Rugelach from “Cooking with Yiddishe mama” by Alla Staroseletskaya

 

classic_ricotta_rugelach

  1. Classic ricotta rugelach (eggless)

Makes 32 medium size (2 bites) rugelach

Dough:

2 cups all-purpose flour

1 & 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (125 gramm) whole-milk (important) ricotta cheese (Russian readers can use home-made tvorog)

1/4 cup (50 gramm) sugar

1/3 cup (75ml) sunflower oil

1/3 cup (75ml) milk

Filling:

3/4 cup jam of your choice (I used my tomato jam)

3 teaspoon bread crumbs

1/2 cup wlanuts, finely chopped

Egg wash

1 egg

1 tablespoon milk

 

 

In a medium bowl mix flour, baking powder and salt. In another bowl, mix wet ingridients such as ricotta cheese, sugar, oil and milk. Combine dry and wet ingridients to make an elastic dough. Give it a rest for 15-20 minutes on a counter and divide on 4 equal parts.

 

 

For filling, combine bread crumbs and jam. Mix very well. Divide filling into 4 equal parts. Divide walnuts also into 4 equal parts.

 

 

For egg wash, combine egg and milk.

 

 

On a well-floured board, roll each part of dough into a circle. Spread the dough with one part of jam-breadcrumbs filling and sprinkle with one part of walnuts. Press the filling lightly into the dough. Cut the circle into 8 equal wedges. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Repeat with rest of the dough and filling.

 

 

Preheat the oven to 350 degrees F.

 

 

Brush each cookie with the egg wash. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

 

 

sourcream_rugelach

  1. Sour-cream Rugelach

Makes: 48 medium size pastries.

Ingredients

1 cup butter or margarine, softened

1 8-ounce carton dairy sour cream

1 egg yolk (use whites for brushing pastries before baking)

2 cups all-purpose flour

 

 

Powdered sugar (optional)

 

 

Directions

In large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sour cream and egg yolk. Beat until combined. Using a wooden spoon, stir in flour until combined. (Dough will be sticky.) Divide dough into fourths. Cover and chill for at least 1 hour or until dough is easy to handle.

 

 

Cherry-Walnut Filling

Ingredients

 

 

2 cups finely snipped finely snipped dried cherries

 

 

1/4 cup sugar

 

 

1/4 cup warm water

 

 

1/2 cup finely chopped walnuts, toasted (optional)

 

 

Directions

In a small saucepan, combine cherries, sugar and water. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Remove from heat; cool. Place in a food processor and process until amost smooth paste. Stir in walnuts

 

 

On lightly floured surface, roll one-fourth of the dough into a 10-inch circle. Spread 1/4 of the filling over circle. Cut dough into 12 wedges. Roll up each wedge, starting at wide end. Repeat with remaining dough and filling.

 

 

Place cookies, tip sides down, about 2 inches apart on foil-lined cookie sheets. Brush pastries with remaining whites and sprinkle with sugar. Bake in a 350 degree oven for 20 minutes or until golden brown. Transfer to wire racks to cool. If you like, sprinkle with powdered sugar.

 

 

Store in an airtight container at room temperature for up to 3 days, or freeze in freezer container for up to 3 months.

 

chewyrugelach_walnut_filling

  1. Chewy rugelach with walnut filling

Makes 24 medium size pastries.

Dough

2 cups all-purpose flour

1/2 teaspoon salt

2/3 teaspoon baking soda

1 teaspoon sugar

1 cup buttermilk

1 cup mozarella chesse grated on small holes of a grater box

Filling (from  “Eating the Bible” by Reva Rossner)

1 & 1/4 cups (300gramm) ground nuts (walnuts, peacans or almonds)

1/3 cup sugar

Pinch of salt

1 Tablespoon meted butter or margarine

2 Tablespoons water

1 Tablespoon maple syrup (I took honey)

Egg wash

1 egg, lightly beaten

 

 

Preheat the oven to 350 degrees F.

