347827 Sun Dec 03 20:16:16 -0800 2006 48 31 Home Cooking 0 2066374 Rugelach! (IMHO) The pefect coffee companion. This time of year, I'll double situp reps just to eat as many of these flaky delights as I can. My great grandmothers recipe is a keeper but I would love to expand on filling variations and any tried & true dough tips. Here's mine: INGREDIENTS: 2 cups all-purpose flour 1/4 teaspoon salt 1 cup unsalted butter 1 (8 ounce) package cream cheese 1/3 cup sour cream 1/2 cup white sugar 1 tablespoon ground cinnamon 1 cup finely chopped walnuts 1/2 cup rough chopped raisins DIRECTIONS: Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal disks...wrap each disk and chill 2 hours. Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins. Roll each disk into a 9 inch round. Sprinkle each round with sugar/nut mixture. Press lightly into dough. With a knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking. Preheat oven to 350 degrees. After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Should make about 50 cookies. Sun Dec 03 20:16:16 -0800 2006 36312 HillJ 1 2066493 Cook's Illustrated had a great recipe. Let me see if I can dig it up for you. Sun Dec 03 21:13:35 -0800 2006 2066374 14726 twodales 2 2066722 Thanks, I welcome the recipe :) Sun Dec 03 22:58:43 -0800 2006 2066493 36312 HillJ 2 2067604 Yes! Their recipe is fantastic. As for variations, I've always meant to try a Nutella filling. Mon Dec 04 07:50:02 -0800 2006 2066493 36613 Mmmonica 3 2105209 I do this recipe as well and do a nutella-heath bar version that's a huge hit. I spread the nutella -soften it a bit in microwave first as it's very thick - and then sprinkle with cinnamon sugar mixture (you need it as nutella is actually not very sweet and, as you know, the dough has no sugar)and then press in heath bits (they sell them in the bag in the baking section. I use the ones that are just the brittle. Then roll as usual. They come out great. Sat Dec 16 15:41:43 -0800 2006 2067604 48135 laylag 2 2071370 Here is the para-phrased Cook's Illustrated recipe. You can of course look up the 2 page article via their web site or the library to get the always thorough low-down. (I highly recommend their Danish recipe too!) These are apricot/walnut (my favorite, but you can easily sub chopped dried fruit: prunes, cherries, cranberries, currants, raspberry preserves and chocolate etc. Here is the original name in case you want to find the article. The author is Lisa Yockelson. Crescent-Shaped Rugelach w/Raisin-Walnut Filling Dough: 2 1/2 cups (12 1/2) ounces unbleached all-purpose flour 1 1/2 T sugar 1/4 t salt 2 sticks (8 oz) cold unsalted butter, cut into 1/4 " pieces 8 oz cold cream cheese, cut into 1/2" chunks 2 T sour cream Filling: 1 cup (7 oz) sugar 1 T cinnamon 2/3 cup apricot preserves (process if necessary to break up big chunks) 1 cup golden (or other) raisins 2 1/4 cup (9 oz) walnuts, chopped fine Glaze: 2 large egg yolks 2 T milk Directions: Combine flour, sugar and salt in food processor and pulse to mix. Add butter, cream cheese and sour cream, process until dough comes together in small uneven, cottage cheese-like curds. About 15 pulses. For Crescent-shaped: Turn mixture out and press into a 9" x6" log. Divide into 4 equal portions. Press into a 4 1/2" disk. Between 2 sheets of plastic wrap, roll into an 8 1/2" circle. Stack dough on a plate and "freeze" for 30 minutes (or in freezer bags for up to a month for future baking). For "Roulades": Roll into four 7" x 11" rectangles. Stack dough on a plate and "freeze" for 15 minutes (or in freezer bags for up to a month for future baking). Filling: Mix cinnamon and sugar, set aside. Line 2 heavy rimmed baking sheets with parchment paper. Working with one circle or roulade at a time, remove dough from freezer and spread 2 1/2 T preserves, 1/4 cup raisins, 2 T cinnamon-sugar, and 1/2 cup walnuts over dough. Pat gently with your fingers. Crescent-shaped:Cut dough into 8 wedges and roll up from wide to the narrow pointed end. Place 2" apart on prepared sheets and freeze for 15 