RecipesMagazine

Jason Weiner's Rugelach

Jason Weiner's Rugelach
For 56 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 6g of fat, and a total of 180 calories. This recipe serves 36. From preparation to the plate, this recipe takes about 2 hours. Head to the store and pick up butter, flour, vanillan extract, and a few other things to make it today.

Instructions

1
For the dough: Pulse the flour, sugar, and salt in a food processor until combined.
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SugarSugar
SaltSalt
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2
Add the butter and pulse until the mixture resembles coarse sand with some pea-size pieces of butter.
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ButterButter
3
Add the cream cheese and sour cream until the batter comes together into a rough dough. Turn the dough out of the bowl onto a floured work surface and divide into 4 portions. Pat each portion into a disk, wrap in plastic wrap, and chill in the refrigerator, about 45 minutes. Meanwhile, make one of the three fillings to follow.
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1
Put the raisins in a medium saucepan and cover with the water.
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2
Add the sugar, salt, cinnamon, and vanilla. Simmer over low heat until almost all the water is absorbed and the raisins are plumped.
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VanillaVanilla
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3
Transfer the raisin sauce to a blender or food processor and pulse.
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SauceSauce
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BlenderBlender
4
Add the walnuts and process again to form a paste.
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5
Add the rum to taste, and set aside to cool.
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RumRum
1
Put the apricots in a medium saucepan and cover with the water.
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2
Add the sugar, salt, cinnamon, and vanilla. Simmer over low heat until almost all the water is absorbed and the apricots are soft and plumped.
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CinnamonCinnamon
VanillaVanilla
SugarSugar
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3
Transfer the apricot sauce to a blender or food processor and pulse.
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SauceSauce
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4
Add the walnuts and marmalade, and process again to form a paste.
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WalnutsWalnuts
5
Add the brandy to taste, and set aside to cool.
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BrandyBrandy
6
For the chocolate filling: Grind the walnuts until fine in a food processor, and set aside.
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7
Place the chocolate in the top of a double boiler.
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8
Add the sugar, vanilla, and butter, and melt over low heat.
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SugarSugar
9
Remove from the heat and stir in the jam and walnuts.
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JamJam
10
Add the liqueur to taste, and set aside to cool.
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LiqueurLiqueur
11
To finish the cookies: Preheat the oven to 375°F. Line two half-sheet pans with parchment paper.
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12
Roll 1 portion of the dough into a rectangle about ¼ inch thick.
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13
Spread on the filling. Starting with the long side, roll up the dough to make a tight cylinder. Flatten it a bit, and wrap in plastic wrap.
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14
Place the cylinder in the freezer or refrigerator, and continue this process with the remaining portions of dough.
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15
Slice the cylinders into 1½-inch pieces, and place each piece seam side down on the prepared pans.
16
Whisk the egg yolks and brush over the tops.
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17
Sprinkle with sugar.
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SugarSugar
18
Bake about 25 minutes, or until golden and crispy. Cool for a few minutes on the pans.
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OvenOven
19
Transfer the rugelach to a wire rack to cool completely.
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Wire RackWire Rack
DifficultyExpert
Ready In2 hrs
Servings36
Health Score1
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