Bite-size rugelach a sweet Jewish holiday tradition
Photo/Ellen Fox Emerson
A bite-size cookie, rugelach is a favorite Jewish treat and holiday tradition.
It has many spellings: rugelakh, rugulach and rugalach, to name just a few. It also has as many or more variations of fillings, from sweet to savory.
The more traditional recipe uses a cream cheese dough that is rolled out and filled with fruit preserves and nuts. Mine is made with raspberry preserves, filled with a brown sugar, raisen, cinnamon and pecan mixture.
Rugelach 48 cookies
1/3 cup brown sugar
1 teaspoons ground cinnamon
¾ cup raisens
1 cup pecans
8 tablespoons raspberry preserves
2 cups gluten-free flour
½ teaspoons xanthan gum
½ teaspoon salt
1 cup unsalted butter, room temperature
8 ounces cream cheese
1/3 cup granulated sugar
1 teaspoon vanilla
1 extra large egg, beaten
1 large egg
1 tablespoon of water
2 tablespoons sugar
Line baking sheet with parchment paper.
For the filling, place all of the brown sugar, cinnamon, raisens and pecans into a food processor and run until the ingredients are ground together to form a crumb topping. Set it aside until ready to use.
For the dough, whisk together the flour, xanthan gum and salt and in a small bowl and set aside.
In the bowl of a stand mixer, using the paddle attachment, cream the butter and cream cheese, beginning on low speed and occasionally scraping down the sides of the bowl. Slowly increase speed to medium high. Once creamed, reduce speed to medium low and add the sugar, vanilla, egg and then the flour mixture. Once all ingredients are blended, transfer it to a well-floured workspace.
Divide dough into four equal pieces and shape each into roughly four 2-by-4-inch rectangular blocks. Again, working on a well-floured workspace with rolling pin (one piece at a time), roll the dough into a roughly 7-by-13-inch rectangle.
Spread approximately 2 tablespoons of raspberry preserves thinly on the dough and then sprinkle with one-quarter of the pecan mixture. The dough will be very delicate, so gently roll from the wide side to form a log. Trim the rough edges off and cut the log into 14 to 16 equal (3/4-inch) pieces. Place the cookies on prepared baking sheet and chill in the refrigerator for 30 minutes.
While the cookies chill preheat the oven to 350°F.
Before baking, brush each cookie with egg wash and sprinkle with sugar.
Bake until the cookies are golden brown, 30 to 35 minutes. Let cool completely before serving.
> Click here for information about Ellen’s cookbook, No Sacrifices — Entertaining Gluten-Free