RUGELACH FINGERS

Rugelach Fingers image

The ingredients that have made rugelach a Hanukkah staple are present in this recipe, but in the shape of a bar cookie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 14

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Ingredients

3 ounces walnuts (1 cup)
6 ounces (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus 3 tablespoons melted for filling
8 ounces cream cheese
2 cups all-purpose flour
1/2 teaspoon table salt
6 ounces roughly chopped semisweet chocolate
1/2 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup currants
Grated zest of 1 orange
3 tablespoons light corn syrup
1 large egg yolk
1 tablespoon water
3 tablespoons sanding sugar, or granulated sugar

Steps:

Preheat oven to 350 degrees. Spread walnuts on a baking sheet; toast until golden and fragrant, 10 to 15 minutes. Transfer to a wire rack to cool.
Place 1 1/2 sticks butter and the cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the cream cheese is broken down but butter is still chunky. On low speed, add flour and salt, and mix until crumbly and just beginning to hold together, about 20 seconds. There should still be some small pieces of butter visible. Divide dough into two equal parts. Form each part into a flattened rectangle, and wrap in plastic wrap. Transfer to the refrigerator to chill 5hours or overnight.
Place the chocolate in the bowl of a food processor. Pulse until the chocolate is very finely chopped, about 7 seconds. Transfer to a large bowl. Finely chop toasted walnuts by hand, and add to bowl. Add sugar, cinnamon, currants, zest, corn syrup, and melted butter, and combine by hand. Beat egg yolk with the water, and set aside.
Have ready a 9-by-13-inch baking pan lined with parchment paper. Place a rectangle of dough between two 9-by-13-inch pieces of waxed paper; roll dough into a rectangle the size of the baking pan. Line prepared baking pan with dough. Spread dough evenly with walnut mixture. Roll remaining rectangle of dough into a rectangle the size of the baking pan; place on top. Trim the edges of the dough so they are even. Brush the top of dough with egg yolk mixture, and sprinkle with sugar. Bake until golden, about 35 minutes, rotating halfway through. Cool on a wire rack. Cut into 50 to 60 rectangles, each 2 1/2 by 3/4 inches.

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Justina Tuyeni

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These rugelach fingers were easy to make and tasted delicious. I especially liked the cream cheese filling.

BD71 MUNNA

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I'm not a big fan of rugelach fingers, but I thought I'd give this recipe a try. I was pleasantly surprised! These were actually really good. The dough was flaky and the filling was flavorful. I'll definitely be making these again.

Darshana Ranasinghe

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These rugelach fingers were delicious! The dough was flaky and the filling was sweet and creamy. I will definitely be making these again.

Denise Peacocke

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I made these rugelach fingers for my family and they were a huge hit! Everyone loved them. They're the perfect treat for any occasion.

froggo

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These rugelach fingers were a bit too dry for my taste. I think I'll try adding some more butter to the dough next time.

MD Nahid Islane

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I've never made rugelach fingers before, but this recipe made it easy. They turned out great and my friends loved them.

Sadaf Memon

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These rugelach fingers were easy to make and tasted delicious. I especially liked the cream cheese filling.

Qasim Al

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I'm not a huge fan of rugelach fingers, but I thought I'd give this recipe a try. I was pleasantly surprised! These were actually really good. The dough was flaky and the filling was flavorful. I'll definitely be making these again.

Evie Larkin

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These rugelach fingers were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.

susma sapkota

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I was a bit skeptical about making these rugelach fingers, but I'm so glad I did! They were surprisingly easy to make and they turned out so well. My family loved them!