Diane prepared most of the food served at the kiddush following David's bar mitzvah. From blintzes to rugulach, from mini-cheese cakes to mushroom quiche, and on and on. The food was terrific! We've received many requests for the recipes, so we're sharing a couple here.
3 cups all-purpose flour
½ teaspoon salt
¼ cup granulated sugar
20 tablespoons (2 ½ sticks) unsalted butter, cold, cut into 1-tablespoon pieces
3 egg yolks
1 cup sour cream
filling(s) of choice
finishing touch(es) of choice
Using a food processor on low speed, combine the flour, salt and sugar. Turn off the processor, add the butter and pulse until large crumbs from. Add the egg yolks and sour cream and process until a soft dough forms, 30 to 60 seconds. (Be careful - this can burn out the motor)
Turn the dough onto a lightly floured surface and knead just until the dough is smooth, 30 to 60 seconds. Divide the dough into 3 equal portions, patting each portion into a disk. Transfer each portion to a resealable plastic bag and freeze for 20 minutes. (longer doesnt seem to hurt, as long as its not frozen solid)
On a lightly floured surface using a lightly floured rolling pin, roll out 1 portion (disk) of chilled dough into a 10-12 inch circle. (Each rugelach recipe makes 3 portions of dough.)
Spread the dough with filling almost but not quite to the edge. (Each filling recipe covers 1 portion of dough).
Using a pastry wheel, pizza cutter (my choice), or sharp knife, cut the dough into 12 to 16 wedges (I do 16). Roll each wedge into a crescent, starting at the wide outer edge and rolling tightly toward the pointed center.
Carefully transfer the rugelach to a baking sheet lined with parchment paper (I use a lined baking sheet which works wonderfully - or you could stack two baking sheets on top of each other - in any case, make sure you use parchment paper). Freeze for 20 minutes (or up to 3 hours). (Assembled rugelach can be frozen for a couple of months at this point for later baking). Brush with finishing touch just before baking.
Adjust the oven rack to the lowest position. Preheat the oven to 350 degrees. Bake the chilled rugelach for 25 to 30 minutes, until lightly browned. Transfer to a wire rack to cool.
Each filling recipe makes enough for 1 portion of rugelach dough; keep in mind that each dough recipe makes 3 portions. For each recipe, just combine the ingredients in a small bowl and smear evenly over the circle of dough, spreading almost but not quite to the edge.
Personally, I like the cinnamon nut and chocolate fillings. I have not had much luck with jam/preserve fillings. They tend to leak out and get sticky. I also plan to try Nutella (chocolate hazelnut paste) and almond paste (mixed with 2-3 tablespoons butter) sometime as fillings.
Cinnamon Nut Filling
½ cup granulated sugar
½ teaspoon ground cinnamon
2/3 cup (appo. 4 ounces) chopped walnuts, pecans, or any nut or combination of nuts
2 to 3 tablespoons unsalted butter, at room temperature
¾ cup finely chopped semisweet chocolate (I use tiny - not regular - chocolate chips instead, to avoid chopping)
Before baking rugelach, brush with one of the following:
butter-flavored nonstick cooking spray
beaten egg white (for a shiny glaze)
beaten whole egg
Personally, I like a sugar topping for the cinnamon nut rugelach, and a whole egg wash for the chocolate rugelach.