Boozy Apricot Rugelach
Makes 48 cookies
Rugelach are a very old-school Jewish cookie that everyone's mother or baba made regularly. They went out of fashion for several decades, but they've made a roaring comeback, thanks to Martha Stewart and other baking mavens. New generations of children can now build warm memories of this spiralled soft cookie with a sweet filling. This recipe uses Martha's dough, but instead of chocolate, try mixing the apricot jam with one of those orange liqueurs you've got sitting in the cupboard - it's only once in a while and probably costs no more than good chocolate, after all. The flavour combinations are heavenly. One bite and you'll agree that it's worth pouring in as much liqueur as the jam can absorb.
Click here for more fabulous desserts.
Ingredients
Dough:
1 cup (8 ounces or 250 grams) unsalted butter, room temperature
1 cup (8 ounces or 250 grams) cream cheese
1/2 cup sugar
3 large egg yolks
1 teaspoon vanilla
pinch of salt
2 1/3 cups flour, plus more for dusting
Filling:
8 ounces apricot jam (you likely won't use it all)
Pinch of salt
Several tablespoons of Cointreau or Grand Marnier - according to your taste
1/2 - 1 cup brown sugar
1 tablespoon cinnamon
4 ounces chopped walnuts (optional)
Finishing
1 egg yolk
1 teaspoon water
sanding or crystal sugar
Method
Make the dough: Using an electric mixer or in a food processor, beat together the butter and cream cheese at medium speed. Add the sugar and beat until fluffy. Beat in the egg yolks, one at a time. Add the vanilla and salt, and beat to combine. Reduce the speed to low and beat in the flour. Remove the dough from the bowl and divide into 3 pieces on a lightly floured surface. Pat the pieces into disks, wrap them individually in plastic. Refrigerate them for at least 1 hour and up to overnight.
Before rolling out the dough, put the jam in a bowl and mix with the salt. Add the liqueur, one tablespoon at a time until you are satisfied with the taste. (I added 5 or 6 tablespoons). Don't stint - make it delicious.
Preheat the oven to 350 degrees.
Roll out the chilled dough on the plastic wrap or a lightly floured board until it is 12 inches around and 1/8 inch thick. Brush the jam/liqueur mixture thinly over the dough. Don't overdo it, as extra jam that leaks out during the baking will stick to the parchment paper.
If you are using walnuts, sprinkle them on top of the jam. Using the flat of your hand, press the nuts gently into the dough. Then sprinkle on the cinnamon, followed by the brown sugar.
Cut the round into 16 wedges, then roll each cookie from the outside edge of the round to the centre, forming crescent shapes. Press the pointed edge to seal the cookie and place each on a parchment paper. Wipe away any jam that leaks onto the paper.
Alternatively, roll each piece of dough into rectangles 1/8" thick and spread with jam and other ingredients as above. Roll the dough up, seal the seam and cut the roll into 1 1/2" sections.
In a separate bowl, mix the egg yolk with the teaspoon of water. Brush the tops of the cookies with the egg and water mixture, then top with the sanding or crystal sugar.
Bake for 20-25 minutes or until golden brown. If the jam has leaked out onto the parchment paper, trim the excess away as soon as you take the pan out of the oven, using a pizza cutter or a knife. It's easier to do when the jam is still soft.
Makes 48 cookies
Rugelach are a very old-school Jewish cookie that everyone's mother or baba made regularly. They went out of fashion for several decades, but they've made a roaring comeback, thanks to Martha Stewart and other baking mavens. New generations of children can now build warm memories of this spiralled soft cookie with a sweet filling. This recipe uses Martha's dough, but instead of chocolate, try mixing the apricot jam with one of those orange liqueurs you've got sitting in the cupboard - it's only once in a while and probably costs no more than good chocolate, after all. The flavour combinations are heavenly. One bite and you'll agree that it's worth pouring in as much liqueur as the jam can absorb.
Click here for more fabulous desserts.
Ingredients
Dough:
1 cup (8 ounces or 250 grams) unsalted butter, room temperature
1 cup (8 ounces or 250 grams) cream cheese
1/2 cup sugar
3 large egg yolks
1 teaspoon vanilla
pinch of salt
2 1/3 cups flour, plus more for dusting
Filling:
8 ounces apricot jam (you likely won't use it all)
Pinch of salt
Several tablespoons of Cointreau or Grand Marnier - according to your taste
1/2 - 1 cup brown sugar
1 tablespoon cinnamon
4 ounces chopped walnuts (optional)
Finishing
1 egg yolk
1 teaspoon water
sanding or crystal sugar
Method
Make the dough: Using an electric mixer or in a food processor, beat together the butter and cream cheese at medium speed. Add the sugar and beat until fluffy. Beat in the egg yolks, one at a time. Add the vanilla and salt, and beat to combine. Reduce the speed to low and beat in the flour. Remove the dough from the bowl and divide into 3 pieces on a lightly floured surface. Pat the pieces into disks, wrap them individually in plastic. Refrigerate them for at least 1 hour and up to overnight.
Before rolling out the dough, put the jam in a bowl and mix with the salt. Add the liqueur, one tablespoon at a time until you are satisfied with the taste. (I added 5 or 6 tablespoons). Don't stint - make it delicious.
Preheat the oven to 350 degrees.
Roll out the chilled dough on the plastic wrap or a lightly floured board until it is 12 inches around and 1/8 inch thick. Brush the jam/liqueur mixture thinly over the dough. Don't overdo it, as extra jam that leaks out during the baking will stick to the parchment paper.
If you are using walnuts, sprinkle them on top of the jam. Using the flat of your hand, press the nuts gently into the dough. Then sprinkle on the cinnamon, followed by the brown sugar.
Cut the round into 16 wedges, then roll each cookie from the outside edge of the round to the centre, forming crescent shapes. Press the pointed edge to seal the cookie and place each on a parchment paper. Wipe away any jam that leaks onto the paper.
Alternatively, roll each piece of dough into rectangles 1/8" thick and spread with jam and other ingredients as above. Roll the dough up, seal the seam and cut the roll into 1 1/2" sections.
In a separate bowl, mix the egg yolk with the teaspoon of water. Brush the tops of the cookies with the egg and water mixture, then top with the sanding or crystal sugar.
Bake for 20-25 minutes or until golden brown. If the jam has leaked out onto the parchment paper, trim the excess away as soon as you take the pan out of the oven, using a pizza cutter or a knife. It's easier to do when the jam is still soft.