I made these little Cinnamon Almond Rugelach a week ago today. Have I ever mentioned how much I love Rugelach? I had never made them before, boy am I glad I did! They are so easy, they almost melt in your mouth from the flaky, cream cheese, dough, and the butter, almond, cinnamon filling, is enough to satisfy your sweet tooth. These little delicacies can be made for breakfast, or afternoon tea.
In my previous blogs, I’ve written about my beautiful 97 year old Grandmother. Last Saturday she fell. I went and spent the night with her at her assisted living apartment last Sunday. After I put her to bed, I was laying on her couch, listening to the quiet and the ticking of her clock. It was really quite ironic, laying there, thinking how fast the time goes. Tick, tick, tick, go the years. She has outlived her husband, and her three sisters, of which she is the oldest. She has seen my Mother through good times and bad. She has babysat her great grand boys, and seen them off to college. Monday night she ended up in the hospital. She had a stroke last year, but has been doing really well, until this last week. She did not have a stroke this time, but possible a series of small strokes, she is very anemic. They now have her in the rehab department at the hospital. She said to my Mother today, she just doesn’t care anymore, doesn’t even care what she looks like. If any of you know Francies, my Grandmother, you know she can’t go anywhere without her red lipstick! So as I’m writing this today, I am sitting by her bedside watching her sleep. She is beautiful, wrapped up in her purple blanket, her skin is flawless, especially for a 97 year old women. Her hair is the color of angel wings, and just as soft. For the moment, she is peaceful. I pray for this and her everyday. I don’t want her to suffer. She deserves to either have a quality of life that she’s use to, or she needs to pass peacefully into eternity. I guess we hope that for all our loved ones. My Mother is an only child, as am I. We are a very small family now, but very thankful for what we have. When my Grandmother decides what day to leave this world, I know they’re a lot of family members waiting for her, especially my Grandfather, who she was married to for 65 years! I’m very thankful that I’ve had her in my life, she is such an inspiration to me and everyone who comes in contact with her. She is never negative. I’ve learned a lot from her. I love her with all my heart. I hope and pray for the day that she is ready to wear her lipstick again, either here with us, or with her loved ones in heaven. I love you Nana! Love, Stacey
Cinnamon Almond Rugelach
Recipe adapted from the Wellflouredkitchen.com
Yield: 20 Rugelach
• 1 1/2 sticks salted butter, softened, I prefer Land O Lakes
• 6 oz cream cheese softened
• 2 Tbs. sugar
• 1/4 tsp. salt
• 1 3/4 cup all-purpose flour
For the Filling/Topping
• 2 Tbs. butter melted
• 2 Tbs. brown sugar
• 3 Tbs. sugar
• 1/2 tsp. cinnamon
• 4 Tbs. slivered almonds, ground in a food processor or blender.
1. In a stand mixer fitted with the paddle attachment cream together the butter, cream cheese, salt and sugar. Add flour and mix until combined, if it is too sticky you can add a bit more flour. Remove from mixer and flatten into a circle. Wrap in plastic and refrigerate for an hour.
2. In a separate bowl mix together the brown sugar, sugar and cinnamon.
3. Place dough on a well floured surface and roll to a 9" x 24" rectangle. It's okay if the edges are not perfect. Sprinkle with 1/4 cup of the cinnamon sugar mixture. Spread the almonds over the dough, and gently press in. Starting from the far end roll the dough towards you the long way, not rolling to tight. Cut dough into 1" pieces, this is easiest using a serrated knife. Place the Rugelach on a parchment or silpat lined cookie sheet.
• Brush the tops of the rugelach with the melted butter, and sprinkle with the remaining Tbs. of cinnamon sugar.
• Bake at 325 degrees for 25-30 minutes.