Rugelach is a Jewish rolled pastry tradtionally filled with jelly, nuts, sugar, and cinnamon. They are extremely tasty and easy-to-make. Don't let the amount of steps ahead fool you. These are actually not that complicated.
While they are a very common pastry in New York, here in San Francisco they are a bit more rare. When you can find them at a bakery here, they typically retail for over a dollar a cookie. Considering this recipe yeilds 48 rugelah and uses cheaply acquired ingredients, you could consider this project a solid return on investment. Even though it may be tempting to eat them all, don't forget to give tzedakah by spreading the wealth of pastry-goodness around.
Step 1: Rugelah Ingredients
You will need:
8 ounces cream cheese
8 ounces unsalted butter
3/4 cup granulated sugar (give or take)
1/4 teaspoon Kosher salt
2 cups flour
1/4 cup brown sugar (packed)
1-1/2 teaspoons cinnamon
1 teaspoon milk
1 cup raisins
1/3 cup currents
1 cup walnuts
1 jar apricot preserves
1 jar raspberry preserves
1 semi-sweet chocolate bar
Step 2: Start the Dough
Start making the dough by mixing together the cream cheese and butter in a mixer at medium speed. It should start to get light and fluffy.
Step 3: Add More Ingredients
Add 1/4 cup of sugar, a teaspoon of vanilla and 1/4 teaspoon of salt to the dough. Continue to beat it the mixture at a medium speed.
Step 4: Add Flour
Add the flour and mix it in at the lowest speed until just combined.
Step 5: Form a Ball
Roll the dough into a ball and place it on a well floured surface.
Step 6: Quarter
Cut the ball into four quarters and wrap each section in plastic wrap.
Refrigerate the balls for an hour.
Step 7: Chop the Walnuts
Chop the walnuts into a fine pieces.
Step 8: Start the Filling
Mix together 1/3 cup of sugar, 1/4 cup of brown sugar and a 1/2 teaspoon of cinnamon in a large bowl.
Step 9: Complete the Filling
Mix the nuts, raisins and currents into the filling.
Step 10: Shave Chocolate
Shave a bar of semi sweet chocolate into a pile of chocolaty goodness.
Step 11: Spread the Dough
Roll the first ball of dough out into a 10" diameter circle.
Step 12: Place the Filling
Spread the preserves thinly over the dough and then generously sprinkle on the filling.
Once spread around, press the filling down gently into the dough.
Step 13: Cut
Slice the dough into twelve equal triangular wedges.
Step 14: Roll the Rugelach
Roll each triangular wedge inward starting from the widest edge.
Step 15: Refridgerate
Place the rugelach onto a baking sheet lined with wax paper. Then, cover it with aluminum and refrigerate for 30 minutes (or so).
Step 16: Sugar and Cinnamon
Mix together the remainder of the sugar and cinnamon in a bowl to create a topping mix.
Step 17: Egg Wash
Beat together an egg and a tablespoon of milk into a small bowl to create an egg wash.
Step 18: Transfer the Rugelach
Take the rugelach out of the refridgerator.
Remove the wax paper and transfer the rugelach directly onto the baking sheet.
When placing them, keep in mind that they have a tendency to spread.
Step 19: Rugelach Toppings
Brush the egg wash over the rugelach.
Sprinkle the sugar and cinnamon mix over the egg wash.
Step 20: Bake Rugelach
Bake the rugelach in an oven pre-heated to 350 degrees for 18-20 minutes.
They should turn a light golden brown.
Step 21: Let Cool
After they have baked, quickly transfer the rugelach to a cooling rack.
Step 22: Enjoy the Delicious Regulach
After having spent all of that time and effort, the only thing left to do is to enjoy your fantastic rugelach.
Don't forget to share.