RECIPES
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Rugelach Rugelach is one of several shaped cookies popular throughout central Europe, particularly in Russia and Austria. The pecans may be replaced with walnuts. Both nuts are commonly used in baking; if possible, purchase unsalted raw (unroasted) nuts and keep them in the freezer, where they will last for up to 1 year. Directions (For best results, make the dough the night before and allow it to refrigerate overnight.) Sift together flour and salt. Place butter and cream cheese into the bowl of a standing mixer. Using the paddle attachment, cream (beat until mixture is smooth and creamy) on medium speed for 5 minutes. Switch to low speed and add sifted ingredients until just combined. Scrape down bowl as necessary to blend evenly. Roll the dough out on a lightly floured work surface to an even one-inch thickness. Fold the dough in thirds, the same way an 8" x 10" sheet of paper is folded to fit a legal size envelope. Wrap dough tightly with plastic wrap and chill in refrigerator overnight. Combine sugar and cinnamon in a small bowl and set aside. Place egg in a small bowl, add a splash of water and a pinch of salt. Mix until combined and set aside. Remove dough from refrigerator and knead until pliable. Preheat oven to three-hundred seventy-five degrees. Lightly grease cookie sheets, or line cookie sheets with parchment paper. Separate dough into three even pieces and shape into flattened discs. Roll out each piece on a lightly floured work surface to a circle 1/8-inch thick, it should measure 12-inches in diameter. Spread the rolled dough with a paper-thin layer of jam, and liberally sprinkle with chocolate chips or chopped nuts and cinnamon sugar. Cut dough into 16 triangles (pizza style.) Roll each piece into crescents by rolling at the wide end first. Using a pastry brush, lightly brush cookies with egg wash and sprinkle with sugar. Bake to a light golden brown, rotating pans as necessary for even baking, about 10-12 minutes, or until golden brown. Transfer to racks and cool completely. Store in an air-tight container. Nutrition information per cookie: This recipe is from The Culinary Institute of America's Baking at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide. |
Ingredients Makes 4 dozen cookies |
