I am a cake person. I have already confessed that (see when I posted about Cookie #1: Cowboy Cookies). I will always choose cake over a cookie. BUT when it comes to Rugelach… everything changes. I love lovve looooovvvvvvvvvve Rugelach. The flaky dough with cream cheese, which I don’t like to eat as is, but in this dough it is making miracles, wonderful texture, and zillion variations for the fillings: chocolate, jam, nuts, raising, whatever you want. The sky is the limit!
I have a collection of recipes for this amazing cookie. I use them all but I find they have little variations. For example, I have a recipe from:
Ina Garten which has the basic dough with raisins, walnuts, and apricot preserves filling. For the recipe, click here.
Or Martha Stewart’s recipe from her Baking Handbook cookbook that adds an egg and egg yolks to the dough and make it richer and even delicious-er. I found the recipe online on Baking Delights blog, click here for recipe.
Or this one from the Jewish Cooking For Dummies cookbook. I love this book.
Or this one from Gourmet magazine which rolls the dough into a log and then you slice it (versus the “pizza technique” – I made up this name), which saves you some prep time and shortens the time you have to wait until you can EAT THE COOKIE. Click here for the recipe.
My favorite fillings are, 1) the classic apricot jam, raisins, nuts, cinnamon-sugar, and 2) chocolate spread, chocolate chips, and nuts. Hhhhhhhhhhhhhhaaa.
Today I found a recipe for savory Rugelach made with hazelnuts and olives! Doesn’t this sound just like an “I’ve gotta make it” recipe?
Tip: I always have cream cheese in the refrigerator because it’s expiration day is always in the next 2-3 months, and you just never know when you’re gonna get a Rugelach crave, right?!
So, lots of recipes out there. Choose the one that will make your life easier and use your favorite ingredients.
And have a wonderful weekend!
Oh, and I have a surprise for you on Monday so check back again next week, OK?