Rugelach
With the holidays coming soon, this month’s recipe is a sweet one and does not involve a particular state in the country, especially since the one I was going to use for Alaska turned out to be awful!
The Rugelach cookie is a pastry originating from the Jewish communities of Central and Eastern Europe during medieval times. The word Rugelach (roo-guh-laak) means “little corners” because of the shape of the pastry. Fillings include nuts, jams (such as raspberry, apricot, strawberry) and/or chocolate.
Many culinary historians believe Rugelach evolved from the Viennese Kipferl, a crescent roll that dates back to at least the 13th century. The Kipferl, often made with yeast dough and sometimes flavored with almonds, was a popular pastry in aristocratic circles. The Kipferl was generally a larger, fluffier pastry than the often smaller, denser rugelach we know today. This suggests that while the Kipferl may have provided the initial inspiration, Jewish bakers made significant modifications to create their own unique pastry.
Over time, different regions have adapted the recipe with the original recipe using a yeast dough. Since the 1930’s, Rugelach dough has been commonly made with cream cheese and sour cream.
If you are looking for another kind of cookie to make for the holidays, the Rugelach is definitely one to try.
Rugelach
From King Arthur Flour
Yields: 48 Cookies
Crust
16 tablespoons unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1/3 cup sour cream
1/2 teaspoon table salt
2 cups unbleached flour
Filling
1/2 cup (106g) light brown sugar or dark brown sugar, packed
1 cup (113g) walnuts, chopped
1/2 cup (85g) dried cranberries or raisins
1 tablespoon cinnamon
Water, for brushing dough
Topping
Granulated sugar or coarse sparkling sugar
Milk or heavy cream
Using a mixer, beat together the butter, cream cheese, sour cream, and salt until smooth. Add the flour, mixing to make a stiff dough.
Divide the dough into three equal portions. Press each gently into a disk. Make the disks as round as possible, smoothing their edges; this will allow you to roll the disks into a perfectly round circle. Wrap the disks in plastic, and chill the dough for about 1 hour, until it’s firm but not rock hard. Or chill longer (up to overnight), then warm for about 45 to 60 minutes at room temperature, until the dough softens enough to roll out without cracking.
To make the filling: Process the sugar, walnuts, dried fruit, and cinnamon in a food processor or blender until finely chopped and well combined (but not pasty). Don’t have a food processor? Simply stir together the filling ingredients; your filling will be chunky rather than smooth.
Working with one piece of dough at a time, place it on a generously floured surface. Roll it into a 10″ circle and brush it lightly with water. For a flavorful touch, brush the rolled-out rugelach dough with a thin layer of boiled cider, warmed apple or currant jelly, or puréed fruit preserves, instead of water.
Use a small offset spatula or knife to spread about 1/3 of the filling onto the round, going all the way to the edges and gently patting the filling to help anchor it to the dough.
Using a pizza cutter, baker’s bench knife, or sharp knife, divide the dough into 12 equal wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down on a baking sheet; lining the baking sheet with parchment will help with cleanup. Repeat with the remaining two pieces of dough.
Brush the rugelach with milk or cream; and sprinkle with granulated or coarse sparkling sugar.
Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating.
Bake the rugelach for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool right on the pan. Serve warm or at room temperature.
Store leftover rugelach in an airtight container at room temperature for several days. Freeze for longer storage.
Tips and Other Version
Both the rugelach dough and shaped, unbaked rugelach can be made ahead, wrapped airtight, and frozen up to 4 weeks before using. For best results, thaw in the refrigerator overnight, wrapped, before using.
Try these tasty fillings; each makes enough for one-third of the dough, so feel free to mix and match various fillings using a single batch of dough.
Dark Chocolate: Whisk together 1 tablespoon brown sugar and 1 teaspoon unsweetened cocoa powder; add 1/4 teaspoon cinnamon, if desired. Sprinkle atop rolled-out dough. Sprinkle with 1/4 cup (45g) mini chocolate chips or chopped semisweet chocolate.
Double Apricot: Process 1/2 cup (64g) chopped dried apricots, 3 tablespoons (64g) apricot jam or preserves, 1 teaspoon lemon juice, and a pinch of salt until the apricots are finely chopped, but the mixture isn’t totally smooth.
Apple-Cinnamon: Combine 2/3 cup (about 113g) peeled, grated apple; 2 teaspoons lemon juice; 1/3 cup (66g) sugar; 2 tablespoons (14g) cornstarch, and 3/4 teaspoon cinnamon in a small saucepan. Stir to thoroughly combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium and bring to a simmer. Simmer, stirring, until the mixture thickens, for 1 to 2 minutes. Remove from the heat and set aside to cool to room temperature; if you want to hasten the process, place in the refrigerator.