Tuesday, 4 November 2008

TWD: Rugelach


After joining the wonderful group of TWD for 8 months, it's finally my turn to pick a recipe for the week! How exciting!

I chose rugelach, because it has all the ingredients that most people would love, that is, chocolate, jam and nuts! And the process is more challenging and involves more work than other conventional cookies.

The making of rugelach has proven to be much more trickier than I thought. I made the cookies twice, with the first attempt being a complete disaster. The first piece of dough was torn when jam was spread on it. I had to roll it into a log, then cut the log up horizontally to form pinwheels. Second dough was slightly better, but thanks to my clumpsy hands, the rugelach turned out to be in odd sizes and shapes.

Determined to make a better looking rugelach, I tried the recipe out again the next day. In order to make a clean cut to the flattened dough, since I do not have a pizza wheel or a very sharp knife, the dough was cut right after I spread a layer of my homemade peach jam on it. After that, the chocolate bits, almonds and raisins were sprinkled on individual triangle. The amount of raisins has been reduced as well because the jam has pieces of orange peels in it.

The rugelach looked better this time. The buttery and flaky cookies received rave reviews from hubby's colleagues, and they had fun guessing what's inside the morsel-sized treats.

On a final note, if you think that my rugelach appears to be bigger, yes, they are. I just realised my mistake when I typed the recipe out, I cut the dough into 8 triangles instead of 16! ;-)



Rugelach Recipe
(From Dorie Greenspan's Baking: From My Home to Yours)

Ingredients:

For the dough
4 ounces cold cream cheese, cut into 4 pieces (See Note below)
1 stick cold unsalted butter, cut into 4 pieces (See Note below)
1 cup all purpose flour
1/4 teaspoon salt

For the filling
2/3 cup raspberry jam, apricot jam or marmalade ((I used peach jam)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (pecans, walnuts or almonds)
1/4 cup plump, moist dried currants ((I used raisins)
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For the glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably coarse sugar

Method:

For the dough
1) Let the cream cheese and butter rest on counter for 10 minutes. It should be slightly softened but cool.
2) Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine for 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds. Do not work the dough too long that it forms a ball on the blade.
(Note: I used a stand mixer and I find that it's easier to process by cutting the cream cheese and butter into cubes of 1-cm)
3) Remove the dough from the food processor, divide into half, shape each half into a disk, wrap in plastic wrap and then refrigerate for at least 2 hours, or up to a day. (Wrap airtight, the dough can be frozen for up to 2 months.)

To make the filling
1) Heat the jam in a saucepan over low heat, or microwave until it liquefies. Mix sugar and cinnamon together.
2) Line 2 baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)

To shape the cookies
1) Pull one packet of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
2) On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar.
3) Scatter over half of the nuts, half of the chopped chocolate and half of the currants. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
4) Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or trigangles. (The easiest way to do this is to cut into quarters, then cut each quarters into 4 pieces.)
5) Starting at the base of each triangle, roll the dough up so that each triangle becomes a little crescent.
6) Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 minutes. (The cookies can be refrigerate overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)

Getting ready to bake
1) Position the racks to divide the oven into thirds and preheat the oven to 350 degree F.

To glaze
1) Stir the egg and water together. Brush a bit of the glaze over each rugelach. Sprinkle the cookies with sugar.
2) Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden.
3) Transfer the cookies to racks to cool to just warm or to room temperature.

77 Comments:

Cristine said...

Looks yummy! And I bet no one complained about bigger rugelach! :) Thanks for a great pick!

Rosabela said...

I used to make something similiar to this with my mom when I was a kid. Were they ever yummy!

CB said...

Ok seriously. Your rugelach are perfect... all puffy and flakey. I am so jealous. OMG You just made me realize that I cut mine in 8 pieces too! Maybe thats why mine looked kinda huge. HAHA. Glad you enjoyed the recipe! Thanks for hosting this week.
Clara @ iheartfood4thought

Karen said...

Your Rugelach look beautiful!! I actually thought about leaving mine in 8 triangle instead of 16 for bigger cookies! Thanks for picking such a yummy recipe!

chenboon said...

It look delicious... TWD is a interesting group. I gain a lot of knowledge from the group activities...

thanks for your sharing.

LyB said...

Bigger cookies is not a big problem, just more deliciousness in each bite! Your rugelach really look perfect. I loved these, thanks so much for picking this recipe!

Engineer Baker said...

In this case, bigger is definitely better. Kudos on trying it twice, and awesome pick! I love rugelach.

n.o.e said...

Beautiful rugelach, Piggy, and an awesome TWD choice. The almonds and bits of orange sound really good.
Nancy

~TAMY 3 Sides of Crazy~ said...

They look absolutely perfect like I could just reach out and snatch one off my computer screen. I made a few alterations to accommodate what I had on hand, but all in all they were a big hit around here. They didn't care what they looked like!

Y said...

I like your little bucket of rugelach :)

Kimberly Johnson said...

