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Rugelach

December 25, 2012

My gang of food bloggers was planning a cookie (and all manner of holiday treats) swap. Bring in lots of cookies, donate to a good cause, take home lots of other cookies. Sounds good.

I’d already come up with an idea for Cranberry Pistachio Blondies (check out a previous post) and I wanted to contribute another something special. What to do, what to do? Rugelach! Yes! And with a special cream cheese dough that is just too sinful to eat and to tempt loved ones with more often than once a year. I know of several versions but for this batch, I turned to Ina Garten who can be trusted in these matters.  Though it’s not exactly a family recipe, it is to me because Ina is, in my mind, kind of like family.

The dough is a butter-cream cheese dough. The only way I can hold my head up is to use low-fat cream cheese. Neufchatel is a cream cheese that has a third less fat. That’s not a brand name; it’s a type of cream cheese. It’s excellent for baking and you won’t miss that extra 33 1/3% fat. Not one iota.

butter and low-fat cream cheese

Rationalization #7,018: (spoken to self) Yes, that’s a lot of butter but it makes 4 dozen! And I’m only eating …. fmfum (inaudible mumble).

Pulse the fruit preserves a bit in the food processor to make them more spreadable. Some of the  rugelach will be apricot; others will be sour cherry.

fruit preserves

ball of dough

I like my bench knife. Way more fun than a bench press.

quartered doughWrap each in plastic and let them hang out in the fridge a while. Pull one section out a time as you roll the dough and set up the rugelech.

apricot preserves on doughSpreadable preserves on the dough. And here comes more good stuff.

raisin-nut mix

rugelech dough rready for folling

Looks like we’re making dessert pizza!

But we’re not.

rolling the rugelech

unbaked rugelech

Almost-crescent moons… too much of a hurry to get them in the oven…

Hey! Wait for me!

Hey! Wait for me!

RUGELACH

thanks to Ina Garten’s,  Barefoot Contessa Parties! (with a little tweaking)

Ingredients:

8 oz. package low-fat cream cheese, at room temperature – I like to use Neufchatel cream cheese
8 oz. (2 sticks) unsalted butter, at room temperature
1/4 c. sugar, plus 6 T. more sugar
1/4 t. kosher salt
2 t. pure vanilla
2 c. flour
1/4 c. light brown sugar
1 1/2 t. ground cinnamon
3/4 c. raisins
1 c. walnuts, finely chopped
1/2 c. apricot (or sour cherry or fig) preserves, pureed in mini food processor
1 egg beaten with 1 T. milk, for egg wash

Directions:

Cream the cheese and butter, using a stand mixer, until light and fluffy.

Add 1/4 cup sugar, salt and vanilla.

With the mixer set on low speed, add flour and incorporate until just combined.

Plop the dough out onto a well-floured board  or surface and roll into a ball.

Cut ball into quarters, wrap each piece in plastic and refrigerate for 1 hour.

To make the filling, combine 4 T. sugar, the brown sugar, 1/2 t. cinnamon, the raisins and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle.  Do this one at a time, leaving the others in the fridge until using them.  You can use your hands to pat the dough out, if you prefer.

Spread the dough with 2 tablespoons of fruit preserves and sprinkle with 1/2-cup of filling.

Cut the circle into 12 equal wedges – by cutting the whole circle into quarters, then each quarter into thirds.

Starting with the wide edge, roll up each wedge and gently shape into a crescent moon.

Place rugelach, points tucked under, onto a cookie sheet lined with parchment paper. Chill for 30 minutes.

Preheat oven to 350°.

Brush each rugele with the egg wash.

Combine 2 T. sugar and a scant teaspoon cinnamon and sprinkle over the tops.

Bake for 15-20 minutes, until lightly browned. Remove to a wire rack and let cool.

Makes 4 dozen.

NOTE:  Rugelach freeze very well.  Freeze a batch that are unbaked.  Defrost completely before baking as described above.

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From → Desserts

4 Comments
  1. These were delicious, Judy! Great choice of jams, too! 😉

  2. Simply sinfully delish!

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