Saturday, December 28, 2013

Rugelach

I always like a theme especially when it comes to choosing cookies to bake for the holidays. One year, it was pretty sandwich cookies, and last year, it was swirl cookies. I think this year the theme became classic cookies I’d never baked before. It started with the Linzer Cookies, and then I really wanted to try making Rugelach for the first time. I’d seen the Barefoot Contessa episode in which Ina makes Rugelach several times, so I wanted to use her recipe. It’s in her book Barefoot Contessa Parties!, and it’s also available online. I knew rolling up the little cookies from the wide end of a wedge to the point, just like rolling croissants, would be fun. I went with a classic filling of apricot preserves, chopped toasted walnuts, and currants for half of the cookies. The other half were filled with raspberry preserves and walnuts. These are great cookies to bake as needed just before serving. I filled, cut, and rolled all of the cookies and stored several of them in the freezer. Then, I baked some for dessert for a dinner with Kurt's parents, some a few days later for a party, and more when a cookie craving hit. With the tender, golden pastry encasing fruity preserves and nuts, they’re like little bites of pie in cookie form. 

First, the dough should be made in advance and chilled. Softened cream cheese and butter were creamed with sugar and vanilla before flour was added. This makes a sticky dough, but it’s much easier to handle after it’s been chilled. It was divided into four pieces that were each wrapped in plastic, and I left them in the refrigerator overnight. The next day, the dough was rolled out on a floured surface into a nine- or ten-inch circle. Apricot preserves were pulsed in the food processor until smooth. Some preserves were spread on the dough circle and topped with chopped, toasted walnuts, currants, and a mix of granulated sugar, brown sugar, and cinnamon. The filling was lightly pressed into the dough before the circle was cut into twelve wedges. Next came the fun part. Each wedge was rolled into a cute cookie with the point of the wedge neatly tucked under the bottom edge. For half of the dough, I used raspberry preserves, that had been strained to remove the seeds, and chopped walnuts. Before baking, the cookies were brushed with egg wash and sprinkled with cinnamon sugar. 

I love finally attempting classic cookies like these. Now I know what a delight they are to make and how delicious they are warm from the oven. I have more holiday cooking that I can’t wait to tell you about, and I’m trying to decide what to make for New Year’s. I hope you’re having a great holiday season with lots of fabulous food! 

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23 comments:

  1. Divine! A great choice of filling.

    Cheers,

    Rosa

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  2. I love your idea of having a theme for holiday baking! these look absolutely fabulous!

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  3. I have made these cookies so many times and absolutely love them! They are a holiday favorite in my house, I make them several times each year.

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  4. Rugelach is one of those things I've had dozens - hundreds! - of times, but never made. Gotta do it! Yours look wonderful - thanks.

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  5. I've never had them, and now I want to bake a batch to see what they are all about!

    Hope you are having a wonderful end of 2013, Lisa!

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  6. Yum, these look gorgeous Lisa! I've never tried one... nor made one, but I think it's time that I change that!! Thanks for the great instructions. Hope that you had a wonderful Christmas, all the best for the start of 2014!

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  7. Love rugelach a lot! They are kinda addictive. Yours look very tempting, Lisa.
    Happy New Year!

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  8. Looks so delicious Lisa! Rugelach is something I've never made before. Happy New Year!

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  9. Dear Lisa, My grandmother made these cookies in all flavors. These are one of my very favorite cookies!!!
    Wishing you a very Happy and very Blessed New Year. Catherine xo

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  10. These are just lovely. I've always wanted to make Rugelach, and now I want to make a batch even more. Thank you for sharing!

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  11. These do some amazing. Have bookmarked the recipe. Wishing you and your family a Happy New year.

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  12. Note to self: do a cookie/dessert theme next year! That is such a fun idea. I made rugelach once, years ago, but I think it's time to revisit them...they are one of my favorite cookies, after all!

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  13. I have never baked Rugelach. This looks so tempting...i think, I must try it now.
    New Days, New Time, New Moments
    Ahead Are Waiting For You,
    May these 365 Days Light Up Your Life,
    Happy New Year 2014.

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  14. When I made this (which never made it to the blog btw) mine did not come out as good as yours. My stuff just oozed out. I think if I froze them briefly then that would have helped as my kitchen runs hot.
    Happy New Year to you my dear.
    Thank you for always leaving such nice comments on my blog!

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  15. I've always heard of these but never tried them!

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  16. These will do nicely for the new year. Happy New Year, Lisa.

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  17. A VERY VERY HAPPY & PROSPEROUS NEW YEAR LISA!!! :-)

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  18. Happy New Year, Lisa! I'm taking a Rugelach to go. They look fabulous!!! Thanks for sharing...

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  19. while i've never personally made rugelach, i could eat it til the cows come home. beautiful work! :)

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  20. I've never heard of these cookies and they look more like little pastries. What a beautiful filling. I'd love to try these xx

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  21. Your cookies look sensational - perfect for Christmas or any time!

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  22. Lovely recipe! Ina Garten is one of my favorites. Definitely on my to-do list. Happy New Year :) ela

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  23. Oh I did not make rugelach this year (well last year) but I really should. I love them! Thanks for inspiring me! Happy Happy Joyous and Healthy New Year dear Lisa! xo

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