Thursday, December 10, 2009

Holiday Baking: Rugelach

This is the first holiday season in years that we haven't ditched the cold Seattle weather and escaped to a warmer place; Florida or Mexico. The great thing is now I have time to bake!!! I haven't made rugelach in years, so since they are my husband's favorite, I couldn't wait to make them again. Problem, I lost my recipe. Solution, ask Jennifer Penson for advise. My friend Jennifer is a brilliant Pastry Chef. We worked together years ago and to this day, I have so many fond memories of all her yummy, sweet treats. Jennifer was so kind to share her rugelach recipe with me and WOW, so good!!!

OK, warning, making rugelach takes some time, so get ready.

Jennifer's Rugelach Dough
8 oz. cold unsalted butter
8 oz. cold cream cheese
2 cups all purpose flour
2 tablespoons sugar

Use an electric mixer to beat the butter and cheese, until it's light.
Add sugar and beat until fluffy.
Mix in flour and sugar.
Gather the dough into a ball and divide into 8 pieces; form into flat disks, wrap and chill for at least 1 hour.

The Rugelach Filling
1/2 - 3/4 cup Apricot-Raspberry Preserves

Mix together the following:
1 cup walnuts, toasted and finely chopped
3/4 cup dried apricots, finely chopped
1/4 cup brown sugar
1 1/2 teaspoon cinnamon

Topping2 tablespoons sugar
1 teaspoon cinnamon

When you're ready to bake, preheat oven to 350 degrees.
Take out one disk of dough and roll out to about a 9-inch round.
Spread 1 heaping teaspoon of the preserves on the dough and spread, and then spread 1/4 cup of the apricot-nut mix onto the dough and press lightly into the dough.
Cut the round into 12 wedges. Start at the wide end of the wedge and roll tight.
Brush lightly with milk and sprinkle with cinnamon-sugar topping.
Place on a parchment lined baking sheet.
Bake for 20 minutes.
Repeat with the remaining dough and filling.
Cool and eat!

Apricot-Raspberry Filling

Roll the wedges of dough tightly...

Dip in sugar-cinnamon and bake. YUM!

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