 

 

Mix together flour, salt, baking soda and sugar. In a separate bowl combine buttermilk and cheese. Add flour mixture to cheese mixture and form a dough.

 

 

Make a filling combining all ingridients together,

 

 

Divide dough and filling in 3 equal parts. On a well-floured board, roll each part of dough into a 9-inch circle. Spread one part of filling on each circle. Cut the circle into 8 equal wedges. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper.Brush each cookie with the egg wash and sprinkle with sugar. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

 

creamcheese_lemon_rugelach

  1. Lemon Cream Cheese Rugelach

Make 24 small–medium pastries

1/2 cup butter, room temperature

1 cup cottage cheese

1/4 teaspoon salt

1 & 1/4 cup all-purpose flour

1/4 teaspoon baking powder

Filling

6 oz cream cheese, room temperature

1/4 cup sugar

zest of 1 lemon

1/2 of lightly beaten egg

Egg wash

1/2 of lightly beaten egg

2 tablespoons milk

powdered sugar for sprinkling

 

 

Beat together butter and cottage cheese.  In a separate bowl mix salt, flour and baking powder. Add flour mixture to  cheese one. Make a dough and refrigerate for 1 hour.

 

 

To make filling, beat the cream cheese, lemon zest, sugar and egg.

 

 

Preheat oven to 350 F. Prepare a big cookie sheet covered with parchment paper.

 

 

Divide dough into thirds. Roll out each third into 9-inches circle.  Spread 1/3 filling over each circle of dough and cut each circle into 8 pie shaped wedges. Roll each wedge from wide end to the center.

 

 

Place each pastry tip down on a cookie sheet.  Brush all pastries with egg wash and bake 25 minutes until light golden brown. Remove pastries from oven and cool completely. Sprinkle with powdered sugar.

 

rugelach_tomatojuice

  1. Sugar tomato Rugelach

Makes 24 medium pastries

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 cup sugar + more for sprinkling

100 ml tomato juice

3 & 1/2 tablespoons vegetable oil

1/2 teaspoon vanilla extract

 

 

In a large bowl, mix flour and baking powder. In another medium bowl, mix together tomato juice and sugar until sugar will be dissolved, add vegetable oil and vanilla extract. Pour tomato mixture into flour mixture and make a dough. Leave in a bowl for 10-15 minutes to rest.

 

 

Divide the dough into 3 equal pieces and form those pieces into rough balls.

 

 

Preheat oven to 350 degrees F. Lightly flour your rolling surface and rolling pin. Take one portion of the dough and roll out the dough to 10-inch circle. Lightly sprinkle dough surface with sugar and cut the circle into 8 equal triangles by first cutting the circle in half… Roll each triangle, starting from the wide flat end and rolling towards the narrow point. Place the rolled cookies onto a parchment lined cookie sheet, end point down. Leave an inch between the cookies, as they will expand slightly during baking. Again lightly sprinkle each cookie with sugar. Repeat with another dough balls.

 

 

Place cookies in the oven and let them bake on a low shelf for 8 minutes and 5 minutes on a top shelf.

 

 

These cookies taste amazing served warm and completely cooled. They’ll keep for a few days in a tightly sealed container. Many people in Russia love this type of dough and call it “pryaniki”. It happens, I love these cookies, especially with tea or coffee.

 

 

If you have a favorite sweet filling, you can use for this dough. This recipe gives you a lot of ideas to experiment.

 

 

pineapple_rugelach

  1. Pineapple rugelach

Makes 32 pastries

Filling;

2 cans (20oz each)  pineapple chunks, drained, liquid reserved

1 &  1/2 cup sugar

1 egg, beaten lightly  and 2 teaspoons reserved for egg wash

2 teaspoons plain bread crumbs

Dough

1 2/3 cups plain flour

2/3 cup icing sugar

½ teaspoon baking powder

Pinch of salt

140g cold butter, cubed

1 egg

Topping

1/3 cup walnuts, ground

 

 

To make a filling, in a small saucepan, bring the pineapple and sugar to a boil. Simmer on a medium heat  for 20-30  minutes, stirring and mashing often, until the jam is thickened and has a gold brown color.

