Freeze and Bake Rugelach! Perfect for your Holidays!

I love recipes that say right from the start “make the whole recipe and freeze them unbaked.” As I get ready for the upcoming holidays which are so early this year there is a blur between Labor Day and Rosh Hashanah, I am excited that Ina Garten’s Rugelach recipe fits the bill!


I am trying to remember my first rugelach memory but to be honest I can’t!  All I know is that rugelach was always a staple in our house when I was growing up in New York and it did not matter if it was homemade or from Walls or the Cedarhurst Cake Shop, it was always a great and favorite treat.


So as the cream cheese and butter get to the needed room temperature on my kitchen counter, I am writing this blog and sharing Ina’s wonderful recipe which I am about to make!  With so many fillings to choose from to fill my Rugelach, this year chocolate and nuts won out over apricot!


So here is the recipe for Rugelach from Ina Garten’s Barefoot Contessa Parties! I hope you enjoy it as much as my family does!


Rugelach

8 ounces cream cheese at room temperature

½ pound unsalted butter at room temperature

¼ cup granulated sugar plus 9 tablespoons

¼ teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups all purpose flour

¼ cup light brown sugar, packed

1 ½ teaspoons ground cinnamon

¾ cup raisins

½ cup apricot preserves, pureed in a food processor

1 cup finely chopped walnuts

1 egg beaten with 1 tablespoon milk for egg wash


Cream the cheese and butter until light; add ¼ cup granulated sugar, the salt and vanilla.  With mixer on low speed, add the flour and mix until just combined.  Dump the dough onto a well floured board and roll into a ball.  Cut the ball in quarters and wrap each in plastic and refrigerate for one hour.

To make the filling, combine 6 tablespoons of the granulated sugar, the brown sugar, ½ teaspoon of the cinnamon, the raisins and walnuts.

(It is also good if made with raspberry jam, or just with raisins and nuts with or without chocolate chips!)

On a well floured board, roll out each ball of dough into a 9 inch circle.  Spread dough with 2 tablespoons apricot preserves and sprinkle with ½ cup of the filling.  Press the filling lightly into the dough.  Cut the circle into 12 equal wedges, cutting the whole circle into quarters, then each quarter into thirds.  Starting with the wide edge, roll up each wedge, place the cookies points tucked under on a baking sheet lined with parchment paper and chill for 30 minutes.

This is where I freeze the cookies in a single layer and wrapped well.  Cookies must be defrosted before baking!

Preheat the oven to 350 degrees.

Brush each cookie with egg wash.  Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.  Bake for 15 -20 minutes, until lightly browned remove to a wire rack and let cool.

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