Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
DISCLAIMER and
PRIVACY POLICY
before using
our site
-------------------
Linking Policy
Advertise with us
DISCLAIMER and
PRIVACY POLICY
before using
our site
-
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
site map
recipes
policies
about us
Printer
Friendly
Recipe
Anna Maria Suggests
Extra-
The Best Selection of Italian Extra-
Buy from the source Authentic Aged Traditional Balsamic Vinegar from Italy
Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil
Infused Extra-
Spice up your dishes with Infused Flavored Italian Extra-
Some More Hot Topics You'd Like to See adv.
Rugelach
Apricot Almond Cookies
Apricot Almond Cookies
for the dough
1 cup (140 g) flour
8 tablespoons (110 g) cold butter, diced
4 oz (115 g) cold cream cheese, cut in pieces
for the filling
1/4 cup apricot jam
2 oz (60 g) almonds, toasted and chopped
1/4 cup (50 g) sugar
1 teaspoon lemon peel, finely grated
for the topping
1 egg
1/4 cup (50 g) sugar
1 oz (30 g) almonds, chopped
1 cup (140 g) flour
8 tablespoons (110 g) cold butter, diced
4 oz (115 g) cold cream cheese, cut in pieces
for the filling
1/4 cup apricot jam
2 oz (60 g) almonds, toasted and chopped
1/4 cup (50 g) sugar
1 teaspoon lemon peel, finely grated
for the topping
1 egg
1/4 cup (50 g) sugar
1 oz (30 g) almonds, chopped
Preheat oven to 350 F (180 C). In a food processor, fitted with a blade, place flour, butter, and cream cheese. Run the blade pulsing until a dough in the shape of a ball is formed.
Rugelach, or Rugulach, as there are many ways to spell the name, is a scrumptious bite-sized cookie of eastern European Jewish tradition. In Europe in the old times, the dough was made with butter. The modern version calls for the use of cream cheese instead, making them very soft and smooth. Rolled up to resemble a croissant, they can be filled in different ways, but traditional recipes call more frequently for apricot jam and ground almonds. The best part is that when you bake these cookies, a little bit of the jam comes out and gets caramelized together with the sugar and the almonds, giving them a delicious flavor. The recipe makes 24, but everybody likes them so much that they are never enough.
Recipe loosely adapted using a recipe by Nick Malgieri.
Remove the dough from the food processor.
Divide it into 2 pieces, wrap each one separately in a plastic sheet, and place them the refrigerator.
Cover two cookie sheets with parchment paper. Place the jam in a bowl and stir until it is fluid.
Combine together the almonds, sugar and lemon peel together in a bowl.
Remove one of the pieces of dough from the refrigerator. Place it on a lightly floured work surface. Reduce the dough to a disk approximately 10 inches round, using a lightly floured rolling pin.
Cut the circle in 12 wedges using a pizza cutting wheel.
Spread the jam on the wedges.
Roll each wedge of dough . . . .
And spread the almond mixture on top.
. . . . from the outer edge toward the center.
Place the rugelach on the cookie sheets in rows. Repeat the step with the rest of the dough.
Mix the sugar with the almonds. Beat the egg in a small bowl, and brush the surface of the rugelach.
Bake for about 30 minutes, until the rughelach are golden and the sugar is slightly caramelized. Cool on a rack.
Spread the almond/sugar mix on top of the cookies.
Desserts >> Rughelach
INGREDIENTS
PREPARATION
