A name can make something feel approachable or foreign. Today we dove into Rugelach, that rolled cookie bursting with dried fruit and nuts, made with a cream cheese and butter dough. The intricate shape of each small pastry combined the seemingly exotic name, makes it appear to be foreign, exotic, and difficult to produce. We set out to make one of our favorite cookies easier to handle and even more delicious. We made our dough with a blend of brown and white sugar, and used equal parts cream cheese and butter for the fat. Our filling was a blend of fruit preserves and dried blueberries, because that's what was in our pantry, though any dried fruit or small chips would work here. We rolled them into one long loge, chilled it, and then sliced it into individual cookies for baking. We finished them with a sprinkling of coarse sugar for a little extra crunch. Though we may call them cream cheese cookies, an experienced eye will see that it is Rugelach that magically appear on our table.
January 23, 2005