Apricot Rugelach Food

APRICOT-ALMOND RUGELACH

Steps:

• Dough: In a food processor, pulse flour, sugar, salt, and butter until butter breaks into pea-size pieces. Add cream cheese and process just until incorporated and a mass of dough is formed. Do not overmix or dough will be tough.
• Turn dough out onto a work surface and knead a couple times to bring dough into a cohesive mass. Divide dough in half and form two flat, round discs; wrap each in plastic and refrigerate for 45 minutes. (At this point, dough can be frozen for several months.)
• Filling: Lightly flour a work surface and a rolling pin, then roll one disc of dough into a 16-inch round (add more flour to prevent sticking). Evenly spread half the jam in a thin layer, stopping 1 inch from the edge of the dough. Sprinkle half the sugar over the top, followed by half the almonds.
• Assembly: Trim the outer edge of the dough to make a clean circle all around. Cut dough like a pizza into 12 triangles. Beginning at the wide end, roll up each triangle; place formed rugelach on parchment-lined sheet trays, pointed edge down. Repeat with remaining disc of dough. Freeze for 30 minutes. Preheat oven to 350 F.
• Bake rugelach until golden, 25-35 minutes. Remove to a wire rack, let cool, and serve.

RUGELACH

Steps:

• Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
• To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
• On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
• Preheat the oven to 350 degrees F.
• Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

RUGELACH

Steps:

• Make the dough:
• Combine the butter and flour in the bowl of a food processor and process until the chunks of butter are broken up and the mixture has taken on the consistency of wet sand, about 30 seconds.
• Transfer the butter-flour mixture to a large mixing bowl and add the salt, cream cheese, and sour cream. Mix the ingredients together vigorously with your hands, breaking up the cream cheese and working it into the f lour with your fingers until the mixture is crumbly and only pea-size chunks of the cream cheese remain.
• Turn out the dough onto a sheet of aluminum foil, press it down slightly into a thick disk, and wrap it very tightly in the foil. Refrigerate it for at least 20 minutes or overnight. Meanwhile, make the filling.
• Make the cherry-almond filling:
• Combine the cherries, sugar, water, and salt in a medium saucepan and bring to a boil over medium-high heat; reduce the heat and simmer until syrupy, about 5 minutes.
• Remove from the heat and add the almond extract. Let the mixture rest until it's cool enough to handle. Place the almonds in the bowl of a food processor and process until crushed, about 10 seconds. Transfer the almonds to a bowl and add the reserved cherry mixture to the food processor; process until the mixture has a jam-like consistency, scraping down the sides of the machine as necessary. Add the almonds back in and process for a few seconds, until all the ingredients are thoroughly combined. The filling can be stored in the freezer for up to 2 months.
• Make the chocolate-hazelnut filling:
• Combine all the filling ingredients in the bowl of a food processor and process until crumbly. The filling can be stored in the freezer for up to 2 months.
• Make the apricot filling:
• Combine all the filling ingredients in a medium saucepan and bring them to a boil over medium-high heat; reduce the heat and simmer for 5 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to the bowl of a food processor and process until smooth. Refrigerate the filling until it's completely cooled before using. The filling can be stored in the freezer for up to 2 months.
• Shape, fill, and bake the rugelach:
• Preheat the oven to 350°F. Line a 10-by-15-inch baking sheet with parchment paper, grease it with oil or cooking spray, and sprinkle it with a small handful of decorative sugar.
• Unwrap the dough and divide it into 2 equal-size portions. On a well-floured surface, press and work one of the dough portions into a ball, then press the ball into a disk that's about 3/4 inch thick. The dough will be very firm at first and may crack around the edges, so keep working it and bringing the cracks together until you have a smooth-sided disk, adding more flour as needed to keep your hands from sticking to the dough.
• Roll out the dough into a 10- to 12-inch circle of even thickness. Fold the circle into a half moon and use a knife or dough cutter to trim away any uneven or protruding edges, then unfold the dough so it's a circle again.
• If you're using the chocolate-hazelnut filling, brush a little of the egg wash over the dough. Use a spatula to spread a heaping cup of the filling of your choice evenly over the dough. Then use a dough cutter or pizza cutter to cut the circle into 16 equal-size wedges, just as you would a pizza.
• Then, working with one wedge at a time, roll a wedge up to make the rugelach, starting with the wide end and rolling toward the pointy end. Transfer the rugelach to the prepared baking sheet. Repeat with the remaining dough and filling.
• Brush the tops of the rugelach with the egg wash, sprinkle lightly with more decorative sugar, and bake, rotating the tray 180 degrees halfway through cooking, until the pastries are light golden brown, 15 to 20 minutes.

RUGELACH

Steps:

• To Make the Dough:
• Let the cream cheese and butter rest on the counter for 10 minutes-you want them to be slightly softened but still cool.
• Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds-don't work it so long that it forms a ball on the blade.
• Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 1 month.)
• To Make the Filling:
• Heat the jam in a saucepan over low heat, or do this in a microwave oven, until it liquefies. Mix the sugar and cinnamon together.
• Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
• To Shape the Cookies:
• Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
• On a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
• Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
• Getting Ready to Bake:
• Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.
• To Glaze:
• Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the sugar.
• Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

RASPBERRY AND APRICOT RUGELACH

Steps:

• In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
• With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
• Line 2 large baking sheets with foil and grease foil.
• On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
• Preheat oven to 325 degrees F (165 degrees C).
• In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
• Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

APRICOT RAISIN RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.

APRICOT-WALNUT RUGELACH

Steps:

• In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
• In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
• Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.

PISTACHIO AND DRIED-APRICOT RUGELACH

Steps:

• Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
• Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
• Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
• Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.

CHOCOLATE-APRICOT RUGELACH

Steps:

• Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.
• Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.
• Remove dough from the refrigerator and let rest at room temperature for 15 minutes.
• Mix apricot preserves and orange zest together for filling.
• Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.
• Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.
• Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.

APRICOT-WALNUT RUGELACH

Steps:

• Pulse the flour, 3 tablespoons of the granulated sugar, 1 teaspoon of the cinnamon, and 1/2 teaspoon of the salt in a food processor until combined. Add the butter and pulse until a few pea-size clumps of butter remain. Add the cream cheese and vanilla and pulse just until the dough forms a ball.
• Divide the dough in half and place on 2 sheets of plastic wrap. Shape into 1 inch thick disks. Wrap and chill until completely firm, for 2 hours and up to 2 days.
• Combine the walnuts, brown sugar, nutmeg, and the remaining 1/2 teaspoon of cinnamon and 1/4 teaspoon of salt in a small bowl. Set aside.
• Working with one piece of dough at a time, roll on a floured surface into a 13-inch round. Top with 1/4 cup of the jam and sprinkle with half of the walnut mixture. Cut the round into 12 equal wedges, like pizza slices. Roll up each wedge, starting at the outer edge. Repeat with the remaining dough, jam and walnut mixture.
• Place the rugelach 1 1/2 inches apart on 2 rimmed baking sheets lined with parchment. Brush with the egg and sprinkle with the remaining tablespoon of granulated sugar. Bake, rotating the sheets halfway through, until golden, 25 to 30 minutes. Transfer to a wire rack to cool completely.

JOAN NATHAN'S RUGELACH (CINNAMON, CHOCOLATE, OR APRICOT)

Steps:

• To make the dough, place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat).
• Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. On a lightly floured surface roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then sprinkle the combined cinnamon and sugar.
• Using a dull knife, cut each circle into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool.
• Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.