Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
Тәжірибелік нұсқаулар және стиль
Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
00:00 Intro
01:06 Dough
03:23 Prepping the filling
04:18 Rolling out the dough
06:12 Filling and rolling into logs
07:48 Baking and slicing
Makes 40 cookies
The Dough (make at least 1 day before baking):
284g unbleached all-purpose flour
1/2 tsp table salt or 1 tsp Diamond Crystal Kosher salt (2.8g using a 0.01g precision scale)
2 tsp sugar (8g)
226g unsalted butter, sliced 1/4 inch thick, kept cold
226g cream cheese, sliced 1/2 inch thick, kept cold
If your food processor is smaller than 10 cups, divide all ingredients in half and make the dough in 2 batches like I do in the video. Put the flour, salt, and sugar into a food processor and process for 10 seconds to combine. Add the butter and cream cheese and pulse in 1 second intervals until the mixture looks like couscous (about 15 one second long pulses). Turn the mixture out into a bowl and squeeze very firmly with your hands until it comes together into one big clump. If using a large food processor, divide the dough in half. If using a small food processor, repeat with the second batch of ingredients. Shape each piece into a 1.5 inch thick rectangle that is roughly 5 by 3 inches. Wrap in plastic and refrigerate overnight. The dough can be kept in the fridge for 5 days or frozen indefinitely.
The Filling:
Note about cinnamon sugar: The original recipe called for the cinnamon sugar mixture inside each log of rugelach and a little on top. After further testing I found that I like it on top of the logs, but prefer a dusting of cinnamon without the sugar inside the logs to reduce sweetness. If you only want the cinnamon sugar mix for the top, combine 12g (1 Tbsp) sugar with 1/4 tsp cinnamon.
320g apricot preserves (about 1 cup)
160g golden raisins, chopped (about 1 cup)
120g walnuts, chopped (about 1 cup)
50g granulated sugar + 1 tsp cinnamon, mixed well (see the note above)
Zest of 1 lemon and 1 orange, removed with a vegetable peeler, sliced, and minced
Milk for brushing cookies
Line the bottom of a half sheet (13x18x1 inch baking sheet) with parchment paper.
Cut the dough into 2 pieces that are half the thickness of the original piece (still 5 by 3 inches, but now about 2/3 inch thick). You should end up with 4 rectangles of dough. Chill the pieces you are not working with, wrapped in plastic wrap. Roll out each piece of dough as shown in the video to end up with a rectangle that is roughly 12x8 inches. Stack the rolled out pieces on a prepared half sheet and keep in the fridge until ready to fill.
Arrange 1 dough rectangle on the work surface with a long side facing you. Spread 1/4 cup (80g) preserves evenly over the dough with an offset spatula leaving 3/4 inch border on all sides except for the one facing you. Sprinkle the dough with a quarter of the raisins (40g), a quarter of the walnuts (30g), not quite a full tablespoon of cinnamon sugar (or just cinnamon), and a quarter of the zest.
Roll up the dough tightly into a log. Seal and trim the edges and crimp with a fork. Repeat with the remaining 3 pieces of dough. Place the logs seam side down onto the prepared half sheet.
Brush the logs with milk and sprinkle with the remaining sugar (if you are short on cinnamon sugar, add another teaspoon of sugar to the mix). Chill for 30 minutes. Put the oven rack in the middle position and preheat the oven to 350°F (180C).
With a sharp knife, make 3/4-inch-deep cuts crosswise in the logs (not all the way through) at 1-inch intervals.
Bake until golden brown, 45 to 50 minutes rotating the pan 180 degrees halfway through. Cool to warm in the pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice all the way through. If some of the filling leaked out during baking, don't panic. It usually ends up around the logs, not underneath. Carefully, scrape it off when transferring the logs to the cutting board.
Ideally, serve while still warm. Leftover cookies can be stored in an airtight container at room temperature for several days. Can be rewarmed for a few minutes in a 350F oven.
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Пікірлер: 261
I am getting a lot of questions about freezing. You can freeze the finished logs and move them to the fridge to defrost 1 day before baking. You can also freeze the dough.
@borderlineiq
3 жыл бұрын
Bless you! I love apricots AND rugelach, and just made some preserves last week, so I am excited to make this.
@austinjalen2789
3 жыл бұрын
you probably dont care but does someone know a trick to log back into an instagram account..? I was dumb forgot my password. I would love any tricks you can give me
@austinjalen2789
3 жыл бұрын
@Konnor Westley i really appreciate your reply. I got to the site through google and im waiting for the hacking stuff now. Looks like it's gonna take quite some time so I will get back to you later when my account password hopefully is recovered.
