Jason Weiner's Rugelach

[Photograph: Ellen Silverman]

This Rugelach recipe come with not one, but three filling options; feel free to mix and match chocolate-walnut, raisin, and apricot as you please.

Reprinted with permission from One Sweet Cookie by Tracey Zabar. Copyright © 2011. Published by Rizzoli. Available wherever books are sold. All rights reserved.

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Jason Weiner's Rugelach

About This Recipe

Yield:makes about 36 rugelach
Active time:1 hour
Total time:2 hours
This recipe appears in: A Cookie A Day: Jason Weiner's Rugelach

Ingredients

  • For the dough:
  • 2¼ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon fine sea salt
  • 8 ounces (2 sticks) unsalted butter, cut into chunks and chilled
  • 8 ounces cream cheese, cut into chunks
  • 2 tablespoons sour cream or 
Greek yogurt
  • For the raisin filling:
  • One 15-ounce box golden raisins
  • Enough water to cover the raisins
  • ¼ cup granulated sugar
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ½ cup walnuts (or filberts)
  • 2 to 3 tablespoons rum
  • For the apricot filling:
  • One 15-ounce box apricots
  • Enough water (or orange juice) to cover the apricots
  • ¼ cup granulated sugar
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ½ cup walnuts (or filberts)
  • One 12-ounce jar of orange marmalade
  • 2 to 3 tablespoons orange brandy
  • For the chocolate filling:
  • ½ cup walnuts (or filberts)
  • 8 ounces semisweet chocolate
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter
  • One 12-ounce jar of seedless 
raspberry jam
  • 2 to 3 tablespoons raspberry liqueur
  • For the topping:
  • 2 large egg yolks
  • ¼ cup granulated sugar

Procedures

  1. 1

    For the dough: Pulse the flour, sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse sand with some pea-size pieces of butter. Add the cream cheese and sour cream until the batter comes together into a rough dough. Turn the dough out of the bowl onto a floured work surface and divide into 4 portions. Pat each portion into a disk, wrap in plastic wrap, and chill in the refrigerator, about 45 minutes. Meanwhile, make one of the three fillings to follow.

  2. 2

    For the raisin filling: Put the raisins in a medium saucepan and cover with the water. Add the sugar, salt, cinnamon, and vanilla. Simmer over low heat until almost all the water is absorbed and the raisins are plumped. Transfer the raisin sauce to a blender or food processor and pulse. Add the walnuts and process again to form a paste. Add the rum to taste, and set aside to cool.

  3. 3

    For the apricot filling: Put the apricots in a medium saucepan and cover with the water. Add the sugar, salt, cinnamon, and vanilla. Simmer over low heat until almost all the water is absorbed and the apricots are soft and plumped. Transfer the apricot sauce to a blender or food processor and pulse. Add the walnuts and marmalade, and process again to form a paste. Add the brandy to taste, and set aside to cool.

  4. 4

    For the chocolate filling: Grind the walnuts until fine in a food processor, and set aside. Place the chocolate in the top of a double boiler. Add the sugar, vanilla, and butter, and melt over low heat. Remove from the heat and stir in the jam and walnuts. Add the liqueur to taste, and set aside to cool.

  5. 5

    To finish the cookies: Preheat the oven to 375°F. Line two half-sheet pans with parchment paper.

  6. 6

    Roll 1 portion of the dough into a rectangle about ¼ inch thick. Spread on the filling. Starting with the long side, roll up the dough to make a tight cylinder. Flatten it a bit, and wrap in plastic wrap. Place the cylinder in the freezer or refrigerator, and continue this process with the remaining portions of dough.

  7. 7

    Slice the cylinders into 1½-inch pieces, and place each piece seam side down on the prepared pans. Whisk the egg yolks and brush over the tops. Sprinkle with sugar. Bake about 25 minutes, or until golden and crispy. Cool for a few minutes on the pans. Transfer the rugelach to a wire rack to cool completely.

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