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&M —The Editors
Serves: 64 small cookies
pound cold butter, cut in Tbsp-sized cubes
cup sour cream
cups apricot jam
cups chopped walnuts
cup cinnamon-sugar (1/4 cup sugar + 2 tsp cinnamon)
- 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).
- Preheat oven to 350 degrees.
- 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).