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Bringing Home the Bakin'

bake my cake and eat it, too

(to enlarge the pictures, click on them)

Tonight I made another Ina Garten recipe, though this time it was one of her more traditional recipes – her famed rugelach.  This was my first time making Ina Garten’s rugelach, or any rugelach, for that matter.  Even for a rugelach novice like myself, her directions were clearly stated and easy enough to follow.  I did, however, slightly tweak the recipe; it calls for raisins, but I used chopped up dried cherries instead, which was a very tasty substitution.  I usually don’t like to say this about things that I make, but this was by far the best rugelach I have ever had.  I would definitely recommend this recipe.

Ina Garten’s Rugelach

8 ounces cream cheese, at room temperature 
1/2-pound unsalted butter, at room temperature 
1/4 cup granulated sugar plus 9 tablespoons 
1/4 teaspoon kosher salt 
1 teaspoon pure vanilla extract 
2 cups all-purpose flour 
1/4 cup light brown sugar, packed 
1 1/2 teaspoons ground cinnamon 
3/4 cup raisins 
1 cup walnuts, finely chopped 
1/2 cup apricot preserves, pureed in a food processor 
1 egg beaten with 1 tablespoon milk, for egg wash
 

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

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