I changed the fillings so that half had a walnut and date mix, and the other half of the batch had walnut and chopped chocolate. Overall I think the dough had too much flour in it, and not enough butter, the result was a little dry, and doughy. I like flaky, crisp rugelach. Still, I think I would use this recipe again, but with less flour.
Rugelach (Cinnamon, Apricot, and Walnut Pastries)
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
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Credit: Landon Nordeman
softened
4 oz. cream cheese,
softened
1/2 cup sour cream
1 egg
2 3/4 cups flour
1/4 cup confectioners' sugar
1/4 tsp. kosher salt
5 tbsp. sugar
1 tbsp. ground cinnamon
1/2 cup apricot jam
1/2 cup chopped walnuts
1/2 cup currants
1 egg, lightly beaten
1. Make the dough: In a stand mixer fitted with a paddle, beat butter and cream cheese on medium speed. Add sour cream and egg and continue beating until smooth. Add flour, sugar, and salt and continue beating mixture on low speed until a dough forms around paddle. Divide dough into 4 balls and wrap each in plastic; refrigerate for 1 hour.
2. Make the filling: Heat oven to 350°. Combine sugar and cinnamon in a small bowl; set aside. Working with 1 dough ball at a time, use a rolling pin to roll out a 10" circle. Spread 2 tbsp. jam over surface of circle, leaving a 1/4 border around edges and sprinkle with 1 tbsp. cinnamon-sugar, 2 tbsp. walnuts, and 2 tbsp. currants; press filling lightly with hands to adhere to jam. Using a knife, cut dough into 10 wedges. Working with 1 wedge at a time, roll up from wide end to narrow end. Transfer rolled crescent to a parchment paper—lined baking sheet; repeat with remaining dough balls, jam, 3 tbsp. cinnamon-sugar, walnuts, and currants. Brush crescents with beaten egg and sprinkle with remaining cinnamon-sugar. Bake, rotating baking sheets half-way through cooking, until well browned, about 20–25 minutes. Transfer to a rack and let cool before serving.
MAKES 40 RUGELACH
Ratings & Reviews (1)
Rugelach (Cinnamon, Apricot, and Walnut Pastries)
Reviewed by GOUDA107 on
.
I changed the fillings so that half had a walnut and date mix, and the other half of the batch had walnut and chopped chocolate. Overall I think the dough had too much flour in it, and not enough butter, the result was a little dry, and doughy. I like flaky, crisp rugelach. Still, I think I would use this recipe again, but with less flour.
Rating: 3
 Recipe - Saveur.com){kind=link}