Nut-Crusted Rugelach
Rugelach (below) are one of the most popular sweets on any dessert table
and perfect for the Yom Kippur break fast.
21/4 cups all-purpose flour, spooned in and leveled,
plus additional for kneading and rolling the dough
1
tablespoon granulated sugar
1/4
teaspoon salt
1/4
teaspoon baking powder
3
ounces cream cheese, very soft
1
cup (2 sticks) unsalted butter, very soft
1
large egg yolk
1/3 cup sour cream
FILLING
3
1/2
11/2
Y2
1
1/2
1
cups finely chopped walnuts
cup granulated sugar
teaspoons ground cinnamon
cup thick preserves, such as apricot, Morello cherry or seedless
red or black raspberry
teaspoon freshly grated navel orange zest
cup golden raisins, plumped
large egg white, lightly beaten with 1 teaspoon water,
for egg wash
Powdered sugar, for dusting
Make the dough: In a large bowl thoroughly whisk together the flour, granulated sugar, salt and
baking powder. Set aside.
Place the cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix
on medium-low speed until smooth, about 30 seconds. Blend in the butter in four additions, mix-
ing until smooth.
In a small bowl, whisk together the egg yolk and sour cream, then blend into the butter mixture.
The mixture will look separated. Scrape down the side of the bowl as needed.
With the mixer off, add about one-third of the flour mixture. On low speed, mix just until
blended. Add the remaining flour in two more additions, turning the mixer off before each addi-
tion. Do not over mix.
Remove the bowl from the machine and empty the dough onto a lightly floured pastry board or
other flat surface. With floured hands, knead briefly until smooth. Divide the dough in half, dust
with flour and shape each half into a 31/2x5-inch rectangle. Cover each piece tightly in plastic wrap
and refrigerate for at least 4 hours or up to 3 days. This dough may be frozen up to three months.
Make the rugelach: Position the racks in the upper and lower thirds of the oven. Heat the oven
to 350T. Line two rimmed cookie sheets with baking parchment and set aside.
Remove 1 full cup of walnuts and place in a shallow dish, such as a pie plate. Set aside.
Combine the granulated sugar and cinnamon in a small bowl. In another bowl, combine the
preserves and orange zest. Have ready the remaining 2 cups of walnuts, the raisins and egg white.
Remove one piece of dough from the refrigerator, divide it in half and reshape each half into a
small rectangle. Working with one piece at a time, place the dough on a lightly floured pastry board
or other flat surface and roll into an 8x10-inch rectangle. Arrange the dough so the 10-inch side is
parallel to the edge of the board or countertop.
Using a small offset spatula, spread the rectangle with 2 tablespoons of preserves. Leaving a
3 /4-inch margin on the far side of the dough. Sprinkle with a generous tablespoon of the cinnamon/
sugar mixture. Top with a scant 1h cup of the remaining chopped nuts and 2 tablespoons of raisins.
Brush the far edge and the sides of the dough with the egg white wash, then roll into a log, gen-
tly stretching the dough on either end as you roll. When the log measures approximately 12 inches
long, use a dough scraper or a thin-bladed sharp knife to cut into 12 1-inch pieces. Place on the
prepared pan and chill while shaping the remaining dough.
Dip the top of each piece into the egg wash, then into the reserved nuts. Return to the pan and
press the nuts gently into the top to adhere, flattening the cookie slightly.
Bake for 25-30 minutes, or until the rugelach are golden brown. To ensure even baking, toward
the end of baking time, rotate the pans from top to bottom and front to back. Remove from the
oven and let cool on the pans for about 10 minutes, then loosen with a thin-bladed metal spatula
and transfer to cooling racks. Dust with powdered sugar before serving. Store in an airtight con-
tainer, layered between strips of wax paper, for up to one week. These cookies may be frozen.
Makes 4 dozen 2x11/4-inch cookies.
REPRINTED WITH PERMISSION FROM GREAT COFFEE CAKES, S77CKY BUNS, MUFRNS & MORE BY CAROLE WALTER.
PHOTOGRAPHS BY DUANE K. WINFIELD. COPYRIGHT 2007. PUBLISHED BY CLARKSON PO I t HR PUBLISHERS.
JIV platinum
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SEPTEMBER 2008 •
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