BROWN SUGAR & WALNUT FILLED RUGELACH
These are worth the work. You have to double this recipe, because if you don't you will not be able to sample them. This recipe is a Jewish favorite, but you do not have to be Jewish to love them. These are a typical recipe for the Jewish holiday of Chanukah, my non Jewish friends have made them as one of their Christmas...
Provided by Meryl Hausner
Categories Cookies
Number Of Ingredients 16
Steps:
- 1. To make Pastry: In a large bowl, combine the butter & the cream cheese.
- 2. Using the electric mixer, set on high speed, beat until smooth.
- 3. Mix in the salt. Reduce the speed to low, add the flour & mix just until dough forms.
- 4. Turn dough out onto floured work surface. Using floured hands, form the dough into a log. Cut into 4 equal pieces. Flatten each piece into a disk & wrap each disk in plastic wrap. Refrigerate until firm, at least 2 hours or overnight.
- 5. PREHEAT oven to 375.
- 6. TO MAKE FILLING & ASSEMBLE RUGELACH:
- 7. Line two large baking sheets with parchment paper. Set aside.
- 8. Remove dough disks from the refrigerator. Unwrap the dough disks & let stand at room temperature for about 10 minutes to soften slightly.
- 9. Meanwhile in small bowl, mix together the brown sugar, granulated sugar & ground cinnamon.
- 10. Flour one dough disk & place between two sheets of waxed paper. With a rolling pin, roll out into a round 10 inches in diameter & 1/8 inch thick.
- 11. Remove the top sheet & brush the dough with the melted butter, then sprinkle with 3 tbsp. of the sugar mixture. Top with about 1/3 cup of the finely ground walnuts (pressing mixture into the dough to help it adhere to the dough).
- 12. Using a pizza cutter or a sharp knife cut the round into 12 wedges. Starting at the wide end roll up each wedge, jelly-roll style. transfer to prepared baking sheet, arranging the cookies point side down & spacing them at least one inch apart.
- 13. TOPPING:
- 14. In a small bowl, mix together the granulated sugar & ground cinnamon.
- 15. Using a pastry brush, brush the cookies with the egg white/water egg wash, then sprinkle with the cinnamon-sugar mixture.
- 16. Bake until golden brown, about 18-20 minutes. Transfer the cookies to wire racks to cool. Repeat with the remaining dough, filling & topping.
- 17. Can be stored in an airtight container at room temperature for up to 5 days. Makes about 4 dozen rugelach cookies.
WALNUT AND BROWN-SUGAR RUGELACH
The combination of cream cheese and butter makes an especially rich dough in this delectable Walnut and Brown-Sugar Rugelach.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 32
Number Of Ingredients 8
Steps:
- In a food processor, blend butter, cream cheese, granulated sugar, and salt until well combined. Add flour, and pulse just until a dough forms. Divide dough in half; flatten into disks, and wrap each in plastic. Refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
- Preheat oven to 350 degrees, with racks set in upper and lower thirds. Line 2 baking sheets with parchment paper; set aside. In a small bowl, combine egg with 1 teaspoon water to make an egg wash.
- Working with one disk at a time, place dough on lightly floured parchment paper, and roll out into an 11-inch circle (about 1/4 inch thick), dusting lightly with flour as needed. Using a large dinner plate as a guide, cut around dough to make a perfect circle; trim off and discard scraps. Brush circles with egg wash; dividing evenly, sprinkle with walnuts and brown sugar.
- Using a sharp knife or pizza cutter, cut each circle into 16 equal triangles. Starting from the wide end, roll up each triangle of dough; place on lined baking sheets, seam side down. Brush rolls with egg wash.
- Bake until golden brown, 30 to 32 minutes. Transfer rugelach to a wire rack to cool completely.
Nutrition Facts : Calories 142 g, Fat 10 g, Protein 2 g
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