A few years ago, I was lucky enough to spend some time with friends in Israel during the Purim holiday, and one of the many highlights was exploring Jerusalem’s Machane Yehuda Market, often referred to as "The Shuk". It is the largest market in Jerusalem wi…
What you'll need
Ingredients
INGREDIENTS
1 ½ cups (7½ ounces) all-purpose flour
¼ cup (1¾ ounces) granulated sugar
¼ teaspoon table salt
6 ounces cream cheese, cut into 3 pieces and chilled
10 tablespoons unsalted butter, cut into 1⁄2-inch pieces and chilled
¼ cup sour cream
⅔ cup raspberry and/or apricot jam, divided
¼ cup finely chopped walnuts, optional
1 large egg, beaten with 1 tablespoon water
1-2 tablespoons demerara sugar
The method
Directions
01
The demerara sugar adds a nice crunch to these rugelach, but they are still great without it. If you have packets of Sugar in the Raw at home, you can use those in place of the demerara. When brushing the rugelach with the egg wash, brush only a few cookies at a time and then sprinkle them with the demerara sugar immediately. If you brush the egg wash onto all the rugelach at once, it will begin to dry by the time you get to the last rugelach, and the sugar won’t stick. If your jam contains large chunks of fruit, process it in the food processor to a smooth, spreadable consistency before using it. Be sure to check for doneness at 25 minutes; the jam tends to accelerate browning on the bottoms of the rugelach.
02
Process flour, granulated sugar, and salt in food processor until combined, about 3 seconds. Add cream cheese and pulse until large, irregularly sized chunks of cream cheese form with some small pieces interspersed throughout, about 5 pulses. Scatter butter over top and pulse until butter is size of large peas, 5 to 7 pulses.
03
Add sour cream and process until dough forms little clumps that hold together when pinched with your fingers (dough will look crumbly), about 10 seconds.
04
Transfer dough to clean counter and knead briefly until dough just comes together, about 3 turns. Divide dough in half (each piece should weigh about 11 ounces) and form each piece into 4-inch disk. Wrap disks individually with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
05
Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Roll 1 dough disk into 12-inch circle on lightly floured counter. Using offset spatula, spread ⅓ cup jam evenly over entire surface of circle, sprinkle with finely chopped nuts if using. Using pizza wheel or sharp knife, cut through center of circle to form 16 equal wedges. Starting at wide edge of each wedge, roll dough toward point and transfer to prepared sheet, seam side down.
06
Wipe counter clean, dust counter with additional flour, and repeat with remaining dough disk and remaining ⅓ cup jam. Arrange rugelach in 8 rows of four on sheet.
07
Working with few rugelach at a time, brush tops with egg wash, then sprinkle with demerara sugar. Bake until golden brown, 30 to 35 minutes. Let cookies cool completely on sheet, about 20 minutes. Serve.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Perfect Jam-filled Rugelach
Prep
Cook
Yield
A few years ago, I was lucky enough to spend some time with friends in Israel during the Purim holiday, and one of the many highlights was exploring Jerusalem’s Machane Yehuda Market, often referred to as "The Shuk". It is the largest market in Jerusalem wi…
Ingredients
INGREDIENTS
1 ½ cups (7½ ounces) all-purpose flour
¼ cup (1¾ ounces) granulated sugar
¼ teaspoon table salt
6 ounces cream cheese, cut into 3 pieces and chilled
10 tablespoons unsalted butter, cut into 1⁄2-inch pieces and chilled
¼ cup sour cream
⅔ cup raspberry and/or apricot jam, divided
¼ cup finely chopped walnuts, optional
1 large egg, beaten with 1 tablespoon water
1-2 tablespoons demerara sugar
Cook Like James · The method
Directions
1
The demerara sugar adds a nice crunch to these rugelach, but they are still great without it. If you have packets of Sugar in the Raw at home, you can use those in place of the demerara. When brushing the rugelach with the egg wash, brush only a few cookies at a time and then sprinkle them with the demerara sugar immediately. If you brush the egg wash onto all the rugelach at once, it will begin to dry by the time you get to the last rugelach, and the sugar won’t stick. If your jam contains large chunks of fruit, process it in the food processor to a smooth, spreadable consistency before using it. Be sure to check for doneness at 25 minutes; the jam tends to accelerate browning on the bottoms of the rugelach.
2
Process flour, granulated sugar, and salt in food processor until combined, about 3 seconds. Add cream cheese and pulse until large, irregularly sized chunks of cream cheese form with some small pieces interspersed throughout, about 5 pulses. Scatter butter over top and pulse until butter is size of large peas, 5 to 7 pulses.
3
Add sour cream and process until dough forms little clumps that hold together when pinched with your fingers (dough will look crumbly), about 10 seconds.
4
Transfer dough to clean counter and knead briefly until dough just comes together, about 3 turns. Divide dough in half (each piece should weigh about 11 ounces) and form each piece into 4-inch disk. Wrap disks individually with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
5
Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Roll 1 dough disk into 12-inch circle on lightly floured counter. Using offset spatula, spread ⅓ cup jam evenly over entire surface of circle, sprinkle with finely chopped nuts if using. Using pizza wheel or sharp knife, cut through center of circle to form 16 equal wedges. Starting at wide edge of each wedge, roll dough toward point and transfer to prepared sheet, seam side down.
6
Wipe counter clean, dust counter with additional flour, and repeat with remaining dough disk and remaining ⅓ cup jam. Arrange rugelach in 8 rows of four on sheet.
7
Working with few rugelach at a time, brush tops with egg wash, then sprinkle with demerara sugar. Bake until golden brown, 30 to 35 minutes. Let cookies cool completely on sheet, about 20 minutes. Serve.
Cook Like James
Perfect Jam-filled Rugelach
Prep
Cook
Yield
A few years ago, I was lucky enough to spend some time with friends in Israel during the Purim holiday, and one of the many highlights was exploring Jerusalem’s Machane Yehuda Market, often referred to as "The Shuk". It is the largest market in Jerusalem wi…
Ingredients
INGREDIENTS
1 ½ cups (7½ ounces) all-purpose flour
¼ cup (1¾ ounces) granulated sugar
¼ teaspoon table salt
6 ounces cream cheese, cut into 3 pieces and chilled
10 tablespoons unsalted butter, cut into 1⁄2-inch pieces and chilled
¼ cup sour cream
⅔ cup raspberry and/or apricot jam, divided
¼ cup finely chopped walnuts, optional
1 large egg, beaten with 1 tablespoon water
1-2 tablespoons demerara sugar
Directions
1
The demerara sugar adds a nice crunch to these rugelach, but they are still great without it. If you have packets of Sugar in the Raw at home, you can use those in place of the demerara. When brushing the rugelach with the egg wash, brush only a few cookies at a time and then sprinkle them with the demerara sugar immediately. If you brush the egg wash onto all the rugelach at once, it will begin to dry by the time you get to the last rugelach, and the sugar won’t stick. If your jam contains large chunks of fruit, process it in the food processor to a smooth, spreadable consistency before using it. Be sure to check for doneness at 25 minutes; the jam tends to accelerate browning on the bottoms of the rugelach.
2
Process flour, granulated sugar, and salt in food processor until combined, about 3 seconds. Add cream cheese and pulse until large, irregularly sized chunks of cream cheese form with some small pieces interspersed throughout, about 5 pulses. Scatter butter over top and pulse until butter is size of large peas, 5 to 7 pulses.
3
Add sour cream and process until dough forms little clumps that hold together when pinched with your fingers (dough will look crumbly), about 10 seconds.
4
Transfer dough to clean counter and knead briefly until dough just comes together, about 3 turns. Divide dough in half (each piece should weigh about 11 ounces) and form each piece into 4-inch disk. Wrap disks individually with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
5
Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Roll 1 dough disk into 12-inch circle on lightly floured counter. Using offset spatula, spread ⅓ cup jam evenly over entire surface of circle, sprinkle with finely chopped nuts if using. Using pizza wheel or sharp knife, cut through center of circle to form 16 equal wedges. Starting at wide edge of each wedge, roll dough toward point and transfer to prepared sheet, seam side down.
6
Wipe counter clean, dust counter with additional flour, and repeat with remaining dough disk and remaining ⅓ cup jam. Arrange rugelach in 8 rows of four on sheet.
7
Working with few rugelach at a time, brush tops with egg wash, then sprinkle with demerara sugar. Bake until golden brown, 30 to 35 minutes. Let cookies cool completely on sheet, about 20 minutes. Serve.