minutes. Traditional-shaped (from rolled-up dough[roulade]): Starting from long-side, roll dough tightly into a long cylinder. Try to keep the filling in the dough as much as possible. Trim each end of cylinder to get a nice clean edge. Cut into 1" pieces. Place 2" apart on sheet. Place seam side down on baking sheets and freeze for 15 minutes. Pre-heat oven to 375F. Whisk egg yolks and milk together and brush this over the tops and sides of "frozen" rugelach. Bake in middle (upper-middle and lower-middle racks) for 21-23 minutes until pale gold and slightly puffy. Rotate baking sheets if necessary as in front-to-back and/or shelf-to-shelf halfway through baking time. Sprinkle with remaining cinnamon-sugar mixture immediately upon leaving the oven. Carefully transfer to wire rack for cooling. Store for 4 days OR freeze. These were so, so tasty. What can be bad with butter, cream cheese, sour cream and apricots? Tue Dec 05 14:57:06 -0800 2006 2066493 14726 twodales 1 2066515 When I realized the rugelach at Costco were so much better than anything I ever fixed, I gave up. I applaud you for doing it the right way. Sun Dec 03 21:23:02 -0800 2006 2066374 54991 Atlantis 2 2066725 Costco rugelach remind me of mini danish but I remember tasting the raspberry vers. and liking it. If I remember correctly, they offer a variety pack, yes? Sun Dec 03 22:59:51 -0800 2006 2066515 36312 HillJ 3 2067134 When they first appeared, they weren't all that great, except for the raspberry, which was very, very good (you have a fine memory!). But, over the years, they've gotten so good, it's almost illegal. My experience with Costco bakeries, though, is that they're top-notch. I don't think they come in anything except a variety pack. Otherwise, I'd just buy the raspberry. Mon Dec 04 02:52:06 -0800 2006 2066725 54991 Atlantis 4 5193224 Really? I'll have to tag along on my mother's next trip to costco. The ones at Sam's club are bland, tasteless, foul excuses for calories that leave a thick paste of pastry shortening in your mouth. I love good rugelach. Love. LOVE, I tell you. I'd be very excited if I could buy anything good here in the southwest. But I guess as a litmus test I should ask--do you actually like Costco bakery cake? That airy chemical-laden stuff that passes for cake covered in buckets of Rich's Bettercreme (definitely not buttercream)? If that's what you like, then more power (and inexpensive cake) to you, but our taste preferences probably aren't a match. Wed Nov 18 20:50:22 -0800 2009 2067134 155583 modthyrth 1 2066638 Brown sugar and Cinnamon is a classic filling, as is chocolate chip/mocha, fruit jams can be utilized, apples/Cinnamon, I have fulled them with ground pistachios/dates and honey. You are only limited by your imagination, so don't be afraid to try something different. Sun Dec 03 22:17:30 -0800 2006 2066374 22220 Kelli2006 2 2066720 Kelli, question: when you use apples how do you prepare the apple mixture (fresh tiny chopped pieces, sweetened in a cinnamon sauce). Please explain :) Sun Dec 03 22:57:46 -0800 2006 2066638 36312 HillJ 3 2066749 I like to puree them to a consistency of a very thick apple butter. The addition of a bit of corn starch and some walnuts are always welcome. P.S. Rugelach dough is very sticky, and the use of a chilled stone surface to work on will make the job much less stressful. Sun Dec 03 23:12:12 -0800 2006 2066720 22220 Kelli2006 4 2066762 Thank you very much for both tips! Sun Dec 03 23:21:26 -0800 2006 2066749 36312 HillJ 4 2068775 The last time I made them, I couldn't find my rolling pin, so I used a large stoneware bottle of beer that happened to be in my fridge, and covered the dough with a sheet of waxed paper while rolling to prevent sticking. Working with a cold "rolling pin" made the process easier. Mon Dec 04 18:35:38 -0800 2006 2066749 10203 CynD 2 2066763 I have had great success with the traditional apricot jelly + poppyseeds, chocolate chips, fig jam, walnuts, and once in an attempt to use up leftovers I tried putting apricot jelly with chocolate chips, and it was really