Rose's Baking Basics

Rose’s Rugelach

Makes Twenty-four 3 by 1½ inch cookies

Oven Temperature: 350°F/175°C

Baking Time: 15 to 20 minutes for each of two batches

Baking Equipment: Two 15 by 12 inch cookie sheets, lined with parchment, lightly coated with nonstick cooking spray

Two wire racks, one coated with nonstick cooking spray

Traditional rugelach use either a cream cheese or sour cream dough. I prefer the flavor of the cream cheese dough, which is also the same dough as the classic cream cheese pie crust. I chose this dough instead of the sour cream one because it is flakier and easier to roll, which makes the best rugelach.

Dough

Perfect Flaky and Tender Cream Cheese Pie Crust for a 9 inch standard pie shell (312 grams). Divide the dough into 2 equal pieces (156 grams each) and shape each into a 5 inch disc. Wrap in plastic wrap and refrigerate.

Filling

granulated sugar	37 grams	3 tablespoons
light brown sugar, preferably light Muscovado	27 grams	2 tablespoons, firmly packed
ground cinnamon	.	¼ teaspoon
golden raisins	54 grams	¼ cup plus 2 tablespoons
walnut halves	50 grams	½ cup
apricot preserves	104 grams	⅓ cup

Mise en Place

▪ In a medium bowl, with your fingers, pinch and mix together the granulated and brown sugars and cinnamon until evenly mixed. Divide equally between two small bowls.

▪ Cut each raisin in half (or chop them coarsely) and divide them equally between two more small bowls.

▪ Coarsely chop the walnuts and add equal amounts to each of the bowls with the raisins.

▪ Into two more small bowls, weigh or measure the apricot preserves. Mash them with a fork to break up any large pieces. If necessary, snip them with small scissors.

Roll the Dough

1. Remove one piece of the dough from the refrigerator and allow it to sit on the counter for 5 to 10 minutes, or until it is malleable enough to roll.

2. Use a floured rolling pin, on a floured dough mat or lightly floured counter, to roll out the dough into a 10 to 11 inch circle, 3/32 inch (or just under ⅛ inch) thick, rotating it often and adding flour as necessary to ensure that it is not sticking. If the dough becomes too soft or sticky at any time, briefly refrigerate it until it is firm enough to roll.

3. Use a pizza wheel or sharp knife to cut the dough into 12 triangles. (Cut the dough first in quarters and then cut each quarter in thirds.) Use small scissors or a small sharp knife to make a ¼ inch cut in the middle of each triangle’s outer edge.

4. Use a small offset spatula or the back of a tablespoon to spread the dough evenly with the apricot preserves, avoiding a 1 inch circle in the center (the preserves will push forward when rolling the dough triangles), and only going up to ¼ inch from the edge.

5. Sprinkle the sugar mixture over the preserves and top with the walnuts and raisins. Press them in gently with your fingers.

6. If necessary, slip a thin knife blade or small offset spatula under the dough to loosen it from the surface. Starting at the wide ends, roll up the triangles and bend the ends around to form a slight crescent shape, turning the ends toward the point.

Topping

milk	15 grams	1 tablespoon (15 ml)
sugar	25 grams	2 tablespoons
ground cinnamon	2.2 grams	1 teaspoon

7. Into a small bowl, pour the milk.

8. In another small bowl, whisk or stir together the sugar and cinnamon for the topping and divide the mixture equally into two small bowls.

9. Lift each rugelach with your fingers, and with a pastry brush or feather, brush the entire surface with milk. Holding it over a medium bowl, sprinkle the rugelach evenly with the cinnamon sugar, allowing the excess to fall into the bowl.

10. Place the rugelach, points underneath, about 1½ inches apart on one of the prepared cookie sheets.

11. Cover the rugelach with plastic wrap and refrigerate for a minimum of 30 minutes, up to overnight.

12. Repeat filling and topping with the second batch of dough.

Preheat the Oven

▪ Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 350ºF/175ºC.

Bake the Rugelach

13. Bake one batch for 10 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 10 minutes, or until lightly browned.

Cool the Rugelach

14. Set the cookie sheet on the uncoated wire rack and let the rugelach cool for 2 minutes to firm slightly. During baking, a little of the apricot always melts out onto the parchment. You need to remove the rugelach from the parchment before the apricot hardens completely.

15. Use a thin pancake turner to transfer the rugelach to the coated wire rack to cool completely.

16. Bake and cool the second batch.

Store Airtight: room temperature, 5 days; frozen, 3 months.

Baking Pearl

If the raisins are not soft, before cutting, soak them in 118 grams/½ cup/118 ml boiling water for 30 minutes to 1 hour, and then drain them well.

Make This Recipe Your Own

Raspberry jam and dried cranberries, cut in half, together with the walnuts, also make a great combination.

You can use your choice of preserves, nuts, and/or dried fruits. You can also replace the raisins or nuts with 80 grams/6 tablespoons mini chocolate chips.

Making Rugelach