Tuesday, August 30, 2011

Cinnamon Rugelach


Anyone else around here need some comforting this week?


I don't know about you, but what with the earthquake, the hurricane, and my children being stricken by hives, digestive issues, and nasty viruses, it's been a rather trying week for me.


No complaining from this gal, though.


Funny how these sorts of experiences make you thankful for the small things in life.


I'm glad that our power is back (only 24 hours without it) and that we have running water and (mostly) unspoiled food.


I'm glad that my children are healing (slowly) and that school is starting next week. We'll be back to normal in no time.


And I'm glad we have wonderful treats like these to comfort us and nourish us and keep us happy.

Cinnamon Rugelach, adapted from Culinary Creations
Makes about 2 dozen cookies


DOUGH:
3 cups flour (more or less!)
1 1/2 sticks margarine
2 1/2 tablespoons sugar
1 teaspoon vanilla sugar (use extract if you don't have sugar)
a dash of salt
1 egg
1 egg yolk
1 1/2 teaspoons dry yeast (1/2 a packet)
1/2 cup orange juice

FILLING:
1/2 cup sugar
2 teaspoons cinnamon
oil or margarine
egg yolk, for a wash
Turbinado sugar, optional

First, make the dough. Combine all the ingredients in a stand mixer. Add more flour if needed, till the dough is smooth and not too sticky.

Let the dough rise for about an hour, till doubled in bulk.

Preheat the oven to 350*.

Split the dough into four even pieces. Combine the sugar and cinnamon in a bowl.

Roll one of the pieces of dough into a large circle. Spread it evenly with some oil or margarine. Sprinkle with about 1/4 of the cinnamon-sugar mix, leaving a 1-inch border around the edge. Use a knife to cut the dough into triangles, pizza style.

Starting from the outside, roll each of the triangles inward to create a traditional rugela shape. Lay the rugelach on a baking sheet, leaving a little room for rising.

Repeat the process with the remaining pieces of dough.

Beat the egg yolk with a bit of water to make a wash. Brush the rugelach with the egg wash and then sprinkle with the Turbinado sugar, if you're using it. (It'll create a little sparkle and a nice crunch.)

Bake for about 25 minutes, till golden. Cool on racks and serve within 2-3 days. (Or freeze them and defrost at room temperature when you're ready to eat them. They freeze beautifully.)



14 comments:

  1. These look wonderful. When I first tried rugelach a few months ago, I was disappointed with the result and haven't bothered since, but I think I'll give these a try. Ever make them with whole wheat flour?

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  2. Tali, I'm not sure about whole wheat but my guess is that it would work well. I think the earthier, nuttier taste would be a good complement to the cinnamon. Let me know if you try it!

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  3. wow ! looks so yummy .. i think its more delicious when eat this .. anyway thanks for sharing

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  4. These look delicious! I have a few rugelach recipes but never got around to making them, you make it sound easy, though.
    Hope your kids will be well soon, and that everything's back to normal in your part of the world...

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  5. So sorry to hear your family has been sick and you lost power! Hopefully everyone will be better soon. These look so good - and so simple! Somehow I've never made rugelach, but I'm totally inspired now. Thanks!

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  6. How can I make these chocolate flavored instead of cinnamon?

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  7. Miriam, I actually always make Cinnamon Rugelach. But, my friend uses this formula and says it works well.
    1 tablespoon cocoa
    1 tablespoon cinnamon
    1/2 cup sugar
    1/2 cup grated chocolate

    Hope that helps.

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  8. Thanks Rivki. I have to tell you, I love your blog. I check it every morning to see if there is anything new. I think I'm gonna try making the rugelach today now that my kids are off to school.

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  9. Looks fantastic--I think this recipe is how I will break in my new stand mixer. I love that they will freeze well, as I think I should be baking for the chagim already.

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  10. Rugelach is such a nice treat. I think, I made Dorie Greenspan's recipe, last time, I made these and they were really good.

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  11. I can't be looking at these right now. i'm on a diet!

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  12. These look really great; I can't wait to try and bake them!

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  13. I've been looking for a Kosher recipe, and this is great for me. Could I double the recipe or should I do it separately in different bowls?

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    Replies
    1. This recipe definitely doubles well. Just divide the dough in 8 pieces instead of 4, and you'll make about 4 trays of cookies (4 dozen or so). Enjoy!

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