The editorial staff at Taste of Home is filled with the holiday spirit and sharing their favorite holiday memories, recipes, and crafts. Rachel Abrahms, Digital Coordinator, tasteofhome.com, shares her recipe for a sweet Hanukah treat.
I don’t celebrate this festive time of year with a guy dressed in red or a tree covered in lights, but I do celebrate with chocolate wrapped in gold foil, hand-dipped candles, wooden driedels and rugelach.
Rugelach is my favorite recipe for the holidays. It reminds me of when my brother and I were younger, we’d spend Hanukah with cousins from Milwaukee and Chicago. My aunt is famous her rugelach, and for baking extras, so a box full of this sweet treat, warm and gooey from the oven, was always promised for the car ride home.
Rugelach, a Jewish pastry, is Yiddish for little twists. The recipe below is perfect for dessert, and breakfast too.
Yield: 32 cookies.
½ cup butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour
¼ teaspoon salt
¼ cup dried currants
2 tablespoons sugar
½ teaspoon ground cinnamon
¼ cup seedless raspberry jam
2/3 cup finely chopped pecans
¼ cup miniature semisweet chocolate chips
In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to creamed mixture and mix well.
Divide dough in half; form into two balls. Flatten to 5-in. circles; wrap in plastic wrap. Refrigerate for 8 hours or overnight.
Place currants in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. Combine sugar and cinnamon; set aside.
On a lightly floured surface or pastry mat, roll one portion of dough into an 11-in. circle. Brush with half of the jam. Sprinkle with half of the cinnamon-sugar, pecans, chocolate chips and currants; press down gently.
Cut into 16 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on a parchment paper-lined baking sheet. Curve ends to form a crescent. Cover and refrigerate for 30 minutes before baking. Repeat with remaining dough and filling. Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool.
You Might Also Like