Sunday, December 11, 2011

Golden Rugelach

Let's face it, Hanukah gets the shaft during the holiday season.  The most a store will dedicate to the Jewish holiday is half an aisle, if lucky.  So,  in between our Christmas tree decorating, I have to find ways to incorporate some Hanukah traditions.  And my family traditions revolve around food. Other than lighting the menorah and eating some brisket, mandel bread, latkes, noodle kugel and rugelach, I'm out of ideas. But if you can find a fantastic rugelach recipe, you will be a fan for life.

Flaky and buttery, this recipe is melt-in-your-mouth...even with the golden raisins.  Raisins? This is another personal sharing moment when I want to convey to you my absolute disgust with red raisins.  YUCK! I will pick them out of everything: bread, carrrot cake, cookies, you get the idea.  BUT golden raisins taste a little different. And baked into this pastry and mixed with cinnamon sugar and pecans, they are delicious. 

Try something different and broaden your cultural knowledge with this traditionally Jewish pastry. Even more interesting are the variety of filling you can try.  May I suggest Chocolate?
Golden Rugelach

2 c. all-purpose flour
1/4 tsp. salt
1 c. unsalted butter
1 (8 oz.) cream cheese
1/3 c. sour cream
1/2 c. sugar
1 T. cinnamon
1 c. chopped pecans
1/2 c. golden raisins
1 egg

Preheat oven to 350 degrees.  In a large bowl, combine the flour, salt and sour cream.  Cut in the butter and cream cheese till dough resembles crumbs.  You still want bits of butter and cream cheese visible throughout. Divide dough into 4 equal  balls and wrap in plastic. Store in the fridge for 20 min till cold.  

Taking 1 ball of dough at a time (leave others in the fridge), roll out on floured surface.  The dough should be thin but still able to roll easily into crescent shapes.  

In a small bowl, mix the sugar and cinnamon together.  On the rolled dough, sprinkle the cinnamon sugar mix and rub in till covered.  On the outer edge, sprinkle the pecans and raisins.  Cut the dough into 10-12 triangles.  Starting from the outer edge, roll up each triangle. 

Place rugelach on prepared baking sheet and place in fridge for another 20 min before baking.  Beat egg with 1 tsp water. Brush tops of cookies with egg wash and sprinkle with cinnamon sugar.  Place in oven for 20-22 min or till golden.



adrienne_sakura said...

so how do you think these would taste if i short cutted and used a tube of crescent rolls. i mostly ask this because i have a tube in my fridge that is begging to be used for something interesting. ;)

Fork1 said...

Honestly, the dough isnt the same. I bet they would still taste fine with the filling but nothing like rugelach. The crescent dough would would make fun breakfast rolls but I wouldnt recommend if you're trying to make something authentic.

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