As much as I love biting into a piping-hot, jelly-filled, sugar-crusted doughnut, homemade sufganiyot is a lot of work to make. Since the frying cannot be done in advance, these traditional Israeli doughnuts aren't an ideal party dessert. Opt to serve rugelach, the crescent-shaped cream cheese pastry cookie, instead. Rugelach is a classic treat that must be made the morning of your Hanukkah dinner. While the buttery dough can be filled with a variety of spices and sweeteners, this recipe combines walnuts with dried blueberries, cinnamon, and blackberry jam.
The resulting bite has just the right amount of richness. Check out the recipe and read more.
Ingredients 2 sticks (8 ounces) unsalted butter, at room temperature Directions Makes 48 cookies.
Black and Blue Berry Rugelach
One 8-ounce package cream cheese, at room temperature
1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
2 1/2 cups flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
1/2 cup dried blueberries or currants
1 teaspoon ground cinnamon
3/4 cup seedless blackberry jam
1 large egg white, beaten
2 sticks (8 ounces) unsalted butter, at room temperature
Makes 48 cookies.