Rugelach, traditional Jewish cookies, and I go way back. They're pretty much a staple at every Jewish family gathering and certain people who are very close to me are positively obsessed with them. So much so that many pilgrimages were undertaken to find the best bakery version. The winner, I was informed, was Zabar's. You might have noticed that I'm a pretty capable baker so why, you ask, didn't I just bake them myself? I don't like them. Horrors! A Jewish girl who doesn't like rugelach.
Miriam did request that I test some of her recipes and share with my readers so it was obviously meant to be. And I have good news. Not only is her recipe easy to make but it worked perfectly and I ate way more than my share of the delicious rugelach. Wait. Maybe that's not such good news.
Miriam is the author of Overtime Cook, a kosher blog, and her cookbook gives both regular and kosher, dairy free (pareve) versions of the recipes. Everything is beautifully photographed by Miriam and all the recipes look delicious so I'm going to be busy for a while. You can order your own copy of the book through the link below and here is the recipe that made me like rugelach. Enjoy!
Prep Time: 30 Minutes
Cook Time: 18 Minutes
Ingredients (4 Dozen)
(Recipe from Something Sweet cookbook, reprinted with permission)
- 2 Sticks butter or trans-fat free margarine
- 8 oz. Cream cheese or soy cream cheese
- 1/3 Cup sugar
- 2 Egg yolks
- 1/2 Teaspoon salt
- 1 Teaspoon vanilla extract
- 3 Cups flour
- 1/3 Cup oil
- 1/2 Cup ground walnuts
- 1/2 Cup sugar
- 1 Teaspoon cinnamon
In the bowl of an electric mixer, on medium speed, beet together butter and cream cheese until smooth.
Add sugar, egg yolks, salt and vanilla. Beat until creamy.
Reduce mixer speed to low. Add the flour, half at a time, beat after each addition until combined and a smooth dough forms. Place dough into the refrigerator for a couple of hours, until firm enough to roll.
Pre-heat oven to 350 F. Line 2 baking sheets with parchment paper, set aside.
Prepare the filling: Combine nuts, sugar, and cinnamon in a small bowl, set aside.
Divide the dough into thirds. On a lightly floured surface, roll one portion of dough into a large circle, about 15 inches in diameter. Brush the surface of the entire circle with one third of the oil, then sprinkle one third of the nut mixture over the entire surface.
Cut the circle into 16 equal wedges. Working with one wedge at a time, roll it up (as tightly as possible), starting from the wider end and ending at the point. Place seam side down onto prepared pan. Repeat with remaining dough and filling.
Bake for 16 - 18 minutes, until the rugelach are just starting to turn golden in color.
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