Rugelach : A Classic, Flaky Dessert Filled with Nuts, Cinnamon and Sugar

 

I never saw my mother or father cook or bake in the kitchen, ever.  Lucky for them, (and us too) my parents were affluent and  hired a housekeeper/maid to do all of our cooking.  And too, since my father was a baker and owned six bakeries,  that enabled us (my three younger siblings and I), to get bread, rolls, bagels of course, sweet danish and challah delivered fresh to our front door every Sunday morning!   And too, I recall a visit with my mother to our local delicatessen where she  ordered smoked salmon, white fish, and other deli items, like cream cheese, olives, pickles, and lunch meats. She  walked out with trays of food for us to eat on the weekends.   Through  these avenues was how I discovered rugelach, part of the batch of goodies, from either Dad’s bakery or the delicatessen, known as Tabachnick’s. I truly can’t remember exactly which place the rugelach came from! But wherever they came from, the memory (and flavor) remains.

When first married,  my husband and I didn’t have a maid, but I too began a tradition of baking and cooking which has been satisfying for fifty  years.  My zest for these crafts has grown steadily as I savor  food preparation, play, really – no matter what I’m evolved with: if it’s food its fun!  The kitchen is my castle, my studio, my  center of creation, where satisfaction and pleasure travels deep.

Delving further into the meaning of kitchen work, I view it from a different angle, such as being in an ashram. Technically speaking, an ashram is where people go to seek guidance, spiritual wisdom, where they return to basics, to perhaps a simpler life–away from turbulent, mainstream hassles, at least momentarily. Of course for me, cooking is that antidote. When I cook and bake, I feel liberated. I  reach an inner sense of well-being, a kind of fullness, which erupts and connects me to joy which animates outward in the form of a product, and one which I love sharing with friends, family and guests. Through  this interaction with my body, specifically palms, fingers and ingredients, to mention a few, I unite these elements and in  time a fulfilling  creation sits before me. This feeling cannot be explained academically;  this internal sense pulses, revitalizes me. It shifts the Tao, it flows, ignites and brings to life  what is happening in the moment.

This recipe took a bit of time to prepare.  There was some planning, organizing was needed, but too, my excitement  to complete this dish pushed me to unite all the parts, rather quickly. Although much hands-on work, the love-of-it generated movement a feeling of flow and connectedness, which appeared effortless because passion played a key role!

 

DOUGH INGREDIENTS                                                                         Yield:  48 cookies

2  1/4 cup flour

8   oz. full-fat cream cheese, softened

1 cup butter – salted or unsalted, softened

1/4 tsp salt, but use 1/2 tsp if you use unsalted butter

1 egg yolk

 

FILLING – THESE AMOUNTS (AND INGREDIENTS) ARE APPROXIMATE – ADJUST TO YOUR PERSONAL TASTE

1/2- 3/4  cup jam or jelly for all four quarters of dough – softened

1-2  Tbsp  cinnamon

1/4 -1/2  cup sugar – save 4-5 tablespoons for the topping

1/4 cup brown sugar, light or dark

1/4  tsp salt

1/2 tsp cayenne pepper or a little salsa (optional, if you want a touch of spice with the sweetness)

1/2  cup walnuts or pecans- mostly chopped, but with some fine pieces too

1/4  cup coarsely chopped raisins or dried (but slightly softened) apricot

1 whole egg mixed  with 1 teaspoon of water

 

PROCESS

1   Using  a stand mixer, add the butter and cream cheese and turn on a low-medium speed until the ingredients are well-incorporated.  With a spatula, scrape down the sides as necessary. This process can be done by hand too in a large bowl, making sure ingredients are well-combined.

2   To the above mixture add the flour which has been mixed in with the salt.  Add mixture in about 3 -4 portions.  Do  this at a low speed in the stand mixer, or by hand adding the flour and salt slowly, one portion at a time. Do not overwork the dough. Remove the bowl from the stand mixer and stir in well the one egg yolk by hand. Form this mixture into one large, low disk-shaped ball.

