Do Not worry how to pronounce - just call them “Pastry Bites!” A rich pastry made with cream cheese, and found in Jewish pastry shops. If you haven’t tried one, you need to.
Growing up Mom would always use the scrapes from pie dough to make “pie crust cookies.” Rugelach reminds me of pie dough cookies - with filling. It is a rich pastry using a lot of cream cheese and butter. The fillings may be sweet or savory - although most of the time they are sweet.
1 package (8-oz) regular cream cheese, room temperature
1 cup (2 sticks) real butter, room temperature
¼ cup granulated sugar
¼ teaspoon salt
2 cups flour
1 cup dried pineapple chunks
½ cup golden raisins
¼ cup water
1 cup pineapple apricot preserves
½ teaspoon ginger
1 tablespoon milk
2 tablespoon coconut, or coarse sugar
Using cookie dough paddle on stand mixer beat together cream cheese, butter, granulated sugar and salt until light and fluffy. Add flour, ½-cup at a time, and mix just until combined (don’t over
beat). Place the dough on a well floured surface and shape into a ball. Cut into quarters, flatten each quarter into a disk, wrap quarters in plastic wrap and refrigerate 1-2 hours (dough may be wrapped well and frozen for up to 3 months; thaw in refrigerator).
Place dried pineapple, raisins and water in microwave safe bowl, cover with plastic wrap and microwave until fruit is soft (about 1-2 minutes). Transfer to food processor, add pineapple apricot preserves and ginger, blend until smooth. Cool completely.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Beat together egg and milk; set aside.
Crescents (traditional shape):
On a lightly floured surface, roll each piece of dough into a 9-inch circle. Spread each circle with approximately ¼ the filling. Cut into 12 wedges; starting at wide end of each wedge, roll into a crescent. Place crescents on prepared baking sheet, brush with egg wash, sprinkle with coconut or coarse sugar. Bake 20-25 minutes or until golden brown.
Cut or Logs:
On a lightly floured surface, roll each piece of dough into a 6x12 inch rectangle. Spread each rectangle with approximately ¼ the filling, leaving a 1-inch border along one long edge. Brush border with egg wash. Start at opposite side and roll filling inside dough, jelly-roll style. Place log on prepared baking sheet and refrigerate 30 minutes for easier slicing. Slice into 1-inch pieces; separate pieces on baking sheet, brush with egg wash and sprinkle with coconut or coarse sugar. Bake 20-25 minutes or until golden brown.
Rugelach is a rich Jewish pastry, traditionally shaped in the form of a crescent, but may be rolled into a log and cut into pieces - either way they are delicious!
Pineapple Apricot filling was adapted from Food Network Magazine, Dec 2016, pg 190.