Your rugelach look perfect! Thanks for a great pick this week - I have never made rugelach so this was a fun challenge and I discovered a recipe that I absolutely love!

Lauren said...

They are beautiful. Good job and one of my favorite picks. Thanks :)

Audrey said...

I love rugelach. Thank you so much for picking these! I hope you'll like my choice when it's my turn in, oh, four years or so...

Jules Someone said...

Yours look yummy. Thanks for picking such a great recipe. Next time, I will cut mine bigger.

Anne said...

Those look wonderful! I was tempted to make mine bigger and think that was a great move. Thanks for the fun choice- we loved the recipe!

Candy said...

Great recipe, thanks for the choice. I too made big cookies!

Jess said...

Thanks so much for a wonderful pick...yours look incredible. Glad they finally worked for you!

chocolatechic said...

Oh...they were so good.

Great pick.

Melissa said...

Wow, next time I may have to make mine bigger as well. I like the look of yours, and there's more to enjoy. Thanks for picking this one!

Carla said...

I'm sorry I missed out on this one, but I just didn't have the time. I plan on coming back to this for the holidays. Yours look great! The bigger the cookie, the better ;)

Jodie said...

Gorgeous! I love your pics!

Amanda said...

Piggy, yours really look better than Dorie's in the book. I am amazed. Great chioce!!!

ostwestwind said...

Thanks for picking this recipe, unfortunately I left the town with a jewish bakery before I knew about your choice. Now I can only hope that mine are real rugelachs.


Ulrike from K├╝chenlatein

Di said...

Thanks for a great pick this week! I'll definitely be making these again. They didn't come out as well as I would have liked, but I didn't have the energy to make them again like you did. Your rugelach look wonderful!

Cathy said...

Thank you for this WONDERFUL choice, Piggy! I would have skipped right over this one, and thanks to you, it will forever be in my "cookie rotation." Yours look perfect!!!

Banjo said...

They look beautiful! Thanks for the terrific choice. :) Had you not picked them.... I most likely would not have tried the recipe. I loved mine.... and your photos are lovely btw. :)

didally said...

These cookies look a bit like croissant, very interesting filling too.

I've just joined TWD. But the next recipe kind of scares me. lol. I've no experience in making bread.

Flourchild said...

Thanks for a great choice or recipes. Everyone seems to have enjoyed this recipe very much. I loved the dough and the different variety of fillings you can use. Yours looks wonderful!

Katrina said...

Third times a charm! They look great! I was tempted to make them bigger anyway, may try that next time. Thanks for the great pick!

spike. said...

Homemade peach jam? amazing. Thanks for picking rugelach, I'd been wanting to try Dorie's recipe!

Jacque said...

wow, those are so perfect! Nicely done :) Good pick!

Amy said...

I have seriously been waiting so long for someone to pick this recipe....THANK YOU! I've never made a cookie/pastry like this and I feel like I've grown as a baker (as cheesy as that sounds!). Yours look absolutely fantastic - perfection!!

-Amy
www.singforyoursupperblog.com

Erin said...

These look so beautiful and delicious! I'm so glad you picked this recipe. Rugelach is something I've been wanting to try and I'm glad I got to make it. I liked it even more thank I thought I would!

Mara said...

excellent choice this week..! i love rugelach and your idea of cutting after spreading jam is fabulous. i did pinwheels as well because i am a horrible croissant maker/triangle cutter!

mimi said...

third time's a charm!! your rugelach look perfect, large and all!! thanks so much for picking a great recipe! i'd prolly refrigerate the dough after rolling, even if only for about 5 minutes to firm it up a little before spreading the jam and cutting. it didn't tear for me, but it was very soft.

vibi said...

Thank you Piggy for such an easy and quick little marvel!
Of course... yours are some of the best I seen today! Bravo.

Gabi said...

Your Rugelach look yummy! The homemade peach jam sounds great in them. Thanks for choosing such a fun recipe- I enjoyed making these :)
xo

AmyRuth said...

Hi Piggy,
So glad you picked Rugelach. I've never eaten or made them. So two firsts for me. Now I'm a Rugelach-eater-lover. So easy to make. Loved your choice this week. A great holiday cookie as well. Much of the prep can be done ahead.
Thanks again - Delish!
AmyRuth

Hands Down.... yours are the best looking out there!

HoneyB said...

Thank you, Thank you, Thank you! I would have never tried this had you not chosen it for TWD! Just from the look it was something I would not have chosen myself and I am so glad you did because now I know I WILL make them again! They were delish!

Life is too short . . . said...

Your rugelach look fabulous. I always follow the recipe exactly the first time I make it and I was not entirely pleased with my results. I am going to give it another try and when I do the most I will be cutting my triangles into is 12 - 16 is just too tiny! Yours look adorable in that red bucket.

TeaLady said...

In the case of rugelach, Bigger IS better. Next time I think I will make mine bigger. More to enjoy. Thanks for picking this one. They were good.

pinkstripes said...

