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.
This gets whisked for a few minutes until fluffy.
Then 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.
While 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 :)
You need 4ox chopped walnuts, and as I only had walnut halves I had to crush them a bit.
After chilling the dough is rolled out into an 11″ circle. Or for those of us still learning how to use a rolling pin…
Onto 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.
Then using a pizza cutter make 16 slices.
Then roll up each slice from the edge to form a sort of croissant shaped thing.
These go on a lines baking tray.
Then 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!
These 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.
Then straight onto a cooling rack (note the amount of cook’s treats!).
And under a cloche to prevents ginger cats from having a taste.
And 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!