Rugelach
 
 
Author:
Serves: 24
Ingredients
  • Dough:
  • 5 ounces all-purpose flour
  • 2 teaspoons granulated sugar
  • 4 ounces cold Buttery Sticks cut into large cubes
  • 3.5 ounces cold Green Valley lactose free cream cheese (drained if needed) spooned into large pieces
  • Filling:
  • ¼ c + 2 tablespoons (1.8 ounces) currants
  • ½ cup (1.8 ounces) finely chopped walnuts
  • ⅛ cup (1 ounce) packed brown sugar
  • 3 tablespoons (1.5 ounces) granulated sugar
  • ¼ teaspoon cinnamon
  • ¼ cup + 1 tablespoon mango jam, pureed if chunky (or apricot jam)
  • To Finish:
  • Egg wash - I use powdered egg white mixed with water, however you may use 1 whole egg beaten with 1 tablespoon milk
  • 1½ tablespoons granulated sugar mixed with ½ teaspoon cinnamon
Preparation
  1. Dough: Combine flour, sugar, Buttery Sticks, Green Valley lactose free cream cheese in the work bowl of a food processor. Pulse 4-5 times, then turn the processor on and process until the dough forms a shaggy ball, about 40 seconds or so.
  2. Divide the dough in half. Working quickly as the dough is very soft, shape each piece into a disk and wrap each disk tightly in plastic wrap. Chill the dough in the refrigerator until it registers 40 degrees on an instant-read thermometer, at least 2 hours.
  3. Filling: Combine currants, walnuts, brown sugar, granulated sugar and cinnamon in a small bowl.
  4. Preheat oven to 350 degrees with rack set in the middle.
  5. Pull one packet of dough from the refrigerator. Roll out dough into an 11-inch circle on a lightly floured piece of parchment paper. Spread half of the jam on the dough leaving a half-inch border. Sprinkle half of the filling over the jam. With a piece of waxed paper, gently press the filling into the dough. Place dough round in the freezer for 5 minutes to firm up before rolling up cookies. Using a sharp knife, cut the dough into 12 wedges. The simplest way to do this is to cut the dough in quarters, then cut each quarter into 3 pieces for a total of 12.
  6. Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on a parchment lined baking sheet making sure the points are tucked under the cookies. Freeze while you prepare the second batch, or refrigerate for a minimum of 30 minutes.
  7. Just before baking, brush egg wash over each cookie and sprinkle with sugar and cinnamon mixture. Bake the cookies for 23-25 minutes. The cookies will be puffed and golden. Transfer the pan to a rack to cool (cookies will be too soft to remove right away). Rugelach should be thoroughly cooled before serving. We love eating these right out of the freezer. Store cookies in the refrigerator or freezer.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/05/17/rugelach/