Ina Garten Rugelach Cookie Recipe: A Delightful Treat for Any Occasion
Hi, I’m Ava Moore, and I’m excited to share with you my favorite recipe for rugelach cookies. If you’re not familiar with rugelach, it’s a traditional Jewish pastry that’s buttery, flaky, and filled with sweet fillings. Ina Garten, also known as the Barefoot Contessa, has a recipe for rugelach that is absolutely delicious. I’ve tried many rugelach recipes over the years, but Ina’s is my go-to recipe for any occasion.
The Main Curiosities, Top Statistics, Facts, and Interesting Information about Ina Garten Rugelach Cookie Recipe
- Ina Garten is a popular chef, author, and television personality with a focus on easy and elegant entertaining.
- Rugelach is a traditional Jewish pastry that originated in Poland and is now enjoyed worldwide.
- Ina Garten’s rugelach recipe uses cream cheese in the dough, which makes it extra flaky and delicious.
- You can customize the filling of rugelach to your liking, but Ina’s recipe uses a mixture of cinnamon, sugar, raisins, and walnuts.
- Rugelach is a perfect treat for any occasion, from holiday parties to afternoon tea.
My Experience with Ina Garten Rugelach Cookie Recipe
I first tried Ina Garten’s rugelach recipe a few years ago when I was looking for a sweet treat to bring to a friend’s dinner party. I was a bit intimidated at first because I had never worked with cream cheese in a dough before, but Ina’s recipe was easy to follow, and the dough turned out perfectly.
The filling is what really makes these rugelach cookies special. The combination of cinnamon, sugar, and raisins is sweet and spicy, and the walnuts add a nice crunch. I prefer to use pecans instead of walnuts, but that’s the beauty of this recipe – you can customize it to your liking.
I’ve made these rugelach cookies for many occasions since that first dinner party, and they’re always a hit. I love how easy they are to make, but they look and taste like they came from a bakery.
Recipe
Here’s Ina Garten’s rugelach recipe:
Ingredients:
- 8 ounces cream cheese, at room temperature
- 2 sticks unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1 egg beaten with 1 tablespoon milk, for egg wash
- Sanding sugar, for sprinkling
Directions:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter until light and fluffy.
- Add 1/4 cup granulated sugar, the salt, and vanilla.
- With the mixer on low speed, add the flour and mix until just combined.
- Dump the dough out onto a well-floured board and roll it into a ball.
- Flatten the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
- To make the filling, combine the brown sugar, cinnamon, raisins, and walnuts.
- On a well-floured board, roll the dough out into a 14-inch circle.
- Spread the dough with 1/4 cup of the apple butter.
- Sprinkle the filling evenly over the dough, leaving a 1/2-inch border around the edge.
- Press the filling lightly into the dough.
- Cut the circle into 16 equal wedges, using a pizza cutter.
- Starting with the wide end, roll up each wedge.
- Place the cookies, points tucked under, on a baking sheet lined with parchment paper.
- Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash.
- Sprinkle with the sanding sugar.
- Bake for 15 to 20 minutes, until lightly golden brown.
FAQs about Ina Garten Rugelach Cookie Recipe
What is rugelach?
Rugelach is a traditional Jewish pastry that’s typically filled with sweet fillings like cinnamon, sugar, and nuts. It’s often served at holidays and special occasions, but it’s also a popular treat for everyday snacking.
What makes Ina Garten’s rugelach recipe special?
Ina’s rugelach recipe uses cream cheese in the dough, which makes it extra flaky and delicious. The filling is a mixture of cinnamon, sugar, raisins, and walnuts, but you can customize it to your liking. The result is a pastry that’s buttery, flaky, and filled with sweet and spicy flavors.
Can I freeze rugelach?
Yes, you can freeze rugelach both before and after baking. To freeze before baking, roll the rugelach dough into logs and wrap them tightly in plastic wrap. Freeze for up to 3 months. To bake, thaw the logs in the refrigerator overnight, slice them into rounds, and bake as directed. To freeze after baking, let the rugelach cool completely, then wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Thanks for reading, and I hope you enjoy making and eating these delicious rugelach cookies!