Anyway back to the cookies. We grew up eating these & we called them cornulete cu nuca, which basically means a little walnut croissant. But then recently, I’ve seen so many people making these online & they’re called Rugelach, which is a pretty popular Jewish dessert. Originally they’re made with cream cheese dough but momma bear makes them without, not sure why, so I decided to share the recipe my family is more familiar with. I’m sure the taste of the dough isn’t a huge difference anyway.
Also, my mom makes these with walnuts, sugar & egg whites. I decided to be fancy by adding cocoa powder & espresso to one & cinnamon to the other. I highly advise you go with my version because it made them soooo much better (not that they weren’t already great).
This is totally that kind of dessert you eat for breakfast with your coffee or eat after dinner…or both. So have at it & make sure to tag me @baranbakery or #bakewithb if you make them! I’m gonna go try & take some more photos & write tomorrows post so we don’t have this delay again. As always,
Begin with combining the flour, baking powder and salt in the bowl of a stand mixer. With a flat beater, incorporate the butter into the flour, until pea size chunks form.
1 1/2 cups (190g) all-purpose flour spooned and leveled, 1/2 tsp baking powder, dash salt, 1/2 cup (115g) butter softened
Add the sour cream, egg yolks and vanilla to the yeasted water. Mix until they're combined and then with the mixer on low speed, pour the wet mixture into the flour/butter mixture and beat until everything is fully combined into a soft dough.
1/2 cup (120g) sour cream, 2 large egg yolks room temperature, 1 tsp vanilla
Cover the dough and refrigerate it overnight. If not, the dough will be too soft and you don't want to add too much extra flour when trying to work with it.
Filling
Whip the egg whites and sugar into soft peaks.
4 large egg whites room temperature, 1 cup (200g) granulated sugar, 4 large egg whites room temperature, 1 cup (200g) granulated sugar
Fold in the walnuts and either the cinnamon or cocoa powder and espresso (whichever filling you are making) until fully incorporated.
4 cup (480g) loosely ground walnuts, 1 tsp cinnamon, 3 1/2 cup (420g) loosely ground walnuts, 1/4 cup (25g) Dutch-process cocoa powder spooned and leveled, 3 tsp espresso powder
Assemble
Preheat the oven to 350F/177C convection (325F/163C conventional).
After chilling the dough, separate the dough into 4-6 chunks (separating into 4 will make larger cookies. I prefer tiny ones, so I separate it into 6). Roll out each chunk, as thin as possible without tearing the dough, and then slice like a pizza into 6, 8, or 12 pieces depending on how big you want them. Remember they grow in the oven a little.
Spread 1 tsp of filling on each triangle, leaving a little room on the edge so it has room to spread in the oven. Roll them up tight, starting with the wider end, and place them about two inches apart on a baking pan.
Bake for about 20 minutes (depending on the size you make them) just until they start browning.
Remove them and allow them to cool before topping with a little icing sugar!
Notes
If you are making both fillings, halve the recipe for the fillings for this amount of dough.
Hi
1tsp od dilling for how many triangles?
Thanks, Albina?
for one triangle