Ruggelach

By • December 14, 2009 • 15 Comments



Author Notes: Came from my New-York-born-but-Yiddish-inflected grandma, which I adapted.deensiebat

Food52 Review: If you've ever made pizza, you can make rugelach, because all rugelach is, really, is dough rolled into a circle and spread with toppings. Pizza gets baked at this point whereas rugelach gets sliced and rolled into croissant-like shaped before going into the oven. Deensiebat's rugelach is a cinch because you can make the soft, pliant dough in a food processor, then it's just a matter of rolling it out, spreading it with apricot jam, walnuts and cinnamon sugar, and forming slices into crescents. The rugelach comes out tender and not too sweet, and while baking, some of the apricot juices seep out and caramelize on the parchment paper, giving the finished rugelach a candied edge. - A&MA&M

Serves 64 small cookies

Dough

  • 3 cups flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 pound cold butter, cut in Tbsp-sized cubes
  • 1 cup sour cream
  • 1 teaspoon vanilla

Filling

  • 1 1/3 cup apricot jam
  • 1 1/3 cup chopped walnuts
  • 1/4 cup cinnamon-sugar (1/4 cup sugar + 2 tsp cinnamon)
  1. In a bowl or a food processor, mix together the flour, salt and sugar until combined. Add the butter, and pulse in the food processor or cut with a pastry cutter (or two knives) until it is reduced to bits that are about half the size of a pea. If using a food processor, dump the contents into a bowl at this point. Stir the vanilla into the sour cream. Using a spoon, and then your hands when needed, knead the sour cream and vanilla into the flour mixture until it is well incorporated, and the dough holds together when you squeeze it. Stop as soon as this is possible -- do not over-mix. Shape the dough into four chubby disks, cover with plastic and allow to relax in the refrigerator for at least one hour (overnight is fine too).
  2. Preheat oven to 350 degrees.
  3. Take a disk of dough out of the refrigerator, and place on a floured countertop or pastry mat. Roll out to a 12" circle, trimming off the ends if needed. This dough is much softer than a traditional pastry crust, so you shouldn't need to let it warm up before rolling. Spread 1/3 cup apricot jam over the round of dough, and sprinkle with 1/3 cup nuts and 1 Tbsp cinnamon-sugar. Taking a chef's knife or pizza cutter, divide the dough evenly into 16 wedges. Starting from the wide base of each wedge, roll towards the center to form a crescent. Place on a cookie sheet lined with parchment or silicone liner, making sure that the tip of the crescent is pinned underneath to prevent the cookie from unrolling. Bake until the filling is bubbling and the crust is just beginning to color, about 30 minutes. Remove to a rack to cool, being careful of the hot jam. Best enjoyed the day they are made (any leftovers are best kept in the freezer).
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Comments (15) Questions (1)

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7 months ago Ned Semoff

Instead of apricot jam I used raspberry! A new hit in my house.

Stringio

8 months ago IsabelTX

I'd love to serve these at my Christmas party next month, and being able to make them ahead and freeze them would be a huge help. Is that a viable option? Could I roll them up, freeze them, and bake them an hour before the party? Thank you!

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about 1 year ago Tsany

This recipe is Greek. I have made the cookies for the last 40 years. If you prefer, use for the filling just 1 egg white, chopped pecans and sugar. Dust with powder sugar after baking.

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almost 2 years ago knitnbead

Have always made these with cream cheese not sour cream. Interesting, must try these. they sound great!

Frogm1

about 1 month ago Leetle

Me too...I always used cream cheese. And I think I'll stick with that. These didn't work too well for me. Too much butter - they really spread a lot while baking. I immediately removed them from the sheet pan to cool on a rack. Anyway, they were tasty.

Nog

almost 3 years ago Niknud

Visions of my Great-Grandmother Ruth are swimming through my head. It really brings me back to being a small girl watching her rolling out the dough and assembling neat little rows of the delcious treats.

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over 4 years ago BonEllen

I made these and they are so fantastic! Thank you for sharing this recipe! Similar to mom's, but so much better!! I like the approach to cover the whole circle of rolled dough with filling, and using aSilpat makes cleaning up sticky jam a snap.

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over 4 years ago Maria Teresa Jorge

What a fabulous way to make cookies with jam. Thank you for sharing the recipe.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Made these yesterday. My dough couldn't come together, so i added a touch of ice water (as i would do for pie dough). I used King Arthur all-purpose flour and regular sour cream. Also, I think I used too much cinnamon-sugar, as a lot the filling seeped out during baking. In the end, I drizzled on some icing I made with Peach Schnappes and 10x to compensate for all the yummy sweetness I lost! I wonder if refrigerating the formed cookies before baking could have helped?

Deena_cooking

over 4 years ago deensiebat

Hmm I'm not sure... I haven't had those problems with this recipe. There's always a bit of seepage (parchment or siplats are most helpful), but just around the seams (as seen in the photo). You definitely have to work the sour cream into the dough, but it's always come together for me (I use regular sour cream, and most recently used Bob's Red Mill flour, which might be slightly lower protein than King Arthur). The dough is definitely a bit soft, but I suppose that is the price you pay for tender deliciousness. Glad you were able to redeem yours -- is their anything that can't be fixed by sugar and booze?

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks! I still have a half-batch left, so I will make more. And I will try to restrain myself from sprinkling more than the suggested amount of the cinnamon-sugar!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

These look deelish! Thanks for the recipe!

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over 4 years ago Jennifer Ann

The apricot jam is a nice twist on the recipe I know (my mother's) - and it looks so pretty! I will definitely add these to my list of cookies to bake this weekend. Thanks!

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over 4 years ago dymnyno

This sound wonderful...the apricot jam must cut the overwhelming sweetness of the cookie. It is a beautiful cookie!

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmmm. So yummy looking! I have several dozen jars of pluot and nectarine jams . . . . been looking for new ways to use it, and these seem perfect. Thank you for posting this!