Sunday, May 4, 2008
I admit it - I have an affinity for Ina Garten. Actually, I've been such a great supporter of both her t.v. show on FoodTV and at the bookstore buying her books, I'm surprised I haven't received a personal invitation to visit in the Hamptons. Hmm...I had another thought - maybe she really thinks I'm bastardizing her intellectual property. At the end of the day, who cares!!! I like her recipes - I'll continue to make them and I'll give her the credit for it all. Win-win.
Today I decided to reproduce her Rugelach recipe. This was born of my stopping into my local bagel shop that also sells rugelach and they sell them for a totally prohibitive price. These little bite sized cookies are made of a cream cheese dough and filled with an endless number of variations of fillings. Today I made them with a seedless raspberry preserve but there are many varieties of fillings you can use. Even Nutella makes a good filling for these so your mind's eye is the limit.
8 oz. cream cheese at room temperature
1/2 lb. unsalted butter at room temperature
1/4 cup granulated sugar plus 9 tblsp (divided)
1/4 tsp kosher salt
1 tsp pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 tsp ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup raspberry preserves (seedless)
1 egg eaten with 1 tbsp milk, for egg wash
1. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.
2. Add 1/4 cup granulated sugar, the salt, and vanilla.
3. With the mixer on low speed, add the flour and mix until just combined.
4. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tbsp of granulated sugar, the brown sugar, 1/2 tsp cinnamon, the raisins and walnuts.
5. On a well-floured boaord, roll each ball of dough into a 9-inch circle.
6. Spread the dough with 2 tblsp preserves and sprinkle with 1/2 cup of the filling.
7. Press the filling lightly into the dough. (I did this by covering the filling with the plastic wrap and pressing the rolling pin down on it.
8. Cut the circle into 12 equal wedges (I used a pizza cutter) - cutting the whole circle in quarters, then each quarter into thirds.
9. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill in fridge for 30 minutes.
Preheat the oven to 350 degrees.
10. Brush each cookie with the egg wash.
11. Combine 3 tblsp granualted sugar and 1 tsp cinnamon and sprinkle on the cookies
12. Bake for 15 - 20 minutes, until lightly browned. Remove to a wire rack and let cool. (in my oven it took about 22 minutes to brown)