Posted by: Jonjon | January 29, 2009

Rugelach – Raspberry and Apricot Rugelach 9.5/10

Rugelach – Raspberry and Apricot Rugelach 9.5/10

January 29 2009

• 2 tablespoons butter, softened 30g
• 1/8 (8 ounce) package cream cheese, softened 30g
• 1/8 teaspoon vanilla extract 0.6ml
• 1/8 teaspoon salt 0.2g
• 1/4 cup all-purpose flour 30g
• 1 tablespoon and 1-1/2 teaspoons white sugar 20g
• 2 tablespoons and 2-3/4 teaspoons chopped walnuts 15g
• 1 tablespoon and 1-1/2 teaspoons dried apricots, chopped 10g
• 1-1/2 teaspoons packed brown sugar 7g
• 1/8 teaspoon ground cinnamon 0.4g
• 1 tablespoon seedless raspberry preserves 20g
• 1/4 teaspoon milk 2ml

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 dozen.
1. In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
2. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
3. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
4. Line 2 large baking sheets with foil and grease foil.
5. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
6. Preheat oven to 325 degrees F (165 degrees C).
7. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
8. Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

Wow.. I left a piece of pastry out to see what it would taste like on its own. It tasted kinda like puff pastry, with less sugar and more moisture and thicker texture, which was very nice. I had a problem with rolling the dough out, so I will freeze the dough next time when I make this pastry again. The dough itself is very wet. So as soon as you take it out of the refrigerator you have to move really quick, otherwise the dough will begin to kinda melt.
The fillings you can just eyeball. The apricots really added a chewy gummy texture to this crunchy pastry. With just less butter, and no cream cheese, the ingredients would have been for a recipe for shortbread. The dough began to exude oil and perhaps melt a bit when it was placed into the oven. Halfway through, it began to take shape, and that was when I brought the tray closer to the top of the oven. After I let it cool, it was crunchy, although quite deformed. I actually doubled the recipe as written here (which was already a way reduced version of the original). I will perhaps tripple the recipe to 90g of flour next time so I have enough pastry to roll the dough more.


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