Raspberry and Cinnamon Rugelach

Raspberry and Cinnamon Rugelach

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Rugelachs- have you ever tried them? The delicious, soft, and almost melting texture with different fillings – yummy! They remind me of my childhood, the time when I believed that everything is a fairy tale, a beautiful world without any difficulties. Do you have a food or object that reminds you of childhood? Of the best time in your life? What is it?

Memories…

My mom would bake them on a Saturday, and we would enjoy them through out the weekend. They were smaller and thinner than the ones I am sharing today, but that is not the point. I remember my mother working on the dough on a small table in a flowery robe, with her hair pulled up and floury hands. She was just beautiful…. She is still beautiful…. Time flies so fast, too fast, like a high-speed train; at times so fast that we can’t catch our breath, and when we finally do – we are grown ups with our own families! I wish I could go back in time and revisit all of those dreamy moments that are so beloved by my heart. For now, I can, at least, bake rugelachs and go back in time with a cup of coffee any time I want.

raspberries and cinnamon rugelach bon appetit

Today, I will be sharing this delicious Rugelachs recipe that I found in the Bon Appetit magazine. My family loved the cinnamon ones better than the raspberries filling, but you know everyone has different tastes. You can change the filling in any way you like, think about what your family likes the most, or maybe a taste from your childhood memories.

Raspberry and Cinnamon Rugelach

Makes 18-22

Ingredients:

2 1/2 cups all-purpose flour, plus more
1/4 tsp. baking soda
1/2 cup granulated sugar, divided
2 tsp. kosher salt, divided
1 cup chilled unsalted butter, cut into pieces
8 oz. cream cheese, room temperature
Zest of 1 orange
1  cups finely chopped walnuts ( I used almonds)
1/2 cup raspberry or any other flavor jam or marmalade
1/2 cup freeze-dried raspberries or strawberries (didn’t use)
1/2 cup Cinnamon and sugar mixture
1 large egg, beaten to blend

Directions:

  1. Mix flour, baking powder, 1/4 cup granulated sugar, and 1 tsp. salt in the bowl of a stand mixer fitted with paddle attachment on low-speed to combine. 
  2. Add the butter and beat until it is flattened into nickel-and dime-size pieces and dry ingredients look a bit like sand, about 2 minutes.
  3. Cut cream cheese into 8-10 pieces and add all at once to mixer. Beat until dough starts to clump together in pieces(but not too long that it forms one large mass) with pieces of butter and some cream cheese still visible, about 1 minute longer.
  4. Turn out dough onto a work surface and divide in half. Pat each into a disk and wrap tightly in plastic. Chill just until firm, 30-45 minutes. 
  5. Meanwhile, mix together orange zest, nuts, jam, and remaining 1 tsp. salt in a medium bowl. Set filling aside. Good time to mix sugar with cinnamon too.
  6. Working one at a time, roll out dough between 2 lightly floured sheets of parchment paper, dusting with more flour and turning over and rotating as needed, into 1/8″-thick ovals about 18×11″. 
  7. Spread one half with raspberry filling and the other one with cinnamon filling, leaving a 1/2″ border. Rotate dough so a long side is closest to you and roll up into a tight spiral, using parchment to help you lift it as you go. If dough is sticking, chill 5 minutes before proceeding. Chill rolled-up dough until firm, at least 60 minutes and up to 1 day (wrapped in plastic).
  8. Place racks in upper and lower thirds of oven; preheat to 375*F. 
  9. Finally, if using freeze-dried fruits, grind in spice mill or with mortar and pestle. Transfer to a small bowl; mix in remaining 1/4 cup granulated sugar.
  10. Brush tops of dough with egg. Sprinkle with 1/2 freeze-dried fruits and cut into wedges 2″ wide at the base and 1/2″ wide at the point. Make each cut on a diagonal, changing direction each time so that short and wide ends alternate. 
  11. Divide rugelach between 2 parchment-lined baking sheets. 
  12. Bake, rotating baking sheets top to bottom and front to back halfway through, until deep golden brown, 28-34 minutes. Let cool on baking sheets, sprinkling with remaining berry sugar while still warm.

Do ahead tip: Cookies can be baked 5 days ahead. Store airtight at room temperature. 

Any fillings that you enjoy?

Alina

What are your thoughts?