Happiest of Hanukkahs! While not an exclusively Hanukkah recipe, rugelach is the only Hanukkah-applicable recipe in the MSBH. And it’s oh-so-good. Cream cheese in a cookie dough, need I say more?
I made the dough a couple of days before actually making the cookies. It’s divided into three portions, each portion is flattened into a disc and wrapped in plastic. Then refrigerated until needed.
The discs are rolled out into about 10-inch discs and brushed with melted apricot jam. Finely chopped walnuts are spread on top of the jam and then topped with currants or chocolate chips, or a combination of the two. I did two discs with a combination of chocolate and currants and one with just currants and I prefer the cookies without chocolate. It was just too overpowering.
Then using a pizza cutter, the discs are sliced into 16 slices and each slice is rolled from the thick end to the point. This makes the individual cookies.
Each cookie is brushed with eggwash and sprinkled with sugar before baking.
They turn a gorgeous golden color in the oven. These cookies remain soft and tender but with a sugary, crisp crust.