Yum….desserts.
I am a Rugelach (Especially apricot_ or cake man myself, but in a pinch anything will do, though being a diabetic I have to be careful.
What is your favorite kind if dessert? Have a recipe for it that you can share with the class?
What You'll Need
- For the Dough:
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- 8 ounces (2 sticks) unsalted butter (softened)
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- 1 (8-ounce) cream cheese (softened)
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- 2 cups all-purpose flour
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- 1/4 teaspoon salt
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- For the Filling:
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- 2/3 cup apricot preserves
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- 1/2 cup sugar mixed with 1 tablespoon cinnamon
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- 1 cup walnuts (finely chopped )
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- 1/2 cup dried cranberries
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- For the Topping:
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- 1 tablespoon sugar mixed with 1/8 teaspoon ground cinnamon
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- 1 large room-temperature egg
How to Make It
- Make the dough: In a large bowl or stand mixer, cream together 8 ounces room-temperature butter and 8 ounces room-temperature cream cheese. Add 2 cups all-purpose flour and 1/4 teaspoon salt all at once. Beat on low until dough holds together. Divide the dough into 4 balls, wrap in plastic and refrigerate for at least 4 hours.
- Place rack in center of oven and heat to 350 degrees. Warm 2/3 cup apricot preserves until spreadable. In a small bowl, whisk together 1/2 cup sugar with 1 tablespoon ground cinnamon and set aside.
- Assemble the rugelach: On a lightly floured surface, roll out one ball of dough at a time into a 9-inch circle. Brush 1/4 of the warm apricot preserves over entire circle and then sprinkle on about 2 tablespoons finely chopped walnuts, 1 tablespoon of the cinnamon-sugar mixture, and 2 tablespoons dried cranberries.
- Using a pizza cutter, cut each circle into 8 wedges. Roll each wedge from the wide side to the point. Place it on a parchment-lined baking sheet. Repeat with remaining dough.
- In a small bowl, whisk together 1 tablespoon sugar with 1/8 teaspoon ground cinnamon. Brush the rugelach with beaten egg and sprinkle with cinnamon-sugar mixture.
- Bake for 25 minutes in center of oven at 350 degrees until well browned. Immediately remove rugelach from baking pan to a wire rack to cool completely before serving. Rugelach are typically better the day after they are baked. They store well in an airtight container for up to 2 weeks and can be frozen