Croissants, scones, donuts, muffins, rugelach...they want to be your friends. They want you to get up and at 'em. To get that worm. To fulfill all sorts of morning-related proverbs and phrases.
I found this rugelach recipe on a sweet little blog called Dana Treat. The recipe comes from Holly B's Bakery in Lopez Island, WA. It's simple, versatile and the rugelach look really cute when piled on a plate.
Here's what you'll need:
1/2 cup (1 stick) of butter
4 ounces cream cheese
7 tablespoons sugar
1/4 teaspoon vanilla
1 cup flour
1/3 cup of jam (pick a flavor, any flavor)
6 tablespoons raisins
6 tablespoons nuts (walnuts, almonds, pecans - any will work)
6 tablespoons brown sugar
3/4 teaspoon cinnamon
Using a mixer, cream the butter until smooth.
Add the cream cheese and stir until combined.
Mix in 1 tablespoon of sugar
and the vanilla.
Gradually stir in flour.
Action shot! (announcing it makes the blurriness seem intentional.)
Try not to overmix it, mmkay?
Turn the dough out onto a sheet of plastic wrap (Press 'n Seal is such a great invention) and loosely wrap it.
Shape the dough into a disk until it's about 6 inches across and 1 inch thick. Let it chill in the fridge for 3-4 hours (overnight would be fine, too.)
Preheat that big, ol' inferno of love to 375 degrees. Line a baking sheet or two with parchment paper.
Unwrap the dough and place it on a lightly floured surface.
Mike. Take off my slippers.
Anyway, roll it into an 18 inch circle about 1/8 inch thick, making sure that both sides of the dough are floured as you go.
I'm circularly challenged so I use one of these:
Such a cheetah.
Spread the jam (I used blackberry) over the dough up to the edges of the circle.
Combine the raisins (I didn't have these on hand so I omitted them), nuts, brown sugar, cinnamon and remaining 6 tablespoons of sugar in a bowl. Sprinkle the mixture evenly over the jam.
Use a pizza cutter or a sharp knife to cut the dough into 16-20 wedges.
I suddenly have "That's Amore" stuck in my head.
Starting at the wide base of the wedge, roll up each slice of dough so that it looks like a miniature croissant. Place the pastries 1 inch apart on the baking sheet.
Bake for 10 minutes, rotate pan, then bake for another 5-10 minutes until they're golden brown.
Using a spatula or two forks, transfer the rugelach to a wire rack to cool.
Like I mentioned earlier, the great thing about rugelach is their versatility. You can make them sweet or savory and can fill them with pretty much anything: dried fruit, chocolate, herbs, crumbly cheese, cured meats...I mean, anything.
And yes, they really do look cute when piled on a plate.
Heeeeey there, morning. I see you. And I'm ready for you.
Folgers had it all wrong.
This is the best part of waking up.Tweet