delicious and surprising. Sun Dec 03 23:22:49 -0800 2006 2066638 11485 Adrienne 1 2066651 I love Lora Brody's recipe, included in RLB's book: http://www.epicurious.com/recipes/recipe_views/views/105982 It's almost identical to the Barefoot Contessa recipe. I kept a bunch in the freezer to bake as desired. Sun Dec 03 22:22:11 -0800 2006 2066374 13664 Anya L 2 2066721 Anya L..do you freeze the cookies prep'd for baking or freeze just the dough? Sun Dec 03 22:58:25 -0800 2006 2066651 36312 HillJ 3 2068612 I freeze them after they are filled and rolled. The jam is kind of gooey, so I layer them on sheets of parchment paper. Then I just transfer the rugelach and parchment to a baking sheet, brush the rugelach with milk, and bake. Mon Dec 04 17:54:38 -0800 2006 2066721 13664 Anya L 4 2068754 Def. doubling the batch for futuring baking. Thanks for the tips! Mon Dec 04 18:30:42 -0800 2006 2068612 36312 HillJ 3 2069290 I do her recipe as well. I usually just freeze the dough. Make a big batch in the processor, freeze the dough and as needed roll them out and bake. Or, I make the cookies then freeze the finished product. Both works just fine. Mon Dec 04 20:44:11 -0800 2006 2066721 10144 OnceUponABite 4 2069400 Good to know, thanks OUB! Mon Dec 04 21:07:20 -0800 2006 2069290 36312 HillJ 2 2066734 Yes indeed! Those are my favorites as well. I freeze them ready for baking but without the milk/sugar glaze. Just bake, right from the freezer, an additional couple of minutes. Really, truly, the best rugelach I've ever had. Sun Dec 03 23:04:19 -0800 2006 2066651 11407 JoanN 2 4233813 Exactly my suggestion. Any Lora Brody recipe or cookbook is the way to go. Idiot proof instructions, exactly what you can and can't get away with, and what to expect. Mine all went after Katrina, but it's good to see this recipe turn up. Tue Dec 09 16:09:44 -0800 2008 2066651 115871 marthasway 1 2066906 Here's my recipe for Rugelach. It's gotten lots of raves -- it was one of two recipes that my mom always asked me to make for her (a supreme compliment -- she was a great cook.) Rugelach 1 cup Butter, softened 6 ounces Cream cheese, room temp 3 cups All-purpose flour 1/2 teaspoon Salt 1/2 cup Sugar 2 teaspoons Cinnamon 1/2 cup Zante currants or seedless raisins 1/2 cup Chopped walnuts 3/4 cup Jam (apricot, strawberry or raspberry) 1 Egg, mixed with 1 tablespoon Water 1/4 cup sugar, NOT superfine Combine the butter and cream cheese and beat until well mixed. Add the flour and salt, and mix until completely blended. The dough will be easier to handle if you wrap and chill it for about an hour. I divide the dough into 6 balls and them press them into disks and wrap each in plastic wrap and then chill. Stir together 1/2 cup sugar and the cinnamon. Add the raisins and nuts, and toss to coat all the pieces. Preheat the oven to 375 F, and get out some cookie sheets. Keep chilled any dough you are not working on. Roll 1 of the disks into an 8-inch circle. Spread with 2 tablespoons jam and sprinkle with 2 tablespoons of the sugar-raisin-nut mixture. Cut into 8 pie-shaped wedges (I use a pizza cutter.) Beginning at the wide end, roll toward the point, forming a crescent shape. Repeat with the other disks. Place the cookies point sides down, about 1" apart on the ungreased cookie sheets that are lined with silicone baking liners. Mix together the egg and water and brush over the top of each cookie. Sprinkle each cookie with a little of the remaining 1/4 cup sugar or just dip into the sugar to coat. Bake for about 20-22 minutes, or until lightly golden. Makes 48 Rugelach. adapted from a recipe by Marion Cunningham in The Fanny Farmer Baking Book Mon Dec 04 00:41:38 -0800 2006 2066374 10644 Nancy Berry 1 2066925 Funny - am just sitting down now after an all-day bake-a-thon, including the Barefoot Contessa's rugelach recipe. This was my first attempt at baking rugelach myself - they turned out well, I think (although I'm on sugar-overload from all my taste-testing all day). The family heartily approves of them, for what it's worth. I did 1/2 w/apricot