Flaky crust is key to rugelach

  • By Elizabeth Karmel Associated Press
  • Tuesday, December 4, 2012 8:21am
  • Life

My sister, Mary Pat, is the born baker in the family. Everything she makes is delicious, but she is famous for her rugelach.

The key to making rugelach is not overworking the dough.

You also have to keep the dough chilled and work fast or you will lose the flaky-melt-in-your-mouth texture.

Cinnamon-pecan rugelach

For the dough:

2cups all-purpose flour

1cup (2 sticks) butter, cut into chunks

1egg yolk

3/4cup sour cream

For the filling:

1/4cup packed brown sugar

1/4cup granulated sugar

1/2cup chopped toasted pecans

1/2teaspoon cinnamon

Sift the flour into a large bowl. Add the butter, then use a pastry cutter or 2 butter knives to cut the butter into the flour until fully incorporated and the mixture resembles small peas.

In a small bowl, whisk together the egg yolk and sour cream, then add to the flour mixture. Mix well to form a dough. Shape the dough into a disc, then dust with flour. Divide the disk into thirds, then wrap each piece in waxed paper. Refrigerate for several hours or overnight.

Meanwhile, to prepare the filling, in a food processor, combine both sugars, the pecans and cinnamon. Pulse until finely ground, then set aside.

When ready to assemble, heat the oven to 375 degrees. Line a baking sheet with either a silicone baking mat or parchment paper.

Work with one piece of the dough at a time, leaving the others in the refrigerator until needed. On a lightly floured surface, roll out each piece of dough into a circle about 1/8 inch thick and 12 to 13 inches around. Sprinkle a bit of the filling over the dough, then use a rolling pin to gently press the topping into the dough. Use a paring knife or pizza cutter to cut the circle into 16 wedges (make 8 cuts across the circle).

One at a time, roll up each wedge starting with the wide end. Gently curl the ends inward to resemble a croissant. Sprinkle a bit of the filling over the rolled rugelach, then place on the prepared baking sheet. Repeat with the remaining wedges, then repeat the entire process with the remaining thirds of the dough.

Bake for 25 to 30 minutes, or until browned on top and the sugar has melted and caramelized around the sides of the cookies. Transfer to a wire rack to cool. Store in airtight containers.

Makes 48 cookies.

More in Life

Take a closer look: Winter gardens share gifts in subtle way

Go on a neighborhood walk this month to enjoy the seasonal beauty offered by a variety of gardens.

Jesse Sykes brings her evolving sounds to Cafe Zippy in Everett

She and Phil Wandscher make a return trip to a club that she values for its intimacy.

Compost: It’s what every gardener really wants for Christmas

A pile of decomposed and recycled organic matter is the gardener’s gift that keeps on giving.

Need a centerpiece? Plant paper-whites for December beauty

The white flowering plant brings the garden indoors in winter, even if the bulbs were never outside.

Great Plant Pick: Pinus contorta var. contorta, shore pine

What: Who is not impressed by the beauty and toughness of this… Continue reading

Red wine usually costs more, but you can still find bargains

Here are five good-quality reds that won’t drain your grocery budget.

Beer of the Week: Skull Splitter and Blood of My Enemies

Aesir Meadery of Everett and Whiskey Ridge Brewing of Arlington collaborated to make two braggots.

Beer, wine, spirits: Snohomish County booze calendar

Ugly Sweater Party and Canned Food Drive at Whitewall: Marysville’s Whitewall Brewing… Continue reading

Student winners to perform concertos with Mukilteo orchestra

This annual show is a partnership with the Snohomish County Music Teachers Association.

Most Read