shop evermine >
blog>

Gift & Favor Ideas from Evermine

Unique DIY Ideas for Every Occasion

  • D.I.Y.
    • Free Printables
    • Bath & Body
    • Decorations
    • Handmade Gifts Ideas
    • Unique Packaging Ideas
    • Kid Craft Ideas
    • Tips & Tutorials
    • Recipes
  • Food & Drink
    • All Recipes
    • Appetizers & Snacks
    • Breads, Crackers & Pasta
    • Treats & Desserts
    • Herb & Spice Mixes
    • Condiments & Flavorings
    • Gluten Free
    • Healthy Recipes
    • In-A-Jar
    • Canning
    • Cookies
    • Jams & Preserves
    • Fermentation
    • Home Brewing
    • Beer and Drink
    • Cocktails & Mixers
    • Nonalcoholic Drinks
    • Pet Recipes
  • Holidays
    • St. Patrick’s Day
    • Easter
    • Cinco de Mayo
    • Mother’s Day
    • Jewish Holidays
    • Father’s Day
    • 4th of July
    • Halloween
    • Thanksgiving
    • Hanukkah
    • Christmas & Holiday
    • New Year’s Eve
    • Valentine’s Day
    • Chinese New Year
  • Occasions
    • Baby Shower
    • Graduation
    • Thank You
    • Kids Party Ideas
    • Teen Party Ideas
    • Grown-Up Party Ideas
    • Birthday
    • Anniversary
    • Super Bowl Ideas
  • More Ideas
    • Simple Gifts
    • Health & Wellness
    • Around The House
    • From The Garden
    • Back To School
    • Giveaways
    • Customer Stories
  • Wedding Blog
  • Shop
You are here: Home / Featured / Small Cookie Sunday: Rugelach

Small Cookie Sunday: Rugelach

June 26, 2016 by Jeanne Williamson Leave a Comment

Small Cookie Sunday: Rugelach

Small Cookie Sunday: Rugelach

Small Cookies #3
Rugelach
Enjoy the fruits of summer with these traditional Jewish treats

These little rolled cookies are like tiny pies, made with a rich and delicious pastry dough. Rugelach is a Jewish pastry that is served at any time of year. We highlight Rugelach this month because they are a great way to celebrate and enjoy the rich fruit harvests of summer. Feel free to experiment with fresh strawberries, plums, blueberries, or cherries, in place of the dried fruits in this recipe. If you do, omit the water, and simmer only briefly. Or try using fresh fruit with a little sugar for the filling.