jam and 1/2 w/raspberry. I like raspberry more. I will also give props to the Costco rugelach - although they're a different breed from my and most homemade rugelach I've tasted - Costco's are more pastry-ish, as another poster said, and they're richer. They do come in a combo-package and raspberry are my favorite there, too. Mon Dec 04 00:51:53 -0800 2006 2066374 11404 gansu girl 1 2067122 Wonderful, I'm going to divide the dough and make several fruit variations. Question: When you make say a raspberry vers. do you still add raisins? Are currants better or just a preference? When making poppy seed vers. do you omit the other filling ingredients? Mon Dec 04 02:42:55 -0800 2006 2066374 36312 HillJ 2 2067716 I added raisins to my raspberry rugelach and it's good. Mon Dec 04 12:14:06 -0800 2006 2067122 11404 gansu girl 1 2067677 I've made the following recipe (handed down through two generations although I think the original source was a local newspaper) for years also to rave reviews. Like Nancy Berry, I also use a pizza cutter to divide the dough; but when I'm lazy, I roll the dough into a rectagular shape instead of a circle, and just cut straight strips to roll up as they roll up much faster and oftentimes much neater than when you do it the correct way (crescent shapes). These freeze very well and come to room temperature quite quickly so that they are a good treat to always keep on hand for surprise company or just a nice treat for yourself. Rugelach In mixing bowl, combine 2 cups sifted all purpose flour, 1 cup (1⁄2 lb) unsalted butter, 8 oz. Cream cheese. Mix well. Form into 4 balls of pastry. Wrap in wax paper. Refrigerate at least two hours (pref longer). On floured surface, roll each piece into a 1/4 inch thick round approx. 10-12 inch in diameter. In small mix bowl, mix together, 1/3 cup granulated sugar, 1 tblsp cinnamon, 1⁄2 cup raisins, and 1⁄2 cups chopped walnuts. Sprinkle mixture onto dough. Cut into wedges. Roll into crescents. Spread on greased cookie sheet. Bake in preheated oven at 375 degrees for 15-20 minutes.. Makes about 4 dozen. Mon Dec 04 10:58:09 -0800 2006 2066374 16177 zook 2 2067859 Thank you, I'm building a wonderful Rugelach recipe collection as a result of CH help! Mon Dec 04 14:00:17 -0800 2006 2067677 36312 HillJ 2 2068116 My mother's rugelach recipe is the only recipe I have that I will not, under any circumstances, share. It is, however, pretty similar to zook's. A few tips and/or suggestions: Don't waste your time on parve rugelach. If you can't do dairy, bake something else. Cream cheese is the key. A cool day and a marble or granite countertop really help in rolling out the dough. A pizza wheel makes cutting a breeze. A pie divider, available at restaurant supply stores, make cutting your dough into equal sized triangle fool-proof (for those of us who are geometricly challenged). Distribute the filling around the outer half of the dough so that when you roll the dough the filling is pushed toward the center, not out onto your board. Make a double batch. One batch is never enough. Mon Dec 04 15:39:28 -0800 2006 2067677 25244 rockycat 3 2068164 Thanks Rockycat, I appreciate the tips! Mon Dec 04 15:55:36 -0800 2006 2068116 36312 HillJ 3 2108061 Brilliant tips, especially that outer half one! Thank you! :-) Sun Dec 17 23:30:26 -0800 2006 2068116 58027 Aloo0628 4 5172978 My recipe is nearly identical as well. My version variations: 1) the flour needs only to be stirred before measuring and doesn't need to be sifted; 2) use a wooden spoon to completely blend the butter and cream cheese (not creaming it) before gradually blending in the flour; 3) a little less cinnamon; 4) GOLDEN raisins only; 5) they take 20-25 minutes It's a very easy dough to work with. In fact, other than the rolling of the crescents, they're really pretty easy to make. Just labor intensive, but as zook wrote, they freeze beautifully (and even taste great right from the freezer if you don't have the patience to let them thaw). Always flaky and light. And I completely agree with rockycat that parve