessly shaping delicate crescents of dough, filling them with the promise of cinnamon, nuts, and sweetness. Watching her work was mesmerizing. The process itself seemed almost ritualistic, each fold and twist imbued with years of tradition and familial love. And the result? Cookies that surpassed anything I'd ever tasted before. They were a revelation – a delightful dance of textures and flavors that instantly captivated my senses. These were not just cookies; they were little pockets of happiness, warm, comforting, and intensely satisfying.

Of course, I immediately begged for the recipe. Written in her elegant hand on a simple index card, it was more than just a list of ingredients and instructions; it was a story, a legacy passed down through generations, from her mother to her neighbor, Mrs. Strauss, and finally, to me. The recipe was a testament to the power of simple ingredients transformed by skilled hands and a touch of love. Over the years, the recipe has become my own, a reflection of my evolving tastes and culinary explorations. I've experimented with different fillings, adapting the recipe to my own preferences and available ingredients, always respecting the spirit of the original recipe.

My Modern Take on a Classic

While I cherish the original recipe's simplicity, my rugelach have evolved over the years. The use of a food processor simplifies the dough-making process, transforming it from a potentially tricky task into a breeze. I’ve also expanded the filling options. While the traditional cinnamon-sugar and nut combination remains a favorite, I often add a layer of luscious jam, tart currants, and rich, dark chocolate for a more complex flavor profile. It's this flexibility that makes rugelach such a satisfying treat to create. It’s a recipe that encourages experimentation and personalization, allowing each baker to infuse their own unique touch into this timeless classic.

More than Just a Recipe

Making rugelach is more than just baking; it’s a journey into the heart of family and tradition. It's a way to connect with those who came before us, to honor their legacies, and to share a piece of history with those we love. The rhythmic rolling of the dough, the careful spreading of the filling, the anticipation of the golden-brown crescents emerging from the oven – these are the moments that transform a simple recipe into a cherished ritual.

The simple act of baking rugelach has brought immeasurable joy to my life. It’s a comforting tradition that connects me to my family history and brings a touch of warmth and sweetness to my everyday routine. It is a reminder that even the most seemingly simple things can hold immense value, particularly when shared with those we care about most. And so, I encourage you to try this recipe, to make it your own, to add your personal touch, and to enjoy the rewarding experience of bringing a bit of culinary magic into your own kitchen.

A Recipe for Connection

The beauty of rugelach lies not only in its exquisite taste but also in its ability to bridge generations. Every time I bake these cookies, I’m reminded of my mother-in-law’s gentle guidance, her unwavering confidence, and the simple joy she found in sharing her culinary creations. The recipe has become more than just a set of instructions; it's a treasured heirloom, a tangible link to the past, and a legacy I hope to continue for years to come.

So, gather your ingredients, put on some music, and let the magic unfold. Whether you’re a seasoned baker or a complete novice, the process of making rugelach is both rewarding and therapeutic. And the taste? Well, that's simply unforgettable.

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.
    • 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. 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.
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