Rugelach

While searching the internet for versions of the Hamanteschen, I ran across a second Jewish cookie that looked interesting; in fact, I first thought of it as a miniature cinnamon roll, and I do love a good cinnamon roll. I asked my neighbor Esther about it, and she gave me a recipe from one of her friends that has received rave reviews and has in the past been requested for many of those tables of 2-bite goodies.

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Back in December of 2009, the Oregonian newspaper in the FoodDay section, did a search for the best Rugelach in town. I think they state it best when they say “…we were pretty proud of our results — until we spent an afternoon making rugelach with Margaret Hasson.”

It is Margaret’s recipe that Esther gave to me, and after I made the recipe and took some to Esther to critique, it appeared that I didn’t need to change anything. So here is Margaret’s recipe.

Rugelach

Margaret Hasson

The Filling

Ingredients
  • 1/2 cup apricot preserves
  • 1 cup chopped walnuts
  • 1/2 cup golden raisins
  • 1/2 cup brown sugar
Directions

Stir together in a bowl; refrigerate for a few hours or overnight.

The Dough

Ingredients
  • 1 cup butter or margarine, softened
  • 1 8 oz. package cream cheese, softened
  • 2 1/4 cups all-purpose flour
Directions

Blend butter, cream cheese and flour, either by hand or in a stand mixer. Divide dough into 3 balls. Wrap each in plastic wrap. Refrigerate 3 to 4 hours or until firm enough to roll.

Ingredients
  • 2 Tablespoons granulated sugar
  • 1/4 Teaspoon ground cinnamon
  • 2 to 3 Tablespoons melted butter
  • Extra granulated sugar
Directions

Combine the cinnamon and sugar.

Putting It All Together

On a lightly floured surgace or silicon mat, roll one ball of dough into a 12-inch circle. Cut the circle into 16 wedges with a sharp knife dipped in flour. Place 1 teaspoon of filling across the wide end of each wedge. Starting at the wide end, roll toward the point.

Place cookies, point side down, on ungreased cookie sheet. Brush top of cookie with the Topping butter, sprinkle with the Topping sugar and cinnamon mixtuer.

Bake 22 minutes in a 375 degree oven.

Cool enouth to handle, remove from cookie sheet, dip bottoms of cookies in the Topping extra granulated sugar and place on wax paper to cool completely.

Makes 4 dozen cookies.

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When I rolled my dough, it was difficult to get it all the way out to a 12-inch circle, but I did get it there. The edges at that point were starting to get feathered because they were so thin. This doesn’t really matter as they get rolled into the center of the cookie.

I have read versions of this cookie that roll the dough to only 9-inch circle, and versions that cut only 12 wedges. Each of these has a result in the size of the cookie, making it either thicker or wider. I like Margaret’s 12-inch, 16 wedge size as a nice 2-bite size.

The filling is very sticky; try to get it in the center of the wide end of the wedge so that it doesn’t come out the sides as you roll the cookie.

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