The celebration of Hanukkah calls for a few culinary staples: latkes, chocolate gelt and, in Gwyneth Paltrow‘s house, matzoh-flavored ice cream.
The Oscar winner, who celebrates the Jewish holiday in honor of her late father, is a fan of Chozen, an ice cream brand that draws inspiration from traditional Jewish recipes.
Flavors range from Ronne’s Rugelach and Coconut Macaroon to, just in time for the Festival Lights (which starts Tuesday), Chocolate Gelt.
Also digging into the kosher treat, which is available online and at Tribeca Treats in downtown Manhattan: Jon Stewart and Andy Samberg.
Want the scoop? Paltrow shared recipes on Goop that were inspired by Chozen – and chosen straight from the cookbooks of the mother-daughter duo, Ronne and Meredith Fisher, who created the ice cream flavors.
Try their rugelach recipe below.
• 8 oz. cream cheese, room temperature
• ½ pound unsalted butter, room temperature
• ¼ cup granulated sugar plus 9 tbsp.
• ¼ tsp. kosher salt
• 1 tsp. pure vanilla extract
• 2 cups all-purpose flour
• ¼ cup light brown sugar, packed
• 1½ tsp. ground cinnamon
• ¾ cup raisins
• 1 cup walnuts, chopped
• ½ cup apricot preserves, heated in microwave for a few seconds to make it spreadable
• 1 egg beaten with 1 tbsp. milk
1. Cream the cream cheese and butter with an electric mixer until it is light and fluffy.
2. Add ¼ cup granulated sugar, the salt and vanilla extract.
3. On low speed, add the flour and mix until the ingredients come together into a dough.
4. Put the dough on a floured board (or your counter) and roll it into a ball. Cut the ball in quarters, flatten slightly, wrap each piece in plastic and refrigerate for 30 to 60 minutes.
5. Combine 6 tbsp. of granulated sugar, the brown sugar, ½ tsp. cinnamon, the raisins and the walnuts.
6. Again, on a board or your counter, roll each ball of dough into a 9-inch circles.
7. With a pastry brush, brush the dough with 2 tablespoons apricot preserves almost to the edges, and sprinkle with ½ cup of the filling. With a rolling pin, press the filling lightly into the dough. Cut the circle into 12 equal wedges.
8. Starting with the wide edge, roll up each wedge, place the cookies, point side down, on a baking sheet lined with parchment paper and chill for 30 minutes. (The rugelach can also be frozen at this point for up to 2 months and left in refrigerator to defrost before baking.)
9. Preheat the oven to 350 degrees F.
10. Brush each cookie with egg wash. Mix 3 tbsp. granulated sugar and 1 tsp. cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.