February 4, 2011
Rugelach is a wonderful little cookie. While we call it a cookie, it is more like a mini pastry with its flaky layers and fruit filling. I made this dough for my Christmas cookie trays but ran out of time to make these and froze the dough. I lacked the pistachios so I substituted peanuts and I used blackberry jam. The cookies were reminiscent of peanut butter and jelly sandwiches. I did not enjoy this version because of the pb&j taste. I prefer to use strawberry or raspberry jam and salted pistachios. The cookies are easy to make with the most difficult part being waiting for the chill time, especially at the height of the Christmas rush.
makes about 35
10½ ounces (2-1/3 cups)of unbleached all purpose flour
¼ cup granulated sugar
½ teaspoon table salt
8 ounces (1 cup) cold butter cut into 10 pieces
8 ounces of cold cream cheese cut into 10 pieces
6 tablespoons of raspberry or apricot jam
1 large egg
1 tablespoon water
¼ cup finely chopped salted pistachios (I roast mine in the oven at 350°F until fragrant and lightly browned then mix with salt)
Place flour, sugar and salt in an 11 cup or larger food processor and pulse briefly to blend ingredients.
Scatter the butter and cream cheese pieces over the dry ingredients and pulse until the dough begins to come together in large (1 inch) clumps.
Divide the dough into 4 pieces. Place each pieces of dough on a piece of plastic cling film. Bring together until smooth with a little flour and then shape into a 6x3 inch rectangle. (you could do this on a floured surface then wrap in cling film).
Refrigerate dough for 1½hours or up to 3 days or frozen at this point for 1 month.
Shape and Fill Cookies
Working with one piece of dough at a time, roll the dough on a lightly floured piece of cling film (place a piece of cling film on top so the dough is sandwiched between plastic wrap) and roll to a 5x13 inch rectangle.
With an offset spatula spread the dough with 1½ tablespoons of jam (less is more).
Using the plastic wrap to help, roll the dough into a log jelly roll style from the longest edge.
Wrap tightly with the plastic wrap and refrigerate for 1 hour or freeze at this point for 1 month. Repeat with remaining 3 rectangles.
Shape and Bake
Preheat oven to 350°F
Line 2 cookies sheets with parchment
Whip egg and water in small bowl (there will be leftovers)
Unwrap log and set on cutting board and cut with a serrated knife into 1-1¼ pieces.
Brush cookies with egg wash and sprinkle with nut and salt mixture.
Arrange cookies seam side down on parchment 1 inch apart.
Bake for 25 to 30 minutes.
Transfer to rack to cool.