Let’s Eat: Two Hanukkah desserts you’ll crave for 8 days
By Heidi Sutton
No celebration of the Festival of Lights would be complete without Hanukkah desserts to close out each evening.
Cherry Almond Rugelach
Recipe by Marcia Stanley
YIELD: Makes 36 pieces
INGREDIENTS:
1 cup butter, softened
1 package (8 oz.) cream cheese, softened
3 tablespoons granulated sugar
1/4 teaspoon almond extract
1/8 teaspoon salt
2 cups all-purpose flour
2/3 cup dried tart cherries
1/3 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
2/3 cup slivered almonds, toasted, chopped
3-4 tablespoons milk (skim, 2% or whole)
granulated sugar
DIRECTIONS:
For cookie dough, in large mixer bowl beat butter, cream cheese, granulated sugar, almond extract and salt on medium speed of an electric mixer until light and fluffy. Add flour. Beat until dough forms. Divide into thirds. Shape each piece into a 1-inch-thick disk. Wrap in plastic wrap. Refrigerate for 1 hour.
Meanwhile, for filling, in food processor place cherries, brown sugar and nutmeg. Cover and pulse until cherries are coarsely chopped. Stir in almonds.
Preheat oven to 350°F. On floured surface roll each disk into about a 13-inch circle. Center a 12-inch round bowl, plate or pan on dough circles. Trim around edges to create 12-inch-diameter circles. Discard scraps. Brush circles with milk. Sprinkle a third of the filling on each circle. Lightly press into dough.
Cut each circle into 12 wedge-shaped pieces. Beginning at wide end, roll up each wedge. Place, point side down, 2 inches apart on parchment-lined baking sheets. Brush tops with additional milk and sprinkle with sugar (if desired). Bake for 18 to 21 minutes or until brown. Transfer to wire rack and cool before serving.
Hanukkah Apple Cake
Recipe by Marcia Stanley
YIELD: Serves 12
INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 2/3 cups sugar
2 eggs
1 teaspoon vanilla
2 large apples, cored, peeled and chopped
1/2 cup finely chopped pecans
2 tablespoons sugar
1/2 teaspoon ground cinnamon
DIRECTIONS:
Preheat oven to 350°F. Lightly coat 9-inch round springform pan with nonstick cooking spray. In medium bowl stir together flour, baking powder, the 2 teaspoons cinnamon and salt. Set aside.
In large mixer bowl beat cream cheese and butter on medium speed of an electric until combined. Add the 1 2/3 cups sugar. Beat until fluffy. Add eggs and vanilla and beat until combined. Add flour mixture to beaten mixture. Beat on low speed until just combined. Fold in apples and pecans. Spread in prepared pan. Stir together the remaining 2 tablespoons sugar and the remaining 1/2 teaspoon cinnamon. Sprinkle over the top of the cake.
Bake for 1 hour and 10 minutes or until wooden skewer inserted near center comes out clean.