@austinjalen2789
3 жыл бұрын
@Konnor Westley It did the trick and I actually got access to my account again. I am so happy! Thank you so much you really help me out :D
@konnorwestley8964
3 жыл бұрын
@Austin Jalen no problem =)
I grew up in a Russian Jewish home with parents, who don't really cook or bake. I'm loving rediscovering heritage recipes to make with my kids. Chanukah cookies for the win :)
@SuzanneBaruch
3 жыл бұрын
Hanukkah sameach! 🕎🎁✡️
@helenrennie
3 жыл бұрын
you too :)
@SuzanneBaruch
3 жыл бұрын
@@helenrennie are you Jewish?!
@lxs118
3 жыл бұрын
Chanukah sameach!
@donnasmith8742
3 жыл бұрын
I love food from jewish roots.
I would imagine cherry preserves (варенье) and walnut filling to be a close contender to apricots & walnuts😂 This 'pastry' is a work of art!
I grew us with Eastern European grandparents and this was a staple
Helen: As someone approaching 50 who's loved cooking since my mid teens, I can honestly say that you teach me as much in 10 minutes as I learn in a year. And it's all about your approach... ..I don't care that I'm adding this or that, or doing this or that.. It's about *why* I'm adding this or doing this.. It helps people understand so much clearer than many other walkthru methods. Really, keep up the good work, it's appreciated.
I'm retired now. My place doesn't have the room for most of the recipes I see. This video reminds me of my professional baking in my youth. I love watching and remembering. Your teaching style is so paltiable that I enjoy just watching. Thank you for the entertainment and memories.
Thank you so much for making a non-professional baker unafraid to test your recipes. You teach so well.
ironically one of the things keeping me from making rugelach more often was the fussiness of doing them in triangle shapes and their tendency to burn. i love this log method i will have to try your recipe out for christmas!
@florencekalma5629
2 жыл бұрын
The triangle shaped one is Hamen Tashen. Not rugalach.
To those pontificating their knowledge of Russian and Yiddish and others differing with Helen’s etymology and provenance of this delightful sweet, I suggest that she spared us lesser lights an hours-long lecture in both languages plus English about her knowledge of the subject. Fantastic presentation, ma’am, as always.
This video is a life saver for me. I've been making Rugelach for many years but have always struggled with keeping them from tipping over while cooking because I always cut them completely and them bake them. Putting the whole log in the oven and not cutting through them all the way makes so much more sense and yours looks professional! Not to mention, they all cook at once and which eliminates going back to the oven multiple times to change pans for each batch. Thanks a million!!!
One year later, and we are still in a worldwide mess but your Rugelach cheers me up!
What a joy to watch someone who explains the method so clearly. Some rugelach makers around here dunk in or brush on (flavoured) sugar syrup.
@junjun9382
3 жыл бұрын
Marzipan bakery? The best!
Everyone is now making these using a food processor. I wish there would be a show on how to do this by hamd -- because I just did, and wow, what a lot of work! Still, it's the way Grandma used.
@byd5801
Ай бұрын
I don't have a fodd processor, any tips? Recipe looks so good!
Dear Helen, your recipe and how did it was beautiful. But what really got is " if you can survive 2020, you can survive anything" and me in 2021 at home in Vietnam was like : I hope so! . Thank you, your sweet voice and your knowledge!
So I picked my apricot tree dry except the tops,that's for the birds. I processed every way I know how and made Asian dried apricots. Now this is perfect to use up some. Thank you for your fantastic tutorials. Blessings to you and yours from Sue 🇨🇦✌🙏
Just what I was looking for this holiday
Your metaphors are brilliant.
You're amazing Helen & happy holidays to you too 😀
As usual, brilliant 👌🏽
Love your show! Hope to make these this winter.
Love your videos and instructions!!!
I am beyond thankful to have found your channel.
Thank you for this wonderful recipe.
You have a wonderful teaching style! Thank you!
Two videos this week! Yay!!!! Both great of course.
shes so delightful!!! such a joy to listen to ❤ and this recipe looks amazing
Looks delicious. Thanks for sharing.
Thank you for having captions, been going through some of the previous videos.
Oh yum, I will definitely make these.🌸
I cannot wait to try this recipe.
Oh myyy looking delicious, I'd like to try one some time. Thank you for the wonderful video!
Sounds wonderful. I'll be trying this.
Now this video is so good! This is the very reason we subscribed! I must make this! Good job!
Soooo good
So happy I came across your recipe. So much easier in the log format than all that rolling of little triangles - Genius :-)
Thanks for this excellent recipe. They were the best I ever made!
Helen, you offer the BEST and YUMMIEST recipes! I HAVE to try this for the holidays. These look FABULOUS! Thank you!
Thank you ! You are SO talented !!!
