Rugelach cookies......?!
Answers: I'm making a batch of rugelach cookies tomorrow and was wondering how to keep the jam spread from melting. I made them 3/4 weeks ago and they tasted good- the cookies were gone within two days. But I used an apricot jam and some of it melted out onto the pan- does that always happen? Also what other things could you put inside of these cookies. Last time I used the jam spread, then sprinkled it with rasins and a brown sugar mixture. Chopped up walnuts good?
funny, i was planning on making them tomorrow as well. difference is it will be my first time. the recipe i found said you could use whatever you wanted to in the filling, even small chocolate morsels or cut up chocolate with brown sugar and cinnamon. or simply cinnamon and sugar.
check out this link for the recipe i was going to use, but more importantly read the few reviews underneath to see what they said about the filling leaking out and how they made their fillings. one used jam, another preserves, read on...
http://allrecipes.com/Recipe/Rugelach-2/...
Rugelach
Cream cheese cookies
1/2 pound unsalted butter, softened
8 ounces cream cheese, softened
2 cups all-purpose flour
Raisin Nut Filling
1/2 cup sugar
1/2 cup seedless raisins
1 teaspoon cinnamon
1 cup finely chopped nuts
1/4 cup sugar (for topping)
Strawberry Jam Filling
1 cup ground almonds
1 cup strawberry jam
1/4 cup sugar (for topping)
In a mixing bowl or food processor, cream the butter and cream cheese together.
Beat in the flour, little by little. Knead the dough lightly until all the flour is incorporated.
Refrigerate at least 1 hour. Divide the dough into 3 or 4 portions, depending on the size you want the rugelach to be
Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
Preheat oven to 350 degrees.
Roll out one of the portions of dough in a circle about 1/16 inch thick. With a knife or pastry wheel, cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust it with a little flour.
Sprinkle or spread the filling of your choice on each little wedge. Beginning at the wide edge, roll the dough up toward the point.
Place on an ungreased cookie sheet and carefully sprinkle with a tiny bit of the reserved sugar. Repeat with the rest of the dough and filling.
Bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.
OR TRY...
These are Rugelach bar cookies....
6 ounces cream cheese, cold and cut into pieces
1/4 pound plus 4 tablespoons (1 1/2 sticks) butter or margarine, cold
and cut into small pieces
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Topping:
3 tablespoons packed light brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons butter or margarine, melted
1/2 cup chopped walnuts
1/4 cup mini chocolate chips (optional)
2/3 cup strawberry or apricot jam or preserves, or 1/3 cup of each.
Preheat oven to 350 degrees. Grease or spray bottom and sides of a 9x13 inch metal pan.
Make the Pastry--Blend cream cheese and butter, by hand or in a food processor. Add flour, sugar, vanilla, and salt. Mix or process til it all holds together. Transfer to the pan and press evenly into bottom. Bake for 25 minutes, or until edges are brown and center is lightly golden.
Make the Topping--Stir together the brown sugar, cinnamon, melted butter, walnuts and chocolate chips, if you're using the latter. Stir jam to soften it and spread it over the baked crust. Sprinkle the cinnamon mixture over the jam. Put it back in the oven and bake 10 minutes, or until edges of jam are bubbling. Remove from oven and cool completely. Cut into 1x1 1/2 inch bars.
Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins
Hardware
Large bowl
Medium bowl
Cookie sheets
Plastic wrap
Rolling pin
Food processor (optional)
Step 1: In a large bowl, or food processor, pulse or stir flour and salt together.
Step 2: Cut cold butter and cream cheese into bits and add to flour mixture. Pulse with food processor, or mix with hands until crumbly.
Step 3: Stir in sour cream, dough will still be crumbly.
Step 4: Knead slightly, and shape crumbly mixture into 4 balls. Press each ball into a 1x3-inch disk, and wrap with plastic wrap.
Step 5: Chill in refrigerator for 2 hours, or up to 2 days.
Step 6: In a medium bowl, combine sugar, cinnamon, chopped walnuts, and raisins; set aside.
Step 7: Working with on disk at a time, flour a working surface and rolling pin. Roll dough out into 9-inch circle that is 1/8-inch thick.
Step 8: With a pizza cutter or knife, cut into 8 equal size wedges.
Step 9: Sprinkle each wedge with sugar/nut mixture.
Step 10: Roll wedges from wide to narrow, until you end up with a point on the outside of the cookie.
Step 11: Place on ungreased cookie sheet and chill for 20 minutes in refrigerator.
Step 12: Preheat oven to 350 degrees F.
Step 13: Bake in middle of oven for 22 minutes or until lightly golden. Immediately transfer cookies to cooling surface.
The Rugelach cookie recipe makes 32 cookies.