Making rugelach isn’t about following a inflexible recipe; it’s about seeing the cookie as an artist’s palette for any variety of flavors. Whereas most Previous World recipes mix sugar, nuts, dried fruit, and jam, normally scented with cinnamon, allspice, or nutmeg, there is no such thing as a have to comply with this religiously. The filling elements are versatile: Scent the dough to enhance the nuts and fruit, and both sprinkle the cookies with sanding sugar earlier than baking or end them with a vanilla glaze as soon as they’ve cooled.
The way to make Rugelach
Substances:
Crust
16 tablespoons unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1/3 cup bitter cream
½ teaspoon salt
2 cups King Arthur Unbleached all-Objective Flour
Filling
½ cup brown sugar, packed
1 cup walnuts, chopped
½ cup dried cranberries, raisins, or currants
1 tablespoon cinnamon
water, for brushing dough
Topping
Granulated sugar or coarse glowing sugar
Milk or cream
Instructions
To make the crust utilizing a meals processor: Place the flour and salt within the bowl of a meals processor. Pulse briefly to mix. Lower the butter and cream cheese into chunks and add to the bowl together with the bitter cream. Pulse simply till the dough kinds chunks, and you may squeeze it collectively.
To make the dough utilizing a mixer: Beat collectively the butter, cream cheese, bitter cream, and salt till easy. Add the flour, mixing to make a stiff dough.
Divide the dough into three equal parts. Press every gently right into a disk. Make the disks as spherical as attainable, smoothing their edges; it will permit you to roll the disks into a wonderfully spherical circle, making the ensuing rugelach extra engaging. Wrap the disks in plastic, and chill the dough for about 1 hour, till it’s agency however not rock exhausting. Or chill longer (as much as in a single day), then heat for about 45 to 60 minutes at room temperature, till the dough softens sufficient to roll out with out cracking.
To make the filling: Course of the sugar, walnuts, dried fruit, and cinnamon in a meals processor or blender till finely chopped and effectively mixed (however not pasty).
Don’t have a meals processor? Merely stir collectively the filling elements; your filling might be chunky somewhat than easy.
Working with one piece of dough at a time, place it on a generously floured floor. Roll it into a ten″ circle and brush it evenly with water. For a flavorful contact, brush the rolled-out rugelach dough with a skinny layer of boiled cider, warmed apple or currant jelly, or puréed fruit preserves, as an alternative of water.
Use your fingers to unfold about 1/3 of the filling onto the spherical, going all the way in which to the perimeters and gently patting the filling to assist anchor it to the dough.
Utilizing a pizza cutter, baker’s bench knife, or sharp knife, divide the dough into 12 equal wedges. Roll every wedge up, starting with the broad finish and ending with the slim finish. Place the rolls level facet down on a baking sheet; lining the baking sheet with parchment will assist with cleanup. Repeat with the remaining two items of dough.
Brush the rugelach with milk or cream; and sprinkle with granulated or coarse white glowing sugar.
Preheat the oven to 350°F. Refrigerate the rugelach whereas the oven is preheating.
Bake the rugelach for 25 to half-hour, or till golden brown.
Take away from the oven, and funky proper on the pan. Serve heat or at room temperature.
Retailer leftover rugelach in an hermetic container at room temperature for a number of days.
Freeze for longer storage.
Supply King Arthur Flour
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