Some of you may have already know what rugelach is but for me, first time. Baking rugelach is what Zoe has chosen for our theme and i'm here baking along with Joyce and Zoe . Thanks zoe, i like these rugelachs. A quick defination of rugelach, it says that it is a pastry made with cream cheese or sour cream or both and is wrapped around a filling and baked. There are variations of fillings which can be made eg assorted nuts, raisins, cinnamon, jam or preserves. Traditional rugelachs are made into shapes of cresent like and about the size of a cookie.
Most of the recipes online more or less the same and i read from here that we can follow a simple ratio of 1:1:1 of flour, cream cheese and butter. So i started with a small recipe with 2 oz each to work with and i ended up with a couple of tablespoon more of flour to form the dough. As for the fillings, i used pecan, some sugar and some cocoa powder and some raspberry jam to spread on the base of the dough. I am not sure is rugelach supposed to be flaky, mine was not really flaky but more resembles shortcut pastry. I still find it very delicious.
Recipe ( with some reference from here )
Cream cheese 2 oz ( i used cream cheese spread )
Plain flour 2 oz ( plus additional 4-5 tbsp more to form a dough )
Sugar 1 tbsp
pinch of salt
1. Beat the butter and cream cheese with a paddle attachment in a mixer until smooth. Add the sugar and salt and continue beating until light.
2. On low speed, add in the flour till all combined and dough comes together. Transfer the dough onto a surface and shape into a ball. Flatten the ball and roll out to a disc. Wrap in plastic and refrigerate for at least one hour. Meanwhile prepare the filling
1/4 cup of chopped pecans
1/2 tbsp brown sugar
1/2 tbsp cocoa powder
2 tbsp raspberry jam
Mix the chopped nuts, sugar and cocoa powder and set aside.
Remove the dough from the fridge and let it thaw for several minutes. The dough must be firm and yet can be rolled without breaking. Roll the dough out to a big circle, spread the dough with the jam and sprinkle the nuts all over. Cut the dough into 12 wedges and roll up each wedge . Place the rolled cookies onto a baking pan lined with baking paper and fridge for 10 minutes.
Bake in a preheated oven at 177C for about 30 minutes until lightly brown. Remove to a wire rack and let cool.