Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [377]
Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Mix the walnut pieces, brown sugar, raisins, and cinnamon in a small bowl.
Lightly dust a clean, dry work surface with flour. Unwrap one of the pieces of dough, lightly flour it, and roll it out to a 12 × 8-inch rectangle. Sprinkle a third of the walnut mixture evenly over the dough.
Roll the rectangle closed, like a jelly roll, starting with one of the long sides. Cut the roll into 1-inch pieces. Place these on a large, ungreased baking sheet exactly as you cut them, with the spirals to the sides, not down against the baking sheet.
Bake until lightly browned, about 30 minutes.
Continue making the rugelach, using half the remaining walnut mixture for the next batch and then all the remaining mixture for the last piece of dough.
To cool: Leave the cookies on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely, about 1 hour.
To store: The rugelach can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Variations: Spread any flavor jam over the dough before sprinkling on the walnut mixture. You’ll need about 1 cup jam (about 1/3 cup for each roll).
Or paint the dough with about 6 ounces semisweet chocolate, melted and cooled, before adding the walnut mixture.
Apricot Hamantaschen
Traditionally made at Purim, the feast to celebrate the salvation of the Jews by Queen Esther, hamantaschen are said to resemble the unfashionable, clownish three-pointed hat worn by the man who was trying to eradicate the exiles in Babylon. Makes 16 cookies
2¼ cups all-purpose flour, plus additional for dusting
½ teaspoon baking powder
¼ teaspoon salt
1 cup solid vegetable shortening
½ cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2 ounces dried California apricots
¾ cup apricot jam
Boiling water
Whisk the flour, baking powder, and salt in a medium bowl; set aside.
Beat the shortening and sugar in a large bowl with an electric mixer at medium speed until light and airy, about 3 minutes. Scrape down the sides of the bowl, then beat in the egg and vanilla until smooth.
Turn off the beaters, add the flour mixture, and beat at low speed until a soft dough forms. Gather it together, divide it in half, and shape each half into a ball. Wrap the balls individually in plastic and refrigerate for 2 hours.
Meanwhile, place the dried apricots in a small bowl and cover them with boiling water. Set aside for 30 minutes.
Drain the apricots, then place them in a mini-food processor or a large blender with the apricot jam. Process or blend until fairly smooth, then set aside to cool to room temperature before using, about 1 hour.
Position the rack in the center of the oven and preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside.
Lightly dust a clean, dry work surface with flour. Unwrap one of the balls of dough (keep the other in the refrigerator). Pinch off about 2 tablespoons of dough, roll it into a ball between your hands, then set it on the floured work surface. Press the ball down slightly to flatten it a little and lightly dust it with flour.
Roll to a 4-inch circle. Place a tablespoon of the apricot filling in the center of the circle. Imagine the rim of the circle in thirds, in three even arcs. Fold each of these thirds up over the jam, thereby creating a triangular cookie with a little, curved triangular window that exposes the jam. You can use a thin metal spatula to lift the pieces of dough up toward the center to cover the filling partially. Pinch the sides closed over the filling, then use a metal spatula to transfer the cookie to the prepared baking sheet. Continue making more cookies, spacing them about 2 inches apart on the baking sheet. Refrigerate any remaining dough until you’re ready to bake another batch.
Bake until