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Chanukah Rugelach
in Diana's Recipe Book
Average Rating:
(total ratings: 3) [Read reviews] [Post a review] |
Servings: Makes about 44 cookies |
Comments: These rolled-up pastries were brought to Israel when the Ashkenazi Jews left Eastern Europe. Happily, these treats have also made their way to the United States. Rugelach is a very traditionl cookie to serve for Hanukkah; sweet and so tasty, everyone will love them. |
Ingredients: 2 cups all-purpose flour 1/2 teaspoon salt 1 cup (2 sticks/8 oz/226g) unsalted butter, softened 8 oz cream cheese, softened 1/2 cup plus 4 teaspoons granulated sugar 1 teaspoon ground cinnamon 1 cup apricot preserves or raspberry jam 1 cup loosely packed golden raisins, chopped 1 1/4 cups walnuts (1/4 lb), finely chopped Milk for brushing cookies Special equipment: Parchment paper A small offset spatula |
Instructions: Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours. Put oven rack in middle position and preheat oven to 350 degrees F (180 C). Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper. Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray. Whisk 1/2 cup sugar with cinnamon. Arrange 1 dough rectangle on work surface with a long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar. Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.) Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through. Makes about 44 cookies. |
Source: Gourmet Magazine May 2004 |
Date: November 14, 2004 |
Reviews
Reviewer: Miguel Camachii
Rating:
Review:
Absolutley Delicious! The Best Rugelach I've Eaten In a Very Long Time!
Rating:
Review:
Absolutley Delicious! The Best Rugelach I've Eaten In a Very Long Time!
Reviewer: Deb Zwitter
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Review:
Wow! So flakey and delicious! I made these to bring to a holiday party in lieu of a bottle of wine. They were fabulous - so much so that the hostess proceeded to hide them so she could have the rest of them to herself. All 40 of them!
Rating:
Review:
Wow! So flakey and delicious! I made these to bring to a holiday party in lieu of a bottle of wine. They were fabulous - so much so that the hostess proceeded to hide them so she could have the rest of them to herself. All 40 of them!
Reviewer: Sofia
Rating:
Review:
It is an excellent recipe. EVERYONE loved it!! At home, work, everyone wanted more. Thank you!
Rating:
Review:
It is an excellent recipe. EVERYONE loved it!! At home, work, everyone wanted more. Thank you!