Skip to main content

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time.

So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and butter/cheese until the dough came together. This is not a dough you knead a lot. Dorie now says to chill the dough overnight, but I figured it might get too hard to roll then. So I covered and chilled the dough for half an hour, then divided it into four balls and rolled each one to as perfect a circle as I could. I carefully put these circles between sheets of waxed paper and let them chill overnight.

This morning, I chopped a handful of walnuts and raisins into really small bits. Mixed a tsbp of castor sugar with a hearty pinch of cinammon. Heated 2 tbsp strawberry jam in microwave until it melted. Now bring out your first circle of dough, spread melted jam on it, sprinkle cinammon sugar, walnuts and raisins. Cut the circle into 8 or 16 wedges depending on how large you make it. Now starting from the base of each wedge, roll it so it forms a crescent by the time you reach the tip. Place this on a non-stick baking sheet and roll out the rest similarly.

This was Dorie's way. But was it messy! For the next circle of dough, I did it my way. I first cut the dough into wedges. Then I added the jam and filling separately in the centre of each wedge, leaving out the tip entirely. Made it so much easier to roll. I'd add another helpful hint here - don't take the dough out until the last minute. Specially in Mumbai heat, it will soon get too soft to roll.

Once all your cookies are rolled, heat the oven to 190C. Brush the top of cookies with a little water, then sprinkle some cinammon sugar on each. Bake for 20 minutes, until they turn golden.

That's the basic cookie - sweet but not overly so. It's so flaky you could be eating a very well-made pie.

And can you see possibilities here. Think chocolate sauce and chocolate chips. Plus, the dough doesn't even have any sugar so rugelach's not even got to be sweet. I can already dream of tomato sauce and corn rugelach. Or pesto and goat cheese. Come back here in a few weeks, and you can bet this beauty's going to surface again. Soon.

Comments

Sunshinemom said…
I bet this is the longest recipe post you have ever written, Simran!! This has been on my mind too - just never got down to making it. I knew when I read the recipe (Anita Chu's) that it has got to taste good - glad to see you and Sweatha giving it the thumbs up!!
Priya Suresh said…
Yep prefect cookie..need to prepare too..
CurryLeaf said…
I know they are heavenly Simran.I too love them.Yes I agree Dories way can be a bit messy,but since I used light creamy ganache,it was ok with me.With jam/jelly it can be messy.Your method is also practical one.Waiting for savoury ones.I too am planning making savoury ones.
You get cream cheese in Mumbai,happy to know that.I wonder about Blore? :(
CurryLeaf said…
Forgot to add,they are my perfect cookie too.Love them so much.
Unknown said…
Sunshinemom - I agree! Compared to what I usually make, this has to be one of the longest recipes on record. But totally worth it.

Sweatha - You do get real Philly cream cheese out here. But then, you can now get almost everything from all over.
Bharti said…
Sounds really good Simran. I haven't tried these..will give them a shot soon hopefully.
Vaishali said…
This looks deliciously flaky, Simran. Some of the rugelach I've had here have been cloyingly sweet, and I love that your version is not too much so.
Anonymous said…
Very interesting but complicated:-( I have got too lazy after the holidays. I like stuffs with sweek filled in them.
Sharmila said…
That cookie looks so good. Quite a feat I think. :-)
This is something I have been meaning to try and now that you've "reviewed" it, I will definitely make it. Its your "not too sweet" that swung it for me.:)

Popular posts from this blog

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are