The JN’s first episode of Bubbie’s Kitchen features Bubbie Valerie showing host Joshua Goldberg how to make her famous rugelach!

Sponsored by Johnny Pomodoro’s Fresh Market

Produced by Allison Jacobs, Detroit Jewish News Digital Editor

Photography and videography by Derrick Martinez

Starring Joshua Goldberg and Valerie Indenbaum

 

 

Welcome to our first episode of Bubbie’s Kitchen, featuring Bubbie Valerie who hails from Franklin, Michigan!

Valerie’s rugelach recipe is a tradition she started on her own. Among her many award-winning recipes, this one is a big favorite among her grandchildren. Often, they’ll stop by and help her make it (while eating plenty of free samples, of course).

Valerie is not only an unbeatable cook, but she is an avid reader and collector who is always on the go. As a former teacher, her patience and warmth shine through as she prepares the recipe with our friendly host, Joshua Goldberg.

Valerie’s Famous Rugelach

Bubbie's Kitchen rugelach

For the dough:

2 cups all-purpose flour

1 cup butter (2 sticks or 16 tablespoons)

8 ounces cream cheese

For the topping:

½ cup butter melted (1 stick, 8 tbsp)

1 cup granulated sugar

3 tablespoons cinnamon

1 cup currants

1 cup chopped pecans (or any nut of choosing)

Directions:

  1. Preheat oven to 350 degrees and prepare two baking sheets lined with parchment paper
  2. For the topping, mix together cinnamon and sugar in a bowl — set aside, and mix together currants and pecans as well and set aside.
  3. Assemble the Dough: In a large bowl with an electric mixer cream the 2 sticks of butter and cream cheese until completely blended and smooth — scrape the sides. On low speed, gradually add flour, mixing until dough forms into a ball and starts to pull away from the sides
  4. Melt 1 stick of butter and set aside to use with topping
  5. Once the dough is workable and smooth, set aside. Lay a sheet of aluminum foil flat and spread a generous handful of cinnamon sugar mixture onto rolling surface (this will prevent dough from sticking to the foil).
  6. Place dough on aluminum foil, shape into a round ball and separate into three equal pieces
  7. Flatten first dough ball slightly on cinnamon sugar spread on foil. Using rolling pin, roll dough into circular shape. If dough is sticking to roller, spread more cinnamon sugar mixture on top of dough
  8. With a pastry brush, brush the surface of the flattened dough with a generous amount of butter until dough is coated
  9. Generously sprinkle cinnamon sugar mixture onto the surface of the dough, then sprinkle with a handful of pecan and currant mixture. Make sure to coat entire surface.
  10. With a knife, cut the dough into about 12-14 pie-shaped wedges. Roll each wedge in jelly-roll fashion starting at the outside point and rolling inwards towards the middle of the dough.
  11. Place each rugelach, point side down, on parchment covered baking sheet, about an inch apart
  12. With the pastry brush, coat each rugelach with a pat of butter
  13. Repeat steps 7-12 with remaining dough balls
  14. Bake rugelach for about 25-30 minutes until dough is golden brown on top

Let cool and enjoy!

Allison Jacobs | Detroit Jewish News

Tips:

  • You can freeze unbaked rugelach on baking sheet and thaw when ready to use — follow baking instructions (may need an extra few minutes if baking from frozen)
  • It is okay to not use the entire stick of butter for the topping — if you need more add a little more. As Valerie likes to say, “butter makes everything better!”

Are you or a friend/loved one interested in being our next bubbie? Email ajacobs@renmedia.us!

Read more: Sissy’s Kitchen: Black and White Macarons

 

 

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