Happy Hanukkah Rugelach
A Recipe from Psychic Moira

11th December, 2009 - Posted by Moira x7776closeAuthor: Moira x7776 Name: Moira x7776
Site: http://www.psychicsource.com/Psychics/Profile.aspx?PsyID=227
About: Hi, my name is Moira. I've been with Psychic Source for since October 26, 2005. As one of the Astrologers with Psychic Source I will occasionally write about the planetary dance. Dates are especially significant to me and I look to the stars and the interactions of the planets when I am making major decisions. On my first day with Psychic Source, Jupiter, the planet of expansion and good luck entered Scorpio and my eighth house of partnerships. The celestial connections did not disappoint! Psychic Source continues to be a wonderful family and all around great place to BE! When I'm not "on the line" I enjoy a quite life. My husband and I live on a small farmette with our horses, dogs, and cat. Our home is at the end of a long (half mile) lane. One of my passions is gardening and my healing garden includes favorite perennials, herbs, and vegetables. Like many gardeners, I love to cook and I especially enjoy receiving your recipes! Those who know me well would describe me as a book worm. It's true I love to read, anything and everything. Long before I began to use my psychic ability professionally, I read everything I could find about Astrology, higher metaphysics, and history. One of my "Blog goals" is to share insights and book reviews with you from time to time. The Psychic Source Blog is the place to keep in touch and share your ideas. I like to think of Blogging as the virtual Salon; a gathering or an ongoing conversation with the purpose of pleasing and educating. I feel very blessed to have connected with many of you through phone readings and I hope to hear from you via the blog soon!See Authors Posts (17)

My mother and grandmother used to make these wonderful treats every year. Rugelach, which mean “little twists” in Yiddish, are cookies originally created by Jewish people from Poland. My updated version uses ricotta cheese and currents.

Enjoy and Happy Hanukkah!

The dough:
8 ounces ricotta cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
2 cups unbleached all-purpose flour
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The filling:
¼ cup unsalted butter, melted
½ cup sugar
2 teaspoons cinnamon
½ cup finely chopped walnuts
½ cup currents (optional)
1 egg beaten with 1 tablespoon milk, for egg wash
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The dough:

Place the ricotta cheese and the butter in an electric mixer fitted with the paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.

Filling and baking the rugelach:

Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment.

Mix the ingredients for the filling and divide the dough into 4 balls. Roll the balls out into 4 circles about 1/8 inch thick and 9 inches in diameter. Brush the melted butter on first, and then sprinkle the combined walnut, cinnamon and sugar and the optional 1/2 cup of currents.

Using a dull knife, cut each circle of dough into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the parchment-lined cookie sheets. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

1 Comment

Maxine x7791

December 11th, 2009 at 9:32 AM    

replacing the cream cheese with ricotta is a nice twist(pun intended) this is a good treat after a meal without meat.
for the most part if you are jewish and kosher (not all jewish people keep a kosher home) you would bake these treats without any dairy poducts so it can be eaten after a meat meal. then they would be called *pareve* rugelach, *which means that this is a food that can be eaten after a meal that had meat in it.

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