raspberry walnut rugelach

While I loved preparing Thanksgiving dinner a few weeks ago, the real excitement came in knowing I can start playing Christmas carols. But I also enjoy sharing in the traditions of my mother in law's Jewish heritage, so this past weekend I was making latkes and preparing the Menorah. In a reversal of religions, my husband was watching Bob Dylan's Must Be Santa video. Thanks to Olga I now have the best latke recipe ever and will share it with you later this week (but you can click the link if you just can't wait). I was also prepping homemade apple sauce and some rugelach to bring to a friend's Hanukkah brunch.

Don't you just want to lick the screen? Olga's latkes were a hit with the kids.

My husband has fond memories of the rugelach his grandmother made, but unfortunately his mother was not a baker and didn't think to get the recipe before her mother passed away. Talk about lost treasures. Hopefully technology won't change too much and my girls will be able to read this blog post way in the future (I will one day write a cookbook just for them!). Homemade rugelach is easy and fun to make with the kids—it just requires a little planning. First step is to make the dough, and since it needs time to chill, best to do this without them even knowing, unless you like hearing "is it ready yet?" over and over. Cutting the triangles is also a great math exercise for older kids (and much easier than Everyday Math in my opinion). And about those fine motor skills...after rolling 48, the amount each batch makes, they'll be a super star in pre-k.

Rasperry Walnut Rugelach

makes 48

The dough needs some chilling time, which is fine for me because there's always laundry that needs folding. For more quick and easy recipes like this, visit my blog at the Cuisinart Stand Mixer.

For the Dough

8 ounces cream cheese, softened

8 ounces butter, softened

2 1/4 cups flour

1/4 teaspoon salt

For the Filling

1 cup raspberry jam

1 cup walnuts, finely chopped

1/4 teaspoon cinnamon

To make the dough, beat the cream cheese and butter until light and fluffy. Add the flour and salt and beat on low speed until completely mixed. Increase speed to high and beat for 30 seconds. Wrap dough tightly on plastic wrap or waxed paper and freeze for 30 minutes or refrigerate for at least one hour.

Meanwhile to make the filling, add the jam, nuts and cinnamon to a small bowl and stir until combined; set aside, covered, until ready to use.

Divide the chilled dough into 4 equal pieces. With lightly floured hands, shape one piece of dough into a ball. Flatten slightly on a lightly floured surface, then roll out to 1/16" thick circle. Cut the dough into 16 equal triangles (you can use a pizza cutter and the same technique for slicing pizza to do this step).

from this to...

...to this.

Spread a small amount of filling—about a scant 1/2 teaspoon, on each triangle. Roll, starting with the thicker end of dough, towards the tip. Place on a silicon or parchment lined cookie sheet and bake for 25 minutes, until golden. Let cool on sheet for 2 minutes, then transfer to a rack and cool completely.

 

 

I'm adding this recipe to the virtual cookie jar over at my other blog In Jennie's Kitchen. Did you know that 17 million children go to bed hungry every night. This cookie can make a difference along with all of the other great recipes. You can help too by making a donation to Share Our Strength.

Comments

[maggie]

Mmm. I love rugelach. Definitely want to make these.

[radish]

i heart rugelach! we made them exactly shaped this way and i love the little crescents! so pretty!!

[Tamar]

How come when you do it the little dough wedges separate beautifully and roll up into picturesque little rugelachs and when I do it they stick and squash generally go rogue so I end up with little blobs? Posting photos is all well and good, but is there a way you can make your actual skill available to your readers!

[Jennifer]

Tamar you're comment is by far the funniest I've read. You can always fly me to Cape Cod, or just wait until I come next August.

[OpityMot]

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[magnetic table pad]

Homemade rugelach is easy and fun to make with the kids—it just requires a little planning. First step is to make the dough, and since it needs time to chill,

[Brittany@powerswabs]

That looks so good. I would like to have one or two of those right now. Your photography is good too, since I am getting a fairly detailed picture of what it really looks like.

Thanks for warning me that the dough needs chilling time. Otherwise I'd probably want them ready faster than they would be. It's not surprising though, since that type of pastry usually handles better when it's chilled for a while.