Rugelach

These are really addictive - but they freeze well, which slows me down. Pat, this was your recipe - so if I've got anything wrong - let us know!

The fillings are each for an entire recipe - so if you're making various kinds you'll have to adjust. The fillings and amounts are just guidelines - not set in stone. If you devise some new filling you like, please post it ....


Dough

• 2 sticks unsalted butter, at room temperature
• 1 brick (8 ounces) cream cheese, at room temperature
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Fillings

Apricot/Almond

• 2/3 cup apricot jam
• 1/2 cup sugar
• 1 tablespoon cinnamon
• 3 tablespoons almonds, toasted and finely chopped

Cinnamon/Walnut

• 3 tablespoons melted butter
• 1/2 cup sugar
• 1 tablespoon cinnamon
• 5 oz walnuts, toasted and finely chopped
• 3/4 c Currants

 Raspberry/Chocolate

• 2/3 cup seedless raspberry jam
• 2/3 cup sugar
• 1 tablespoon cinnamon
• 3 tablespoons almonds, toasted and finely chopped
• 1/2 cup finely chopped bittersweet chocolate  or mini chocolate chips

Glaze

• 1 large egg yolk
• 1 teaspoon water

First make the dough.  In a large bowl, using an electric mixer, beat butter and cream cheese together until they are light and fluffy (a few minutes).  In a medium bowl, combine the dry dough ingredients, then pour flour mixture into the creamed butter mixture.  Beat on low speed until the flour just disappears.  Scrape the dough onto a large piece of plastic wrap/wax paper and shape into 3 disks. Wrap well in plastic/wax paper and chill in the fridge for two hours (or up to three days).

While the dough is chilling, prep the fillings and prepare the baking sheets by lining them with parchment paper or non stick foil.  Heat the jam just enough so that it loosens up a bit (I cheated and used the microwave for this step-worked just fine.)  Organize your fillings into four small containers- it will make the assembly a breeze.

Next, assemble the rugelach.  Take your chilled dough - Work with one third at time, and keep the others chilling in the fridge.) Roll the dough into a large, thin circle (about 12 inches in diameter).  The circle does not need to be perfect; this is intended to be a rustic dessert.  Spread 2-3 tablespoons of jam thinly (or butter for cinnamon/walnut version) over your dough.  Then, sprinkle with 3 tablespoons of the cinnamon sugar, 2 tablespoons chopped chocolate, and 1 heaping tablespoon chopped almonds/walnuts.  Use a piece of waxed paper to gently press the toppings into the dough to help reduce excess spillage.  Use a sharp knife/pizza cutter to cut the circle into 12 wedges.  Roll each wedge tightly from the outside to the center- keep the pointed end of each rugelach tucked underneath- and space them 1 inch apart on your baking sheets.  Pop the tray into the freezer/fridge for 15 minutes before baking.

While the dough rests in the freezer, preheat your oven to 350 degrees.  Repeat the rugelach assembly with the remaining dough.  Before baking, brush the rugelach with the egg wash.  Bake rugelach for 20-25 minutes, until puffed and golden brown.  Transfer the rugelach to cooling racks while they are still hot (this will prevent them from sticking to the parchment paper).