Baked at the 2010 Serious Eats Cookie Swap.
"Back in 1996 I went to a rugelach making class at the Eldridge Street Synagogue led by Herb Schon, proprietor of Grandma's Recipe Rugelach. He told the story of how he started his business: when he was recuperating from a broken limb, some friends brought him some rugelach. He thought "my grandma used to make this - I wonder if I can find the recipe." He tracked down the recipe and made a batch, which he consumed in one sitting. He made another batch for his friends, who told him he should go into business baking rugelach, which is exactly what he did. The recipe reflects that his grandmother, who did all the family cooking, was relegated by her American-born daughters at Thanksgiving to making just a little something sweet. In addition to the traditional cinnamon, raisins and nuts, there is also whole-berry cranberry sauce, which was around at Thanksgiving and which cuts some of the sweetness. I use pecans rather than the traditional walnuts because my family in Texas used to grow pecans, and I think they make pretty much anything better." —Christopher Stephens, Slice intern
- For pastry:
- 3 cups unbleached flour
- 2 egg yolks
- 2 tablespoons sour cream
- 1/2 pound cream cheese
- 1/2 pound softened butter or margarine
- 1 tablespoon vanilla
- For the filling:
- 12 heaping tablespoons canned whole cranberry sauce
- 2 cups sugar
- 2 cups chopped walnuts
- 2 cups raisins
- 2 tablespoons cinnamon
- For topping:
- 1 tablespoon cinnamon
- 3 tablespoons sugar, mixed
Blend all pastry ingredients and divide dough into 6 equal pieces. Shape into balls, cover, and refrigerate until chilled.
Sprinkle a little flour on a flat surface. Take each ball and roll out into a 12-inch circle, dusting with flour as needed to keep dough from sticking. Place 2 heaping tablespoons of cranberry sauce on each pastry round, covering a 6-inch circle at the center of it.
Combine all other filling ingredients and spoon one cup of it on each round, spreading evenly to an inch of the edge.
Using a pizza cutter or sharp knife, cut into 16 triangles, slicing the dough like a pie.
Starting at the outer edge, roll each triangle toward the center and place on a greased cookie sheet with the small end of the triangle on the bottom.
When all the triangles are rolled, dust the tops with the cinnamon-sugar mixture and bake in a 325°F oven for 20 to 25 minutes, until tops are golden-brown.