Baking From My Home to Yours
by Dorie Greenspan
For the dough
4 ounces cold cream cheese, cut into 4 pieces
1 stick cold unsalted butter, cut into 4 pieces
1 cup all purpose flour
1/4 teaspoon salt
For the filling
2/3 cup raspberry jam, apricot jam or marmalade (I used raspberry on half and apricot on the rest)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (pecans, walnuts or almonds)
1/4 cup plump, moist dried currants (I used cinnamon raisins that my sister gave me and I had never heard of before)
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips (I did not use chocolate but substituted chopped dates)
For the glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably coarse sugar
For the dough
Let the cream cheese and butter rest on counter for 10 minutes ~ you want them to be slightly softened but still cool.
Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine for 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds. Do not work the dough too long that it forms a ball on the blade.
Turn the dough out,gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrap airtight, the dough can be frozen for up to 2 months.)
To make the filling
Heat the jam in a saucepan over low heat, or microwave until it liquefies. Mix sugar and cinnamon together.
Line 2 baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
To shape the cookies
Pull one packet of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar.
Scatter over half of the nuts, half of the chopped chocolate and half of the currants. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut into quarters, then cut each quarters into 4 pieces.)
Starting at the base of each triangle, roll the dough up so that each triangle becomes a little crescent.
Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 minutes. (The cookies can be refrigerate overnight or frozen for up to 2 months; don’t defrost before baking, just add a couple of minutes to the baking time.)
Getting ready to bake
Position the racks to divide the oven into thirds and preheat the oven to 350 degree F.
Stir the egg and water together. Brush a bit of the glaze over each rugelach. Sprinkle the cookies with sugar.
Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden.
Transfer the cookies to racks to cool to just warm or to room temperature.
gnee @ Singing With Birds says
I've always wanted to make these. They are not a common cookie in the West, but we saw them often when we lived in NYC. Thanks so much for sharing your recipe. They look delicious!
Oh my goodness, these look yummy. Good thing Costco sells something similar because this gal is not a baker!
Maybe someday…because you sure do make it at last look like something I can do!
Happy Turkey Day to you and yours!!!
Medifast Coupons says
Well a dessert I have never made, thanks so much, can't wait to get started and impress.
Swee San says
Nice, I too recently discovered rugelach as well. I just posted up a few days ago 🙂
Life In a Little House says
Oh they look very yummy I like the substitution you did with the dates! ~Happy Thanksgiving ~Love Heather
Rugelach makes me think of my grandmother – she'd always have some waiting for us when we visited! I must try making them at home.
ive never heard of Rugelach until now! this pastry-cookie seems very festive for some reasons! they look deliciously flaky 🙂
they are so nice!!I'm making them with plum jem !!!
sorry for my enlish 🙁
I'm drooling over your photos. These looks so delightful. I'm bookmarking to make soon. Thanks for sharing!
Walking on Sunshine... says
One of my FAVORITE cookies! This recipe sounds very similar to what I make. Happy Thanksgiving!
Lisa RedWillow says
These look delightful. You for certian should do a cookbook and add all the photos as well if you havent . I going to be in and out of your blog to get this recipe and others. Thank you so much for sharing this one.
Looks so good . Next time I will bring the tea..
I remember making these and loving them. They are so good and perfect for this time of year! Yours look great and Im glad you all enjoyed them!
This has been a fun TWD. I love seeing what others have picked!
I've never made anything like this before but they sure look delicious.
Lorraine- This is a recipe I have never tried before. I am copying the recipe and hope to try them this season. I think the girls might enjoy making these as they seem pretty simple once the dough is done. Thanks so much- Hugs- Diana
Looks delicious Lorraine. Sending our wishes for a Happy Thanksgiving to you and your family. Love, Mildred & John
Country Wings in Phoenix says
Oh My Gosh Sweetie…
Not only do these look delicious, but they smell so wonderful. I knew something good was cooking before I got here. Loved them.
I am printing this recipe off and hoping to use it for the Christmas holidays. Sounds so scrumptous.
Thank you for the beautiful share. From my family to yours, Happy Thanksgiving. Many hugs and so much love, Sherry
Delicious arent they? Its something I could make over and over they are so yummy!