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29.1.13

RUGELACH


 
This was adapted from Flo Braker’s amazing Four Star Rugelach. I used her entire Cottage Cheese Dough recipe to make 24 full sized crescents. I didn’t spread cinnamon sugar on the dough, because I figured the jam would make this pastry sweet enough. So that is another variation besides the size difference. But ah, these were so good!
 
1/4 cup strained apricot jam
2 cups finely chopped walnuts
1 egg yolk for glazing
 
• Make the dough and divide into two halves.
• Shape each into flat discs and wrap each with plastic wrap.
• Refrigerate at least 4 hours.
• Adjust rack to lower third of oven.
• Heat the oven to 350F.
• Line two large baking sheets with parchment paper.
• Remove 1 dough disc from the refrigerator and set it aside for 10 minutes.
• Strain the jam through a fine sieve and set aside.
• Ground the walnuts in a food processor and set aside.
• On a lightly floured surface, roll the dough into a 12-inch circle.
• Spread 1/8 cup of jam evenly over the dough all the way to the ends.
• Sprinkle with 1 cup of finely chopped walnuts.
• With a rolling pin, lightly press filling into the dough.
• With a sharp knife, cut the circle into 12 equal pie-shaped pieces.
• Starting with the wide end, roll up each piece.
• Place 1-1/2 inch apart, point down, on the baking sheet.
• Spread each rugelach with a thin layer of egg yolk.
• Place in the preheated oven and bake for 20-25 minutes, or until light golden brown.
• Toward the end of baking, if some of the jam oozes out and cookies begin to brown too much on the bottoms, move them to clean spots on the baking sheet. My jam was thick, so this wasn’t a problem.
• Continue to bake until done.
• Cool pan on a wire rack 5 minutes, then, with a metal spatula, transfer cookies to the rack to cool.
• Repeat with the remaining dough and filling, using fresh parchment paper if needed.
• Store the cooled cookies in an airtight container.

9 comments:

  1. Your rugelach look wonderful and I look forward to seeing the other desserts you make with this cottage cheese dough. I've made rugelach in the past though my dough is a cream cheese one. I also made thumbprint cookies with the dough.

    http://a-boleyn.livejournal.com/86855.html

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  2. These look perfect, Zsuzsa. We have quite a few European bakeries in our hood and you could certainly out bake them!
    This would be DANGER for me, the combo of the ingredients are something I would not be able to resist. I hope I have enough time this weekend to make these for our guests on Saturday. In fact, they might make a tasty breakfast on Sunday!

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  3. Gorgeous! I thought first these were savoury: with ground meat :-) (I'm a horrible carnivore!). I have never had rugelach, but I have seen lots of them on North American blogs and I can tell you yours are the most beautiful!

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  4. Thank you ladies I was very happy with the way these tasted.

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  5. Apricot jam and walnuts! Be still my heart!!!! I wish my sweetie could bake because I would love these for Valentine's Day! To heck with chocolate!

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  6. Maria, this makes a wonderful pastry, I am so grateful to Flo Braker for this recipe!

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  7. Eva I read your other comments and I know you too have been taken with Braker's pastry. Isn't it fabulous?

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  8. Sissi, that's a great idea! Sausage meat or a really nice precooked ground pork filling would be lovely too...

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  9. Peach lady, I agree with you. Apricot jam and walnuts is a fatally addictive combination.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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