Always on the lookout for new recipes and this Rugelach recipe caught my eye. I have a fascination with Rose Water- always asking should we sprinz it on our bodies? Maybe spritz it in the air or add it to a recipe for a unique flavor. For whatever reason, I bought 4 bottles thinking I would put it to good use for something.
We whipped up this recipe this morning, and while I usually try to stay away from our sweets, I must confess I have already had 2 and thinking about having another with my afternoon cup of tea. Honestly- these are to die for. They have a little bit of crunch and the raspberry flavor with a hint of rose is really addictive.
After we all tried one, it was agreed that these would make a perfect addition to our first course at breakfast and would pair perfectly with our savory dishes.
So one might ask- Exactly what is Rugelach and where did this recipe come from? I have had a new appreciation for Wikipedia as it’s such a perfect place to get an accurate summary of a word.
Rugelach (/ˈruːɡələx/; ROO-ge-lahkh; Yiddish: ראָגאַלעך and Hebrew: רוגלך), other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach (all plural), rugalah, rugulah, rugala, roogala (singular), is a Jewish pastry of Ashkenazic origin. It is very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among American and European Jews.
“Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. Some sources state that the rugelach and the French croissantshare a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege, possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its supposed ancestor, the Kipferl, pre-date the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie). This leads many to believe that the croissant is simply a descendant of one of these two.”
Back to the recipe and this one is quite easy to make once you are comfortable rolling our dough. My mother always said, take your time, flour the surface lightly and the rest will fall in place.
- For the Cream Cheese Dough
- 1 cup (8 ounces) unsalted butter, at room temperature
- 8 ounces Cream Cheese, at room temperature
- ½ cup plus 1 Tablespoon white sugar
- 1 teaspoon pure vanilla extract
- 2 cups AP flour
- 1½ teaspoon kosher salt
- Rose sugar
- ½ cup white sugar
- 1 teaspoon rose water
- 1 egg- separate to use just the whites
- In the bowl of a stand mixer fitted with a paddle attachment, mix the butter on medium speed for 5-10 seconds. Add the cream cheese, and mix on medium speed to combine, 10-15 seconds. Add the sugar and beat on medium speed until aerated, approximately 3 minutes. Scrape the sides of the bowl with a rubber spatula to bring the batter together. On medium speed add the vanilla. In a separate bowl, whisk together the flour and salts. Add the flour mixture all at once to the butter/cream cheese mixture and mix on low until the dough just comes together but still looks shaggy, approximately 30 seconds. Do not over mix. Place the dough on your counter and bring the dough completely together by hand. Stretch two sheets of plastic wrap on the work surface. Divide the dough in half and place each on the sheet of plastic. Pat the dough into rectangles and refrigerate until chilled throughout, at least 2 hours or up to one week.
- Place two pieces of parchment paper on your work surface. Unwrap dough and place on the parchment paper. Using a rolling pin, roll the dough into a rectangle approximately 13 x 18. The dough should be just shy of ¼ inch thick. To keep the dough from sticking to the parchment paper, periodically dust the top lightly with flour. Cover with another piece of parchment paper and flip over. Peel off the top layer of the parchment paper and continue to roll. Repeat with the second dough half. Stack both sheets of dough on top of each other and refrigerate for another 30 minutes.
- For the rose sugar, lightly sprinkle the rose water on the sugar and mix in with your fingers.
- Heat oven to 350. Line baking sheets with parchment paper. Invert dough onto the work surface and peel off the top sheet of parchment paper. For each sheet of dough, spread ¾ cup of raspberry jam in a thin, even layer across the surface. Trim the edges. With a dough cutter or knife, divide the sheet in half lengthwise into two long strips. Working one strip at a time and moving crosswise, cut out triangles with flat tips, with each base approximately 1½ inches wide and each tip approximately ¼" wide. Shoot for 12 triangles per sheet.
- Using a spatula, separate triangles away from the rest of the dough. Starting from the base, roll the dough up like a crescent roll. Place tip side down on the prepared sheet, and repeat with the remaining triangles. Place them on the cookie sheet 1 inch apart. Brush the tops with egg whites and generously sprinkle with the rose sugar. Bake for 15 minutes and then rotate pan for another 6-8 minutes until the tops are golden brown. Let the cookies cool on the sheet for 1-2 minutes (do not wait too long as the preserves will stick to the pan) Transfer with a spatula to a wire rack to completely cool.
Everything always looks better with an orchid:)
We just love the quiet season on Cape Cod. Consider a stay with us to enjoy our best value dinner package beginning October 22nd. We are thrilled and delighted to be including the new Spinnakers in this package which is just a few steps from the inn in the old Bramble building. Their food is quite good and they have also offered to provide take out for our guests if you would like to dine at the inn or in the comfort of your room.