In light of the bad weather, I figured I'd post something that evokes thoughts of getting cozy on the couch.
Here's a recipe that i'm currently obsessed with, although it's rare that I actually have the time to make them, but they are AWESOME!
RUGELACH (have to thank the Barefoot Contessa for this one)You'll need a good mixer (i.e. a Kitchenaid), a rolling pin and some patience.
8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot (or your choice of flavor) preserves, pureed in a food processor (or mixed rigorously)
1 egg beaten with 1 tablespoon milk, for egg wash
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 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.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the rainsis and walnuts. 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 1/2 cup of the filling. 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, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 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.
If you make these, please think of me when you're enjoying their delicious-ness.
2 comments:
I've yet to do a head to head comparison between these and my grandmother's original recipe, but these are definitely delicious!
I've used strawberry, apricot and raspberry preserves.
I've also made this with Neufchatel Cheese (low fat cream cheese) and while they still tasted good, they weren't as great as the full fat version.
I'm glad to see you're incorporating baking into this blog. I'll have to try this recipe, since I love rugella.
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