So this time the rugelach actually came out like they were supposed to - as opposed to last time when they did not at all do what they were supposed to do.
This time, however, I used a dairy dough, with cream cheese in it, in honor of Shavuot, where there is a custom to eat dairy foods. I rarely bake anything that is dairy, my kitchen is just not equipped for it. I only have one dairy cookie sheet and one dairy mixing bowl and no dairy measuring cups, so baking dairy cakes and cookies is always an adventure. And this time was no exception. And yet, shockingly, these came out very good.
Here's what we did:
2 and 1/2 cups flour
1 eight oz package of cream cheese
1 and 1/4 cups margarine
3 tablespoons sugar
Mix all of the above until a dough is formed. If you have a mixer that you use for dairy ingredients, go for it. If you're like me, mix all the ingredients together in a bowl, using a large spoon and all the muscles in your arms. When it becomes too difficult to use the spoon, move the dough onto a floured counter top and knead it until it is smooth. It's not a sticky dough so it shouldn't make too much of a mess on your counter. Whew!
Shape the dough into a ball, wrap in plastic wrap and refrigerate for about an hour, or until the kids go down for a nap. Either one.
Once the dough has been chilled, preheat the oven to 350 degrees and unwrap it and divide it into four sections. Roll out one section into a circle, about 10" in diameter. There's a trick to rolling out dough into a circle. It doesn't always work for me, but it works often enough - and who knows, it might just work for you all the time. Here's how it goes: As your use the rolling pin to roll out the dough, rotate the dough clockwise 45 degrees after every fourth time you pass the rolling pin over the dough. That way the dough forms rounded edges instead of becoming a rectangle like when you only roll in one direction. Make sense?
Anyway, once you have something resembling a circle, wash your hands and make the filling. Of course you can do this beforehand, like when the dough in chilling, but I forgot. To make the filling, combine 1 cup sugar, 4 tablespoons cocoa and 1/2 cup oil. Spread 1/4 of the filling over your circle of dough.
Using a pizza cutter, crisscross the dough into 8 triangles, and then do it again to make 16 triangles. If you would like to make larger rugelach, leave the 8 triangles, but today we are making mini ones, so 16 triangles it is.
Carefully roll up one triangle at a time, starting from the wider or outside section of the triangle, rolling towards the point of the triangle. Move the rolled up rugelah to a greased baking sheet and continue on with all the triangles. Rinse and repeat with the other sections of dough.
Once the pan is full, brush the rugelach with beaten egg yolk and bake the rugelach for 15 minutes, or until they turn a light golden brown. Allow them to cool completely and store them in an airtight bag or container. These freeze very well but they also last for a good week if they are stored properly. The recipe make 64 mini rugelach.
I thought these were really good but the real test will come tomorrow morning when the kids wake up and taste test them. We'll have to wait and see if they're lunchbox worthy.
Are you a Mom?
Of course you are,
your shirt is dirty :)