Cinnamon Rugelach
i sampled a really delicious rugelach from my friend's zabar's care package. this was not the forgotten, stale rolled cookie in the dusty cookie jar from your coffee shop. these were flaky, earthy, and mysteriously heart-warming. i scoured the internet to recreate the rugelach. taking some liberties, i came up with something that fits the aforementioned categories. until i find the zabar's recipe...
3 ½ hours—makes 48 cookies
8 ounces (1 pack) cream cheese, at room temperature
16 tablespoons (2 sticks) unsalted butter, at room temperature
¼ cup granulated sugar plus 8 tablespoons
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
¼ cup light brown sugar, packed
1 ½ teaspoons ground cinnamon
¼ cup raisins or dried cranberries
½ cup chocolate chips
1 cup walnuts, finely chopped
½ cup apricot preserves
1 egg beaten with 1 tablespoon milk, for egg wash
1. If you are affluent, cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Or, if you are like me—sans electric mixer but with the inheritance of a food processor from your boyfriend’s mom—you can awkwardly curse and cajole the sticky mess in your processor. Add ¼ 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.
2. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, ½ teaspoon cinnamon, the raisins/cranberries, chocolate and walnuts.
3. 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 ½ cup of the filling. Go light on filling on the center of the dough round—you’ll see why later. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies on a baking sheet lined with parchment paper or a silicone mat. Chill for 30 minutes.
4. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 2 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. Bring to work and make friends!
3 ½ hours—makes 48 cookies
8 ounces (1 pack) cream cheese, at room temperature
16 tablespoons (2 sticks) unsalted butter, at room temperature
¼ cup granulated sugar plus 8 tablespoons
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
¼ cup light brown sugar, packed
1 ½ teaspoons ground cinnamon
¼ cup raisins or dried cranberries
½ cup chocolate chips
1 cup walnuts, finely chopped
½ cup apricot preserves
1 egg beaten with 1 tablespoon milk, for egg wash
1. If you are affluent, cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Or, if you are like me—sans electric mixer but with the inheritance of a food processor from your boyfriend’s mom—you can awkwardly curse and cajole the sticky mess in your processor. Add ¼ 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.
2. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, ½ teaspoon cinnamon, the raisins/cranberries, chocolate and walnuts.
3. 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 ½ cup of the filling. Go light on filling on the center of the dough round—you’ll see why later. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies on a baking sheet lined with parchment paper or a silicone mat. Chill for 30 minutes.
4. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 2 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. Bring to work and make friends!
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