My maternal great great grandmother, Shirley Sierra (the name given to her at Ellis Island), had a bakery in Kiev, Russia (now part of Ukraine). She moved to Brooklyn, NY at the turn of the 20th century and continued her “bakery” there. It wasn’t a shop as we imagine now, it was just her, baking in her apartment. According to my 92 year old grandmother, Sarah Berkowitz, her Bubbe would make rugelach, challah, strudel and all kinds of Jewish baked goods for her family and neighbors. She described their small apartment kitchen as stacked high with goodies, which in the depression must have been a welcome sight.
This morning when I told my grandmother that I was baking rugelach with raspberry preserves and chocolate, she said that was “way too modern for her tastes.” She prefers hers stuffed with chopped prunes and raisins. None of Bubbe Shirley’s recipes exist today, no one even remembers if they were written down way back when. Until recently I got a steady supply of rugelach from a bakery in town, but when they shut their doors I was determined to create my own recipe. After several attempts, all of which were tasty, but not quite ready for prime time, I landed on this recipe. The dough is soft and tender, with just a slight zip from the cream cheese and zest, which is a perfect compliment to the sweet fillings. Eating them brings back great memories.
Rugelach – Raspberry, Nuts and Chocolate
“Bubbe’s Traditional” fillings:
For the top:
To make the dough: In a Food Processor cream together the cream cheese, butter and confectioners’ sugar. Add the lemon, zest and vanilla and pulse again to combine.
Add the flour and pulse the dough until it comes together in a soft ball. Divide the ball in two discs and refrigerate for about one hour or overnight. Dough can be frozen for about 3 weeks or until you remember that it is in there.
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