Modern Mensch, Jake Cohen, shares a recipe from new cookbook, "Jew-ish" - New Day NW

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide crunch and flavor without allergens, while oats are often cheaper.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit adds moisture and flavor, while canned fruit can be more economical.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and confectioners’ sugar. Beginning on low speed and gradually increasing to medium, mix until light and fluffy, about 2 minutes.

Add the flour and salt, then mix until a smooth dough forms. Divide the dough into 4 equal disks, wrap each in plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 375°F. Line two half sheet pans with parchment paper.

On a lightly floured work surface, roll out one disk of the dough into a 9-inch round. Spread one-quarter of the filling evenly over the dough, leaving a ½-inch border. Slice the dough into 12 even wedges. Roll each wedge up tightly from the outside edge in, then place the rugelach on one of the prepared sheet pans, spacing them ½ inch apart. Repeat with the remaining dough and filling, dividing the rugelach between the prepared pans. Brush the rugelach with the beaten egg.

Bake, rotating the pans halfway through, for 20 to 22 minutes, until the rugelach are golden brown. Let cool slightly, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens