Author: Larry Finkelstein
Although Larry knows that his grandmother stopped cooking when he was around 5 yrs. old, he is certain that she was making rugelach when she lived in The Soviet Union. Larry’s grandparents immigrated to the United States in 1906 from what it is now Pinsk, Belarus. This recipe for rugelach, which he bakes almost daily for Court Street Grocers, can be traced all the way back there.
1 lb unsalted butter (I use Plugra, a high fat content European style butter)
1 lb cream cheese (I use a natural cream cheese, Ben’s Cheese World)
4 cups and 4 tablespoons all purpose flour
One cup of each of white and dark brown sugar
1 ½ tablespoons of cinnamon
Polaner raspberry preserves or apricot preserves
A handful of raisins
A handful of currants
A handful of crushed walnuts
¼ cup heavy cream
1. Bring the butter and cream cheese to room temperature.
2. Combine the butter and cream cheese in the Kitchen Aid mixer. Stop mixer.
3. Sift the flour. Add all the flour to mixer all at once.
4. Combine the flour and butter and cream cheese at low speed until just combined.
5. Prepare a 9×13 sheet pan by lining with plastic wrap with excess over ends.
6. Press the dough into the baking sheet to fill the pan. Bring the ends of plastic wrap over the dough to enclose.
7. Use a rolling pin over the dough to even the dough.
8. Place in refrigerator for at least 2 hours.
1. Remove the dough from refrigerator.
2. Slice the dough into six equal strips so that the strips are approximately 2X9.
3. Flour the board or counter where you will roll out the strips.
4. One at a time roll out the strips to approximately 4X22 inch strips. I then move the strips to another part of the board just to make sure they are not stuck to the board.
5. Use an offset spatula to spread the preserves over the surface of the dough in a thin layer.
6. I sprinkle a handful of raisins over the raspberry strips and a handful of currants over the apricot strips. I sprinkle crushed walnuts over the apricot and currant strips.
7. Spread a light sprinkle of the cinnamon sugar over the surface of the strips.
8. Roll each strip so that there is an approximately 22 inch roll.
9. Brush heavy cream over the surface of the roll.
10. Sprinkle cinnamon sugar over the surface of the roll so that it is completely covered.
1. Line a half sheet pan with either a silpat or parchment.
2. I slice each roll into approximately 20 1 inch pieces. This yields 120 rugelach per batch. You can certainly make larger pieces.
3. Place each piece on the baking sheet, separated by about 1 inch. I make 6 rows of 5 per sheet or 30 pieces.
4. Refrigerate the sheets for at least 30 minutes.
5. Pre heat the oven at 375 degrees.
6. Bake the chilled rugelach for 12 minutes, rotate sheets and bake for another 12 minutes.
7. Cool on cooling rack for about 30 minutes.
Eat!!!!!!READ THE STORY>