Welcome to our October Bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake this month’s recipe, Rugelach, then share a photo of your creation, tagging it #bakealong. Enjoy!
Is it a pastry or a cookie? Rugelach – buttery, tender dough wrapped around a variety of fillings – perfectly straddles the line. Popping one of these treats into your mouth feels like a bite of pie, an edge piece that is as much crust as filling. Flaky, fruit-filled Danish comes to mind, too. Your overall impression is rich: from its cream cheese pastry to the sweet combination of nuts, fruit or chocolate inside, rugelach is the perfect cookie for a special occasion.
RUGELACH
For the Crust
227g unsalted butter, room temperature
170g cream cheese, room temperature
74g sour cream
1/2 teaspoon salt
241g all purpose flour
For the Filling
106g brown sugar
113g walnuts, chopped
85g dried cranberries
1 tablespoon cinnamon
Water for brushing dough
For the Topping
Coarse white sparkling sugar
Milk or cream
Method:
- To make the crust, place flour and salt in the bowl of a food processor. Pulse them briefly till combined.
- Cut butter and cream cheese into chunks and add along with cream. Pulse until dough comes together.
- Divide dough into three equal portions. Press each gently into a disc making them as round as possible.
- Wrap the discs of dough in plastic, and chill the dough for about 1 hour, until it is firm but not rock hard.
- To make the filling, process the sugar, walnuts, dried fruit, and cinnamon in a food processor or blender.
- Working with one piece of dough at a time, place it on a generously floured surface. Roll into a 10″ circle.
- Brush lightly with water or a layer of boiled cider, warmed apple or currant jelly or puréed fruit preserves.
- Spread about 1/3 of the filling on the round, going all the way to the edges and gently pat down the filling.
- Using a pizza cutter, baker’s bench knife, or sharp knife, divide the dough into 12 equal wedges/triangles.
- Roll each wedge up, beginning with the wide end. Place the rolls point-side down on a lined baking sheet.
- Repeat with the remaining two pieces of dough. Brush with milk and sprinkle with coarse sparkling sugar.
- Preheat oven to 350°F. Refrigerate rugelach while oven is preheating. Bake for 25-30 minutes till golden.
- Remove from the oven, and cool right on the pan. Serve warm or at room temperature. Makes 36 pieces.
- Store rugelach in an airtight container at room temperature for several days or freeze for longer storage.
KAF October Bakealong Challenge
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