We added some whole-wheat flour to the dough, but it’s still extra flaky.
I didn’t know I was Jewish until I was 12 years old.
We were attending my mom’s cousin’s son’s bar mitzvah, and I had so many questions.
What was a bar mitzvah?
Why didn’t my mom have one?
My mom hushed me during the ceremony but entertained my questions quietly when we sat down to eat afterward.
“A bar mitzvah is a ceremony for 13-year-old boys that signifies their religious adulthood,” she said.
“Girls can have one too, but it’s called a bat mitzvah.
I didn’t have one because they were less common when I was a girl.”
It’s this magic talent that makes you feel smart and no-so-smart all at the same time.
I knew I wasn’t to pry anymore, so I asked about the cookie.
“These cookies are called rugelach,” she said with a Yiddish accent.
My uncle Bernie used to have them at his Jewish deli in the Bronx called Schwellers.
My mother still had her mother’s voice in her head all those years later.
My grandma didn’t attend my parents' wedding ceremony.
But I’m obsessed with trying all types of foods.
One bite for me and I was back at the bar mitzvah.
Much like a photo, food has a way of transporting us back to a time and a place.
As I ate the rugelach, I decided to re-create them myself.
I grabbed a notepad and jotted down a recipe for my mom.
Divide the dough into 2 equal pieces, shape each into a disk and wrap in plastic.
Refrigerate until firm and cold, at least 1 hour or overnight.
Meanwhile, place apricots in a small saucepan and add 1 cup water.
Cover and bring to a boil over high heat.
Transfer the apricots and any remaining liquid to the bowl of a food processor.
Process into a relatively smooth paste (some smaller chunks are OK).
Add preserves, ginger and the remaining 1/8 teaspoon salt.
Process, scraping down the sides of the bowl as necessary, until evenly incorporated.
Transfer to a medium bowl and let cool to room temperature.
Place 1 dough disk on a lightly floured work surface.
Dust the top of the dough lightly with flour.
Roll the dough into a 12-inch circle, about 1/8- to 1/4-inch thick.
Transfer to the prepared baking sheet and top with a piece of parchment.
Repeat with the second disk.
Place on top of the other piece of dough.
If the dough seems too soft to work with, chill for 15 to 30 minutes.
Preheat oven to 350F.
Line a baking sheet with parchment paper.
Once the filling is cool, place 1 dough circle on a cutting board.
Using a sharp knife, pizza cutter or pastry wheel, cut the dough into 16 triangular wedges.
Starting with the long edge, roll the wedges up toward their pointy ends to make little crescents.
Place the rugelach on the prepared pan, 12-inch apart.
Repeat with the remaining dough and filling.
Bake the rugelach until light golden brown, 25 to 30 minutes.
Let cool slightly before serving.
To make ahead
Store rugelach airtight at room temperature for 3 days or freeze for 1 month.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
