189. My Christmas Baking continues and today we made Rugelach. I made this recipe years ago and have always returned to it. It was originally in the "Everyday Food" recipe magazine and was called Walnut and Brown-Sugar Rugelach.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 bar (8 ounces) cream cheese, room temperature
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 large egg, lightly beaten
- 1 cup walnuts, finely chopped
- 1/2 cup packed light-brown sugar
- 1/4 cup raisins
- opt: Bakers fruit filling instead of walnut/brown sugar filling
- Sparkling Sugar
- In a mixer with the paddle attachment, 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 smooth 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 two 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 and raisins or spread fruit filling over dough.
- 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 and sprinkle sparkling sugar over.
- Bake until golden brown, 20 to 23 minutes. Transfer rugelach to a wire rack to cool completely.
"Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment;
but if cooking is evanescent, so is the ballet."
~ Julia Child
~ Julia Child