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Rugalach




Source of Recipe


First published in Chatelaine's 12/2003 issue


List of Ingredients




2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) sifted icing sugar
1/2 tsp (2 mL) salt
1 cup (250 mL) cold unsalted butter, cut into cubes
4 oz (125 g) block cold cream cheese, cut into cubes
Filling variations (see below)
1 egg
Granulated sugar


Recipe



1. In a large bowl, using a fork, stir flour with icing sugar and salt. Using a pastry cutter or your fingertips, cut in butter and cream cheese until crumbly. Then work with your hands until no crumbs remain and dough comes together. Form into three balls. Flatten each into a disc about 1/2 inch (1 cm) thick. Wrap each in plastic wrap and refrigerate at least 30 minutes or overnight.

2. Remove dough from refrigerator and let stand at room temperature 5 to 10 minutes to soften slightly. Preheat oven to 350F (180C). On a lightly floured surface, using a floured rolling pin, roll 1 disc into a circle about 12 inches (30 cm) in diameter. It doesnýt need to be a perfect circle. For enough filling for this circle, prepare one of the variations below.

3. Spread or sprinkle filling over dough, then cut circle into 16 pie-shaped wedges (a pizza cutter works well). Beginning at wide end of one wedge, roll dough up toward point. Place on an ungreased or parchment-lined baking sheet, point-side down, at least 1-1/2 inches (3.5 cm) apart. Repeat with remaining dough and filling.

4. In a small bowl, whisk egg. Brush tops of rugalach with egg, then lightly sprinkle with granulated sugar. Bake in centre of preheated 350F (180C) oven until golden, 13 to 16 minutes. Immediately remove to a rack to cool. Store in an airtight container in a cool place or in the refrigerator up to 1 week.


Nutrients per cookie (with raisin-and-cranberry filling)
0.9 g protein , 4.9 g fat , 6.8 g carbohydrates , 0.3 g fibre , 0.3 mg iron , 5 mg calcium , 74 calories , 34 mg sodium



Filling variations for 1 pastry disc or one-third of dough recipe

Following the recipe above, try any of these delicious variations. Each option makes enough filling for 1 disc. To fill entire dough recipe with the same filling, triple ingredient amounts given below.

Raisins and Dried Cranberries

Stir 1/4 cup (50 mL) finely chopped raisins and 1/4 cup (50 mL) finely chopped dried cranberries with 2 tbsp (30 mL) granulated sugar and 1/2 tsp (2 mL) cinnamon. Sprinkle over 1 circle of dough. Pat gently into dough. Continue recipe at step 3.

Toasted Coconut and Nutmeg

Stir 1/3 cup (75 mL) toasted sweetened shredded coconut with 1/2 tsp (2 mL) ground nutmeg together until evenly mixed. Sprinkle evenly over 1 circle of dough. Pat gently into dough. Continue recipe at step 3.

Skor Toffee Bits

Sprinkle 1/4 cup (50 mL) Skor Toffee Bits (sold in 225-g bags in supermarkets in the baking aisle) over 1 circle of dough. Pat gently into dough. Continue recipe at step 3.

Hazelnut Spread

Spread 3 tbsp (45 mL) store-bought hazelnut spread, such as Nutella, over 1 circle of dough. Continue recipe at step 3.

Orange Marmalade and Chocolate Chip

Spread 3 tbsp (45 mL) orange marmalade over 1 circle of dough. Sprinkle with 1/3 cup (75 mL) mini chocolate chips or finely chopped chocolate. Pat gently into dough. Continue recipe at step 3.