Rugelach

Posted on by on December 11th, 2012 | 7 Comments »

Something happens between Thanksgiving and New Years in the human mind where we throw caution to the wind and indulge in the most glutinous behavior possible. Well, that time of year is upon us. As soon as the leftover turkey and pumpkin pie have left our refrigerators, the holiday baking, cooking  and consuming begins with no rest for the weary. Breads, candy, cookies, pies, meats, latkes, jelly donuts, eggnog start replacing our regular meals and snacks and the sweatpants are broken out to accommodate our growing waist lines. But, it’s all good. This is what New Years resolutions are for, right? It’s the time of year to be jolly and lets face it, who can be jolly when they’re on a diet? So, go ahead, indulge.

With so many wonderful holiday cookies floating around it’s hard to pick just one (or two) to enjoy so, one of greatest ways to be carelessly indulgent is to take part in a one of the many holiday cookie swaps, cookie giving and cookie eating. Because, lets face it, as much as you want to eat the entire plate of delicious sugar cookies you just took out of the oven, wouldn’t it be more fun to eat a plate of sugar cookies and an array of other delicious bites of goodness? Go on, share.

For anyone who has ever eaten rugelach, I don’t have to tell you how delicious and addicting they are. With a flaky cream cheese dough rolled in a crescent shape with delicious fillings like jams, nuts and raisins, these Hanukkah cookies are the would be love child of a pastry and a cookie. The perfect mix of each.

First brought over to America from Eastern European Jews, there are many ways to pronounce rugelach and even more ways to enjoy them. With the traditional fillings like, apricot, walnut with cinnamon and sugar, raisin, and chocolate, you can spice up these little cookies with any filling you can dream of.

 I absolutely adore rugelach and cannot believe it has taken me this long to make my own. I have heard they are difficult and time consuming. With the latter being true, they are anything but difficult. I made a filling with fig preserves, walnuts and chocolate chips. They were made to bring to a Hanukkah party but somehow were eaten before then. Whoops. If you can keep from eating them all, rugelach freeze perfectly. Put them in an air tight container and store in your freezer for small snack whenever a craving hits.

Rugelach

Recipe Type: Dessert
Cuisine: Jewish
Author: Beth Ebin
Prep time:
Cook time:
Total time:
First brought over to America from Eastern European Jews, there are many ways to pronounce rugelach and even more ways to enjoy them. With the traditional fillings like, apricot, walnut with cinnamon and sugar, poppy, and chocolate, you can spice up these little cookies with any filling you can dream up.
Ingredients
  • For dough:
  • 8 ounces room cream cheese
  • 2 sticks butter
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups flour
  • For filling:
  • 1 cup fig preserves
  • 1/2 cup walnuts, chopped
  • 1/4 cup chocolate chips, chopped
  • 2 teaspoons cinnamon
  • 1/4 tablespoons brown sugar
  • For topping:
  • 1 egg white
  • splash of milk
  • granulated sugar
Instructions
  1. Cream together cream cheese and butter until light and fluffy.
  2. Add brown sugar, salt and vanilla and beat together until dough comes together.
  3. Roll out dough onto a floured work surface and divide into four equal balls.
  4. Flatten each ball into a round disk and wrap in plastic wrap and chill for at least 2 hours.
  5. Preheat oven to 350F and line 2 baking sheets with parchment paper.
  6. In a small bowl combine cinnamon and brown sugar, walnuts and chocolate chips.
  7. Once dough has chilled, roll out each disk into a large circle.
  8. Spread the fig preserves on each disk and top with the walnut mixture pressing down gently into the dough.
  9. Using a sharp knife, cut the dough into 12 triangles.
  10. Roll the dough from the widest end to the shortest and place on prepared baking sheet.
  11. In a small bowl mix together the egg white and milk.
  12. Brush the tops of the rugelach with egg white mixture and sprinkle with granulated sugar.
  13. Chill rolled rugelach for 30 minutes.
  14. Once rugelach have chilled, bake for 15-20 minutes.

 

 

 

 

 

 

 

 

 

 

 

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7 Comments

  1. Posted on: 12-11-2012

    Those look so yummy! I have not had rugelach for ages but reading this I so want to have some!Happy Hanukah!

  2. Posted on: 12-11-2012

    I love the fig preserves filling. I’ll have to make these now because it’s all I can think about. 🙂

  3. Posted on: 12-15-2012

    I’ve tried rugelachs before at a jewish cafe, but haven’t thought of making them! But after seeing your picture…. that might have to change! 🙂

  4. Posted on: 12-17-2012

    Beth, you took truly amazing pictures of absolutely delicious cookies. I have baked Rugelach before, they taste amazing but I have never added fig preserves to the cookies, that sounds even more dellcious than the recipe that I have been using! Love the post, the recipe, the pictures!

  5. Posted on: 12-18-2012

    I am just drooling over your rugelach! The flaky, rich dough is truly divine (I make a cream cheese dough for our hamentaschen, so they are sort of deconstructed rugelach). I love your filling of figs, walnuts and chocolate and will definitely be baking a batch of these over our winter break! I hope you enjoyed a lovely Hanukkah celebration!

  6. Posted on: 12-19-2012

    I made my first rugelach last year, and I must admit, I need a little more practice on the rolling technique! Yours are picture perfect…I’m going to have to make a second attempt soon!

  7. Posted on: 1-5-2013

    This looks delish! I am not sure I’ve ever eaten rugelach! Shame on me, it looks like something I’d adore. Can’t wait to get back into the kitchen and start baking again…babies take up so much time! 🙂

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