Rugalach
11
- Prep Time1 hr
- Total Time1 hr 15 mins
- Makes48
Roberto Caruso
Cream cheese is the key to making this soft dough super-easy to work with. We've played around with the classic crescent shape to expand your rugalach repertoire.
Ingredients
2 cups all-purpose flour
1/2 cup icing sugar
1/2 tsp salt
1 cup cold unsalted butter
250-g block cream cheese
3/4 cup apricot jam
1 egg
1/3 cup chopped skin-on almonds, optional
Instructions
Place flour, icing sugar and salt in a food processor. Whirl until mixed. Cut butter and cream cheese into small cubes. Add to flour and pulse just until dough starts to come together. Form dough into 3 balls, then flatten into discs . Wrap separately in plastic wrap and refrigerate at least 30 min or up to 5 days. Or freeze up to 1 month.
When ready to bake, remove dough from refrigerator and let stand at room temperature until soft enough to roll, about 10 min. Lightly spray or line a baking sheet with parchment paper. Preheat oven to 350F (180C). Place apricot jam in a bowl. Microwave until easy to spread, about 30 sec.
On a lightly floured surface, using a floured rolling pin, roll 1 disc into a 12-in. (30-cm) circle. It doesn't need to be perfect. Spread ¼ cup (50 mL) jam evenly over rolled-out dough. Cut into 16 wedges. (A pizza cutter works well.) Beginning at wide end, tightly roll dough up toward point. Place crescents on baking sheet, 1½ in. (3.5 cm) apart.
In a small bowl, whisk egg. Lightly brush over cookies, then sprinkle with 2 tbsp (30 mL) chopped almonds. Bake in centre of oven until golden, 13 to 16 min. Remove to a cooling rack. Repeat with remaining dough, jam and almonds. Store in airtight container in a cool place up to 1 week or freeze up to 1 month.
Nutrition (per serving)
Calories 80, Protein 1g, Carbohydrates 9g, Fat 5g.
RUGALACH SANDWICH BARS Prepare dough. Divide in half. Press half over the bottom of a buttered 9-in. (2-L) square baking dish. Sprinkle with 11/2 cups (375 mL) Skor toffee bits, 1 cup (250 mL) pecan pieces and 1/2 cup (125 mL) dried cranberries. Refrigerate 30 min. Meanwhile, wrap remaining dough in plastic wrap and place in freezer for about 30 min. Then, using the large holes of a box grater, coarsely grate frozen dough evenly over lower layer (it looks like thickly grated mozzarella). Gently press down dough. Brush with 1 whisked egg and sprinkle with 1 tbsp (15 mL) sugar. Bake in preheated oven until top is golden, about 40 min. Cool completely in pan on a rack. Slice into bars. Makes 32.
HAZELNUT PINWHEELS Prepare dough. Roll 1 disc into a 10-in. (25-cm) square. Spread about 3 tbsp (45 mL) Nutella right to the edges, then sprinkle with 1/3 cup (75 mL) sliced hazelnuts. Roll tightly. Repeat with remaining dough. Wrap with plastic wrap and refrigerate until firm, at least 1 hour. Cut into 1/2-in. (1-cm) slices. Brush with 1 whisked egg. Place on parchment-lined baking sheet. Bake in preheated oven 13 to 15 min. Makes 60.
CRANBERRY-RAISIN Prepare dough. In a bowl, stir 3/4 cup (175 mL) coarsely chopped raisins and 3/4 cup (175 mL) dried cranberries with 1/2 cup (125 mL) sugar and 11/2 tsp (7 mL) cinnamon. Spread over dough instead of jam. Gently pat into dough, then cut into wedges. Continue as in main recipe. Makes 48.
RUGALACH PILLOWS Prepare dough. Roll 1 disc into a 9-in. (23-cm) square. Spread about 1/4 cup (50 mL) fig jam over rolled-out dough. Sprinkle with 1/4 cup (50 mL) finely chopped walnuts. Cut into 6 lengthwise strips, then cut in half crosswise, so you have 12 pieces. Fold each strip a couple of times to form a pillow shape. Place on a parchment-lined baking sheet. Brush with whisked egg and sprinkle with finely chopped nuts. Bake in preheated oven 20 to 25 min. Repeat. Makes 36.