rugalech are a complete waste. People who don't think they like rugalach discover they do when they try this recipe! The only comparable ones I know of were from Stern's in Brooklyn. Tips: A pasty cutter makes for pretty edges. Place on the baking sheet with the pointed side down so they don't unroll. Wed Nov 11 10:17:47 -0800 2009 2108061 276429 quirkydeb 1 2069423 I've used fig jam and ground crystalized ginger and almonds as a filling. Today I'm making some with apricot jam,candied pecans & dried cranberries. Mon Dec 04 21:10:48 -0800 2006 2066374 15755 sugarbuzz 2 2069495 oh my...if we only had smell-o-vision! those variations sounds wonderful. Mon Dec 04 21:28:48 -0800 2006 2069423 36312 HillJ 3 2069562 I'm going to attempt a new filling. I have some dried figs plumping up as we speak. I was going to make some fig newton type cookies but I think I might try a lemon mascarpone spread with chopped figs & pistachioes. I'll post on how they turned out & maybe a pic or two if I can. Mon Dec 04 21:44:18 -0800 2006 2069495 15755 sugarbuzz 4 2069600 sb..your variations are right up my alley. very creative ideas. anything that involves a pistachio gets my attention. thanks. Mon Dec 04 21:53:31 -0800 2006 2069562 36312 HillJ 4 2332508 Did it work? Mon Feb 26 20:00:28 -0800 2007 2069562 77789 alybrown 5 2335179 After 2 tries I got it to work. I used cream cheese instead..it was more stable. I took 8 oz cream cheese, 1 egg , zest of 1 lemon & 1 tbl of lemon juice & creamed it. With the rehydrated figs & the pistachioes they were pretty good. I had totally forgotten to post pics. I just started a new job about 2 days after my last post & just got too busy. Tue Feb 27 15:26:29 -0800 2007 2332508 15755 sugarbuzz 6 2347761 Good! Sounds like you work. But, what's up with the egg? I see snail recipes that use egg instead of jam and I am confused because I think the egg would make the cookies spoil more quicky. Are figs and pistachio a yummy filling? Fri Mar 02 20:42:46 -0800 2007 2335179 77789 alybrown 1 2105224 I treid my hand at making it this year and nervouly took it to our Interfaith Hanukkah party. When I advised that I had made the rugalach, I was then asked: what Jewish grandmother taught you how to make these? They are wonderful! The recipe I used does not have the sour cream that I see in most recipes, but my double batch disappeared quickly. I used the Cranberry-Pecan recipe from the December 2004 issue of Southern Living. Sat Dec 16 15:50:02 -0800 2006 2066374 11044 Moonpie 1 4232663 It's that time of year (again) Rugelach baking! Some of the new variations my partner and I have been road testing include: crystalized ginger green tea caramel and sea salt caramel dipped savory herb and goat cheese red velvet cake (red dough, cream cheese & pecan filled) We'd welcome a few ideas from Ch's. Tue Dec 09 10:45:44 -0800 2008 2066374 36312 HillJ 1 4242726 i used ina's recipe and thought it was excellent. all- what are the proportions for doing a chocolate filling for the rugelach? do you use the jam or butter and is there brown sugar included if you use dark or semi-sweet chocolate? Fri Dec 12 14:41:35 -0800 2008 2066374 39464 midtownDiner123 2 4242901 http://www.scrumptiousphotography.com/2008/11/tuesdays-with-dorie-rugelach.html midtown, this is the chocolate rugelach recipe we've used with great success. I would enjoy other versions that use chocolate provided by fellow chowhounds as well. Also, chocolate dipped apricot rugelach are also very delicious. Fri Dec 12 16:10:15 -0800 2008 4242726 36312 HillJ 3 4242934 Another tip is not to handle the dough too much or it will not be as tender. In my experience, rugelach do well in the freezer and seem to "age" well, melding the flavors. Fri Dec 12 16:25:30 -0800 2008 4242901 220415 petitgateau 4 4247374 thx. i made two batches this weekend and had a lot of trouble with the dough. ina garten and brody's recipe are the same - for the dough portion - except that brody calls for more chilling of the dough after it's mixed and asks you to sift the flour. she also