Thank you.this tastes heavenly❤
Bravissima, Helen. I shall save this vid and make my attempt soon.
Thank you Helen. I've been making some Rugelach for this past year, but your recipe looks fantastic. I must try it.
Your desserts are always gorgeous 🤩
Your voice feels like home. Thank you for helping me calm down before bed
Thank you for your recipe Made them at work today.
I love this woman. I learned so much in these classes.
This is just the recipe I need, I was thinking of making apricot jam squares but wanted something a bit more opulent and this hits the spot just right; thanks Helen!
It looks good to me and I’m going to try Hope things work out well thank you for your recipe
Thank you for this recipe. It is a treasure and I intend to use the dough recipe for many other things in addition to rugelach.
TYFS! Really appreciate your sharing how to fix rectangles, separate nut-free from regular but still only bake one batch AND your comments to everyone. Happy holidaze to you & yours.
Delicious 😋
Apricot rugelach is my favorite as well!!! Thank you for this tutorial! Though I do bake quite a bit, I've never made rugelach, but now I'm lookin forward to trying it.
Thank you love they look delicious
I never need to see another cookie recipe after this. This is all i need forever
Love your show!!!! Great recipes. Thank you Shalom from Alaska ❤️✡️🇺🇸⛷🇺🇸
What a wonderful video! Your voice is marvelous so calm and reassuring. I feel confident I can follow your direction. Thank you!
Very nice 👍🏻 thank you 😊
I'm making these for my cookie exchange. Hope they taste as good as they look! 😊❤ Love this channel. Thank you
Thank you so much for your lovely tutorial. If made them, cresante shape and empanada style before, but I loved your log idea. Blessings from Monterrey Mexico 🇲🇽!!
Three years ago I found your video and now you are a holiday tradition, although I have the recipe written down, I must watch because you are such a delightful instructor! These are delicious and the first cookie to disappear on my Christmas cookie display! Thank you
Hi, I really love to cook and I love to experiment lots of stuff, then my husband show me one of your cooking and you are amazing ❤❤❤. Thank you!
4th time making this, this time for Rosh Hashanah for family and I'll need to double down next time. It was gone in 20 minutes. I made some beautiful french patisserie to bring to the event but this was hands down the favorite. Triple batch for the holiday season will be a must. Thank you Helen !
@helenrennie
Жыл бұрын
So glad your family liked it!
Oh my, I love you💐😍💜 🙏 🎊 And you are such a good teacher 😍💐😷 🙏From London 🌞 😷
I love rugelach and always get them at Jewish bakeries here and in Israel. I can honestly say these are the best ones I ever tasted, and I made them myself! I followed the recipe, measured everything and followed the instructions and they turned out perfect and delicious! Thank you for an excellent recipe!
Have really been enjoying your videos. Happy Holidays!
Just wanted to say your recipe is amazing. I've been making these for a decade but have always had problems with spillage, this method is genius! Really well articulated and great notes about what to look for in the dough making. Can't wait to try the chopped raisins too, thats a great idea!
Yum, can´t wait to do it this week-end!
Beautiful presentation. It takes long to make but it's worth it. 👌😋
I made rugelach with home made pineapple jam ,the result is divine. Thanks Helen for the recipes
Rugelach - the delicious Kosher morsel that can be anything it wants to be! 🤗
I swear as soon as my kitchen renovation is done and I have an oven again, I am gonna make these! Ah, memories of shabbatot in NYC. Thank you Helen. I'm a HUGE fan. If ever I find myself in Boston you WILL see me in one of your classes. Happy 2021 to you too!
@SuzanneBaruch
3 жыл бұрын
Hanukkah sameach! 🕎🎁✡️
@IndoPersian1969
3 жыл бұрын
@@SuzanneBaruch I'm actually not Jewish, but I'll take any sameach at any time with gratitude and joy! Thank you, and hope you have a wonderful holiday as well! If you're wondering what I was doing at shuls in NYC...I was singing...I have daven-ed with the best!
wow. and, I can do that. Thank you.
Looks really good, Helen. Happy holidays, dear 💐
freezing is never an issue in this household the baking of cookies are devoured when JUST cooled anyway my nana made these she called them jam rollies. thanks sweet i will try to make these for christmas lunch time amongst all the other goodies. thanks again. stay safe 💙
Watching your video on how to make Rugelach gave me the nerve to do it. They came out great! I made them for a party and they were a hit. Thanks so much for your excellent teaching style and a wonderful and tasty recipe!
Omg my favorite mmmm yummmm
“What an amazing instructor!”
I love your channel. Just subbed!
I made these using your recipe. They were absolutely delicious and I got a lot of compliments. I used the trick with putting another tray at the end of baking because my oven also burns a bit at the bottom. Thank you for another great recipe!
