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Rugelach




Source of Recipe


internet






Recipe Introduction


Although rugelach are easy to make and delicious, rugelach dough is delicate and tears easily. Therefore, when working with it, it's important to work quickly so as not to let the dough warm up to room temperature. If your dough tears, pat it into a flat disc and return it to the refrigerator for one half-hour. Always flour the work surface generously before rolling the dough.

For best results, make the dough the night before and allow it to refrigerate overnight.





List of Ingredients



• 4 cups all-purpose flour
  
• 1/4 tsp salt
  
• 12 oz cream cheese, softened
  
• 2 cups (4 sticks) butter, softened
  
• 2/3 cup raspberry jam
  
• 2/3 cup chopped nuts and-or chocolate chips
  
• 1/4 cup sugar
  
• 1 tsp cinnamon
  
• 1 egg, for egg wash
  
• powdered sugar, for garnish
  






Instructions



1. To make the dough: Sift together flour and salt. Place butter and cream cheese into the bowl of a standing mixer. Using the paddle attachment, cream (beat until mixture is smooth and creamy) on medium speed for 5 minutes. Switch to low speed and add sifted ingredients until just combined. Scrape down bowl as necessary to blend evenly.
   
2. Roll the dough out onto a lightly floured work surface to an even 1" thickness. Fold the dough in thirds, the same way an 8 x 10-inch sheet of paper is folded to fit a legal-size envelope. Wrap dough tightly with plastic wrap and chill in refrigerator overnight.
   
3. Combine sugar and cinnamon in a small bowl and set aside.
   
4. Egg wash: Place egg in a small bowl, add a splash of water and a pinch of salt. Mix until combined and set aside.
   
5. Remove dough from refrigerator and knead until pliable.
   
6. Preheat oven to 375 degrees. Lightly grease cookie sheets, or line cookie sheets with parchment paper.
   
7. Separate dough into 3 even pieces and shape into flattened discs. Roll out each piece on a lightly floured work surface to a circle 1/8th-inch thick (it should measure 12" in diameter).
   
8. Spread the rolled dough with a paper-thin layer of jam, and liberally sprinkle with chocolate chips or chopped nuts and cinnamon sugar. Cut dough into 16 triangles (pizza style). Roll each piece into crescents by rolling at the wide end first. Using a pastry brush, lightly brush cookies with egg wash and sprinkle with sugar. Bake to a light golden brown, rotating pans as necessary for even baking, about 10 to 12 minutes. Transfer to racks and cool completely. Store in an airtight container.
   






Final Comments


Makes 4 dozen cookies