provides the ingredients in grams. i approximated 125oz per cup of flour when i was making ina's recipe. i also rolled them on a well-floured surface, increasing the dough. the cookies were not very flakey but they held the shape well. however, i when i did brody's recipe only 114g per cup of flour, i found that the pastries were very delicate (lovely lovely crust!) but barely held shape in the oven. i even chilled 1 batch overnight in the fridge after they had been filled and before baking. those held up to some extent, but not as much as i would have liked (i had to turn them on their sides) has anyone else had trouble with brody's dough being too sticky? do you increase the flour or mix the dough longer? any tips?? could it also be my cream cheese brands causing a difference in the dough quality? how about the temperature of the cream cheese and butter going into the dough making? with brody's dough i can roll it into a ball for wrapping into plastic wrapping and chilling but i have to add at least 1oz of flour to roll and shape the dough for the filling. i also definitely need to freeze the dough after it's shaped to hold it's shape. Suggestions please! Mon Dec 15 04:39:27 -0800 2008 4242934 39464 midtownDiner123 5 4251921 I've just tried Lora Brody's recipe for the first time, and definitely found the dough difficult to work with. I measured all the ingredients by weight. I followed advice from one of the comments on Epicurious and rolled the dough out between wax paper (with just a tiny bit of flour on each side) before chilling for the first time. I then let it chill until the next day (unplanned) and took out one wrapped disk of dough at a time, pulled off wax paper from both sides but replaced it onto one of the pieces of wax paper while topping, cutting, and rolling up. A few times, when it got very warm and sticky, I put the dough topped with the filling back into the fridge for a bit before continuing to roll it up. They definitely are not super-pretty, though! No question they are home-baked, not bakery-baked, because they are a bit messy looking. It took me a LONG time to do this, especially since I was making a double batch. I'm not expert enough of a baker to know whether it makes a difference to the final texture or taste to roll them out into disks before chilling versus after, but the rolling task was very easy this way. I put most of them in the freezer and will bake them off as I need them over the next few weeks. I left the ones I was baking immediately in the fridge for about an hour after rolling them up before topping them w/milk and cinn-sugar and baking them. I left them in the oven for something more like 22 minutes, instead of 18-20, and they still were barely browned, and are quite soft when cool. I'm interested to see how they "age" since despite the recipe claiming they're best right out of the oven, many Epicurious commentators like them better after they've sat. Very tasty, though! I love the heavy cream cheese flavor. I wish I had thought to vary the filling rather than doing all 8 dozen with apricot-raisin-walnut since I personally would probably prefer some other combos. ETA: my biggest problem in rolling them up was where they were very thin, and therefore stretched and cracked and made a mess. I'll definitely err on the side of too thick rather than too thin when rolling out the dough if I make these again. I don't know if I'll do this much work again - I LOVE rugelach, but I can get some pretty good bakery versions in the NY area! OH - and just to be clear that by "rolling out" I meant rolling out with a rolling pin the ball of dough and by "rolling up" I meant making the crescents once the dough has the filling on top of it. Tue Dec 16 15:24:48 -0800 2008 4247374 10320 The Turtle Bay Dove 1 4252092 http://smittenkitchen.com/2007/11/rugelach-pinwheels/ This links to the Martha Stewart show recipe for rolled rugelach, sliced 1/4" thick and tossed in cinnamon sugar before baking, so they have a crisp exterior. Tue Dec 16 16:21:04 -0800 2008 2066374 159317 greygarious