Aylenish Rugelach With Orange Walnuts And Cinnamon Recipes

Aylenish Rugelach With Orange, Walnuts and Cinnamon image

Once upon a time, good Jewish housewives (known as balaboostas in Yiddish) all knew how to make pastries like strudel, rugelach and schnecken from scratch, using a cream-cheese-enriched dough supposedly stretched thin enough that you could read the newspaper through it. This was a day's work, but with the arrival of good-quality puff pastry on the market, modern bakers can quickly ("aylenish" in Yiddish) produce this close cousin: a sweet, fragrant filling of nuts, spices and dried fruit wrapped in rich dough. Orange marmalade gives a tart undertone (and the faintest suggestion of a Christmas fruitcake), but apricot or raspberry jam are also considered classic.

Recipe From cooking.nytimes.com

Provided by Julia Moskin

Categories cookies and bars, dessert

Time 1h30m

Yield About 4 dozen

Number Of Ingredients 11

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Ratings 1

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Total Time 42 mins

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To make the dough, combine the flour, sugar and kosher salt in a stand mixer fitted with a paddle. Add the cubed butter, distributing it all over the top of the dry ingredients, and dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. Continue mixing and add the yolks, vanilla and almond extract if using. Continue mixing until the dough comes together. Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
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