Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup cherry preserves
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
- 1 egg, beaten
- 1 tablespoon water
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a medium bowl, whisk together flour and salt. Set aside.
2. In a large bowl, beat butter and cream cheese until smooth and creamy.
3. Add granulated sugar, brown sugar, and vanilla extract. Beat until well combined.
4. Gradually add flour mixture to the butter mixture, beating until just combined.
5. Divide the dough into 4 equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out each disk into a 9-inch circle.
8. Spread 2 tablespoons of cherry preserves on each circle, leaving a 1/2-inch border around the edge.
9. Sprinkle each circle with 2 tablespoons of chocolate chips and 2 tablespoons of chopped walnuts.
10. Cut each circle into 12 wedges.
11. Roll up each wedge, starting from the wide end and ending at the point.
12. Place the rugelach on the prepared baking sheet.
13. In a small bowl, whisk together egg and water. Brush the rugelach with the egg wash.
14. Bake for 20-25 minutes, or until golden brown.
15. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Chilling time: 1 hour
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 350°F (180°C).
Serving size:
Makes 48 rugelach.
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 45mg
Total carbohydrates: 11g
Dietary fiber: 0g
Sugars: 5g
Protein: 2g
Substitutions for ingredients:
- Cherry preserves can be substituted with any other fruit preserves.
- Semisweet chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Chopped walnuts can be substituted with chopped pecans or almonds.
Variations:
- Add 1/2 teaspoon of cinnamon to the dough for a spiced flavor.
- Substitute the cherry preserves with apricot preserves for a different fruit flavor.
- Add 1/4 cup of dried cranberries to the filling for a tart flavor.
Tips and tricks:
- Make sure the butter and cream cheese are at room temperature before beating them together.
- Don't overwork the dough, as it can become tough.
- Chill the dough for at least 1 hour to make it easier to handle.
- Use a sharp knife or pizza cutter to cut the dough into wedges.
- Brush the rugelach with the egg wash to give them a shiny finish.
Storage instructions:
Store the rugelach in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the rugelach, place them in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the rugelach on a platter and dust with powdered sugar.
Garnishes:
Sprinkle the rugelach with chopped nuts or drizzle with melted chocolate.
Pairings:
Serve the rugelach with a cup of coffee or tea.
Suggested side dishes:
Fruit salad or a cheese plate would be a great accompaniment to the rugelach.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more cream cheese.
- If the rugelach are not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the dough or filling.
Food history:
Rugelach is a Jewish pastry that originated in Eastern Europe.
Flavor profiles:
Sweet, fruity, nutty, and chocolatey.
Serving suggestions:
Serve the rugelach as a dessert or a sweet snack.
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Region: Ashkenazi
Taste: Sweet, Rich, Chocolatey, Fruity, Nutty