Diana's Desserts - www.dianasdesserts.com
See more recipes in Chanukah

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!

 
Reviewer: Deb Zwitter
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!

 

Add Your Review

  YOUR NAME (required)
  YOUR EMAIL ADDRESS (required)
 (Excellent)
 (Very Good)
 (Good)
 (Could be Better)
 (Poor)
  RATING (required)
YOUR REVIEW: