Martha’s Walnut Brown Sugar Rugalach

[S_Wirth]

Martha's Walnut and Brown Sugar Rugalach

Submitted by: jej
Last Updated: 7/25/2008

• This recipe comes from a little magazine put out by M. Stewart called “FOOD - Everyday: Fun, Festive, Fast.” A friend who is very particular about food found the recipe, and preferred it over my mine, requesting that I make it along other items for a party she was hosting. [My notes are enclosed in brackets.]

• PART I:

• 1 c. unsalted butter, room temp.
• 1 8-oz. pkg. cream cheese, room temp.
• 2 T. granulated sugar
• 1/2 t. salt
• 2 c. all-purpose flour

Blend the first four ingredients together, THEN add the flour. If you have a food processor, pulse just until a dough forms. [My food processor is too small for this, so I blended the first four ingredients, then added the flour, incorporating it ONLY until it came together. The key is to not overwork the dough.]

• Divide dough into two discs and flatten. Wrap each airtight and refrigerate from 2 hours to 2 days, or freeze up to 3 months.

• PART II:

• Preheat oven: 350F. Place 2 oven racks so they divide oven into thirds. (One rack at 1/3, the other at 2/3.)

• Line 2 baking sheets with parchment paper.

• Make egg wash: Add 1 t. water to 1 large egg, slightly beaten. Set aside.

• Prepare filling: 1 c. walnuts, finely chopped, and 1/2 c. (4 oz.) packed brown sugar. This amount will be divided between the 2 discs.

• PART III:

• Place one dough disc onto parchment with flour.

Roll the disc to an 11-inch circle, about 1/4-inch thick. Dust lightly with flour as needed. [Note E, above.]

• Using a dinner plate as a guide, cut a perfect circle from the rolled dough. Discard the scraps.

Brush circle of dough with egg wash, then sprinkle with half of the filling. Leave a narrow edge plain around the outside and a 1-inch circle without filling at the center of the circle.

• PART IV:

• Cut each circle into 16 equal triangles with a pizza cutter or a very sharp knife.

• Starting at the wide end, roll up each triangle and place seam-side down on the baking sheet.
• [At this point, I put the cut circle went into the fridge for a few minutes to cool down and firm up. It is impossible to roll the triangles without removing them from the circle, of course; and they are MUCH EASIER to remove (on a narrow metal spatula) when cold.]

Brush again with egg wash, when entire sheet is ready for the oven.

Bake 30-32 minutes, until golden brown. Transfer to wire rack to cool.

• Yield: 32 cookies.

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