Internet, I’ve been panty-robbed. I also made some rugelach!
Ok, admittedly, these things didn’t happen at the same time. No one was stealing my panties WHILE I made rugelach, though it was pretty close. You see, I live in a tiny studio apt without a washer/dryer, so I patronize my local laundromat. It’s about a block and a half away, and I used to sit vigilantly by my clothes the entire time for fear of theft. I am one of those people who only does laundry once a month (at best), so when I finally get around to it, it’s pretty much my entire wardrobe. But I inured myself to living in a city, and leaving my clothing unattended while I ran some errands finally seemed to me to be pretty sensible. God, I’m such a hard city girl.
Which is why someone decided to steal ALL OF MY PANTIES from my load in the dryer. Not my socks, not my jeans, not my shirts. Just the panties. All of them. To be fair, the panty-grabber missed like one or two pairs in what I assume was a rush-job to get in there and swipe them without being caught, so it gave me some wiggle room to go buy 20 pairs of new underwear (sigh). But someone, somewhere in San Francisco, has a lot of low-quality (let’s be real, the Gap, your panties are shoddy at best. THERE I SAID IT) women’s underwear on their hands. Or on their crotch, perhaps! I have no idea who took them, and I know not the purpose.
And I don’t want to know. Thankfully, they were already washed. Let’s not talk about them not being washed. That would be the creepiest. Oh god, I just shuddered. Uhhhnnnn. People. The worst!
Well anyway, it relates to these rugelach because the theme for their inception was major-kat-stress-out-time. I’ve been pushing my limits for what seems like months now, work-wise and socially and emotionally. Sometimes baking calms me because it’s one thing I know pretty well, and it comes out decently for the most part, and then there’s a tangible thing I can point to and say–I made that and it’s not the worst and I’m not a failure. This particular night I was feeling A LITTLE CRAZED so I made 4 batches of rugelach and 2 loaves of banana bread. The banana bread was nothing to write home about, but the rugelach was awesome, as it always is. I made them with 2 different kinds of jam (black currant and raspberry) and alternated between walnuts, raisins, & chocolate chips. My favorite combo, unsurprisingly, was raspberry jam with walnuts and raisins. Most people preferred the chocolate chips, however, so that’s what I’d recommend to anyone who isn’t a Fruit Over Chocolate Always person.
Welp. That’s all for me. Til the next time I find a gold grill or someone steals my panties or my zipper falls off my jeans as I’m walking past my ex or I wear a dress to work backwards.
from Dorie Greenspan’s Baking: From My Home to Yours
For the dough
4 ounces cold cream cheese, cut into 4 pieces
1 stick cold unsalted butter, cut into 4 pieces
1 cup all purpose flour
1/4 teaspoon salt
For the filling
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (pecans, walnuts or almonds)
1/4 cup plump, moist dried currants (I used raisins)
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
For the glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably coarse sugar
For the dough
1) Let the cream cheese and butter rest on counter for 10 minutes. It should be slightly softened but cool.
2) Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine for 6 to 10 minutes. Then process, scraping down the sides of the bowl often, just until the dough forms large curds. Do not work the dough too long that it forms a ball on the blade.
3) Remove the dough from the food processor, divide into half, shape each half into a disk, wrap in plastic wrap and then refrigerate for at least 2 hours, or up to a day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
To make the filling
1) Heat the jam in a saucepan over low heat, or microwave until it liquefies (yeah, I SO did not do this). Mix sugar and cinnamon together.
2) Line 2 baking sheets with parchment or silicone mats.
To shape the cookies
1) Pull one packet of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
2) On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar.
3) Scatter over half of the nuts, half of the chopped chocolate and half of the currants. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
4) Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles.
5) Starting at the base of each triangle, roll the dough up so that each triangle becomes a little crescent.
6) Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 minutes. (The cookies can be refrigerate overnight or frozen for up to 2 months; don’t defrost before baking, just add a couple of minutes to the baking time.)
Getting ready to bake
1) Position the racks to divide the oven into thirds and preheat the oven to 350 degree F.
1) Stir the egg and water together. Brush a bit of the glaze over each rugelach. Sprinkle the cookies with sugar.
2) Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden.
3) Transfer the cookies to racks to cool to just warm or to room temperature.