a sweet rugelach & a savory rugelach: the perfect duo to bring to holiday parties
I don't know how rugelach came into my life but at some point it did and never left. I love making rugelach for holiday parties because they are universally loved and basically made to travel. They need time to cool and set up (they aren't served warm, so hello travel!).
This year, I tested two kinds of rugelach recipes: one was a cold butter & cold cream cheese dough and the second was a melted butter and sour cream dough. I liked them both. The cold butter dough was definitely flakier, but something about the sweet, melt-in-your-mouth, melted butter fit the Nutella rugelach.
Everything Bagel Rugelach with Caramelized Onion Filing
For the Dough:
1 cup all-purpose flour, plus more for dusting
8 tablespoons cold unsalted butter, cubed
8 tablespoons cold cream cheese, cubed
1/4 teaspoon kosher salt
For the Filling:
2 tablespoons vegetable oil
3 cups yellow onion, diced
1/4 cup firmly packed light brown sugar
4 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup sour cream
1/4 cup cream cheese
For the Everything-Bagel Spice Mix/Finish:
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1 teaspoon coarse sea salt
1/2 teaspoon caraway
1/2 teaspoon dehydrated onion
1/4 teaspoon dehydrated garlic
1 egg yolk whisked with 1 teaspoon cool water
Make the Dough: In a food processor, combine flour, butter, cream cheese, and salt. Pulse 4 to 5 times, then turn the processor on and process until the dough forms a shaggy ball, about 1 minute.
Transfer dough to a lightly floured sheet of plastic wrap and gently form a disk 5 inches in diameter. Dust surface with flour and wrap tightly. Chill for 1 hour.
Make the Filling: In a large heavy pan, such as a Dutch oven, heat oil over medium heat until shimmering. Add onions and stir to coat with oil. Cook, stirring regularly, until translucent. Add brown sugar and butter and increase heat to medium-high, cooking and stirring regularly, until onions are deep golden brown and smell sweet, about 15 to 20 minutes.
In a bowl, combine caramelized onions with sour cream and cream cheese and stir to combine.
Preheat to 375°F and line the baking sheet with parchment paper.
On a lightly floured surface, roll dough into a 9-inch circle. Using a sharp knife (or pizza cutter!) cut disk into 16 equal wedges.
Put a teaspoon sized scoop of the caramelized onion mixture on the wide side of the wedge. Starting from the wide end of each long triangle, roll up and press on the pointy end to seal. Place seam side down on baking sheet. Repeat with remaining triangles, working quickly and placing cookies about 2 inches apart.
Transfer baking sheet to the freezer for at least 20 minutes before baking.
Make the Everything-Bagel Spice Mix: Combine poppy seeds, sesame seeds, salt, caraway, onion, and garlic in a tightly sealed jar.
Brush cookies' surface with egg wash using a pastry brush. Sprinkle 3/4 teaspoon Everything-Bagel Spice Mix evenly over surface of cookies. Bake until browned and flaky, about 22 to 25 minutes. The bottoms of the rugelach should be caramelized, not blackened. Transfer the cookies to a rack to cool completely, about 1 hour.
my wedges aren't even but they tasted just as good ;)
ready for the oven!
Sweet Rugelach with Nutella Filing
1 pound unsalted butter, melted
1/3 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
2 cups sour cream
4 1/2 cups flour, plus more for the work surface
turbinado sugar, for sprinkling
Combine the melted butter, granulated sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.
When ready to bake, preheat the oven to 350 degrees and line the baking sheet with parchment paper.
Roll out each portion of dough into a 12-inch circle on a well-floured work surface. Use a pizza wheel to cut the dough into 12 wedges. Smear the Nutella on each wedge. Roll up each wedge and place seam side down on the lined baking sheet.
Whisk together the egg in a small bowl; brush the rugelach with the egg wash. Sprinkle turbinado sugar on egg wash. Bake for 25 to 30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely.