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Issue 392: Melt-in-Your-Mouth Butter Rugelach

Rivky Kleiman

Buttery goodness with a variety of fillings. Need we say more?

Wednesday, May 24, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

The name speaks for itself. A word of advice: Bake an extra batch. There are no guarantees that these will make it to yom tov…

INGREDIENTS

YIELDS 48 RUGELACH


 
    • 8 oz cream cheese, softened
    • 8 oz butter, softened
    • ¼ cup confectioners’ sugar 1 tsp vanilla extract
    • 2½ cups flour + more if necessary
    • confectioners’ sugar, for sprinkling, optional

    • Cinnamon Filling (See Note)
    • 1/8 cup sugar
    • 1/8 cup brown sugar
    • ¼ tsp cinnamon
    • Chocolate Filling (See Note)
    • 1/8 cup sugar
    • 1/8 cup confectioners’ sugar
    • 1 Tbsp cocoa

  • Vanilla Filling (See Note)
  • 1/8 cup sugar
  • 1/8 cup confectioners’ sugar
  • 1½ tsp vanilla sugar


PREPARATION

Beat the cream cheese, butter, and confectioners’ sugar. Add vanilla and then flour slowly, until a stiff dough forms. Refrigerate dough for 1 hour. Divide the dough into 3 balls.

Preheat oven to 350°F. On a floured surface, roll out each ball of dough into an 8-inch circle. Cut each circle into 16 even wedges and lightly sprinkle with one of the filling options. (No need to add oil before sprinkling the dough with the filling.)

Roll each wedge of dough from the wider end towards the center. Lay seam-side down on a parchment-lined baking sheet. Bake for 15 minutes. Remove from the oven before the rugelach begin to brown. Once the rugelach have cooled, you may sprinkle with confectioners’ sugar.

Note Use these measurements for the filling if making all 3 flavors. If you choose to do only one flavor, triple the recipe for that flavor. You can also skip the filling entirely if you prefer.

TIPAny extra filling can be saved in a ziplock bag or container for another time.

 

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