3   With a knife, pastry cutter or bench scraper, cut the ball into 4 even portions, which should weigh about 7  oz. each.  Shape these disks until they are slightly round and low, which will help later when you  roll out the dough. Wrap each one individually in plastic, and store for four hours or overnight in the refrigerator.

4   While working with one disk at a time, let the other disks remain in the refrigerator. They can remain in the freezer for a few weeks. Each disk will make approximately 12 rugelach cookies.

5   Let the disk remain out of the refrigerator for about 15 minutes to soften before you begin the rolling process.  While the dough softens, prepare your filling.  Mix the cinnamon, both sugars, salt and nuts  until you’re pleased with the combination. Perhaps begin with a low amount of sugar, adjusting per your desire, and  weigh more heavily on the nuts and fruits, if you choose. Adjust the sweetness according to your desires. Furthermore, you do not want the mixture too fine, but not too large either, since you’ll be rolling dough gently over these particles.   Set the filled bowl aside.

6   Returning to the process of the dough. If the dough travels straight from the freezer to your counter, let it soften for 30 minutes. Prepare your surface with a light dusting of flour.  Roll out dough, turning it to the right about every quarter  to help keep its round shape. Flip it once or twice early on in the process, and add another light dusting of flour, if necessary. . (Try to work fairly quickly because warm dough is more difficult to work with.) You want the dough to reach out to roughly twelve inches,  all around.  If available, lay out an approximately twenty-four inch long silicone pastry sheet. This will help the dough not stick to the rolling pin or the counter. Dust your rolling pin with a bit of flour also. In addition, some of these sheets have markings for 8, 10 or 12 inch rounds, which shows guidelines to help you roll out the dough correctly.. Set your oven at 350 degrees.

7  Choose your favorite jam or jelly,  spread it even and thinly, to coat the entire  surface of the dough, reaching nearly to the ends of the round disk of dough, leaving about one half inch empty. Next, add the cinnamon and sugar topping, spreading it evenly over the jam or jelly. Gently roll your rolling pin over the new surface with the topping to pat it down slightly.

8   With a sharp knife, cut the dough into 4 even pieces, from top to bottom, and side to side.  Cut the dough into 12 equal wedges, like a pie. (if you use a silicone mat, be careful to not cut into it.)  Starting at the wide end of one triangle, roll inward, then place the rolled dough on a lightly greased cookie sheet.  Place the ‘tip” point carefully flat against the pan, to help it not to unroll.

9  You’ll have 12 pieces.  Space them one to two inches apart. Baste with the egg mixture.

10   Finally, dust the 4-5 tablespoons of sugar on top of the cookies. Use a sieve so the sugar does not clump.

11   Bake for 17-20 minutes, until there is a faint golden sheen on the cookies.  Remove from the oven. Let the rugelachs sit in its pan on the counter for five minutes, then remove each piece carefully with a  spatula to a cooling rack until completely cool.

***  This process is for one baked piece of the four doughs, but, the ingredients for the filling is for all four dough pieces, so, save the filling for the other 3 quarters.  All together you will have baked approximately  48 pieces, if you use each completely the four dough disks. 

 

TIPS AND TWEAKS:

 

  • The topping of  cinnamon and sugar can be adjusted down as you sprinkle on some sweet or unsweetened coconut.  This is at step 7.
  • Eliminate most of the sugar and cinnamon topping on the thin coat of jam or jelly and spread a nice layer of regular mini chocolate chips,or use half chocolate and half white chocolate chips, but cut them small. This is step 7.
  • Use smooth or crunchy peanut butter at step 7, (a thin coating), instead of jams or jellies.  Be creative here, but importantly, do not  fill this circular dough piece too full of add-ins, otherwise rolling up the triangles will not work well.

now

 

 

 

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s