Saturday, November 26, 2011
I shopped for 24 hours straight this Black Friday. From 10PM Thursday on! My feet are killing me and I slept in til noon today, but it was without a doubt worth it. An LED TV, camera, Soda Stream soda-maker and much much more. I am glad we brought these cookies to munch on through the day, because ya know, there just isn't time to sit down and eat. You might miss the deals!
These classic little crescent shaped cookies are so versatile and fun to make. You can fill them with whatever you like, so feel free to make up your own fillings and find your own favorite. My 4 year old helped me sprinkle on fillings and roll them up. His favorites were the jam-filled ones - no nuts.
Of all the rugelach I've tried, this one is definitely one of the best. It produces a tender, flaky pastry that is incredibly easy to work with and freezes well. The recipe is from one of my favorite cookbook authors, Marcy Goldman of betterbaking.com. I have both of her books, A Passion for Baking and The New Best of Betterbaking.com and have bookmarked many of the pages with my favorite recipes. I believe she is Canadian!
Baked rugelach are best kept between layers of wax paper and loosely covered with aluminum foil (the object is to keep the pastries dry; do not store under a cake dome or closed container). The rich dough freezes well for up to 4 months. Freeze unbaked rugelach on a baking sheet until they are firm, then transfer to heavy-duty resealable plastic food storage freezer bags. There is no need to defrost before baking.
Best Ever Rugelach
Makes 48 | "A Passion for Baking"
1 pound (4 sticks) unsalted butter, melted
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
2 cups sour cream
4 1/2 cups flour, plus more for the work surface
1 1/3 cups raspberry jam
2 cups packed light brown sugar
1 tablespoon plus 1 teaspoon ground cinnamon
4 cups finely chopped nuts (optional)
1. For the dough: Combine the melted butter, sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer. Beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.
2. When ready to bake, preheat the oven to 350 degrees F.
3. Filling: Roll out each portion of dough into a 12" circle on a well-floured work surface. Smear on the jam, covering the surface of the dough, and then evenly sprinkle on the brown sugar, cinnamon, nuts, if using. Use a pastry or pizza wheel to cut the dough into 12 wedges. Roll up each wedge snugly and place on the lined baking sheet.
4. Bake for 25-30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely.