International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Hawaiian Honey Burgers






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > cookies > rugelach
Title may also vary as "Rugelach" or "Walnut Horns". Yields 36 cookies Cream Cheese Pastry 1/2 lb (2 sticks) butter 1/2 lb cream cheese 1/2 tsp salt 2 cups sifted all purpose flour In a large bowl of an electric mixer, cream the butter and cream cheese together until completely blended and smooth. Beat in the salt and on low speed, gradually add the flour. While beating in the flour, toward the end, the dough might start to run up the beaters. If so, the last of it may be stirred by hand. When the dough is smooth, flour your hands lightly and with your hands, form it into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap each individually in plastic wrap or wax paper. Refrigerate the balls of dough overnight. When you are ready to bake, prepare the following filling and then adjust two racks to divide the oven into thirds. Preheat the oven to 350 degrees. Cut aluminum foil to fit cookie sheets. Filling 1/2 cup plus 2 tbl sugar 3 tsp cinnamon 3 tbl butter, melted 3/4 cup currants 5 oz (1 1/4 cups) walnuts, finely chopped Stir the sugar and cinnamon together and set aside. Do not mix the remaining ingredients. Place one ball of dough on a floured pastry cloth. With a floured rolling pin pound the dough firmly to soften it slightly. On the floured cloth, with the floured rolling pin, roll out the dough, turning it over occasionally into a 12" circle; don't worry about slightly uneven edges. With a pastry brush, brush the dough with 1 tbl melted butter and quickly before the cold dough hardens the butter, sprinkle with 1/3 of the sugar/cinnamon mixture. Then sprinkle with 1/3 of the currants and 1/3 the nuts. With the rolling pin, roll over the filling to press it slightly into the dough. With a long, sharp knife, cut into 12 pie-shaped wedges. Roll each wedge jelly roll fashion, rolling from the outside toward the point. Then place each little roll, with the point down, 1" apart on the cut aluminum foil. Repeat with remaining dough and filling. Since some of the filling will fall out while you are rolling up the horns, after preparing each third of dough, it will be necessary to clean up the pastry cloth; either shake it out or scrape with a dough scraper or wide metal spatula and then reflour it. Glaze 1 egg yolk 1 tsp water In a small cup, with a fork, stir the yolk and water just to mix. With a pastry brush, brush the glaze over the tops of the horns. Slide a cookie sheet until each piece of foil. Bake two sheets at a time for about 30 minutes, until the horns are golden brown. Reverse the sheets top to bottom and front to back once during baking to insure even browning. If you bake one sheet at a time, use the higher rack. With a wide metal spatula, immediately transfer the horns to racks to cool. A lot of trouble, but they are irresistible! I had one friend bake them because she loved my grandmother's so much. She said it would be a long time before she went to that much trouble for cookies again. Unfortunately, my grandmother died 3 years ago and if I want them, I have to bake them myself. Sigh, I'm sure they won't be the same either.

Rugelach


SUBMITTED BY
list all recipes for COOKIES (117)
list all Eastern European recipes (82)
list all recipes by DAVE (405)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert This is Found in... Most Emailed Recipes
(posted December 12, 2004)

Title may also vary as "Rugelach" or "
Walnut Horns".

Yields 36 cookies
Cream Cheese Pastry
1/2 lb (2 sticks)
butter
1/2 lb
cream cheese
1/2 tsp
salt
2 cups sifted all purpose
flour

In a large bowl of an electric
mixer, cream the butter and
cream cheese together until completely blended and smooth. Beat in the salt and on low speed, gradually add the flour. While beating in the flour, toward the end, the dough might start to run up the beaters. If so, the last of it may be stirred by hand. When the dough is smooth, flour your hands lightly and with your hands, form it into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap each individually in plastic wrap or wax paper. Refrigerate the
balls of
dough overnight.

When you are ready to
bake, prepare the following filling and then adjust two racks to divide the oven into thirds. Preheat the oven to 350 degrees. Cut aluminum foil to fit cookie sheets.

Filling
1/2 cup plus 2 tbl
sugar
3 tsp
cinnamon
3 tbl
butter, melted
3/4 cup currants
5 oz (1 1/4 cups) walnuts, finely chopped

Stir the
sugar and cinnamon together and set aside. Do not mix the remaining ingredients.

Place one ball of
dough on a floured
pastry cloth. With a floured rolling pin pound the dough firmly to soften it slightly. On the floured cloth, with the floured rolling pin, roll out the dough, turning it over occasionally into a 12" circle; don't worry about slightly uneven edges.

With a
pastry brush, brush the dough with 1 tbl melted butter and quickly before the cold dough hardens the butter, sprinkle with 1/3 of the sugar/cinnamon mixture. Then sprinkle with 1/3 of the currants and 1/3 the nuts. With the rolling pin, roll over the filling to press it slightly into the dough.

With a
long, sharp knife, cut into 12 pie-shaped wedges. Roll each wedge
jelly roll fashion, rolling from the outside toward the point. Then place each little roll, with the point down, 1" apart on the cut aluminum foil.

Repeat with remaining
dough and filling. Since some of the filling will fall out while you are rolling up the horns, after preparing each third of dough, it will be necessary to clean up the
pastry cloth; either shake it out or scrape with a dough scraper or wide metal spatula and then reflour it.

Glaze
1
egg yolk
1 tsp water

In a small cup, with a fork, stir the yolk and water just to mix. With a
pastry brush, brush the glaze over the tops of the horns. Slide a cookie sheet until each piece of foil.

Bake two sheets at a time for about 30 minutes, until the horns are golden brown. Reverse the sheets top to bottom and front to back once during baking to insure even browning. If you bake one sheet at a time, use the higher rack.

With a wide metal
spatula, immediately transfer the horns to racks to cool.

A lot of trouble, but they are irresistible! I had one friend
bake them because she loved my grandmother's so much. She said it would be a long time before she went to that much trouble for cookies again. Unfortunately, my grandmother died 3 years ago and if I want them, I have to bake them myself. Sigh, I'm sure they won't be the same either.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.