Epiphany Rugelach Trio

To honor the Feast of the Epiphany, a rugelach trio. Gold: Mango - Coconut Rugelach Frankincense: Mixed Berry - Walnut Rugelach Myrrh: Chocolate - Hazelnut Rugelach. I'm still working on a reduced calorie diet... no progress report yet!

Comments (4)

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Oh, Regina!

They look So delicious!  This was the one cookie I didn't get time to make over the Holidays.

It would have been a first attempt.  Please tell me that if I do work up the courage, that they are not as difficult as I imagine they are!

Thanks for sharing this......And do you have a good recipe you could share?

Christie

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My dear @lvdenver thanks for your lovely comment, they are not very complicated to make... they are impressive and delicious... and very versatile, any filling will be nice (just be sure that you use a very firm jam if using homemade) Here is the recipe:

RUGELACH

Yield: 4 dozen cookies 

15 oz all-purpose unbleached flour 

½ tsp baking soda 

9 oz regular cream cheese, room temperature  

7 oz white granulated sugar 

Lemon zest of one lemon grated fine 

8 oz unsalted butter, softened 

1 tsp salt 

Fillings to taste, I used:

1/3 cup homemade mango jam, and sprinkle with ¼ cup of unsweetened fine shredded coconut

1/3 cup homemade mixed berries jam, and sprinkle with ¼ cup of finely chopped walnut

1/3 cup hazelnut chocolate butter (I found this in Sprouts Market… but Any chocolate nut spread will make!) and ¼ cup of mini chocolate chips

And finally, powdered sugar as needed, I also used cinnamon and dark cocoa powder to get the different looks.

Procedure:

•Sift together the flour and baking soda. Set aside.

•Blend the cream cheese, sugar and lemon zest on low speed until well combined. Add the butter and salt and mix well. Mix in the flour mixture until combined. Chill the dough 2 hours. 

•Divide the dough into 3 equal portions. On a lightly floured surface, roll each piece of dough into a 9 in circle. 

•Spread the filling of your choice evenly on the dough. Add your sprinkle (nuts, chocolate, dry fruit, etc)

•Cut the dough into 16 wedges. Roll each piece as for filled croissants. Place on paper-lined sheet pans and brush with egg wash.

•Bake at 340°F-350°F until golden, approximately 12 to 14 minutes.

•Lightly dust with powdered sugar.


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Regina...…

Thank you for the recipe!  I will copy it to my 'Want to Make' file.  

And if I get around to making them, I will let you know how they turn out.

Have a great day!