Our Favorite Rugelach

Our Favorite Rugelach

My grandmother used to make this for us every year for Hanukkah. She passed away a few years ago and didn’t pass along her recipe so I finally found this one that I altered a bit. My family loves it.  It’s actually pretty easy to make and I make the dough one day and the cookies the next. Happy Holidays!

For the dough:

1 cup organic small-curd cottage cheese

2 cups organic all purpose flour

1/8 tsp. celtic salt

1 cup (2 sticks) cold unsalted pastured butter, cut into ¼ inch slices

For the filling:

½ cup organic sugar

1 tsp. organic cinnamon

4 tbs. organic Raspberry jam (you can use any flavor you like)

1 cup organic chopped walnuts

To make dough:

In a food processor, pulse flour and salt just to combine. Scatter the butter over the flour; pulse off and on until the butter seems to disappear into the mixture. Scatter the cottage cheese, in bits, over the mixture. Then pulse off and on just until a cohesive ball is formed.

Divide the dough into quarters; shape each into a flat disc and wrap each in plastic wrap. Refrigerate at least 4 hours. (I leave it until the next day)

Adjust over rack to lower third of the oven. Preheat over to 350º. Line a large baking sheet with parchment paper. In a small bowl mix cinnamon and sugar.

Remove one disc of dough from the refrigerator and set aside for 10 minutes. On a lightly floured surface, roll the dough into a 10 to 11-inch circle. (this is my kids favorite part, like making pizza according to them! )

To make filling:

Spread 1 tablespoon of jam evenly over the dough; sprinkle with 2 tablespoons of cinnamon sugar and ¼ cup walnuts. Gently press the walnuts into the dough, but not too hard or the dough will stick.

With a sharp knife, cut the circle into 16 equal pie-shaped pieces. Starting with the wide end, roll up each piece. Place 1 inch apart, point down, on the baking sheet. Bake 15 to 25 minutes, or until light golden brown.

Cool the pan on a wire rack for 5 minutes, then with a spatula, transfer the cookies to a rack to cool.

Repeat with remaining dough and filling, using fresh parchment paper.

Store cooled cookies in a air tight container. Makes about 5 dozen (1 ½ inch) cookies.  Enjoy!

Note: Since Rugelach freeze well, you can prepare cookies and bake only what you need.  You can wrap well and freeze the rest to bake at another time.

Read more, great Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2010/12/pennywise-platter-thursday-1223.html

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2010/12/real-food-wednesday-122210.html

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