Recipe

Rugelach Recipe

	Borinda / All my dishes 1 year, 7 months ago Sweets are a big part of Jewish culture. Our family makes and shares these rolled cookies for numerous holidays. Prep:60m Cook:20m Servings:48	Borinda
	cookies desserts jewish

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borinda

paprikamam

roger

Ingredients

2 sticks sweet butter

8 oz. cream cheese

1/4 cup sugar

pinch of salt

1 tsp. vanilla extract

2 cups (more if too wet a dough) flour

1/2 jar raspberry jelly

1 cup raisins

1 cup shredded coconut

1/3 cup sugar

2 Tbsp. cinnamon

Directions

In a mixer combine the cream cheese and butter until fluffy.

Next beat in the sugar, vanilla, and pinch of salt.

Blend in the flour just until incorporated - do not overbeat.

Divide this dough in 1/4's, wrap each in platic wrap, and let chill for 45 minutes.

Roll each 1/4 of dough into a 9" round on a well-floured surface.

Paint on a thin coat of the jelly.

Sprinkle on 1/4 of the cinnamon sugar blend.

Sprinkle the coconut, too, lightly just for added texture.

Cut into 12 wedges and roll each one from the wide end to the center, rest the pastry on a cookie sheet, point down. Chill for 1;/2 hr.

Coat with a little egg white wash and sprinkle with extra cinnamon sugar.

Bake at 350 approximately 22 minutes.

Remove cookies from the sheets and cool on racks.

These freeze well for a short time. They do not last long if everyone knows they're around, though.

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Comments

edensong 1 year, 4 months ago said:
Goodness! I bet this is tasty.

paprikamama 1 year, 1 month ago said:
This sounds wonderful...I do want to make this ...but where do you add the coconut ?...I dont see a step for this..please let me know..I dont want to mess this up...LOLOL

ahmed1 7 months, 3 weeks ago said:
Hi Borinda,Thanks for checking my regulach recipe.You are right,they are too much similar.As I mentioned in the introduction,a good recipe spreads all around the world,no matter the barriers and the culture's difference we face in our life..Check also the EGYPTIAN version on my postings called SWEET SAMOSA-SAMBOSEK

softgrey 7 months, 2 weeks ago said:
Do i mix this in a cuisinart?

borinda 7 months, 2 weeks ago said:
Softie - You may use your Cuisinart - I do. Just pulse rather than run because this is essentially a puff pastry. YOu can always knead a bit by hand to finish blending the ingredients. I can picture my grandmother doing this by hand and in hindsight realize not only was she a dynamo but must have been Herculean.

softgrey 7 months, 2 weeks ago said:
Thanks borinda..
i know -
we are all so lazy compared to the lives our grandmothers led...!!!

another question...
what about filling variations?
i am thinking about apricot jam instead of raspberry...
and i love the chocolate ones...
not sure how to do chocolate though...
do you think i would put chips in the dough?-
that doesn't sound right...

hmmm....

borinda 7 months, 2 weeks ago said:
Softie - don't mess with the dough. It is something of a puff pastry and may get heavy.
Of course you may play with the jelly. I've used apricot and others. Don't use preserves, though. During the baking the jelly will melt and seep out and leave a sort of sticky leakage that sets up once cooled. I always break that off. Hence - use a very thin smear of jelly and avoid the lumps of fruit which preserves have.
Fillings - hey - you're baking them, have fun! I've used all sorts of fillings. Raisins, currants, dried cherries, bitter chocolate chips, semi-sweet chips, shredded coconut, and a variety of nuts.
Make them what you enjoy and then be afraid... they are addictive.

:-) ;-) :-)

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