Thanks for choosing this recipe! It was a great challenge.

Your rugelach look gorgeous--perfectly golden and plump.

Tammy said...

wow, your rugelach are perfect! thanks for a great choice!

Beth said...

Great selection! I'm a fellow TWD baker, and I was thinking that it would be nice if we all could chip in and get Laurie some small token/gift for all the work she does. Would you be willing to contribute? If I can get enough people, it would only be about $1 per person. No pressure :-) Let me know! bethberg12@yahoo.com

kim said...

they look so perfect!! i guess that is what happens when you make them 3 times -- that is dedication :) thanks for a great pick!

Fit Chick said...

Bigger rugelach? I don't see a problem there! And I am sure the odd shaped ones tasted great also. Thank you for picking a recipe I think most of us would normaly make, great choice.

The Blonde Duck said...

Good choice!

Ninny said...

Yours are absolutely beautiful. I wish mine would have turned out as lovely. It was a good pick though!

Mevrouw Cupcake said...

Fabulous pick, I was really impressed with this recipe! Your homemade peach jam looks gorgeous, and I'm sure it made your rugelach taste even better!

Kait said...

Your photos are just gorgeous. Thanks for choosing this recipe! I didn't think I would like it, but I loved it.

steph- whisk/spoon said...

thanks for a great choice this week! i think yours look beautiful, and a little bit bigger doesn't hurt at all!

Heather B said...

Great pick this week! I like that your rugelach are bigger. Some of mine were too small!

BAKE-EN said...

Thanks for picking this recipe. I loved playing around with different fillings.

Tracey said...

Thanks for your selection! It was my first time making and eating rugelach and I enjoyed it! Your pictures are gorgeous!

Linda said...

You hit a homerun with this pick...it was such a fun recipe to get creative with!

Em said...

I love rugelach - thanks for selecting it as this week's TwD recipe :)

squawmama said...

I wanted to visit your blog because Susan recommended that we check you out, and I am so happy that I did. I loved your blog and what you did with it. The recipe was incredible... YUMO...I just love going to different blogs and meeting new people… If you feel like it, please come and visit me and we'll share a few laughs... While you’re there please sign my guestbook… and if you want to follow my blog just click on that too… Thanks… If you don't mind I would like to add you to my favorites. Don't want to miss anything. I am typically an outgoing person and like to be involved in everything... LOL LOL
Hugs,
Donna

Rebecca said...

Homemade peach jam! I'm sooooo jealous.

Michelle said...

Your rugelach looks awesome! I think you were wise to make them bigger. Thanks for chosing these goodies for this week. They are delicious!

Jaime said...

your rugelach looks so beautiful! thanks for a great pick, i loved these :)

Michelle Ioapo A'etonu said...

looks like you've perfected the recipe! I love your blog and am going to add it to my blog list. the pictures are wonderful!

Rachelle said...

They are beautiful!! I kinda like them bigger. I cut mine in 16s and some were tiny :)
Thanks for choosing these, I may have passed these up otherwise.

Jamie said...

Those are beautiful! Your pics are amazing!

Lisa magicsprinkles said...

Nice choice. I really enjoyed this one. Thanks!

bakingwiththeboys said...

Yours look great. Mine were disaster but I am going to try again. I never would have thought to try these but now I am intrigued.

Marthe said...

Your rugelach look perfect!!! Thank you so much for picking this recipe, now I tried something I didn't even know existed and actually loved it too!!

Jin Hooi said...

Your rugelach look great !!! So pretty !!! Thanks for chosing this recipe , i had fun making them

Food For Tots said...

I dun mind the size. They looks perfect to me! Can i join the fun to sampling some too? Hehehe....! ;p

Sherry Trifle - Lovely Cats said...

You have made beautiful rugelach. Thanks so much for this pick just before the Holidays - they are going to be one of my Holiday favorites.

Gretchen Noelle said...

What lovely cookies you made! Great choice - I enjoyed making and tasting these!

Liz said...

The cookies and the pictures look gorgeous! Your flavor combinations sound great too. And although I loved the mini cookies, I admit that I cut my second batch into only 12 triangles to make them slightly larger--I think they look (and taste) great that way too.

Liliana said...

Your rugalach came out perfect. Great pictures. Thanks for choosing this recipe.

Yawle Pop said...

I just need to join this group. I bought the book months ago and now that I'm working, I'd have a place to unload the goods...

Your Rugelach looks great!

Shari@Whisk: a food blog said...

I love your photo of the rugelach in that colorful tub! Thanks for a great pick!

A little about me ... said...

I tried Rugelach before and love it. Only setback is that the recipe that I tried, the dough is really sticky and hand to managed. So bringing home a tub for me?

Anonymous said...

I am assuming you meant pulse 6-10 TIMES instead of 6-10 minutes...that would seriously overwork the dough. I used the dough recipe but made savory ones with pesto, goat cheese and ham-great with cocktails.

Piggy said...

Hi anonymous - Oops, thanks for pointing that out!