The soft pastry dough and intriguing sweet and tangy filling makes these rugelach irresistable. Makes 32 cookies.
In a liquid measuring cup, place the yeast, warm water, and one teaspoon sugar, and stir. Let the mixture sit for eight to 10 minutes or until it has become thick.
Meanwhile, in the bowl of a stand mixer or large mixing bowl, place the one and a half tablespoons sugar, coconut oil or other fat, flour, egg, vanilla, and salt. When the yeast is ready, add to the bowl.
Mix with the hook attachment or a wooden spoon until the dough comes together to form a smooth dough. Knead for one minute. Cover the bowl with plastic wrap and let the dough rise for one hour to one hour 15 minutes at room temperature.
Meanwhile prepare the sugar syrup. Place the sugar and water into a small saucepan and bring to a boil over medium heat. When the mixture boils, stir to dissolve the sugar.
Cook for another minute and then remove from heat.
Add the rose water and mix in. Taste and add more rose water if you want a stronger taste. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets or jelly roll pans with parchment paper, or bake in batches. Divide the dough in half.
To roll out, place a large piece of parchment paper on the counter and sprinkle flour on top. Add half of the dough and sprinkle a little more flour on top. Roll the dough into a 10- by 13-inch rectangle. Try your best to roll it into a rectangle. You will need to sprinkle more flour on the dough if it sticks to the rolling pin, and lift up the dough a few times to sprinkle some flour underneath it to make sure it does not stick to the parchment paper.
Scoop up one-fourth cup of the jam and spread to the edges of the dough. Sprinkle half of the chopped cranberries all over the jam. Using a pizza cutter or flat-blade knife, slice across the dough the long way to create two long rectangles. Slice the rectangles the other way, vertically, into four equal rectangles, and then slice each of them in half vertically to create eight rectangles. Slice each rectangle in half from corner to corner to make 16 long triangles.
Roll up each triangle from the shorter base to the point and then bend in the corners to create a crescent shape. Place the rugelach on the prepared baking sheet, leaving a little space between each one. Bake them for 12 to 13 minutes, or until they are very lightly browned on top and medium brown on the bottoms. Repeat the process with the remaining dough.
After the cookies are baked, use a pastry brush to brush the sugar syrup all over the tops and sides of the rugelach. Let cool. These taste best served at room temperature. May be made three days in advance or frozen.
Sponsored by Tuscanini