How To: Making Rugalache

Rugalache are one of my favourite kinds of cookie, and it’s no big mystery as to why- the chewy supple dough and sweet gooey filling make for the perfect two-bite treat.

Some people make their doughs using just butter or even oil, but I prefer a cream cheese dough. I find it has a much better taste and texture.

Making rugalache is a mutli-step process, but not technically difficult at all. You will need some equipment though including a food processor, rolling pin and 9″ cake pan.

This recipe will make about 2 dozen larger rugalache. If you want more, simple cut your circles into eights rather than sixths.

Here’s how to make them:

Ingredients:

Dough

250 grams cream cheese, chilled and cut into cubes.

1 cup of butter, chilled and cut into cubes.

2 cups all purpose flour

2 tablespoons sugar

1/4 tsp salt

Filling- for Honey Nut Rugalache

Honey

Ground almonds

Sliced almonds

1/4 cup sugar

1 tsp cinnamon

Directions:

To make the dough:

In a food processor combine the dry ingredients and pulse to combine.

Add in the cubed cream cheese and butter and pulse until the dough begins to form a ball.

Empty out the dough and press all together.

Divide the dough in 4. Form into disks, wrap in plastic and refrigerate for 30 minutes.

To Assemble:

Pre-heat your oven to 375 degrees.

On a lightly floured surface, roll out the disk of dough to 1/8 inch thick.

Using a can pan, cut a 9″ round. Set aside on a parchment lined baking sheet. Repeat for the other 3 dough disks.

Spread honey onto 9″ round leaving 1 cm rim on the outside.

Sprinkle your cinnamon sugar, then the ground and sliced almonds.

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To Divide:

Cut each circle into 6 pieces, byt first cutting in half, then each half into thirds.

Starting from the wider part ( the outside) roll each piece inward to form a crescent.

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Brush each crescent with heavy cream (35% whipping cream).

Bake 10-15 minutes until golden brown.

Some of the honey will ooze out of the crescents, but this is normal. You will have to break off the oozed out filling once the cookies have cooled.

 

These particular rugalache were made for Rosh Hashana. I wanted to use to honey as the main filling.

Typical recipes for rugalache will call for fruit preserves, like raspberry jam or apricot jam instead of honey, but I , along with all the guests at my dinner party, thought the honey was divine.

You can make these ahead of time, fully assembled and rolled, and freeze them until you need to bake them.

Allow them to warm up for 10-15 minutes before baking and they will be fine.

I know that Rugalache are generally a holiday dessert, but I think they are perfect for everyday, with a nice cup of coffee or tea.

Enjoy these wonderful cookies.

 

Jennifer Maliniak

Chef and Owner of Gateaux Maliniak

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