Cleveland Style Russian Tea Cakes: A Taste of Home

The scent of these tea cakes takes me straight back to my grandmother’s kitchen on a snowy December afternoon. The aroma of warm spices, sweet jam, and buttery dough mingled with the scent of pine from the Christmas tree in the living room. These weren’t the delicate, powdered sugar-dusted Russian tea cakes you might find elsewhere; these were hearty, filled pastries, sliced and baked to golden perfection, a testament to Cleveland’s unique culinary heritage. They were a comforting, delicious reminder of family, tradition, and the warmth of home during the holidays, a taste I’ve tried to recreate for years.

Recipe Overview

• Prep Time: 3 hours 0 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 25 minutes
• Yields: 28 pastries
• Serves: 28
• Dietary Type: Not specified

Ingredients

• 4 1⁄2 cups unsifted flour
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 3⁄4 cup sugar
• 1⁄2 cup oil
• 1⁄4 cup margarine, melted
• 1⁄4 cup orange juice
• 1 teaspoon orange peel, grated
• 4 eggs (use 3 eggs plus 1 yolk, save 1 white)
• 1 teaspoon vanilla

FILLING

• 1 cup jam or 1 cup preserves (raspberry or apricot work beautifully)
• 1 – 1 1⁄2 cups almonds, chopped
• 1 1⁄2 – 2 cups golden raisins

TOPPING

• 1 teaspoon cinnamon
• 1⁄4 cup large crystal sugar (also known as sanding sugar)
• 1 egg white

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Pastry board or clean work surface
• Rolling pin
• Baking sheets
• Pastry brush
• Cooling rack

Instructions

1. In a large mixing bowl, sift together the flour, baking powder, and salt.
2. Make a well in the center of the dry ingredients.
3. Add the oil, melted margarine, orange juice, grated orange peel, 3 eggs plus 1 egg yolk, and vanilla to the well.
4. Knead the dough until it comes together. It will be similar to a scone dough.
5. Refrigerate the dough for at least 2 hours. This step is crucial for developing the gluten and making the dough easier to handle.
6. After refrigeration, cut the dough into 4 equal parts. Keep the unused portions refrigerated while you work with one piece at a time. This prevents the dough from becoming too warm and sticky.
7. On a lightly floured surface, roll out one piece of dough into an 8″ x 16″ rectangle.
8. Spread 1/4 cup of jam or preserves evenly over the rolled-out dough.
9. Sprinkle with chopped almonds and golden raisins, distributing them evenly over the jam.
10. Roll the dough tightly, like a jelly roll, starting from one of the long sides.
11. Brush the top of the rolled dough with the reserved egg white.
12. In a small bowl, combine the cinnamon and large crystal sugar.
13. Sprinkle the cinnamon-sugar mixture evenly over the egg-washed roll.
14. Using a sharp knife, slice the roll into 1 1/2 inch thick slices.
15. Place the slices 1 1/2 inches apart on a very lightly greased baking sheet, with the topping side facing up.
16. Repeat steps 7-15 with the remaining dough portions.
17. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 25 minutes, or until the pastries are golden brown.
18. Remove the baking sheet from the oven and let the pastries cool slightly on the baking sheet before transferring them to a cooling rack to cool completely.

Expert Tips & Tricks

• For an extra layer of flavor, consider adding a pinch of cardamom or nutmeg to the dough.
• If you don’t have large crystal sugar, you can use regular granulated sugar, but the crystal sugar provides a delightful crunch.
• Don’t overwork the dough, as this can result in tough pastries. Mix just until the ingredients are combined.
• If the dough becomes too sticky while rolling, lightly dust it with flour.
• To get even slices, use a sharp serrated knife and gently saw back and forth.
• For a richer flavor, use almond paste or marzipan as part of the filling, in addition to the jam and nuts.
• If you don’t have orange juice, apple juice makes a suitable substitute.
• Make ahead tip: Prepare the dough the day before and let it rest in the refrigerator overnight. This will enhance the flavor and make the dough even easier to work with.

Serving & Storage Suggestions

These Cleveland Style Russian Tea Cakes are best served warm or at room temperature. They make a wonderful addition to a brunch spread, afternoon tea, or a holiday dessert table. They pair perfectly with a cup of coffee, tea, or even a glass of milk.

To store leftovers, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw them at room temperature before serving. To reheat, warm them in a low oven (around 300°F or 150°C) for a few minutes until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	247.4 kcal	N/A
Calories from Fat	81 g	33%
Total Fat	9.1 g	13%
Saturated Fat	1.3 g	6%
Cholesterol	30.2 mg	10%
Sodium	133.1 mg	5%
Total Carbohydrate	38 g	12%
Dietary Fiber	1.6 g	6%
Sugars	17.8 g	71%
Protein	4.5 g	9%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Chocolate Filling: For a chocolate version, replace the jam with a homemade or store-bought chocolate spread. You can also add chocolate chips to the nut and raisin mixture.
• Different Nuts: Substitute the almonds with walnuts, pecans, or hazelnuts for a different flavor profile.
• Dried Fruit: Experiment with other dried fruits, such as cranberries, apricots, or cherries, instead of or in addition to the raisins.
• Citrus Zest: Use lemon or lime zest instead of orange zest for a different citrusy note.
• Gluten-Free: While this recipe isn’t naturally gluten-free, you can attempt a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend. Be aware that the texture may be different.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of jam?
A: Absolutely! Raspberry and apricot are classic choices, but feel free to experiment with other flavors like strawberry, blueberry, or even fig jam. Just be sure it’s a jam you enjoy the taste of.

Q: Why is it important to refrigerate the dough?
A: Refrigerating the dough allows the gluten to relax, making it easier to roll out and work with. It also helps to prevent the margarine from melting too quickly, resulting in a flakier pastry.

Q: Can I freeze the unbaked pastries?
A: Yes, you can freeze the sliced pastries before baking. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake, simply bake them from frozen, adding a few extra minutes to the baking time.

Q: What if I don’t have large crystal sugar for the topping?
A: If you don’t have large crystal sugar, you can use regular granulated sugar. However, the crystal sugar provides a nice crunch and sparkle, so if you can find it, it’s worth using.

Q: How do I know when the pastries are done baking?
A: The pastries are done when they are golden brown and the filling is bubbly. A toothpick inserted into the center should come out clean, though there might be some jam residue.

Final Thoughts

These Cleveland Style Russian Tea Cakes are more than just a recipe; they’re a taste of home, a connection to family traditions, and a celebration of Cleveland’s unique culinary identity. I encourage you to try this recipe and share the warmth and comfort of these delicious pastries with your loved ones. Whether you stick to the classic recipe or experiment with different fillings and flavors, I hope these tea cakes bring you as much joy as they’ve brought me over the years. Let me know how they turn out!