it has been quite the weekend here at the frilly foodie residence: playdate with the besties on saturday, mother’s day action in south beach on sunday, and last but not least…being on television a celebrity on friday!
ok, before ya’ll get too excited, here are the deets: my best friend in the entire world, emilee, got married a few weeks ago! about a month before her wedding, her future sister-in-law wedding planner was contacted by TLC to see if they could film emilee’s wedding for their show four weddings. it aired at 10 pm on friday, may 7th. anddd, gasp, as a bridesmaid, i was lucky enough to score air time as i walked down the aisle! how cool is that?! i fully enjoyed my 15 minutes seconds of fame. kate gosselin better watch out – i’m taking overrrr!
anddd, in true foodie fashion, we had a viewing party over at emilee’s house the night the show aired. i was debating about what to bring over and then it hit me: RUGELACH!! i feel like rugelach is one of those desserts that everyone loves. cream cheese dough + apricot jam/cinnamon sugar/chocolate chips all wrapped up in a frilly shape is just sheer perfection. here’s the fabulous recipe and picture timeee, obv:
rugelach recipe (courtesy of the lovely ina garten)
* 8 ounces (1 package) cream cheese @ room temperature
* 1/2 lb (2 sticks) unsalted butter @ room temperature
* 1/4 cup granulated sugar plus 9 tablespoons
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1/4 cup light brown sugar, packed
* 1 1/2 teaspoons cinnamon
* 3/4 cup raisins
* 3/4 cup chocolate chips
* 1 cup walnuts, finely chopped
* 1/2 cup apricot preserves
* 1 egg beaten with 1 tablespoon milk, for egg wash
* cream the cheese and butter with an electric mixer until light. 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. Cut the ball in quarters, wrap each piece in plastic, and watch an episode of oprah refrigerate for 1 hour.
* on a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling, some walnuts, and either raisins/chocolate chips. Press the filling lightly into the dough. Cut the circle into 12 equal wedges— cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
* brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
ta-daa! how delish do they look?! making rugelach is definitely time consuming, but oh so worth it. i’ve been eating the rugelach for days – the recipe makes 4 dozen – and i literally can’t. get. enough. enjoyy!
p.s. sorry for the archaic hand mixer! i hope to *one day* own the amazing kitchen aid 5-quart stand mixer. ahh a girl can dream 🙂