Rugelach Cookies – Raspberry Pecan and Apricot Walnut

by Sala @ Veggie Belly on September 14, 2010

I was thrown a challenge. I had to make Rugelach (a jewish cookie) based on the description my friend Vidya gave me. She had eaten these amazing cookies in New York, and wanted me to reproduce them. I cheated a bit. I used Ina Garten’s Rugelach recipe. I love Ina’s recipe for sweets, and this one was no different.

Notes

- Rugelach dough has a lot of butter and cream cheese, so you must make sure the dough is very cold before rolling it out
- Make sure your work surface is well floured when rolling out the dough
- You can roll the dough into crescents like Ive done. Or simply roll it into a log and cut spiral discs
- Vary the filling according to taste and imagination. The basic combination is brown sugar, granulated sugar, cinnamon, raisins + jam or preserves + nuts. (Next time I want to try a fig and pine nut rugelach using fig preserves and pine nuts).
- I halved Ina’s recipe, and made each cookie larger. I also made two different flavored cookies (apricot walnut and raspberry pecan).

Rugelach with Raspberry Pecan and Apricot Walnut filling Recipe

adapted from Ina Garten’s Rugelach recipe
makes about 16 cookies

for the dough
4 oz cream cheese, at room temperature
1 stick butter, at room temperature
2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup all purpose flour

for the raisin filling
2 tablespoons light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 cup raisins

for raspberry pecan filling
1/4 cup chopped pecans
2 tablespoons raspberry preserves, microwaved for a few seconds

for apricot walnut filling
1/4 cup chopped walnuts
2 tablespoons apricot preserves, microwaved for a few seconds

for eggwash
1 egg beaten with 1 tablespoon milk
1 tablespoon sugar + 1/2 teaspoon cinnamon for sprinkling

Place the cream cheese and butter in the bowl of an electric mixer. Use the paddle attachment and beat till creamy. Add sugar, salt and vanilla. Reduce speed to low, and slowly add flour. Beat until just combined. Roll the dough into a ball. Divide the ball into two. Wrap both dough balls in cling wrap and refrigerate for 1 hour.

Combine all ingredients for the raisin filling in a bowl.

Take out one ball from the fridge. On a well floured surface, roll it out into a 9 inch circle. Spread raspberry preserves all over the dough circle. Then sprinkle pecans. Then sprinkle half of the raisin-sugar filling. Cut the circle into 8 wedges, like you would a pizza. Now roll each wedge. Start at the base (wider end) and roll towards the pointed end. Turn the sides inwards to form a crescent. Repeat for all wedges, Place on a baking tray and return to the fridge for another 30 minutes.

Repeat the process for the second dough ball, this time using the apricot walnut filling.

Preheat oven to 350f

Once the cookies have been in the fridge for 30 minutes, brush them with eggwash (you will use only about half the egg wash). Sprinkle a little sugar cinnamon micture on top of each cookie. Bake in a 350 f oven for 15-20 minutes orr until light brown.

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Comments

comments

{ 18 comments… read them below or add one }

1 Soma September 14, 2010 at 1:12 pm

Just the sound of it makes me wanna gobble all of them up!

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2 Happy Cook September 14, 2010 at 1:28 pm

I have been wanting to make them for long too, have a recipe from Dorieen’s book but i love Ina gartens cooking too. Should try these once. Looks really good.

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3 Rosa September 14, 2010 at 1:35 pm

Those are cookies I really love! Yours look wonderful and I like your choice of filling.

Cheers,

Rosa

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4 sangeeta September 14, 2010 at 1:43 pm

Never heard such a name for a cookie but these look so beautiful n rich….
the croissant like shape is a winner !!

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5 Sayantani September 14, 2010 at 2:27 pm

never heard of these cookies but the rolled cookies look so good. love to bake cookies and will try this sometimes.

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6 Siri September 14, 2010 at 3:09 pm

they look beautiful Sala :) . You did the challenge very well! :)

Siri

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7 Shabitha Karthikeyan September 14, 2010 at 3:10 pm

Cute cookies. Would love to have them right away !!

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8 Priya September 14, 2010 at 3:45 pm

Wowww scrumptious and cute looking cookies..

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9 Viswa September 14, 2010 at 4:12 pm

Kindly put them in a box and send em to boston! :)

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10 A-kay September 14, 2010 at 4:33 pm

Looks yummy & perfect :) First got to know them through Ina Garten’s Food Network show, as well.

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11 Challenger September 14, 2010 at 4:33 pm

I think there is little sense in challenging someone that can make cardboard look delicious! As another person has commented, kindly put ‘em in a box and mail it to me!
We want a rugelach giveaway!!

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12 Meeta September 15, 2010 at 3:08 am

Absolutely lovely flavors going on here! They look grand!

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13 Xiaolu September 15, 2010 at 7:55 am

These are so cute, Sala! I’ve been wanting to try a poppyseed version of these for a while but this version with nuts and fruit sounds just as delicious and probably healthier.

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14 nags September 15, 2010 at 7:12 pm

i saw something similar in a martha stewart book and have been ogling since!

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15 sudha September 17, 2010 at 2:57 pm

hey
lovely…cant wait to bake them….just wanted to know if we could replace the egg wash with something else… :)

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Sala @ Veggie Belly Reply:

you can brush a little milk or cream on top instead of the eggwash.

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16 lisa September 23, 2010 at 12:46 am

I really love rugelach! These look amazing.

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17 pavithra September 29, 2010 at 4:27 am

Hi sala, I was in blog break for few days. Missed some of ur post. The cookies looks awesome with mindblowing pictures.

Pavithra
http://www.dishesfrommykitchen.com

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18 Anu Menon October 3, 2010 at 2:07 am

Went to Brea and saw these cookies at ‘corner side bakery’… thought of u!

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