Rugelach – delicious butter & cream cheese cookie | Christine Cushing

Rugelach are the most perfect, tender, crescent shaped cookies that I have loved forever. Fill them with everything from chocolate to jam and nuts in no time and you’ll see why i love them so much.

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FULL RECIPE: RUGELACH

1 1/4 cups all purpose flour (310 ml)
1 tbsp. sugar (15 ml)
Pinch salt
1/2 vanilla bean, scraped or 1 tsp. pure vanilla extract (5 ml)
1/2 cup unsalted butter, cold cut into pieces (125 ml)
4 ounces cream cheese, cold, cut into chunks (125 g)
1/2 cup apricot jam (125 ml)
1/8 cup chopped pecans (30 ml)

Combine the flour, sugar, salt and vanilla bean scrapings in a food processor. Add the butter and pulse until mixture is the consistency of coarse meal. Add the cream cheese and pulse until mixture just starts to come together. Divide the dough into 2 pieces and pat each piece into a disk. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Remove one piece of dough from the fridge. Roll dough between 2 sheets of wax paper into an 11-inch circle. Remove wax paper. Spread half the jam onto the circle of dough, evenly. Sprinkle with half the nuts.

Cut the circle into 12 wedges and roll each wedge up with your fingers, starting from the outside edge of cirlce towards the center to make a crescent shaped roll. Place rolls on the parchment-lined baking sheet and bake for about 20 minutes, rotating tray halfway through, until firm and golden in colour. Cool completely on a rack. Repeat with second ball of dough.

Makes 24 delicious cookies

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Music: Feelin Good, by Kevin MacLeod (incompetech.com)
Sound Effects: Tick Tock, by Mike Koenig (soundbible.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

# Rugelach #MyFavouriteFoods

Hi I’m Christine Cushing and welcome to another episode of my favorite foods today I’m going to take you to a place of my childhood a recipe that I fell in love with how we’re on about 12 or 13 they are called rubella it’s a beautiful luscious little cookie and you cannot

Eat just one today I’m making them with apricots and pecans you can fill me just about anything you like super easy food processor it’s all done here so I’m starting with alternative flour a cup and a quarter and just one tablespoon of sugar to that and then I added just a

Pinch of salt as with all meat what I’m going to do here is you see me probably do this a lot it’s my vanilla beans I don’t have extract here because I don’t want the dough to be wet but look at those beans going to add that right to the mixture

And then it’s just equal parts of unsalted butter the chill starts to look like coarse meal now to that I’m just going to add the same amount as I did butter of cream cheese plays 3G now it’s starting to come together at this point you need a little muscle I have to tell

You when I was about 12 or 13 I was introduced to these cookies with this little bakery that was in my neighborhood it was actually not our latest so as it turns out I was stopped off there a little more often than I probably should have but I have fallen

In love with this cookie since then and I’ve made it a gazillion different ways so that’s what you’re looking for it’s a bit crumbly but now my hands are just going to bring it gently together divided in half see how is holding a beautiful shape and what I do now is I

Roll it into disks forget about the ball does it makes it easier to roll up now it’s got a cool I like to cover it so it doesn’t get any sort of air and then go into the fridge 30 minutes but you can make this actually and freeze it is

Making it a month from now it’s very versatile here’s my chilled oh now it’s time for rolling a little bit of flour and then I almost touch this much okay making sure you get your hand out of there don’t slam it it’s a beautiful dough that cream cheese and the butter

Together whole webinar is really the perfect cookie and you can’t eat just one I sometimes miss them a little bit smaller slide 83 and I don’t feel so bad I want to get this to about 11 inches in diameter and look at it looks like a

Sheet of marble all they want me to show you the thickness got to be pretty thin right typically these are made with nuts I love pecan so you can use almonds hazelnuts walnuts whatever you like 6xs my favorite combination well I got two favorites chocolate and hazelnut rule I mean it’s ridiculous but sitting of making a slightly more fruity version and I find it Africa Janet is the best for this I just love it it’s really good how much you can

Spread on here so it’s not too thick not too thin just perfect now I want to leave just a little bit on the edge there so it’s definitely out so you also going to want one of these little beauties this is a little ravioli or a pastry cutter and I

Want to cut it into twelve triangles it’s almost like the way he would make a cross off so why do it in four so this would happen and in half and then each of these quarters into three Okay 12 now you notice that I slice them before I put the nuts on it just makes it easier to actually roll them so now the nut and I will say that’s pretty good-looking so now what I do is I start rolling from the outside of the circle

In towards you so that I’m going to surely how I let’s do this so tucking it in but not pressing too heavily okay seriously but one pass is going to make about 24 you can have so much fun with these and over the years I have so much fun

Equally fun making them and even okay and now I’m going to tell you right now if mine are not perfectly even this one is a little bit small of estimate bigger self wedding Now I saw convection so 15 to 15 units that are really very we open this temperature how happy warming of all kinds that’s what I’m talking about look at these babies so look at that jam losing out and a little just golden all around each one this is what I’m looking

For and I suppose the bottom of the debit perfect and cooks just feel pretty hot I can smell all this amazing champions of the remember you can fill these with whatever your heart desires your design may contain of perfection I really want to take some of this super hot going at you right now sorry an event where the aleutian which you are going to be addictive sweet your

Eye on this one spending time on my favorite food really you want