Kitchen Creations

Sunday, January 8, 2012

Make 'em all - Part 3 (The Trilogy Ends)

This is the final recipe in the "Make 'em all" trilogy and I must admit my favorite and most adapted recipe. :)  The original recipe called for walnuts and maple syrup. I didn't have either, so I substituted roasted hazelnuts and honey.  I really loved the outcome and so it will stay that way in our house!
And now for your history lesson..... Rugelach is a traditional Jewish pastry which originated among the Ashkenazi Jewish communities along the Rhine river in Germany. The name is Yiddish and when looking at the root meanings, it refers to "little twists" or "little corners", which is a very descriptive name for these little rolled cookies!  Another favorite name was coined by our friend Kyle, "grown up honey-nut Cheerios".

This is another great recipe to pair with a great cup of coffee or tea, along with finding a "little corner" of your own and curling up with a good book.

Honey-Hazelnut Rugelach 
4 ounces (half of an 8 ounce package) cream cheese, softened
1/3 cup unsalted butter, at room temperature
1/4 cup sugar
2 Tbsp honey
1/4 tsp. salt
1 egg yolk
1 1/2 cup of flour (I used white whole wheat)
1 Cup finely ground hazelnuts
1/3 cup sugar
2 Tbsp. honey
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1 egg white
1 tsp. water
1 tsp sugar

1.) Prepare dough by beating together cream cheese, butter, sugar, honey, salt and egg yolk.  Beat until smooth.  Then beat in flour until just blended.  Shape dough into a ball.  Wrap and refrigerate until firm (about 2 hours).
2.)  Prepare filling by stirring together hazelnuts, 1/3 cup sugar, honey and spices.
3.)  Grease 2 large baking sheets and preheat oven to 350 degrees.
4.)  Divide dough in half.  Roll half of the dough out on a lightly floured surface.  Roll to 1/8 inch thickness.  Cut dough into a 10 inch circle.  Spread circle with half of the nut mixture.  Cut dough into 16 equal pie-shaped wedges.
5.)  Starting with the outer edge, roll up the wedge and place cookies, point side down, on baking sheets.
6.)  Repeat steps 4 & 5 with remaining dough.
7.)  Lightly beat egg white and water together and brush over the tops of the cookies.  Then sprinkle lightly with the tsp. of sugar.
8.)  Bake for 15-20 minutes, or until lightly golden.  Cool on wire racks.

Click here for printable version

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