Rugelach

Happy Hanukkah!  Here’s a cookie recipe everyone will enjoy whether they celebrate Hanukkah or not.  We sold pounds and pounds of these at the bakery.  I often got requests for my recipe, and have never given it out – until now.

There are a couple of “secrets” for great Rugelach:  The dough must be cold before rolling, go lightly on the filling, spreading ingredients very thinly and bake in a HOT oven.  My recipe is simple – equal amounts of Butter, Cream Cheese and AP Flour, add a dash of salt and that’s the dough!  As for fillings, most traditional are apricot, honey nut and cinnamon raisin.  I also make chocolate raspberry.  Here’s a quick recipe that will get you started making approx. 2 doz. cookies:

CREAM:
8 oz. Cream Cheese, softened
8 oz.  Butter, softened


ADD:
1-1/4 cups AP Flour
1/2 tsp. Salt
 

Place the dough onto plastic wrap and refrigerate overnight. Divide the dough in half.  Shape each half into a rectangle and roll out with rolling pin until fairly thin.  *For my cinnamon nut, I spread soft butter over the dough, drizzle honey on top of the butter, sprinkle with cinnamon and chopped walnuts. Now, roll the rectangle up, starting from the long side, forming a long roll, approx. 1-1/2″ in diameter.  Wrap that roll in plastic wrap and return to the refrigerator.

When you are ready to bake, cut 1-1/2″ pieces with a sharp knife. Brush each piece with milk and sprinkle with sugar.  Bake in HOT (pre-heated) oven at 375 degrees for 25-30 minutes or until nicely browned.  These freeze very well.

*Experiment with fillings, spread apricot jam and roll, or use raspberry jam and mini choc.chips, use you imagination!

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on December 2, 2010, in Cookies, Recipes and tagged , . Bookmark the permalink. Leave a comment.

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