Friday, May 8, 2009

Rugelach

I'm always drawn to food with unusual names, because I can't really feature them in the weekly poll; the description I would have to write about them would be too long. Today I made Rugelach. For some of you these Jewish cookies might be familiar, but I have never heard of them. In the picture of Martha Stewart's Baking Handbook they looked like mini croissants cookies, so hey, I'm willing to try it! I must say mine didn't come out as beautiful or mini-croissant-ish as they were supposed to, but they tasted fine all the same. The cookie dough was a bit difficult to work with. I think I have to add a little bit more flour next time. Rating: 3 out of 5.

Rugelach recipe: Martha Stewart - Baking Handbook

Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 ounces (1 cup) cream cheese, room temperature
- ¾ cup sugar
- ¼ teaspoon salt
- 1 large egg + 3 large egg yolks
- 2 1/3 cups all purpose flour, + more for dusting
- 1 teaspoon vanilla extract
- 1 ¼ cups walnut halves or pieces
- pinch of ground cinnamon
- 1 cup + 2 tbsp apricot jelly, melted
- 2 cups currants or mini semisweet chocolate chips, or a combination
- fine sanding or granulated sugar for sprinkling

Instructions:
- Beat butter and cream cheese on medium speed in the bowl of an electric mixer, using the paddle attachment, about 4 minutes. Add 1/2 cup sugar and 1/4 teaspoon salt; beat 3 minutes more, scraping sides down if needed. Add egg yolks one at a time, beating well after each. Set the mixer speed to low and add in flour. Add vanilla.
- Turn out dough onto a lightly floured surface. Divide into three equal pieces, and shape into flattened disks; wrap in plastic. Refrigerate at least 1 hour or overnight.
- Preheat oven to 325 degrees F. Set racks to upper and lower third of oven. Line three baking sheets with parchment paper. In a food processor, pulse together walnuts and remaining sugar, the cinnamon, and pinch of salt until finely ground.
- On a lightly floured work surface, roll out one disk of dough into a 10-inch round about 1/4 inch thick. Brush the top evenly with melted jelly. Sprinkle with a third of the walnut mixture and a third of the currants. Press walnut mixture down gently into dough by patting the rolling pin gently on it.
- Using a knife or pizza cutter, cut dough into 16 equal wedges. Beginning with rounded edge, roll up to enclose filling. Place 1 inch apart on the parchment-lined baking sheets. Repeat with the rest of the dough and filling. Lightly beat the whole egg. Brush over the rugelach gently, careful not to brush on too much, and sprinkle with the sugar.
- Bake two sheets at a time, rotating halfway through. Bake until golden brown, 20 to 25 minutes. Repeat with the remaining baking seheet. Transfer to a wire rack to cool completely.


The dough is made with cream cheese.


Topped with apricot jelly, chocolate chips and a mixture of sugar, walnuts and cinnamon.


I expected that the apricot flavor would get lost after baking, but it added a lovely hint of sweetness.


Thank you Martha!



Guess what? I discovered a way to finely grind almonds. You know what this means right?!

Macarons, macarons & macarons!!!

Coming very soon, stay tuned.
I'm so excited :D!

6 comments:

Snooky doodle said...

oh these look great! yum yum !

Deeba @Passionate About Baking said...

I like your rating & your analysis of the rugelach! I've always loved the name but have never tried making it! Well done

Ginger said...

Thanks for all the photos! The rugelach looks YUMMY. Thanks for sharing this recipe.

Paris Pastry said...

You're very welcome :)

How To Eat A Cupcake said...

I want to try rugelach! What do they taste like?

Paris Pastry said...

The cookie itself tastes like a sugar cookie, except a little less sugary and softer (because of the cream cheese, I think) topped with nuts, chocolate chips and a hint of sweet apricot jelly.