I have a weakness for rugelach (the ch is that hard, throaty sound that one perfects through one’s Jewish upbringing). Unfortunately indulging in these tasty treats only happens at special occasions, which includes dinner at my in-law’s and sadly at shivas. Why? Because these devilish but divine desserts are expensive! Yes, you have to pay by weight. And much like chips, you can’t eat just one.Â
Now I know why the bakery charges for rugelach by weight–because there are so many steps involved in the making of them! And one recipe only produces a dozen and a half of them. So that’s a huge investment of time for little return. I found a recipe in Evelyn Raab’s book, The Clueless Baker. My copy is well loved and well worn. I’m not sure it’s still in print but if you can find one I strongly recommend adding it to your repertoire of cook books. The dough is actually more of a pastry made with butter, cream cheese, flour and a bit of sugar. The whole recipe itself is easy, it’s just the time and steps required are labour intensive. Once the pastry is made I had to divide it into three portions, shape them into round discs and refrigerate them for at least an hour.
While that was happening I made a mixture of chocolate chips, cinnamon and sugar. The recipe also called for walnuts but I didn’t have any. I whizzed the mixture through the food processor. Then I rolled out the pastry dough and sprinkled the mixture on it.
The next step is to take a pizza cutter and cut the dough into about eight or ten wedges. This was followed by the final step, which was to roll each wedge from the wide end to the point into a crescent shape.Â
Baking the rugelach for about 20 minutes was the final step–actually eating them was the final step. They turned out so flakey and light and the perfect balance of chocolate and cinnamon. But was it worth the time and effort? According to reaction from my family it was. So I think I’ll be making these again.