Thursday, December 14, 2006

Lazy Rugelach

rugelach walnut choc close

Is it still considered rugelach if it's not rolled into the traditional horn or crescent shape? I was feeling lazy so I just rolled my cookies like a jelly roll and then sliced them. Maybe I should call them pinwheel cookies instead?

Sorry for the short post today. I blame it on laziness too.

Walnut and Chocolate Rugelach
(makes 48 cookies)

1 cup unsalted butter, softened at room temp.
1/2 lb cream cheese, softened at room temp.
2 tsp sugar
1/4 tsp salt
2 cups all purpose flour

1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 tsp ground cinnamon
1 cup walnuts, toasted and finely chopped
1/2 cup semi or bittersweet chocolate, finely chopped
4 tbsp unsalted butter, melted and cooled

3 tbsp granulated sugar
1 tbsp light brown sugar
1/2 tsp ground cinnamon
1 egg white, beaten with 1 tbsp milk or water

To make your pastry dough, beat the butter and cream cheese until smooth. Add sugar and salt. Add the flour, and mix just until a dough forms. Turn the dough out onto a lightly floured work surface and form the dough into 4 even pieces. Flatten each piece into a disk and wrap separately in plastic wrap. Refrigerate until firm, at least 2 hours or as long as 2 days.

Preheat an oven to 350°F. Line baking sheets with parchment paper.

Take the dough out of refrigerator and leave it on your counter for about 10 minutes to soften slightly.

To make your filling, mix granulated sugar, brown sugar and cinnamon in a small bowl and set aside sugar mixture. In another bowl, mix together walnuts and chocolate. Set aside.

To make your topping, mix granulated sugar, brown sugar and cinnamon in a small bowl and set aside topping.

Lightly flour 1 dough disk and place between 2 sheets of plastic wrap (or parchment paper). Roll out into a 12x8-inch rectangle and 1/8 inch thick. Remove the top sheet of plastic.

With the long side in facing you, brush the dough with 1 tablespoon of melted butter, and then sprinkle with 3 tablespoons of the sugar mixture. Then top with about 1/3 cup of the walnut-chocolate mixture. Using a rolling pin, gently roll over the filling to help it adhere to the dough. Tightly roll into a log, seam side down.

Brush the top of the log with the egg wash and sprinkle with the topping. Cut the log into 12 pieces. Transfer to your prepared baking sheet, cut side down and 1 inch apart.

Bake until golden brown, about 22-25 minutes. Allow cookies to cool in pan for 5-10 minutes, and then transfer to cooling racks.

rugelach walnut choc


Anonymous said...

Hey, you know a rose by any other name...
these look like Christmas morning to me, well or Christmas eve.
Everybody's entitled to a shortened post sometimes.

Anonymous said...

You should change the name to "Lazy DELICIOUS INCREDIBLE LOOKING rugelach". ;)

Anonymous said...

They might be lazy, but they look pretty!

Anonymous said...

That's such a smarter way to make rugelach, very nice.

clarice said...

Thank you Mary, these look wonderful. My daughter has been wanting to make these. This will be a great recipe for her. Clarice

Anonymous said...

Those look delicious! Personally, I would call it a shortcut, not laziness. Nothing wrong with a bit of efficiency!

Anonymous said...

I've got no idea what rugelach is, all I know is that that delish looking filling is making my tastebuds tremble!

Anonymous said...

These Rugelach looks delicious...i can image the smell in the kitchen while baking...I'm absolutely not lazy right now but this won't stop me to cook some!

Anonymous said...

You can call them anything you want, I don't care - they look amazing! sugar heaven! ;) *drool....*

Anonymous said...

I think those look as pretty as the "real" ones!

Anonymous said...

I'm always tempted by your sweets and I finally found the time to make the rugelach this weekend. They turned out great! Thanks for the wonderful recipe!

Anonymous said...

Wow, these look stunning! I bet they are so delicious too!

Anonymous said...

They look really really good!

Anonymous said...

i wanted to make something simple for the holidays in my cheap dorm kitchen. These were perfect. Sorta bs'd with wholewheat and probably a bit off... but they were delicious, just left the chocolate out! Fattening my flatmates on a delicious recipe. Thank you!

Anonymous said...

Hi Mary,

These make me think about my own cinnamon buns (Zeeuwse bolussen in Dutch). Long time since I made them. Next time I can try these because I have a feeling they will be at least as good. I just love warm, sweet smelling sugary bread like this.

Anonymous said...

I think they are absolutely beautiful!

Anonymous said...

Merry Christmas, Mary, and Happy New Year!

Anonymous said...

gosh, they look delicious - and so much easier to roll up than 'traditional' rugelach. Must try this recipe soon. :)

Anonymous said...

Mary, these are exactly like what my mom made when I was a kid and she had left-over pie dough. We called them "roley doleys". Long o sound. GREAT! Thanks for the memory.

Anonymous said...

Hi Mary-

A bakery in Pittsburgh, PA called Allegra Hearth makes rugelach like this, only about twice as thick. They're amazing and I think they actually keep all the tasty filling inside better than the traditional crescent shape.

Tart Reform said...

This is the way my family always shaped rugelach, so don't worry. I always enjoyed it with apricot or strawberry jam as a filling. So many ways to switch it up and please everyone.

Anonymous said...

They do look great! I wish I could make them myself. Since I cant, I typically by Rugelach from My Mothers Delicacies-

If you want a really traditional homemade recipe. They are def the place to check out.

Thanks for sharing.