 

 

Cool completely til room temperature. You can prepare a day before and keep in refrigerator. Just before making rugelach bring to a room temperature, add  1 egg and breadcrumbs.

 

 

To make a dough, sift flour, icing sugar, baking powder and salt into bowl of food processor. Add chopped cold butter and pulse until mixture resembles breadcrumbs. With motor running, add egg and process until dough forms a ball. Flatten dough and wrap in pastic wrap. Refrigerate for 30 mins.

 

 

Preheat the oven to 350 degrees F

 

 

Divide dough into 4 equal balls. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 1/4 pineapple filling  and sprinkle with ground walnuts. Press the filling lightly into the dough. Cut the circle into 8 equal wedges. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Repest with rest of the dough and filling. Chill for 30 minutes. Brush with egg wash and sprinkle with ground walnuts. Bake 15-20 minutes. Remove to a wire rack and let cool.

 

ukrainianrugelach

  1. Ukrainian Almond Rugelach (from “Sundays at Moosewood restaraunt” )

Yields 24 pastries

Pastry:

2 – 2 &1/2 cup unbleached white flour,

1 package dry yeast (about 1 tablespoon),

1 cup sweet butter at room temperature,

2 egg yolks, beaten,

3/4 cup sour cream.

 

 

 

Filling:

2 cups almonds, toasted and coarsely ground (mighty substituted on other another sort of nuts),

2/3 – 3/4 brown sugar,

2 egg whites,

pinch of salt

 

 

For the pastry, mix together the flour and yeast in a medium bowl. Cut in the butter with a pastry fork until the mixture resemples coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still be crumbly. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tenderthe pastry will be. The dough will be tacky. Wrap it in waxed paper and chill it for at least 2 hours.

 

 

Prepared the filling by combining the ground almonds and sugar in a small bowl. Beat together the egg whites and salt until stiff; but not dry, and carefully fold them into the nut mixture.

 

 

Preheat the oven to 375F. When the dough is chilled, divide it into three balls. Using a floured rolling pan, roll out three cicles about 1/8 inch thick. Work on a well-foures surface to prevent the dough from sticking. Cut each circle into 8 pie-shaped wedges and spread the wedges with filling. Starting at the wide end, roll each wedge up like a little croissant. Make sure the point is on the bottom, so crescent will not open while baking.

 

 

Place the almond crescents on a lightly oiled baking sheet and bake for about 30 to 40 minutes, until golden and puffed.

 

icecream_rugelach

  1. Ice Cream Dough Rugelach

Make 24 medium pastries

Dough

1/2 cup (8 tablespoons) butter

2 cups all-purpose flour

1/4 teaspoon salt

1 cup vanilla ice-cream, slightly softened

Filling

2 tablespoons sugar

8 tablespoon brown sugar

1 teaspoon cinnamon

3/4 cup walnuts, grounded

3/4 cup raisins, plumped and dried

1/2 cup any fruit jam

1 teaspoon dry bread crumbs

Egg wash

1 egg, beaten

 

 

For the dough, in a food processor pulse to blend butter and the flour to make a grainy mixture. Add the salt and spoon ice-cream and process to make a dough. From my experience, the dough is not going to be formed in food processor. Take the processed mixture out of food processor to bowl and using warm hands form a dough. Divide dough into 3 equal portions, wrap each piece and refrigerate overnight.

 

 

For the filling, mix together sugars, cinnamon, nuts and raisins. In another small bowl mix jam with breadcrumbs.

 

 

Preheat oven to 360F (180C)

 

 

Line top of large baking sheet with parchment paper. On a well-floured board, roll one piece of dough out to a circle about 10-12 inches. Spread 1/3 jam and then sprinkle with 1/3 sugar nut mixture. Cut in 8 wedges and roll each into a crescent. Place on a  baking sheet (tip down) and brush with egg wash. Repeat with another pieces of dough and filling.

 

 

Bakes until golden brown 25-30 minutes. cool on a rack.