Brown Sugar and Walnut Rugelach...and The Secret Life of Bees

Don't you just hate spending money on household repairs?

It drives me bee-zerk, but it's a necessary evil of home-ownership.

So yeah, it's been a wacky few days here at the Goo Shoes house, 
and by wacky, I mean Not Good.



The other day, I heard something vibrating the wall of my closet.

I didn't think much of it, until the next day, 
when I heard it again in the medicine cabinet of our bathroom.

This time, the sound was clear -- there was no mistaking it...
Bzzzzzzzzzzzz!

 BEES!

The few dead yellow-jackets we've found recently around the house 
suddenly made sense.

Unbeknownst to us, bees have been busy setting up shop 
inside the walls of our house.

One thing you may not know about me is that I am terrified of bees.
The thought of yellow-jackets in my house?

I can't imagine anything worse.

Except for squirrels.

Or bats.  

Ms. Toody was about to become unglued.   

Lucky for me, Mr. Goo Shoes is an ace problem-solver. 

If there is something wrong, he will figure it out.
Within minutes, he determined where the bees were getting in. 

Their secret life was about to be exposed.
  

It was time for...

 The Exterminator.

Hasta la vista, babees!

We were still finding dead yellow-jackets all over the house, 
when we woke up yesterday to a broken hot water heater.
Ouch, now that stings.
Fortunately, we were able to replace it today.

It was time for a baking distraction.



 Remember I told you about the rugelach from Israel?
They are impossible to replicate, yet that hasn't stopped me 
from trying to perfect my own rugelach-making skills.
For years, I've made my mother's recipe, 

which has a sour cream-based dough, and is rolled into crescent shapes.

I've always wanted to learn how to make the rolled kind.

When I had my family over to break the fast on Yom Kippur, I tried a new recipe.

Success!

They were really good, so, I made them again this week,

for some very special people.
I'm not going to tell you who just yet...that's a surprise.

This dough has a cream cheese base, and is richer than my mom's rugelach.

I feel guilty saying it, but I like this version better!

And, it's is less labor-intensive,

since each cookie doesn't need to be individually rolled. 

As you know, I've got an affinity for "easy."

It's how I "roll," lol. 

These rugelach are not difficult to make at all, 
but I've got a few tips to help guarantee your success.

I recommend regular cream cheese, not low-fat, for making the dough. 
Using low-fat cream cheese may affect the consistency, 
and the ability to roll it up into cylinders.

 It's very important for the dough to be chilled before rolling it out.
The dough is sticky, so make sure surface, rolling pin (affil. link) and hands are well-floured, and work with only one piece at a time,
leaving the other pieces in the refrigerator until needed.

Clean work surface thoroughly before rolling out a new piece of dough. 
It will be easier to roll.
 Keep rolled logs in refrigerator until all four are finished
so that they slice easily before baking. 

Now that you are adequately prepped, let's roll!

BROWN SUGAR AND CINNAMON RUGELACH
Yield: 48 pieces

For the Dough:
8 oz. (2 sticks) butter, softened
8 oz. cream cheese, softened (I recommend regular, not low fat).
3 tbsp granulated sugar
1 tbsp light brown sugar
1/4 tsp salt
1 1/2 tsp pure vanilla extract
2 cups flour (plus extra for rolling out dough)

For the Filling:
3/4 cup finely ground walnuts
3/4 cup packed dark brown sugar
3/4 tsp cinnamon 

For the Topping:
2 tbsp granulated sugar
1/4 tsp cinnamon
1 egg, lightly beaten, + 1 tsp water

To Make Dough:
In large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar and salt on medium speed until completely combined (about 1 minute).
Scrape down sides of mixing bowl, add vanilla and combine.
Mix in flour in four batches, on low speed, until combined.
With floured hands, shape dough into 6-inch square, wrap in plastic, and chill in refrigerator, at least one hour. 

To Make Filling:
With a fork, mix finely chopped walnuts, dark brown sugar, and cinnamon together until combined. If sugar sticks together, use fingers to separate. 

To Assemble and Bake Rugelach:
 
Adjust oven rack to middle position. 
Preheat oven to 350°F.
Line baking sheet with parchment paper.
Cut dough into four equal pieces. Work with one piece at a time, putting remaining pieces back into refrigerator in plastic wrap, until ready to use.
Roll out dough into 12" X 8" rectangle on well-floured surface, with floured rolling pin.
Spread one quarter of the filling mixture evenly over dough (approximately 1/2 cup for each log). Use hand to press filling into the dough, so it adheres.
With long side of dough near you, roll dough tightly into log (it will be 12 inches long). 
Place log seam side down onto baking pan.
Put baking sheet with log into refrigerator while making the remaining logs.
Clean work surface thoroughly, and re-flour.
Repeat with remaining dough to make three more logs.
Arrange four logs at least one inch apart on baking pan. 
Brush logs with egg wash, and sprinkle with cinnamon and sugar mixture. 
With a sharp knife, make 3/4" cuts into log (do not cut all the way through) at one-inch intervals. If dough is too soft, chill in refrigerator for 20-30 minutes. Bake rugelach until golden brown, about 20-25 minutes.
Cool on baking sheet for 5 minutes; then cool completely on rack. 
Carefully transfer cooled logs to cutting board, and slice rugelach into individual pieces.  

 The rugelach was sitting on the counter waiting for its photo op,

when Mr. Goo Shoes was about to grab a handful.

"Noooooo!" 

He was literally within a second of pulling the rugelach right out from under me.

Luckily, I stopped him just in time.

"Can't I have some?"

I explained that I made it for something special, and I couldn't spare any.

He looked so forlorn, I had to let him have one.

Looks like I'll be busy as a bee, and making another batch pretty soon.

You may also like:

 Rugelach Two Ways: Fig Walnut and Chocolate

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