Small Cookie Sunday: Rugelach

Print
Small Cookie Sunday: Rugelach
Author: Evermine
Serves: 64
 
Ingredients
Dough
  • 1 cup butter
  • 8 oz. cream cheese
  • 2 cups flour
  • ¼ tsp salt
  • ¼ c sugar
Cherry Almond Filling
  • for one pastry round
  • ½ cup dried tart cherries
  • ¼ cup water
  • ¼ cup sugar
  • pinch of salt
  • ½ tsp almond extract
  • ½ cup lightly toasted almonds
Apricot filling
  • for one pastry round
  • 1 cup dried apricots
  • ½ cup sugar
  • ½ cup water
  • pinch of salt
Hazelnut chocolate filling
  • for two pastry rounds
  • 1 cup chocolate chips, semi sweet
  • 1 cup toasted hazelnuts
  • ¼ cup (1/2 cube) butter, softened
  • 2 Tbsp flour
  • ¼ cup sugar
Topping
  • 1 egg yolk
  • pearl sugar
  • pinch of salt
Instructions
Dough
  1. Soften butter and cream cheese, mix together until blended.
  2. Stir together the dry ingredients and add to the butter mixture, mix with spoon and your hands until just holding together.
  3. Divide into 4 portions, flatten each portion into a disk, dust with flour and place, covered, in refrigerator for at least 20 minutes or overnight. Will keep refrigerated for 24 hours.
Cherry Almond Filling
  1. in a saucepan, simmer the cherries, water, salt and sugar for about 5 minutes until syrupy. Add the almonds. Blend in a food processor or with a stick blender until a spreadable consistency; does not need to be smooth. Stir in the almond flavoring. Bring to room temperature before spreading on disk.
Apricot Filling
  1. In a saucepan, simmer the apricots, sugar and water for about 10 minutes until the apricots are soft. Blend in a food processor or with a stick blender until they have a spreadable consistency; does not need to be smooth. Bring to room temperature before spreading on disk.
Hazelnut Chocolate Filling
  1. Using a stick blender or food processor, blend until the nuts and chocolate are in small chunks. Does not need to be smooth. Bring to room temperature before spreading on disks.
To prepare:
  1. Remove dough from refrigerator, allow to sit out for five minutes before rolling (do not wait any longer, it should be cold when you roll it out). Make sure pastry stays cold; keep in refrigerator if needed when not actively assembling. Roll each disk into 11.5” circle. Spread disk with filling, all the way out to the edges. Cut with a rotary pastry cutter into 16 pie-shaped triangles. It is especially nice to use a scallop-edged cutter for a decorative edge to your Rugelach.
  2. Carefully roll each triangle, starting at the wide end and ending at the point. Be careful to not get filling on the outside to keep them looking pretty.
  3. Place on a parchment-lined cookie sheet, 1” apart. Bake at 350 for 15 - 19 minutes. Rotate in oven halfway through cooking if needed.
  4. Brush with egg yolk beaten lightly with 1 tsp water, then sprinkle pearl sugar over the tops. A light touch is all that’s needed with the pearl sugar; just a few sprinkled on top really adds a nice touch. Bake at 350 for 16 - 18 minutes, rotating the tray 180 degrees halfway through cooking, until the pastries are light golden brown.
  5. You can freeze your prepared, unbaked Rugelach for up to 6 months, wrapped tightly. Just pull out what you want and bake as needed. You will need to bake them for a few minutes longer if you bake them from a frozen state. Just wait until they become golden brown before removing them from the oven.
3.4.3177

Small Cookie Sunday: Rugelach

For the packaging:

• Ballotin favor boxes, white, 1.75″ top, 2.875″ x 1.625″ base, 1.375″ deep
• Label shape 12, circle 2” round
• Kraft wax paper or parchment paper to line the inside of the boxes

Shop the Apothecary Neat Collection:

Apothecary Neat
  • address labels
  • button magnets
  • buttons
  • cd labels
  • coasters
  • labels
  • postage stamps
  • tags
  • bottled water labels

 

Jeanne Williamson (144 Posts)

Jeanne and her husband David launched My Own Labels in January of 2000. It was a spin-off of their successful graphic design firm, plus it allowed Jeanne to incorporate her love of baking, making, sewing and creating. Today David and Jeanne continue to be the heart of the operation both creatively and practically.


Share this post:
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest

RELATED POSTS:

Small Cookie Sunday: Russian Tea CakesSmall Cookie Sunday: Russian Tea Cakes Small Cookie Sunday: Father’s Day Almond Cookies Pride Day Cookies 4th of July Party Drinks

Filed Under: Birthday, Featured, Food & Drink, Occasion, Treats & Desserts Tagged With: craft, labels

« Free Patterned Paper Fan Printables
21st Birthday Beer »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Search

littlebow
luxe custom coasters
graduation
favors

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About Us

Since 2010, Evermine Occasions has been a growing resource for parties, events and thoughtful gift & favor ideas for every occasion. We love coming up with inspiring and accessible ideas you can recreate at home, all with the help of the pretty paper goods from www.evermine.com.

To read more about our company, click here. Or visit our shop.

littlebow

Subscribe

  • Update me with the latest blog posts
  • Send updates to:

Archives

Copyright © 2018 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress