You could fill this versatile, rich rugelach dough with just about anything—apricot jam, almond paste, coconut, chopped chocolate, raisins—whatever. This is a classic. If you want crisp rugelach, bake as soon as the pastries are assembled. For a more danishlike rugelach, refrigerate the dough overnight.
The next day, make up the pastries but allow them to rise for 20 minutes before baking. For Yom Kippur, these can be made well ahead and frozen. Just toss them on a cookie sheet and bake them without defrosting. This is my favorite rugelach—as close to miniature French croissant pastry as you’ll ever make (but as easy as can be). Also suitable for Chanukah. Incidentally, the 1 pound of butter is correct. It’s what makes these so special. You may use 3/4 pound of butter but the pastries will not be as good. For all rugelach, the use of parchment paper is essential.
Makes about 4 dozen pastries
What You Need:
- 3 tablespoons warm water
- 1 tablespoon dry yeast
- 1/3 cup plus a pinch of sugar
- 3 egg yolks (reserve whites)
- 1/4 cup sour cream (optional)
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 lb. butter
- 1/2 teaspoon salt
- 3 egg whites, reserved from above, whisked to blend
- Sugar, coarse or regular, for sprinkling
- 2 teaspoons raspberry extract
- 2 cups raspberry jam
- 8–16 tablespoons sugar
- 1 cup ground walnuts
- 4 teaspoons ground cinnamon
What You Do:
- In a very small bowl, combine the water, yeast, and pinch of sugar. Let the mixture stand for a few minutes to allow the yeast to swell and dissolve.
- In another small bowl, stir together the egg yolks, sour cream (if using), and vanilla. Place the flour, remaining sugar, and salt in a large bowl and cut in the butter until it is more or less evenly dispersed in the flour.
- Make a well in the center of the butter/flour mixture. Stir in the dissolved yeast and the yolk mixtures. Work with a fork or your hands, squeezing slightly to combine, to make a soft dough.
- Place the dough on a lightly floured work surface. Gently shape it into a flattened mound, using additional flour as required.
- Cut the dough into 4 portions. Wrap each separately and refrigerate for at least 45 minutes to 1 hour before using. (At this point, the dough can also be wrapped well in plastic and frozen.)
- Roll a section of dough out into a 10- to 12-inch circle.
- Stir the raspberry extract into the raspberry jam and spread about 1/2 cup onto the dough, then sprinkle on 2 to 4 tablespoons of sugar, 1/4 cup of ground nuts, and 1 teaspoon of cinnamon.
- Using a pastry or pizza wheel, cut into wedges (12 to 16). Roll up each wedge into a miniature crescent.
- Brush the pastries with the egg wash and sprinkle additional sugar on top. Repeat with the remaining dough and filling. Bake at 350°F for 25 to 30 minutes.
These pastries will ooze a little butter and sugar as they bake but will crisp and brown nicely.
This recipe can also be done partially in a large food processor (or do half the flour and butter at a time). Put the flour in the processor and place the butter chunks on top. Pulse to cut the butter into the flour until you have an uneven, grainy mixture. Turn out the flour/butter mixture into a large mixing bowl and proceed as above, making a well in the center and adding the remaining ingredients.
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