As featured in Milton Parker’s How to Feed Friends and Influence People. A traditional Jewish treat, rugelach have been a delicious staple at the Carnegie Deli for years. The light and flaky pastries are ideal after a heavy meal and the perfect accompaniment to coffee or tea.
Prep Time: 30 Mins
Cook Time: 30 Mins
Servings: 150 cookies
Dough Ingredients:
- 2 ½ lb. cream cheese
- 2 ½ lb. Butter
- 1 ½ lb. powdered sugar
- 2 ½ lb. all-purpose flour
- ¾ oz. baking powder
- 1 tsp. good vanilla extract
- lemon zest to taste
- crushed hazelnuts and raisins
- cinnamon sugar
- 2 egg yolks, beaten
Franzipan Ingredients:
- 1 lb. Sugar
- 1 lb. almond paste
- 1 lb. cinnamon sugar
Directions:
- Start with the first seven ingredients at room temperature. Mix into a smooth dough. Refrigerate for one hour.
- On a lightly floured dough cloth, roll dough into 1/2-inch thickness.
- Coat dough with franzipan mix.
- Cover dough with crushed hazelnuts, raisins and cinnamon sugar, and then roll all ingredients lightly with a rolling pin.
- Cut the dough lengthwise with a pizza cutter into 2 ½-inch wide strips.
- Roll each strip like a jelly roll.
- Cut the strips into 3/4-inch cookies and brush lightly with egg wash.
- Sprinkle on more cinnamon sugar.
- Bake at 375 degrees for 25-30 minutes or until lightly brown.
