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Once the Food business is in your blood- there is no turning back! Classic Rugelach Recipe!

I started The Culinary Institute of America on September 28th 1982….

I will never forget the 1st day of cooking and meeting all of my classmates.

One dude that I made an immediate connection with was Ken Shore!

He just walked up to me and started talking and talking and talking.

Needless to say, Ken is a major player in the hospitality industry, although no longer sweating in the Kitchen.

But as they say- once you get the food business in your blood, there is no turning back!

Here is Ken’ Rugelach recipe which was tweaked from his Grandmother’s recipe!

Ingredients

  • Rugelach Dough
  • 8oz butter – room temp
  • 8oz cream cheese – room temp
  • 2-¼ cups all-purpose flour
  • 2 Tbsp bar sugar
  • 1/8tsp salt
  • 1/2tsp vanilla extract

Method

  • Cream butter and cream cheese med high speed scrape down with a spatula twice
  • Add vanilla mix
  • Sift dry ingredients
  • Add dry ingredients in two batches, mix to incorporated
  • Fold out onto a flowered surface
  • Kneed to combined
  • Refrigerate at least an hour
  • Roll out and tri fold on flour surface (like croissant dough or a business letter)
  • Refrigerate at least an hour
  • Cut dough into thirds and cover
  • Roll out one at a time to 1/8 – ¼” thick
  • Use a cake ring or mixing bowl (upside down) to cut a circle

Filling

  • 2 cups Chocolate – dark
  • 1 cup chopped pecans or walnuts – toasted lightly colored
  • In food processor blend nuts and chocolate to make pasted and remove

(Hint… keep warm or re-warm in bowl in microwave easier to spread on dough)

Alternative filling

  • Raspberry preserve
  • Apricot preserve
  • Chopped nuts
  • Cinnamon sugar
  • Assembly and Bake
  • 1 egg for egg wash

Method

  • Spread filling evenly on circle dough leaving 1-2” filling free boarder outer circle and 1” middle of circle (so easy to roll dough)
  • Sprinkle with cinnamon sugar with a light even amount for seasoning
  • Cut circle (from above) into 3” triangle (just like you would cut a pizza) half and thirds etc.
  • Roll each triangle like a croissant
  • Sprinkle top with cinnamon sugar (fully coat)
  • Brush egg wash on top of each rugelach
  • I use parchment paper to bake
  • Bake 350 degrees until lightly brown
  • Remove from pan when cool

Have you tried these yet?

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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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