the classic rugelach
from Joan Nathan, author: The Jewish Holiday Baker, Random House, 1997
Joan Nathan's knowledge, enthusiasm, and experience have made her prize-winning books on
Jewish cooking a staple in every Jewish kitchen. Now, drawing upon the recipes, stories and
secrets of a baker's dozen of bakers from around the world, she captures the art of Jewish baking.
from andra tunick karnofsky
Probably the most popular of American Jewish cookies,
this horn-shaped treat was made in Europe with butter;
cream cheese was added in this country. I love Ann's version:
it has no sugar in the dough but a sprinkling on top of the finished cookie.
She also uses this dough to make hamantashen.
- 8 ounces cream cheese, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups unbleached all-purpose flour
- Confectioners' sugar
- 1 cup thick apricot preserves
- 3/4 cup walnuts, roughly chopped
- 1 cup (about 8 ounces) shaved bittersweet chocolate, preferable imported
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup sugar
- 2 teaspoons cinnamon
Place the cream cheese and the butter in an electric mixer fitted
with the paddle. Cream at a low speed until combined, about 2 minutes.
Add the flour and mix until a very soft dough is formed, about 2 more minutes.
Cover with plastic wrap and refrigerate for at least 2 hours.
Filling and baking the rugelach:
Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment.
Mix the ingredients for the apricot or chocolate filling and divide
the dough into 4 balls. Roll the balls out into 4 circles about 1/8
inch thick and 9 inches in diameter. Spread the apricot or chocolate
filling over the dough. If using the cinnamon-sugar filling, brush the
melted butter on first, then the combined cinnamon and sugar.
Using a dull knife, cut each circle of dough into 16 pie-shaped pieces
about 2 inches wide at the circumference. Roll up from the wide side
to the center. Place the rugelach on the parchment-lined cookie sheets.
Bake in the oven on the middle and lower racks, switching after 12 minutes,
also switching back to front. Continue baking about 13 more minutes, or until
golden brown. Remove the rugelach to racks to cool. Sprinkle the apricot and
chocolate rugelach with confectioners' sugar just before serving.
Yield: 64 rugelach