World’s Best Rugelach by franciepad

[BakerAunt]

World's Best Rugelach
Submitted by franciepad on December 13, 2008 at 2:51 pm

This makes the best Rugelach I've ever had. The dough looks like it'll never work, but it really is easy to work with after being refrigerated overnight. It's VERY rich - don't even think about the calories. Since this makes such a big batch, I used the original filling for half the dough and KA's dried cherry filling (which is delicious) for the other half. Enjoy!!

DOUGH
1 pound butter, melted and cooled
4 1/2 teaspoons dry yeast
1/2 cup warm water
4 each eggs
4 cups all purpose flour
4 tablespoons sugar
1 teaspoon salt
4 teaspoons cream
2 teaspoons vanilla

FILLING
1 cups sugar
2 teaspoons cinnamon
1 cup nuts, ground
1 cup raspberry jam, or English cherry jam
KING ARTHUR DRIED CHERRY FILLING
1 cup dried cherries
3/4 cup walnuts, toasted
1 cup sugar
1/4 cup unsalted butter, melted
2 1/2 teaspoons cinnamon
1/4 teaspoon salt

TOPPING
1 each egg, beaten with 2 tsp. sugar
granulated or pearl sugar

DOUGH:
Melt butter and set aside to cool. Dissolve yeast in warm water. Mix all ingredients together, reserving a little flour. This is a very soft dough and must be refrigerated at least 6 hours, preferably overnight. It will last well, covered, up to 3 days in the fridge.
FILLING 1:
Mix 1 cup sugar and 2 teaspoons cinnamon. Prepare 1 cup ground nuts and 1 cup raspberry jam. If you want tiny crescents, divide dough into 6 balls. Roll each into 8 inch circle. Sprinkle with sugar, cinnamon and nuts - be sure to leave the center of the dough empty. Cut each circle into 10 to 12 wedges. Place a dot of jam at the outer edge and roll towards the center. Brush with beaten egg and sprinkle with sugar. Bake on parchment paper at 350 for approximately 20 minutes.
FILLING 2: Combine all the ingredients in a food processor and pulse a few times.
Shape cookies as above.

NOTE: This recipe makes 60-80 Rugelach. Each filling is enough for half of the batch. These freeze very well and it's worth making a big batch. However, if you want to halve the recipe, just use one of the fillings. Be sure to bake them on parchment as the jam will ooze out a little.

Note: I baked these on a double tray to keep the bottoms from burning.

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