Best Rugelach Ever!

Описание: On a recent visit to Houmas House Estate and Gardens in Darrow, Louisiana, I shared my rugelach recipe with Chef Jeremy Langlois.

MICHELLE’S RUGELACH RECIPE

Rugelach is a traditional Jewish cookie/pastry that originated in Eastern European countries. This delectable pastry is often served at the Sabbath dinner or on Jewish holidays. The dough is similar to pie crust but with added sour cream and cream cheese making it a rich desert. The filling is traditionally a combination of nuts, raisins and cinnamon. However, variations can also be made with chocolate, fruit preserves, nut butter, dried fruit, and cream cheese all work as fillings. NOTE: my recipe is a half recipe and yields around 24 rugelach. They’re addictive!

DOUGH
3 OZ CREAM CHEESE
1/4 LB BUTTER - 1 STICK
1 CUP FLOUR
1 TEASPOON ICE WATER OPTIONAL
1/8 TEASPOON SALT
1/2 of 1/3 CUP SOUR CREAM
1/2 TEASPOON VANILLA

FILLING
1/4 CUP SUGAR
1/2 TABLESPOON CINNAMON
1/2 CUP WALNUTS
1/4 CUP RAISINS (GOLDEN, DARK OR COMBO)
2-3 TABLESPOONS APRICOT PRESERVES - SLIGHTLY DILUTED WITH WATER


PREPARATION

1. CREAM BUTTER AND CREAM CHEESE IN FOOD PROCESSOR. ADD REMAINDER OF INGREDIENTS AND PULSE UNTIL DOUGH IS FORMED. ADD ICE WATER IF NECESSARY 1 TABLESPOON AT A TIME.
2. GATHER DOUGH AND FORM INTO A DISC. WRAP IN PLASTIC WRAP AND REFRIGERATE MINIMUM OF 4 HOURS OR OVERNIGHT.
3. REMOVE DOUGH FROM REFRIGERATOR AND SEPARATE INTO 2 BALLS.
4. ROLL OUT EACH DISC INTO ABOUT A 10” CIRCLE.
5. BRUSH WITH DILUTED APRICOT PRESERVES LEAVING ABOUT A 1/2” BORDER AROUND EDGE
6. SPRINKLE FILING ON TOP OF DOUGH
7. CUT CIRCLE INTO 12 WEDGES
8. BEGINNING AT THE OUTSIDE OF THE WEDGE, ROLL TOWARDS THE CENTER ENCASING THE FILLING. IT WILL LOOK LIKE A MINI CROISSANT
9. PLACE ON PARCHMENT LINED BAKING SHEET
10. BRUSH TOP OF RUGELACH WITH EGG WASH THEN SPRINKLE WITH CINNAMON & SUGAR MIXTURE (1 TABLESPOON SUGAR & 1 TEASPOON CINNAMON)
11. BAKE AT 350 F FOR 22-25 MINUTES UNTIL RUGELACH ARE GOLDEN BROWN.


ENJOY!