This week, Gilt Taste is pleased as cranberry punch to be hanging out with Christina Tosi and the Momofuku Milk Bar team. Each day, Christina or one of her pastry sous chefs will share some of their dearest family cookie recipes. Have fun sugar-buzzing through the holidays!- Ed.
Rugelach
Makes 64 cookies
This simple, utterly delicious walnut-rugelach recipe came from Rose Grabeslsky to Ann Alper, to Marian Alper, to mama Derman to Jena Derman, Milk Bar’s sous chef. We love how the bottoms get a caramelized lace skirt of cinnamon sugar, while the inside stays as tender as a perfect pie crust.
For the dough
½ pound butter, room temperature
3 egg yolks
1 cup heavy cream
3 cups flour
½ teaspoon salt
For the filling
¾ cup sugar
2 teaspoons powdered cinnamon
1 cup walnuts, toasted and crushed
- In a large bowl, combine the butter, yolks and cream. Add the flour and salt and mix until a dough forms. Wrap the dough in plastic wrap and chill overnight in the fridge.
- The next day, preheat the oven to 375°F.
- Divide the dough into 4 evenly-sized lumps and roll each one into a circle about ¼-inch thick. Divide the nut mixture evenly over all 4 circles, spreading it almost to the very edge. Cut each round into 16 triangles, like a pizza. Roll each triangle from base to tip and bake for 25 minutes, or until golden brown. Let cool completely, and serve.
More Milk Bar:
Sesame Ginger Rice Krispies Treats
Photos by Tejal Rao
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