Very Berry Rugelach with Streusel Topping
Rugelach are a Jewish style pastry originating in Poland. They are commonly filled with fruits, nuts and chocolate. My favourite will always be the jam filled rugelach.
Most people go for the chocolate version, but I am not a chocolate fan, I know, I know! I had an entire jar of homemade berry jam, so I thought this would be the perfect filling for my rugelach. And you know what else I did? I rolled the dough in streusel topping to get that extra crispy sugary taste.
Like an old Jewish Bubbie would recommend, make these rugelach because they are worth gossiping about!
Very Berry Rugelach with Streusel Topping
Yield: 24 pastries
INGREDIENTS:
Dough
2 1/4 cup flour
1 1/2 tbsp sugar
1/4 tsp salt
16 tbsp butter, cold, cut into small cubes
8 oz cream cheese, cold, cut into small cubes
2 tbsp sour cream
Egg and water, to glaze
Filling
Very Berry Jam
https://www.theyummyyenta.com/blog/homemade-berry-jam
Topping
2 tbsp flour
2 tbsp brown sugar
2 tbsp sugar
1/4 tsp cinnamon
2 tbsp cold butter
DIRECTIONS:
1. In a food processor, pulse together flour, sugar, and salt. Add butter, cream cheese, and sour cream. Process until dough comes together in uneven pebbles. Turn mixture onto counter and press into log. Divide log into 4 and press into small round disk.
2. In between 2 pieces of parchment paper, roll each dough ball into a thin rectangular shape. Trim off edges if needed. Place dough sheets into the refrigerator for 30 minutes.
3. Meanwhile, make the topping. In a small bowl, place all the topping ingredients. Work together the sugars and flour into the butter using clean hands. Set aside.
4. Remove the dough sheets from the refrigerator. Spread the jam all over the rectangular dough sheet. Roll the dough tightly into a thin log. Paint the outside of the log with egg wash and roll in the streusel topping. Paint more egg wash on top. Using a sharp knife, cut the log in half and then each log in half again. Repeat until you get desired size of cookie.
5. Repeat step 4 with all the dough sheets. Place completed rugelach into fridge for 15-30 minutes before baking.
6. Bake in 375 degree oven for 20-25 minutes or until golden brown. Transfer to wire rack and let cool. Enjoy!
** Dough recipe from The Cook’s Illustrated Baking Book
