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DON'T put this much jam on
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DO go light on the jam
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after baking
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TOP ~ too much jam BOTTOM~ 1/4 tsp.
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Cut/scrape off jam that oozed out
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My grandmother made both raspberry and apricot rugelach, but since I also make my mother's apricot strudel each Christmas, I only make raspberry rugelach (the apricot strudel dough is very similar ~ recipe in recipe index here). You can add golden raisins (but I think they're best with apricot jam) or mini chocolate chips (just something else to melt and ooze out though). **
Keep in mind that MORE is NOT better! Note my 3rd photo in bottom row to see what happens when you overload each slice with too much raspberry preserves (4th photo, top row is a DON'T ~ last photo, top row is a DO) **
RUGELACH
Jewish Traditional Hanukah Treat (Fruit Pastry / Cookie Snails)
2 cups flour ……………………………………………........1/4 tsp salt
1 cup unsalted butter (cold, cut into cubes)
1 8-oz cream cheese (cold, cut into cubes)
1/3 cup sour cream ………………………..………........….1/2 cup white sugar
1 cup finely chopped nuts (walnuts or pecans)
Optional: 1/2 cup golden raisins OR chocolate mini-morsel chips
about 1 cup apricot or raspberry thick jam or preserves (peach or cherry would be good too)
2 tsp cinnamon
Sparkling sugar* or powdered sugar (decorative variations)
***
TIP: If you're going to chop your nuts in your food processor, do it first ~ before doing the dough. Then put it into a small bowl and set aside ** In food processor, pulse flour, salt, butter, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal disks. Wrap each disk in saran and chill 2 hours (or up to 2 days). …
When ready to bake: Preheat oven to 350. Line baking sheets with parchment paper. * Combine sugar, cinnamon, chopped nuts, and raisins/chocolate chips in small bowl. *
Roll each disk into 9” circle (keep other disks chilled until ready to use). Brush with jam (I spoon 1/4 tsp. on each wedge/slice and then smear it with back of a spoon); then sprinkle with sugar/nut mixture. Press lightly into dough. Cut round into 12 wedges (a pizza cutter is easy to use). Roll wedges from wide to narrow (ending with point on outside of cookie). If you want, you can bend it a little into a crescent shape (which is what my Gram did). If using Sparkling Sugar, sprinkle on top of cookies, but I also sprinkled more on halfway through baking. Since I put 2 baking sheets in at the same time, I set the timer for halfway through anyways so I can alternate the baking sheets on the racks in the oven. Put on baking sheets and chill 20 minutes before baking.
Bake on center rack of oven about 17-22 minutes, or until lightly golden. Cool on wire racks. If using powdered sugar, dust cooled cookies. Store in airtight containers or freeze.
Makes about 48
TIP: If you overloaded the jam on them and it oozed out during baking, you can scrape it off with a sharp knife while they're still hot, or cut it off with a kitchen shears when they're completely cooled. Powdered sugar on top covers up all errors!
* White Sparkling Sugar is coarse sugar and make a crunchy top. Can be found near the sprinkles on baking aisle (good on muffins too)
Keep in mind that MORE is NOT better! Note my 3rd photo in bottom row to see what happens when you overload each slice with too much raspberry preserves (4th photo, top row is a DON'T ~ last photo, top row is a DO) **
RUGELACH
Jewish Traditional Hanukah Treat (Fruit Pastry / Cookie Snails)
2 cups flour ……………………………………………........1/4 tsp salt
1 cup unsalted butter (cold, cut into cubes)
1 8-oz cream cheese (cold, cut into cubes)
1/3 cup sour cream ………………………..………........….1/2 cup white sugar
1 cup finely chopped nuts (walnuts or pecans)
Optional: 1/2 cup golden raisins OR chocolate mini-morsel chips
about 1 cup apricot or raspberry thick jam or preserves (peach or cherry would be good too)
2 tsp cinnamon
Sparkling sugar* or powdered sugar (decorative variations)
***
TIP: If you're going to chop your nuts in your food processor, do it first ~ before doing the dough. Then put it into a small bowl and set aside ** In food processor, pulse flour, salt, butter, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal disks. Wrap each disk in saran and chill 2 hours (or up to 2 days). …
When ready to bake: Preheat oven to 350. Line baking sheets with parchment paper. * Combine sugar, cinnamon, chopped nuts, and raisins/chocolate chips in small bowl. *
Roll each disk into 9” circle (keep other disks chilled until ready to use). Brush with jam (I spoon 1/4 tsp. on each wedge/slice and then smear it with back of a spoon); then sprinkle with sugar/nut mixture. Press lightly into dough. Cut round into 12 wedges (a pizza cutter is easy to use). Roll wedges from wide to narrow (ending with point on outside of cookie). If you want, you can bend it a little into a crescent shape (which is what my Gram did). If using Sparkling Sugar, sprinkle on top of cookies, but I also sprinkled more on halfway through baking. Since I put 2 baking sheets in at the same time, I set the timer for halfway through anyways so I can alternate the baking sheets on the racks in the oven. Put on baking sheets and chill 20 minutes before baking.
Bake on center rack of oven about 17-22 minutes, or until lightly golden. Cool on wire racks. If using powdered sugar, dust cooled cookies. Store in airtight containers or freeze.
Makes about 48
TIP: If you overloaded the jam on them and it oozed out during baking, you can scrape it off with a sharp knife while they're still hot, or cut it off with a kitchen shears when they're completely cooled. Powdered sugar on top covers up all errors!
* White Sparkling Sugar is coarse sugar and make a crunchy top. Can be found near the sprinkles on baking aisle (good on muffins too)
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