I’ve loved talking to people and reading about what they think are the “right” fillings for rugelach. The only constant is the cream cheese in the dough. Even the way they’re assembled varies – rolled up like a log and sliced, like the ones in this recipe, or cut into triangles and formed into pretty little crescents like in Dorie Greenspan’s recipe. I used the chocolate raspberry filling, and it’s really nice. Mostly smooth but there’s a slight crunch from the ground walnuts.

The general consensus from all of the people that tried both versions is that they like this one better. I know I do – no currants, and the walnuts are ground up. The crescent-shaped ones are prettier, but there’s no reason why these couldn’t be modified. Note that I ended up with about twice as much filling as I needed. One last little tidbit about this recipe – it comes from chef Jason Weiner of Almond in New York City. And his brother used to be a congressman.

Quentin’s Grandma’s Rugelach
Recipe From: One Sweet Cookie
Makes about 36 rugelach

A few years ago, Chef Jason Weiner of Almond attended a baby shower in Brooklyn. There was a lot of delicious food at the party, but the showstopper was the transcendent rugelach. Never a fan of such pastries, he suddenly saw them in a new light. This recipe came from baby Quentin’s grandmother, Risa Smith. She and the chef became fast friends, and the rest is history. Baker Risa Smith now comes to the restaurant every Wednesday and knocks out rugelach for the week.

For the dough:
2¼ cups all-purpose flour, plus more for the work surface
1 tablespoon granulated sugar
½ teaspoon fine sea salt
8 ounces (2 sticks) unsalted butter, cut into chunks and chilled
8 ounces cream cheese, cut into chunks
2 tablespoons sour cream or Greek yogurt
2 large egg yolks
¼ cup granulated sugar

For the raisin filling:
One 15-ounce box golden raisins
Enough water to cover the raisins
¼ cup granulated sugar
Pinch of salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
½ cup walnuts or filberts (hazelnuts)
2 to 3 tablespoons rum

For the apricot filling:
One 15-ounce box apricots
Enough water (or orange juice) to cover the apricots
¼ cup granulated sugar
Pinch of salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
½ cup walnuts (or filberts)
One 12-ounce jar of orange marmalade
2 to 3 tablespoons orange brandy

For the chocolate filling:
½ cup walnuts or filberts (hazelnuts)
8 ounces semisweet chocolate
¼ cup granulated sugar
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter
One 12-ounce jar of seedless raspberry jam
2 to 3 tablespoons raspberry liqueur

Pulse the flour, sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse sand with some pea-size pieces of butter. Add the cream cheese and sour cream until the batter comes together into a rough dough.

Turn the dough out of the bowl onto a floured work surface and divide into 4 portions. Pat each portion into a disk, wrap in plastic wrap, and refrigerate for about 45 minutes.

Meanwhile, make one of the three fillings:
For the raisin filling:
Put the raisins in a medium saucepan and cover with the water. Add the sugar, salt, cinnamon, and vanilla. Simmer over low heat until almost all the water is absorbed and the raisins are plumped. Transfer the raisin sauce to a blender or food processor and pulse. Add the walnuts and process again to form a paste. Add the rum to taste, and set aside to cool.

For the apricot filling:
Put the apricots in a medium saucepan and cover with the water. Add the sugar, salt, cinnamon, and vanilla. Simmer over low heat until almost all the water is absorbed and the apricots are soft and plumped.Transfer the apricot sauce to a blender or food processor and pulse. Add the walnuts and marmalade, and process again to form a paste. Add the brandy to taste, and set aside to cool.

For the chocolate filling:
Grind the walnuts until fine in a food processor, and set aside. Place the chocolate in the top of a double boiler. Add the sugar, vanilla, and butter, and melt over low heat. Remove from the heat and stir in the jam and walnuts. Add the liqueur to taste, and set aside to cool.

Preheat the oven to 375°F. Line two half-sheet pans with parchment paper.

Roll 1 portion of the dough into a rectangle about ¼ inch thick. Spread with the filling. Starting with the long side, roll up the dough to make a tight cylinder. Flatten it a bit, and wrap in plastic wrap. Place the cylinder in the freezer or refrigerator, and continue this process with the remaining portions of dough.

Slice the cylinders into 1½-inch pieces, and place each piece seam side down on the prepared pans. Whisk the egg yolks and brush over the tops. Sprinkle with sugar. Bake about 25 minutes, or until golden and crispy. Cool for a few minutes on the pans. Transfer the rugelach to a wire rack to cool completely.

Quentin’s Grandma’s Rugelach (One Sweet Cookie)