Rugelach

Rugelach

SUMMARY – crunchy, sweet, buttery, nutty, sticky. Spirals of goodness that call out for a doubled recipe.

adding-butter

One of the great things about growing up in and still living in update NY is a unique level of ethnic diversity. By diversity, I mean, I was surrounded by (mostly European) immigrants. In my family and neighborhood, and within my circle of friends, there were Poles, Italians, Quebecois, Ukrainians, Greeks, Scots, French, Irish, English, East Asians, Chinese. Catholics, Orthodox, Protestants, Jews, Hindus, Muslims, Buddhists. First, second, third generation immigrants.

adding-vanilla

A lot of this diversity came out in food. I know exactly what rugelach are, even though my family never made them.

finished-dough

In comparison, my roommate Bill is from Missouri, with a short layover in San Diego (from his dad’s Navy deployment). By his own admission, he knows Mexican food and Kansas City BBQ. He does not know what a rugelach is.

different-fillings

He knows what they are now, though! ?

rolled-dough

These reminded me a little of the Cookie Strudel we made a few months back. Make a simple dough and top with fruit, nuts and a sticky filling. Roll it up.

dough-portioned

I made the dough in the food processor. A quick observation – don’t use frozen butter. Let it soften up a bit first.

portioned-cookie-dough

I made two different batches of these. One was apricot, raisin (currants are technically Zante raisins) and walnut sprinkled with cinnamon sugar. The other was mini chocolate chips, almonds and strawberry jam sprinkled with turbinado sugar.

topped-cookie

I portioned the apricot batch out as a 12-cut. But I had some cuts that were bigger than others. Don’t you hate it when your pizza has skinny and fat pieces?

into-the-fridge

To make it easier, I portioned the strawberry batch out as a 16-cut. They were smaller, but the sizes were more consistent.

into-the-oven

I rolled them up, put them in the fridge, brushed them with milk, and coated them with either the cinnamon sugar or turbinado sugar. Put them on the foil and into the oven.

baked-rugelach

And … I had the same problem that Marie had. Sticky jelly on foil = super glue. This was similar to the problem with the birch twigs on a Silplat.

foil-aftermath

I did manage to get most of the cookies off the foil. I had a lot of bakers treats from them, that’s for sure.

cooling-rack

Even with that problem I would make these again. I brought some into work and they went over big!

rugelach-closeupjpg

I would try the Silplat. No egg white!

2 comments

  1. They sure look and sound delicious! They didn’t stick one bit to parchment. Wonder what the physics of that is? Your neighborhood sounds like a lovely place to have grown up. Nice photos.

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