Reviews (2)
Add Rating & Review
42 Ratings
5 star values:
6
4 star values:
7
3 star values:
19
2 star values:
4
1 star values:
6
Martha Stewart Member
Rating: 5 stars
11/09/2013
I have saved my Martha Stewart magazines forever. Some of my favorites are the December issue and the special holiday baking issues. That's where I found this recipe (and many others). I have made these for the last few years and they are delicious. The cream cheese in the dough, the raisins, chocolate and cinnamon make these tender, chewy, delicious!
Martha Stewart Member
Rating: 5 stars
12/07/2012
IF you enjoy RUGELACH, this shape is as enjoyable as the rolled croissant shape. Delicious recipe.
P.S. One of my children has allergies. I replaced walnuts with pecans and replaced currants with gold raisins. I made both versions...each had terrific flavors and textures!
Back to Rugelach Fingers
All Reviews for Rugelach Fingers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Rugelach Fingers
Recipe Summary
Yield: Makes about 5 dozen
Ingredients
Ingredient Checklist
3 ounces walnuts (1 cup)
6 ounces (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus 3 tablespoons melted for filling
8 ounces cream cheese
2 cups all-purpose flour
1/2 teaspoon table salt
6 ounces roughly chopped semisweet chocolate
1/2 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup currants
Grated zest of 1 orange
3 tablespoons light corn syrup
1 large egg yolk
1 tablespoon water
3 tablespoons sanding sugar, or granulated sugar
Gallery
Rugelach Fingers
Recipe Summary
Yield: Makes about 5 dozen
Gallery
Rugelach Fingers
Rugelach Fingers
Rugelach Fingers
Recipe Summary
Yield: Makes about 5 dozen
Recipe Summary
Yield: Makes about 5 dozen
Yield: Makes about 5 dozen
Makes about 5 dozen
Ingredients
Ingredients
- 3 ounces walnuts (1 cup)
- 6 ounces (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus 3 tablespoons melted for filling
- 8 ounces cream cheese
- 2 cups all-purpose flour
- 1/2 teaspoon table salt
- 6 ounces roughly chopped semisweet chocolate
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3/4 cup currants
- Grated zest of 1 orange
- 3 tablespoons light corn syrup
- 1 large egg yolk
- 1 tablespoon water
- 3 tablespoons sanding sugar, or granulated sugar
Directions
Preheat oven to 350 degrees. Spread walnuts on a baking sheet; toast until golden and fragrant, 10 to 15 minutes. Transfer to a wire rack to cool.
Place 1 1/2 sticks butter and the cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the cream cheese is broken down but butter is still chunky. On low speed, add flour and salt, and mix until crumbly and just beginning to hold together, about 20 seconds. There should still be some small pieces of butter visible. Divide dough into two equal parts. Form each part into a flattened rectangle, and wrap in plastic wrap. Transfer to the refrigerator to chill 5hours or overnight.
Place the chocolate in the bowl of a food processor. Pulse until the chocolate is very finely chopped, about 7 seconds. Transfer to a large bowl. Finely chop toasted walnuts by hand, and add to bowl. Add sugar, cinnamon, currants, zest, corn syrup, and melted butter, and combine by hand. Beat egg yolk with the water, and set aside.
Have ready a 9-by-13-inch baking pan lined with parchment paper. Place a rectangle of dough between two 9-by-13-inch pieces of waxed paper; roll dough into a rectangle the size of the baking pan. Line prepared baking pan with dough. Spread dough evenly with walnut mixture. Roll remaining rectangle of dough into a rectangle the size of the baking pan; place on top. Trim the edges of the dough so they are even. Brush the top of dough with egg yolk mixture, and sprinkle with sugar. Bake until golden, about 35 minutes, rotating halfway through. Cool on a wire rack. Cut into 50 to 60 rectangles, each 2 1/2 by 3/4 inches.
Reviews (2)
Add Rating & Review
42 Ratings
5 star values:
6
4 star values:
7
3 star values:
19
2 star values:
4
1 star values:
6
Martha Stewart Member
Rating: 5 stars
11/09/2013
I have saved my Martha Stewart magazines forever. Some of my favorites are the December issue and the special holiday baking issues. That's where I found this recipe (and many others). I have made these for the last few years and they are delicious. The cream cheese in the dough, the raisins, chocolate and cinnamon make these tender, chewy, delicious!
Martha Stewart Member
Rating: 5 stars
12/07/2012
IF you enjoy RUGELACH, this shape is as enjoyable as the rolled croissant shape. Delicious recipe.
P.S. One of my children has allergies. I replaced walnuts with pecans and replaced currants with gold raisins. I made both versions...each had terrific flavors and textures!
Reviews (2)
Add Rating & Review
42 Ratings
5 star values:
6
4 star values:
7
3 star values:
19
2 star values:
4
1 star values:
6
Add Rating & Review
42 Ratings
5 star values:
6
4 star values:
7
3 star values:
19
2 star values:
4
1 star values:
6
42 Ratings
5 star values:
6
4 star values:
7
3 star values:
19
2 star values:
4
1 star values:
6
42 Ratings
5 star values:
6
4 star values:
7
3 star values:
19
2 star values:
4
1 star values:
6
- 5 star values:
- 6
- 4 star values:
- 7
- 3 star values:
- 19
- 2 star values:
- 4
- 1 star values:
- 6
Martha Stewart Member
Rating: 5 stars
11/09/2013
I have saved my Martha Stewart magazines forever. Some of my favorites are the December issue and the special holiday baking issues. That's where I found this recipe (and many others). I have made these for the last few years and they are delicious. The cream cheese in the dough, the raisins, chocolate and cinnamon make these tender, chewy, delicious!
Martha Stewart Member
Rating: 5 stars
12/07/2012
IF you enjoy RUGELACH, this shape is as enjoyable as the rolled croissant shape. Delicious recipe.
P.S. One of my children has allergies. I replaced walnuts with pecans and replaced currants with gold raisins. I made both versions...each had terrific flavors and textures!
Martha Stewart Member
Rating: 5 stars
11/09/2013
I have saved my Martha Stewart magazines forever. Some of my favorites are the December issue and the special holiday baking issues. That's where I found this recipe (and many others). I have made these for the last few years and they are delicious. The cream cheese in the dough, the raisins, chocolate and cinnamon make these tender, chewy, delicious!
Rating: 5 stars
Rating: 5 stars
12/07/2012
IF you enjoy RUGELACH, this shape is as enjoyable as the rolled croissant shape. Delicious recipe.
P.S. One of my children has allergies. I replaced walnuts with pecans and replaced currants with gold raisins. I made both versions...each had terrific flavors and textures!
All Reviews for Rugelach Fingers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rugelach Fingers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
