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Saturday, December 12, 2009

Happy Hanukkah to all who celebrate

this time of blessings, hope and inspiration. So for you and the rest of the world who loves a wonderful pastry - here is Ina Garten's (Food Channel) recipe for Rugelach!

I love these. There was a time in my life that I shopped on the lower East Side of New York City quite often on my home to Queens from work. There was a bakery - Gertel's - who made mouth watering rugelach. I was a size 5 then - didn't buy them often enough!

Ina calls them cookies - I call them pastries. No matter the name - they taste just great.

But now that this plopped in my lap today, I think I just might make some.

Hope you enjoy it...

  • 4 dozen cookies

Ingredients

  • 8 ounces cream cheese, at room temperature
  • 1/2-pound unsalted butter, at room temperature
  • 1/4 cup granulated sugar, plus 9 tablespoons
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, plus more for rolling
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup raisins
  • 1 cup finely chopped walnuts
  • 1/2 cup apricot preserves, pureed in a food processor
  • 1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.


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