Tuesday, December 10, 2013

Raspberry Pecan Rugelach - or my new favorite Jewish Christmas Cookie!

So in visiting Zabar's in NYC, in addition to becoming completely addicted to their spectacular $8/pound coffee, I discovered a wonderful little pastry called Rugelach.     Getting it shipped from New York to Philly is a bit pricey though, so I decided to try my hand at making it.   


2 cups flour
1/2 tsp salt
2 sticks cold butter, cubed
1 (8oz) package cold cream cheese, cubed
1 egg yolk
1 tsp vanilla
1 cup raspberry preserves
powdered sugar
finely chopped nuts (I used pecans)

1.  Mix salt and flour together in food processor big bowl.

2.  Add butter and cream cheese, and pulse about 12 times, until it looks a bit sandy / crumbly.

3.  whisk together yolk and vanilla.    Add to processor and turn on until a soft dough forms.

4.  Split dough into four equal balls, wrap each in parchment or wax paper, flatten into a disc about an inch thick and chill at least 20 minutes, or a couple of days.

** preheat oven to 375 **

5.  Sprinkle a work surface with powdered sugar.   Use more powdered sugar on rolling pin.  (don't skimp - the dough itself has no sugar)  Take just one piece out and roll into a messy thin circle-like shape.    

6.  Microwave jam enough to soften, and mix in some powdered sugar.    Spread thinly on dough and sprinkle with nuts.  

7.   Slice dough (using a pizza cutter if you have one) into 16 wedges.    Starting from thick end, roll each up and place on parchment lined baking pan.    Chill this pan for about twenty minutes (I just put it on my porch in December).  

8.  Bake for 20-25 minutes until lightly browned.   

So far I've only tried raspberry/pecan filling, but it's common to see walnut/brown sugar/cinnamon or chocolate or apricot (with apricot jam and chopped dried apricots)  

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