Cinnamon Rugelach

Anyone else around here need some comforting this week?

I don't know about you, but what with the earthquake, the hurricane, and my children being stricken by hives, digestive issues, and nasty viruses, it's been a rather trying week for me.

No complaining from this gal, though.

Funny how these sorts of experiences make you thankful for the small things in life.

I'm glad that our power is back (only 24 hours without it) and that we have running water and (mostly) unspoiled food.

I'm glad that my children are healing (slowly) and that school is starting next week. We'll be back to normal in no time.

And I'm glad we have wonderful treats like these to comfort us and nourish us and keep us happy.

Cinnamon Rugelach, adapted from Culinary Creations
Makes about 2 dozen cookies


DOUGH:
3 cups flour (more or less!)
1 1/2 sticks margarine
2 1/2 tablespoons sugar
1 teaspoon vanilla sugar (use extract if you don't have sugar)
a dash of salt
1 egg
1 egg yolk
1 1/2 teaspoons dry yeast (1/2 a packet)
1/2 cup orange juice

FILLING:
1/2 cup sugar
2 teaspoons cinnamon
oil or margarine
egg yolk, for a wash
Turbinado sugar, optional

First, make the dough. Combine all the ingredients in a stand mixer. Add more flour if needed, till the dough is smooth and not too sticky.

Let the dough rise for about an hour, till doubled in bulk.

Preheat the oven to 350*.

Split the dough into four even pieces. Combine the sugar and cinnamon in a bowl.

Roll one of the pieces of dough into a large circle. Spread it evenly with some oil or margarine. Sprinkle with about 1/4 of the cinnamon-sugar mix, leaving a 1-inch border around the edge. Use a knife to cut the dough into triangles, pizza style.

Starting from the outside, roll each of the triangles inward to create a traditional rugela shape. Lay the rugelach on a baking sheet, leaving a little room for rising.

Repeat the process with the remaining pieces of dough.

Beat the egg yolk with a bit of water to make a wash. Brush the rugelach with the egg wash and then sprinkle with the Turbinado sugar, if you're using it. (It'll create a little sparkle and a nice crunch.)

Bake for about 25 minutes, till golden. Cool on racks and serve within 2-3 days. (Or freeze them and defrost at room temperature when you're ready to eat them. They freeze beautifully.)