"Making rugelach isn't about following a rigid recipe; it's about seeing the cookie as an artist's palette for any number of flavors. While most Old World recipes combine sugar, nuts, dried fruit, and jam, usually scented with cinnamon, allspice, or nutmeg, there is no need to follow this religiously. The filling ingredients are flexible: Scent the dough to complement the nuts and fruit, and either sprinkle the cookies with sanding sugar before baking or finish them with a vanilla glaze once they've cooled."
"Ingredients: Crust 16 tablespoons unsalted butter, at room temperature 6 ounces cream cheese, at room temperature 1/3 cup sour cream ½ teaspoon salt 2 cups King Arthur Unbleached all-Purpose Flour Filling ½ cup brown sugar, packed 1 cup walnuts, chopped ½ cup dried cranberries, raisins, or currants 1 tablespoon cinnamon water, for brushing dough Topping Granulated sugar or coarse sparkling sugar Milk or cream"
"Divide the dough into three equal portions. Press each gently into a disk. Make the disks as round as possible, smoothing their edges; this will allow you to roll the disks into a perfectly round circle, making the resulting rugelach more attractive. Wrap the disks in plastic, and chill the dough for about 1 hour, until it's firm but not rock hard."
Rugelach uses a tender pastry made from butter, cream cheese, sour cream, salt, and all-purpose flour. The dough is divided into three disks, chilled until firm, then rolled and shaped for even, attractive cookies. Traditional fillings combine brown sugar, chopped walnuts, dried cranberries or raisins, and cinnamon, with water used to brush the dough before adding filling. Topping options include granulated or coarse sparkling sugar before baking or a vanilla glaze after cooling. The dough can be prepared in a food processor or with a mixer, and chilling time ranges from one hour to overnight with a brief warm-up before rolling.
Read at Alternative Medicine Magazine
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