Chef Robert Bennett of Classic Cake in Cherry Hill, N.J., and Washington Township, N.J., has whipped up these holiday-inspired sweet treats for the Jewish New Year.
Delicate pastry wrapped around assorted fillings, including cinnamon, chocolate chip and raspberry, then rolled in sugar.
2 cups all-purpose flour
1/4 tsp. salt
1 cup unsalted butter
1 package (8 oz.) cream cheese
1/3 cup sour cream
1/2 cup sugar
1 Tbsp. ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins
Cut cold butter or margarine and cream cheese into bits.
In food processor, pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to two days.
Roll each disk into a 9-inch round, keeping other disks chilled until ready to roll them.
Combine sugar, cinnamon, chopped walnuts and finely chopped raisins (may substitute miniature chocolate chips for raisins).
Roll each disk into a 9-inch round, keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough.
With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow; you will end up with a point on the outside of cookie. Place on ungreased baking sheets and chill ruggulah 20 minutes before baking.
Preheat oven to 350°.
After ruggulah are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers. The cookies freeze well.
Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the ruggulah in this prior to putting them on the cookie sheets.
Jewish Apple Cake
Classic Cake's own traditional recipe with spiced apples tossed in cinnamon and sugar, then baked into a moist bundt-style cake.
6 apples, Granny Smith preferred
1 Tbsp. cinnamon
5 Tbsps. sugar
Preheat oven to 350°. Grease and flour a 9-inch Bundt pan.
Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
To Prepare the Batter: Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla.
Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of the batter into prepared pan. Spread half of the apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top.
Bake for about 1 and 1/2 hours, or until a tester comes out clean.
A blend of crispy and chewy cookies with sweet shredded coconut baked to a golden brown, they can be made plain or dipped in chocolate.
1 cup unsweetened dried shredded coconut
1 egg white
2 Tbsps. honey
Beat the egg white until soft peaks form. Add in honey. Stir in the coconut.
Drop by teaspoonfuls onto a greased cookie sheet.
Bake at 325° for 12 minutes.