Strawberry rugelach

 

strawberry rugelach by Bake Bellissima

My parents are both from Tangier where the sweets are honey and orange scented, and there is not a cinnamon or chocolate rugelach in sight. I only discovered these sweet rolled pastries over the years from neighbourhood bakeries, or at my friends’ homes, and they were tasty but I never really thought twice about them.  I only saw their full potential last week when I finally visited Hof Kelsten, a famed Montreal bakery, that in a few years became a juggernaut supplying the city’s best restaurants with their fine baked goods. I had a bite of their strawberry rugelach on my drive back home from my visit, to see what all the fuss was about, and ended up devouring two of these before I even pulled into my drive way! They are insanely good, the strawberry flavor so intensely fresh and bright. I would love to have the bakery’s recipe, but in the mean time will settle for Ina Garten’s rugelach recipe, which came pretty close to that experience on my way home from the bakery. They are sweet, buttery, and very satisfying. Try this recipe, it’s a perfect treat with tea, coffee or for a short car drive!

5.0 from 1 reviews
Strawberry rugelach
 
Author:
Ingredients
  • 8 ounces cream cheese, at room temperature
  • ½ -lb unsalted butter,(2 sticks) at room temperature
  • ¼ cup granulated sugar plus 9 tablespoons
  • ⅛ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup light brown sugar, packed
  • 1½ teaspoons ground cinnamon
  • 1 cup walnuts, finely chopped
  • ½ cup strawberry jam (pureed if necessary)
  • 1 egg beaten with 1 tablespoon milk, for egg wash
Instructions
  1. Mix the cream cheese and the butter at high speed with a paddle attachment, until light and fluffy. Add ¼ cup granulated sugar, the salt and vanilla extract. Lower the speed and add the flour, mixing until just combined.
  2. Roll the dough into a ball on a well floured surface, and cut into 4 quarters. Wrap each piece in plastic, and place in the fridge for 1 hour.
  3. Prepare the filling by combining 6 tablespoons of granulated sugar, brown sugar, ½ teaspoon cinnamon, and the walnuts into a small bowl.
  4. On a well-floured board, roll each dough quarter into a 9-inch circle. Spread the dough with 2 tablespoons strawberry jam and sprinkle ½ cup of the filling on top. Press the filling lightly into the dough. Roll the dough forward with the long side facing you, then slice into ½ inch sections, with a serrated knife, being careful to not press the dough down too much.
  5. Place the cookies on a pan sheet lined with parchment paper and chill for 30 minutes.
  6. Preheat the oven to 350 degrees F.
  7. Brush each cookie with the egg wash. Combine the remaining 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookie tops. Bake for 15 to 20 minutes, or until the cookies are lightly browned. Cool on a rack.

 

 

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