Easy Caramel Rugelach Jayne Cohen Food

RUGELACH

Steps:

• Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
• Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or overnight.
• Wipe out the food processor. To make the filling, place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
• Preheat oven to 350ºF and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
• Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until pliable enough to roll, but not too soft.) Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 - 11-inch circle, or just under an ⅛-inch thick. Sprinkle more flour and turn as necessary so the dough doesn't stick. Spread ½ cup of the filling over the dough; using your hands, press the filling into the dough to anchor it.
• Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges (just like you would cut a pizza). Roll each wedge up, beginning with the wide end and ending with the point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough. You should have 24 rugelach on each baking sheet.
• Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that's just the dark filling oozing out). Transfer the rugelach to a rack to cool.
• Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, thaw the dough in the refrigerator overnight, and then proceed with recipe. They can also be assembled and frozen before baking: Arrange them on a baking sheet (so they're not touching) and freeze until very firm. Transfer them to an airtight container. They can be baked directly out of the freezer; they may just need a few extra minutes in the oven. To Freeze After Baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

EASY CARAMEL RUGELACH (JAYNE COHEN)

Steps:

• Make the pastry. In a food processor, mix the flour, salt, and brown sugar. Add the cream cheese, butter, sour cream, and vanilla and pulse just until the mixture begins to form a ball around the blades. Do not overprocess. Transfer the dough to a work surface and knead lightly and quickly into a smooth, compact roll. (Or prepare manually: In a large bowl, quickly mix together the cream cheese, butter, sour cream, and vanilla until well blended. Gradually add the flour, salt, and sugar. Knead the mixture lightly until thoroughly combined and smooth.).
• Divide the dough into 4 equal parts. Put each piece between two sheets of wax paper and flatten into a large oblong using the palm of your hand. If necessary, refrigerate briefly until the dough is firm enough to roll.
• Work with one oblong at a time, keeping the others refrigerated. Roll the oblong between the wax paper into a 12-by-7-inch rectangle, about 1/8 inch thick. Leaving the dough in the wax paper, refrigerate for at least 4 hours or up to 2 days. Repeat with the other 3 rectangles.
• Loosen the wax paper from both sides of the dough. (The paper becomes pressed into the dough with rolling and will be difficult to remove after you cut the dough unless it has been loosened first.) Place the dough rectangle back down on a sheet of the wax paper, and sprinkle it all over with 2 table-spoons brown sugar. Now cut the rectangle in half. You should have two 6-by-7-inch sections. Cut each section into 4 equal strips, giving you 8 in all. Leaving a 1/2 inch border, place some caramel pieces and pecans over each dough strip (be generousâ€"the more caramels, the more luscious the taste). If your caramels are soft enough, press the pieces with your fingertips to flatten them. You'll get a smoother, tighter roll. Roll each strip up tightly, jelly-roll fashion, and place seam side down, about I inch apart, on a baking sheet lined with parchment. (If the dough becomes too soft to work with during the rolling or filling, place it on a lined cookie sheet in the freezer until firm again.) Refrigerate the prepared rugelach while you make rugelach with the rest of the dough. The prepared rugelach should be refrigerated for at least 30 minutes before you bake them.
• Preheat the oven to 375°F Bake in the middle of the oven for about 20 minutes, or until pale golden. If necessary, adjust the pans during baking so the rugelach cook evenly. Transfer the pan to a rack and let the rugelach cool completely. Remove the rugelach carefully with a thin-bladed spatula. Store the rugelach in airtight containers for up to 4 days.

BEST EVER RUGELACH

Steps:

• Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
• Bake in the preheated oven until golden brown, 18 to 20 minutes.

EASY CUT RUGELACH

Steps:

• Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5- inch rectangle. Chill until firm, 8 to 24 hours.
• Put oven rack in middle position and preheat oven to 350°F Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.
• Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.
• Whisk 1/2 cup sugar with cinnamon.
• Arrange 1 dough rectangle on work surface with long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raising and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.
• Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch-intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.).
• Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.

BABY CEREAL PANCAKES

Steps:

• Beat in eggs in a mixing bowl.
• Add remaining ingredients and mix until smooth.
• Cook in a hot non-stick pan until top is full of bubbles, then flip and brown the other side.
• Serve with syrup.