rugalach dough?

Question

I made dough for rugalach last night and put it in the fridge. I brought it out to roll and it's so hard I can't get it out of the dish. Is it supposed to be like this? I've waited like an hour already for it to thaw a little. Should I just start over?

Answer 1

Wait for it to come to room temperature and then see what the consistency is like. If it's still not right, then I would start over.

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Here's an incredible recipe to try:

Rugelach Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
Show: Barefoot Contessa
Episode: Friday Night Dinner

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
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
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment 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 refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

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. 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.

Preheat the oven to 350 degrees F.

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.

Answer 2

I didn't want to just go by memory since I haven't made Rugalach in years. So I just pulled out my Mom's recipe--the best I've ever tasted in my life. She specifically said to "refigerate overnight until hard". This went with my memory that what made this a tough recipe to make was it wasn't easy to roll out. So I think you have it just right, but have to really work the dough and rolling pin. If you leave it out too long I fear that will ruin both the ability to roll it out right, and the texture. I think this is just one of those recipes that requires some elbow grease to make it right.

I don't know where you stand now, but if you still have the dough I would chill it well and try again. Also are you using a good, heavy rolling pin? If you have a newer, lightweight one that might be part of the problem.

So yes, it's supposed to be like this...good luck and hope it worked out. Now I'm hungry for one!!!