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Multiple Rugelach questions

Just made my first batch. They are quite delicious actually. But I have questions...

1. Can you store them? It seems like they might not be as good when cool from the oven (though bf didn't wait long enough to find out!)

2. Is there some way to make the pastry part less "greasy" (he didn't think it was terrible, but said it seemed like there was too much fat in the dough). Part of the problem could be that I buttered the cookie sheet because I didn't have parchment. The dough calls for 2 sticks butter, 8oz. cream cheese, and 2 cups flour.

3. I used ground bittersweet chocolate for the filling mixed with a bit of sugar. Is that the only type of chocolate that will be good or might others work too?

Thank you!!

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  1. 1.) You can store them but they will not be as crisp. I like to freeze them in zip bags that has as much of the air removed as possible.

    2.) You might be able to remove a TBL or so of the butter required but I wouldn't vary the amount of cream cheese. You can add a bit(1/4C) of flour if necessary if the dough is hard to handle.

    3.)There is no firm definition of what is bitter and what is semisweet, so you can vary either of those to taste, but I wouldn't use milk chocolate.

    1. 3. I've used everything from finely chopped bittersweet to mini chocolate chips, no extra sugar, with some warmed and strained apricot jam brushed on the dough to provide something for the choc to adhere to.

      1. I store rugelach uncovered at room temperature, just as I store pie. Storing it covered would make it less crisp on the outside.

        For freezing, I do cover it, of course. If you know you're going to freeze it, it's best to freeze as soon as the rugelach is cooled, so that the outside is still its crispiest.

        3 Replies
        1. re: browniebaker

          Thank you for all the replies...now I know how to store them! stilton I hadn't thought of brushing jam to give the chocolate something to adhere to - that's such a great idea because I had chocolate everywhere.

          I think I might look for an additional recipe as well - I think I can find a better one...any recs?

          1. re: lovessushi

            Ina Garten's is my go-to recipe. For fillings, I like some w/apricot jam, nuts & raisins, some with seedless raspberry jam,nuts & raisins, and some with just cinnamon sugar and nuts. Really, the sky's the limit on fillings - it's fun to experiment, right?

            GG
            http://www.semisweetonline.com

            1. re: gansu girl

              I used Ina Garten's recipe this past holiday season and the rugelach were very well received! I'd not made them in perhaps a gazillion years or so, so I couldn't find the recipe I usually use. This recipe was favorably mentioned on some previous CH rugelach thread. Great cookies!

        2. Which recipe did you use? I've been wanting to try to make rugelach, but haven't settled in on a recipe...

            1. re: HillJ

              I used a recipe by Joan Nathan - she credits someone else for it in her book - Ann someone? I don't have the recipe in front of me...they are good. But I think they could be better. Ina Garten's look's good. I have to check out the two threads that HillJ linked too...this will take a while!

              I used bittersweet chocolate mixed with sugar in mine, and pumpkin butter in the other half. Really delicious!!

              1. re: lovessushi

                Pumpkin butter is a brilliant idea!

                1. re: coll

                  Thanks :) - Trader Joe's brand...so good I could eat it with a spoon!

                  1. re: lovessushi

                    I do! (Eat it with a spoon) Love it in yogurt and oatmeal too. Did you try their cranberry apple butter? Not quite as great, but a nice change.

                    1. re: coll

                      Ooh no, but that sounds great! I put cranberries in everything and anything - especially banana bread! I hadn't thought of the pumpkin butter in oatmeal...mmm....