Wednesday, March 30, 2016

Maple and Acorn Rugelach Cookies!

Rugelach, crisp yeast-free cookies rolled with a variety of goodies inside, has its roots in old world cuisine.  You can find many versions (and spellings) in different cultures across the world.  They are frequently made with an heirloom recipe and served during holidays.  Here is a version using wild ingredients, the acorn and maple syrup! 

These taste amazing.  I am no expert at rolling pretty dough, but after one bite I did not care!  I tried them also as a cookie and made in a small muffin tin.  All are excellent!

Maple and Acorn Rugelach



8 ounces cream cheese, softened
2 sticks unsalted butter (1/2 lb), room temperature
1/2 teaspoon salt
1/4 cup sugar
1 teaspoon vanilla
2 cups of flour
1 egg for brushing


1 1/2 cups of acorn flour coarsely ground (how to make Acorn Flour)
1 cup sugar
1 teaspoon cinnamon
1/4 cup maple syrup


Whip with mixer cream cheese, butter, salt, sugar and vanilla. Slowly add flour until just mixed. Separate dough into three balls. Wrap in plastic wrap and refrigerate 2 hours or up to one day.

Mix acorn flour, sugar and cinnamon together. Remove dough from refrigerator and roll into circle. You can use a floured surface or roll dough between two sheets of plastic wrap for easiest method.

Spread a thin layer of maple syrup on dough. If your maple syrup is cold, you may wish to warm it for easier application. Top with a layer of filling mixture. Use a pizza cutter to cut into eight slices. Roll from the large end to the small. If your dough is too pliant, place in your refrigerator or freezer for five minutes. Repeat with remaining balls of dough.

Arrange cookies on pan covered with foil or parchment paper. Brush with egg white for glossy sheen on finished cookie. Bake at 375 for 12 to 15 minutes or until golden on the edges.

You can experiment with different shapes if you prefer.

Made in small muffin tin.
Made as square cookies.

1 comment:

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