24 WEST HAWAII TODAY GIFT GUIDE westhawaiitoday.com
Chanukah is an eightday
“festival of lights”
that celebrates the
rededication of the Holy
Temple. Faithful Jews led
by Judah the Maccabee
defeated the Greek army,
reclaimed the Holy Temple
and were able to light the
Temple’s menorah using
only a single cruse of olive
oil. Miraculously, that
supply lasted for eight days.
Today, people honor these
miracles by lighting their
own menorahs and enjoying
foods fried in oil.
Although fried doughnuts
and latkes reign supreme on
Chanukah, other treats can
be included in the festivities
as well. Rugelach are Jewish
pastries of Ashkenazic origin.
Chanukah celebrants
and others can make their
own rugelach by following
this recipe, courtesy of King
Arthur Flour.
Rugelach
Yields 36
Crust
16 tablespoons (1 cup) unsalted
butter, at room temperature
3⁄4 cup cream cheese,
at room temperature
1⁄3 cup sour cream
1⁄2 teaspoon salt
2 cups King Arthur Unbleached
All-Purpose Flour
Filling
1⁄2 cup brown sugar
1 cup walnuts, chopped
1⁄2 cup dried cranberries,
raisins, or currants
1 tablespoon cinnamon
Water for brushing dough
Topping
Granulated sugar or coarse
white sparkling sugar
Milk or cream
To make the crust using a food
processor: Place the flour and salt
in the bowl of a food processor.
Pulse briefly to combine. Cut the
butter and cream cheese into
chunks and add to the bowl along
with the sour cream. Pulse just
until the dough forms chunks,
and you can squeeze it together.
To make the dough using a
mixer: Beat together the butter,
cream cheese, sour cream, and
salt until smooth. Add the flour,
mixing to make a stiff dough.
Divide the dough into three
equal portions. Press each gently
into a disk. Make the disks as
round as possible, smoothing
their edges; this will allow you
to roll the disks into a perfectly
round circle, making the resulting
rugelach more attractive. Wrap
the disks in plastic, and chill the
dough for about 1 hour, until
it’s firm but not rock hard. Or
chill longer (up to overnight),
then warm for about 45 to 60
minutes at room temperature,
until the dough softens enough
to roll out without cracking.
To make the filling, process the
sugar, walnuts, dried fruit, and
cinnamon in a food processor or
blender until finely chopped and
well combined (but not pasty).
Don’t have a food processor?
Simply stir together the filling
ingredients; your filling will be
chunky rather than smooth.
Working with one piece of
dough at a time, place it on a
generously floured surface.
Roll it into a 10-inch circle and
brush it lightly with water. For a
flavorful touch, brush the rolledout
rugelach dough with a thin
layer of boiled cider, warmed
apple or currant jelly, or puréed
fruit preserves, instead of water.
Use your fingers to spread
about 1⁄3 of the filling onto the
round, going all the way to the
edges and gently patting the filling
to help anchor it to the dough.
Using a pizza cutter, baker’s
bench knife, or sharp knife, divide
the dough into 12 equal wedges.
Roll each wedge up, beginning
with the wide end and ending
with the narrow end. Place
the rolls point-side down on a
baking sheet; lining the baking
sheet with parchment will help
with cleanup. Repeat with the
remaining two pieces of dough.
Brush the rugelach with milk
or cream; and sprinkle with
granulated or coarse white
sparkling sugar, if desired.
Preheat the oven to 350 F.
Refrigerate the rugelach while
the oven is preheating.
Bake the rugelach for 25
to 30 minutes, or until golden
brown. Remove from the oven,
and cool right on the pan. Serve
warm or at room temperature.
Rugelach can also be made with other fruits, such as
blackberries, as seen here. STU SPIVACK/VIA WIKIMEDIA COMMONS
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