Rugelach is a classic Jewish dessert, but can take some time to make. This is a less traditional way to make Rugelach, but it can be made quickly and is quite delicious.
- 1 1/4 cups all-purpose flour
- 1/2 Tbs sugar
- 1/4 tsp salt
- 1/2 cup chilled salted butter, cut coarsely
- 3 Tbs ice water
- Store-bought jam (raspberry, blackberry, apricot)
- Melted chocolate (chocolate chips, melted in a double boiler)
- ½ cup white sugar for coating
- Using a food processor, blend the flour, sugar, and salt.
- Add the butter and pulse until a coarse mixture forms.
- Add the water, one tablespoon at a time.
- Pulse until the mixture combines and is moist.
- Add more water if the mixture is too dry (in 1 teaspoon increments).
- Take the mixture out and create a ball.
- Wrap the ball in plastic wrap and flatten into a disk.
- Refrigerate the dough for at least one hour.
- The dough can be made ahead of time and can also be frozen.
- When ready to make the Rugelach, take the dough out of the refrigerator and let it soften for about 10-15 minutes. It should still be cold enough so that it doesn’t stick when rolled out.
- Preheat oven to 425 degrees.
- Cover a cookie sheet with parchment paper (this is a very important step as the jam can get very sticky and make it extremely difficult for the cookies to come off of the sheet).
- Using a rolling pin, roll out the dough on a large cutting board until the dough is thin but not transparent.
- If it does stick to the rolling pin, sprinkle lightly with flour.
- Using a pizza cutter, make three lines, 6 inches apart.
- Between each 6-inch line go back and forth with diagonal lines to create triangles (see diagram).
- Peel up the triangles one at a time (use a greased spatula if they do not come up easily).
- Spread one teaspoon of filling over the whole triangle, keeping the edges clean if possible. Starting at the base of the triangle, roll it up toward the tip.
- Once the Rugelach are rolled, place them one at a time in a bowl with sugar and cover to coat.
- Gather the remaining dough and start over with rolling it out and cutting into triangles until there isn’t any left.
- Continue with filling, rolling, and covering in sugar.
- Place Rugelach on the parchment-lined cookie sheet, spaced about 1 inch apart.
- Cook for 10-14 minutes, turning once halfway through, until the Rugelach are golden brown.
- Remove from oven and immediately place on a wire cooling rack.
- Let cool.
- Best served the same day.
- If you want to truly expedite the process of making these cookies, you can substitute a frozen or refrigerated ready-made rolled pastry dough or piecrust. If you use a frozen crust, let it thaw in the refrigerator before using.
Congregation Beth Shalom of the Blue Hills http://www.bethshalombluehills.org/