Thursday, May 26, 2011

Rugelach

What I'm about to share with you is my recipe for Rugelach passed to me by my friend Simone. I love making this. It is easy and so delicious. A caveat, since Simone is a German Expat living in Australia the recipe she gave me is on the metric system. I know, I know... But I had to share! It is so worth it. So, if you have a scale that measures in both systems give this recipe a try... It is so good for a mid afternoon snack and some hot green tea (my favorite way to eat it)

OK, without further adieu, I leave you with the recipe for Rugelach or nutty pastry.

Ingredients for the dough:

400 g of flour
250 g of butter
200 g of cream cheese
2 egg yolks
2 Tbs of vanilla sugar

Ingredients for filling:

250 g of ground nuts (walnuts, almonds or hazelnut) - I used to grind my own but now I buy ground almonds in Trader Joe's, It works great
2 egg whites
200 g of sugar
1 tsp of cream

In a electric mixer fitted with the paddle attachment beat the butter then add the 2 eggs yolks gradually and vanilla sugar. With the mixer on low speed, add flour and cream cheese to the dough until combined. Dump the dough out onto a well-floured board, knead and roll it into a ball. Cut the ball in thirds wrap each piece in plastic, and refrigerate for 1 hour.

For the filling beat egg whites to a thick consistency, add sugar while beating. Fold in nuts and cream.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with one third of the filling. Press the filling lightly into the dough. Cut the circle into 8 equal wedges—cutting the whole circle in quarters, then each quarter in half. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under (or not, see picture below), on a baking sheet lined with parchment paper or Silpat. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Bake for 15 to 25 minutes, until lightly browned. Remove to a wire rack and let cool.

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