Every Christmas I bake a large number of
cookies but none is more popular than the Rugelach cooked by my wife and son. Guests
have come to expect them when they visit at Christmas and ask for them if they
are not there. These delicate Jewish cookies have a rich buttery taste that surrounds a
cinnamon and walnut interior that just melts in your mouth.
Butter Dough
½ lb Butter (room
temp)
½ lb Cream Cheese
(room temp)
2 C All-Purpose
Flour
2 TBS Sugar
Nut Filling
¾ C Brown Sugar
¾ C Chopped Walnuts
1 tsp Cinnamon
Preheat the oven to
350°.
In a large bowl,
quickly mix the butter dough ingredients until they form a ball. Do not over work the dough or it will become
tough. Divide the dough into
fourths. Wrap the dough in plastic and
place in the refrigerator until you are ready to roll it out. On a floured surface (your kitchen counter is
great for this) roll out the dough to a 1/8th inch thickness,
approximately 6" x 10". Spread
¼ of the filling (scant ½ C) on the dough.
Roll up the dough using the long edge (lengthwise). Cut the roll into one inch slices. Place them on a greased or parchment covered
cookie sheet with at least ½ inch between the cookies. They do not spread. Bake for 20 minutes or until golden brown.
Alternative fillings – You can also fill rugelach with strawberry,
raspberry, or apricot jam, as well as Nutella® chocolate hazelnut
spread.
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