I’m not Jewish. Not even 1%. I’m a shiksa. But I am 100% curious and lately, Jewish cuisine has intrigued me. One of my December goals was to make a Jewish recipe, and last night I knocked that item off my list. The funny thing is, Thursday was the first day of Hanukkah.
In typical baking fashion, I schlepped my laptop and black baby (DSLR) to the kitchen and promptly put on Pandora. Well if you remember my football cookie baking post, I last played Christmas music. So yes, people, I began making Jewish treats while listening to Christmas music. Meshuga! Guess who hates me? This lady.
FRAN!!! I almost always watch the Golden Girls before bed, but during the holiday season, the show is replaced with holiday crap. Kill me. I have been resorting to my second favorite show, The Nanny. Just be glad you’re not my boyfriend.
A simple googling of “Hanukkah desserts” led me to a very simple Jewish dessert: Rugelach. The Yiddish word translates to “little twists.” Traditionally, they are formed by rolling a triangle of dough into a crescent shape around filling. Fillings may include chocolate, nuts, spices, or fruit preserves.
Walnut and Cinnamon Rugelach from Delish
- 1 container(s) (8 ounces) cottage cheese
- 1 cup(s) (2 sticks) margarine or butter
- 2 cup(s) all-purpose flour
- 3/4 cup(s) packed brown sugar
- 3/4 cup(s) walnuts, finely chopped
- 3/4 teaspoon(s) ground cinnamon
- 2 tablespoon(s) margarine or butter, melted
- 1 large egg yolk
- Prepare Cottage-Cheese Dough: In food processor with knife blade attached, blend cottage cheese, margarine or butter, and flour just until combined and dough begins to come away from side of bowl. Divide dough into 3 equal pieces; flatten each into a disk. Wrap each disk with plastic wrap and refrigerate until ready to use.
- Prepare Walnut Filling: In medium bowl, combine brown sugar, walnuts, and cinnamon.
- Preheat oven to 400 degrees F. Line large cookie sheet with foil; grease foil.
- On lightly floured surface, with floured rolling pin, roll 1 piece of dough into 12-inch round. Brush dough with some melted margarine or butter. Spread dough with one-third filling; gently press onto dough. With pastry wheel or sharp knife, cut dough into 16 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place rugelach on cookie sheet, point side down, about 1/2 inch apart.
- In cup, beat egg yolk with 1 tablespoon water; use to brush top of each rugelach. Bake rugelach 20 to 22 minutes, until golden. Immediately remove rugelach to wire rack to cool.
- Repeat with remaining dough, melted margarine or butter, filling, and yolk mixture. Store rugelach in tightly covered container up to 1 week.
And Amanda just called me Jewstina.
Who can spot all the Yiddish words I used in this post? Shalom!