Rugelach Biscuits

One of the recipes I’ve wanted to try from the Cookies for Kids’ Cancer book was Grandma Jennie’s Ruggalah. But it looked a bit complicated, so I hadn’t tried it.

Then my new favourite people in the world came to the rescue. I’ve been so impressed with America’s Test Kitchen. It started with their podcast, and now I’ve bought a bunch including their Family Baking Book. It’s got just about every recipe you’d ever want in it, it’s in ring bonder format for easy use in the kitchen, and they give measurements in weight as well as volume. Ounces of sugar I can cope with, it’s cups that drive me barmy…

Anyway… the Family Baking Book has full step-by-step instructions for Rugelach (the pictures of the final product convinced me it was just a spelling difference :)

It all starts with a dough made from:

  • 4oz butter
  • 4oz cream cheese
  • 1tbsp sugar
  • 1tsp vanilla extract
  • 1/2tsp salt
  • 5 ounces AP (plain) flour

Everything but the flour goes into the mixer.

IMG_20130707_123943This gets whisked for a few minutes until fluffy.

IMG_20130707_124744Then flour is added. I ended up using a mix of wholemeal and regular plain flour, and you bring together in a dough, split into two and pop in the fridge for an hour.

IMG_20130707_130904While that’s chilling you add 1 tbsp to 2 1/2 ounces of sugar (I used golden caster sugar… or dark superfine in the US parlance :)

IMG_20130707_141456You need 4ox chopped walnuts, and as I only had walnut halves I had to crush them a bit.

IMG_20130707_141941After chilling the dough is rolled out into an 11″ circle. Or for those of us still learning how to use a rolling pin…

IMG_20130707_142619Onto this you spread apricot jam, then sprinkle half the walnuts, then 1 1/4 ounces of ‘golden raisins’ (sultanas…) then top with 1tbsp of the cinnamon sugar mix.

IMG_20130707_143007Then using a pizza cutter make 16 slices.

IMG_20130707_143228Then roll up each slice from the edge to form a sort of croissant shaped thing.

IMG_20130707_143409These go on a lines baking tray.

IMG_20130707_143709Then brush with melted butter and sprinkle some more of the cinnamon sugar on. Oh and you end up with loads of extra cinnamon sugar… halving the amounts if probably a good idea!

IMG_20130707_145148These get cooked in a 170c fan oven for 20mins, swapping positions half way through. After cooking they’re a bit messy with jam having oozed out.

IMG_20130707_151459Then straight onto a cooling rack (note the amount of cook’s treats!).

IMG_20130707_151923And under a cloche to prevents ginger cats from having a taste.

IMG_20130707_152059And they taste amazing! They are waaaay to morish. Very dangerous.

There’s a resemblance to baklava… so I might try doing them with added pistachios and honey next time!

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