Excellent! excellent !!! Excellent! Made these this afternoon for dessert for tonight's supper. Two thumbs up. An "E" ticket attraction. Good lord they were good. Best of all my wife loved them
Thank you chef hellen
I must try these, but maybe next year. I have a lot of medical things coming up in the next two weeks so I barely have time to bake any more than I have tried and frozen. But I will surely try them. Thanks for sharing and have a wonderful Christmas and hopefully a better New Year. Fingers crossed.
Cookie that wants to be a pastry is a good way to describe it. I never much cared for rugelach because they’re disappointingly sweet. Next time I was just tell my brain It’s a “cookie” not a “too sweet pastry.”
Agree about the apricot filling. My cousin runs a delicatessen in San Francisco and they make really good rugelach, but the ones that always clear out the fastest are the apricot ones.... I'm usually a chocolate-before-fruits kind of person, but the apricot ones are just so bright and incredibly flavorful. Tart and juicy and perfect. I think somehow it's just the perfect match for the dough.
I could eat a whole tray😮
I made this today. Used apricot preserves (whole jar), etc.. and it is so damn good. I think my immediate family will just pound this out and then make a new batch come Xmas Eve. Mine turned out a bit like baklava to a certain taste and texture. No honey added though. May have to try the macadamia nut honey I got in Hawaii. This will be the go-to for Xmas from here on out. Thank you so much for the recipe Helen.
Thank you for this recipe! I will be making them for Hanukkah.
I love your thorough explanations and good teaching! I’ve learned a lot! I used Pomegranate Molasses in your gilling glaze and fell in love with it. One day I had no brown sugar so I KZreadd how to make brown sugar. Simple molasses and white sugar...So...I had no molasses and I couldn’t make any because you need brown sugar! Well, I dripped a bit of PM in my white sugar and it made the loveliest most fragrant brown sugar! I’ve only used it in a zucchini bread, but wondered where else I could use it...it fascinates me!
@helenrennie
3 жыл бұрын
That's so cool. I haven't tried baking with pomegranate molasses before. I am bad with improvising when it comes to baking, but I am sure there are some recipes out there that call for pomegranate molasses in baked goods.
Helen, thank you for the recipe. I followed the instructions to the letter and to the gram. The Rugelach turned out great! My opinion, shared by others, is that this filling is too Busy. There are too many strong flavours that compete for top-billing. I will continue to use this recipe as it is easy and delicious - just with some tweaks to the filling. Best wishes and regards for the next year.
@helenrennie
3 жыл бұрын
Great job with your rugelach. It's a great cookie to make your own, so experiment with the filling
Looks delish. Will try upcoming christmas
Thank you for posting this yummy, easy-to-follow recipe. I have never before tried rolling out pastry-type dough and it worked out so well, thanks to your clear instructions. I think in the future I will definitely make these again, but sub in chopped dried apricots for the raisins, as I thought the raisins overpowered the flavor (just a smidge) and I'm just a sucker for apricots in all forms!
@dianamcanally5515
7 ай бұрын
golden raisins worked well for me - I had a low-sugar apricot jam and together it was excellent.
Apricots are the best.
Wonderful recipe. Your last words - "If we can survive 2020.... " In my opinion, we did not survive 2020, and so far in 2021 things are far worse, that is plain to see. New subscriber here.
I love the way you teach and demonstrate your baking techniques. I really love this recipe. Can i use the dough in making apple strudel?
This reminds me of a Romanian desert my grandma used to make.
These look amazing, Helen! Thank you for sharing. The first half the video I thought, well this is a fun video to watch but I probably wouldn't go to all this work to make them. By the end of the video, I was singing a very different tune! I'm looking forward to giving this to try. ☺️
WOW !!! What a presentation! Thank you so much for sharing your recipe with all details and tips.
Hi Helen, thank you for a great recipe. I just finished cooking it, and I must agree - the dough is AMAZING! the whole rugalech turned out as expected. One thing I found is - it's just too sweet. Especially the ones with raisins.. (I made 2 with and 2 without). Could you please tell me what brand of apricot preserve you use? I'm thinking of trying the next one without the cinnamon sugar inside(just on the top- which created a divine crust!) And maybe with more walnuts to offset some of the sweetness. Any other suggestions? Thanks again for the fantastic recipe!!
Yum 🤤
I don't have a great track record with baking, but I made these yesterday and it was the best dessert I have ever made! You would have been a proud teacher-they came out perfect! Thank you for your detailed recipes, Helen!
@helenrennie
3 жыл бұрын
Ah -- so glad it worked :) great job!
I have recently discovered you. I think you're wonderful