Best Rugelach Ever
This one was developed by Lora Brody, the prolific cookbook author, and called "the best ever" by Rose Levy Berenbaum, another gifted food writer. I've just got to tell you: this recipe is worthy of its name. Enjoy!
1 (8-oz.) package cream cheese
1 cup unsalted butter
1/4 cup sugar
1 tsp. pure vanilla extract
2 cups sifted all-purpose flour
1/4 tsp. salt, optional
Soften the cream cheese and butter. In a mixing bowl, cream the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and the optional salt until incorporated. Scrape the dough into a piece of plastic wrap and press it together to form a ball. Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.
FILLING:
1/4 cup +2 Tbsp. granulated sugar
1/4 cup brown sugar, firmly packed
1/2 tsp. ground cinnamon
3/4 cup golden raisins
1 cup coarsely chopped walnuts
1/2 cup apricot preserves, well stirred
In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts. Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.
Place 2 oven racks in the upper and lower thirds of the oven. Preheat over to 350º F. Using a floured rolling pin, on a lightly floured rolling board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn't sticking. Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the
apricot preserves. Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves. Press the filling firmly and evenly over the dough. Using a sharp knife cut the dough circle into 12 triangles or pieces of "Pie". Use a thin knife, if necessary, to loosen the triangles from the board. Starting at the wide end, roll up the triangle and bend the edges around to form a slight crescent shape. Place the rugelach, point underneath, about 1-1/2 inches apart on the prepared baking
sheets. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm.
Clean the work surface of excess filling before rolling out each batch.
TOPPING:
1/4 cup milk
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
For the topping, brush the rugelach with milk. In a small bowl, stir together the sugar and cinnamon, and sprinkle the rugelach with it. Bake for 16-18 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.Use a small angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.Store in an airtight container at room temperature or in the freezer.
|
Â
Â
Â
|
member logon
