Rugelach (Walnut Horns) (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 188 and Cookies Are Magic (Voracious, 2020), pg. 148.
I am just now getting around to making one of Maida's most popular recipes - Rugelach. This is a popular recipe that originated within the Jewish communities of Poland.
I should have made them sooner as they are a huge hit. I was nudged by my friend Joanne who says she makes them every year. They are delicious and I can't wait to try them again and experiment with alternative fillings. I think that apples or chocolate would be fantastic. Michael and some friends thought that they were out of this world. I agree!
The dough is made with cream cheese and is easy to work with. It does have to be chilled overnight before you make them. It is easy to work with and doesn't stick.
I think this is a recipe that might take some practice. Mine were uneven and all over the place. They are easy to make, however, and not as involved as they thought they would be.
Cream Cheese Pastry
8 oz. (2 sticks) unsalted butter (softened)
8 oz. (1/2 lb.) Philadelphia brand Cream Cheese (softened)
1/2 tsp. salt
2 cups sifted all-purpose flour
Cream the butter and cream cheese until smooth.
Beat in the salt and gradually add the flour.
When the dough is smooth, form it into a roll. Cut into three equal pieces. Form each into a ball and wrap them individually in plastic wrap or wax paper. Refrigerate overnight or at least 5-6 hours.
When ready to bake, prepare the following filling.
Filling
Whisk the sugar and cinnamon together and set aside.
Roll out one ball of the dough into a circle about 12 inches wide. It does not have to be exact. If the dough is hard, pound it a bit with the rolling pin or let it sit for a few minutes.
Brush the dough with butter.
Sprinkle with 1/3 of the cinnamon sugar.
Sprinkle with 1/3 of the raisins (or currants) and nuts.
Roll over the filling to press the topping into the dough.
Cut the dough into 16 pie-shaped wedges. Use a long, sharp knife or a pizza cutter (I found that the pizza cutter worked really well for this).
Roll each wedge from the outside in (widest to shortest).
Place the rolls 1" apart on the pan with the pointed side down.
Glaze
1 egg yolk
1 tsp. water
Optional: Crystal sugar
Stir the egg yolk and water with a fork just to mix. Brush the glaze over the pastries and sprinkle with sugar.
Bake 25-30 minutes or until they are golden brown. You can bake two sheets at a time. If you bake one at a time, use the higher rack.
Transfer to a wire rack to cool.
4 comments:
Hello, Phillip: I want to make these to take to lunch next weekend. But I am confused as the original recipe says to cut into 12 wedges (and that it makes 36 cookies.) When this was printed in Maida Heatter's cookies much later, it still said it made 36 cookies, but said to cut each piece into 16 wedges. Finally, in "Happiness is Baking" published just before Maida's death in 2019, the same recipe said it made 48 cookies, and each piece should be cut into 16 wedges. The last makes sense, but do you know which is correct? And please comment on the baking time, because 30 minutes in all the recipes sounds like a lot for a cookie. Thanks for any help you can offer. David
Apologies David for just now getting to you. I just found your message (for some reason, I'm not getting e-mail notifications for comments and have to manually check the Blogger site, very annoying). I'm probably too late to answer your question but I recall doing 16 wedges so I think the last version is correct. As always, I reduce the baking time by 10 minutes and begin checking. These took at least 25 minutes.
In Maida Heatter’s Book of Great Cookies,(published in 1977) each round of dough is cut into 12 wedges.
In Maida Heatter’s Book of Great Cookies, published in 1977, each round of dough is cut into 12 recipes. I never found the cookies to be too large.
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