Holiday Rugelach Food

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CHOCOLATE RUGELACH



Chocolate Rugelach image

A much-loved Jewish holiday treat, chocolate rugelach are miniature pastries posing as cookies.

Provided by Jennifer Segal

Categories     Desserts

Time 50m

Yield 36 cookies

Number Of Ingredients 9

2½ cups all-purpose flour, spooned into measuring cup and leveled-off
6 tablespoons sugar
Heaping ¼ teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into 1-in chunks
6 oz cold cream cheese, cut into 1-in chunks
1 egg yolk
8 oz semi-sweet chocolate, best quality such as Ghiradelli, roughly chopped
½ cup sugar
¼ teaspoon salt

Steps:

  • Make the dough: Place the flour, sugar, 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, cream cheese, and egg yolk. Process until the dough starts to come together into a well-moistened, crumbly mass, 20 to 30 seconds. Transfer the dough to a clean work surface. Gather the crumbly dough into a ball and knead, dusting the work surface and dough lightly with flour as necessary, until it comes together into a smooth ball. Shape the dough into a rectangle, then cut into 4 equal portions; flatten each piece of dough into a ½-inch-thick rectangle. Wrap each section of dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
  • Make the filling: Place the chocolate in a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring in between, until almost melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, melt the chocolates in a double boiler on the stovetop.) Mix in the sugar and salt. The mixture will be grainy; that's okay.
  • Line a baking sheet with parchment paper.
  • Roll the cookies: Remove one section 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 it's 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 an 8 x 11-in rectangle. Don't make yourself crazy over it, but try to make it as even as possible around the edges; it will make it easier to roll. (Go ahead and trim slightly with a pizza cutter or sharp knife if it's very uneven.) Using an offset spatula or back of a spoon, quickly spread ¼ of the chocolate filling (about a ¼ cup) evenly over the dough, leaving a ¼-inch border around the edges.
  • Starting from the long side, roll the dough tightly into a cylinder. Place the filled rolled dough, seam side down, on the prepared baking sheet. Repeat with the remaining dough and chocolate filling. Place the rolled dough logs in the refrigerator for 20 to 30 minutes, or until firm to the touch.
  • Preheat the oven to 375°F.
  • Take the rolled dough out of the refrigerator. Using a serrated knife, slice off the uneven ends of each roll and discard. Then slice the rolls into 1-in-wide pieces. Place each slice, seam side down, on the prepared sheet. Bake for 18 to 20 minutes, or until lightly golden. Cool the rugelach on the baking sheet for a few minutes, then transfer to a rack to cool completely. Rugelach are best enjoyed fresh on the day they are baked but any extra cookies can be stored in airtight container for up to 3 days, or frozen for longer storage.
  • Make-Ahead Instructions: The unbaked sliced rugelach can be chilled and stored for up to 3 days in the refrigerator before baking.
  • Freezer-Friendly Instructions: The unbaked sliced rugelach can be frozen for up to 3 months. Before freezing, let the sliced rugelach set on a baking sheet in the freezer for approximately 20 minutes, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer 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 the cookies from the container and let them come to room temperature.

Nutrition Facts : ServingSize 1 cookie, Calories 144, Fat 9 g, Carbohydrate 16 g, Protein 2 g, SaturatedFat 5 g, Sugar 8 g, Fiber 1 g, Sodium 51 mg, Cholesterol 23 mg

RUGELACH



Rugelach image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 4 dozen cookies

Number Of Ingredients 12

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

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.

GOLDEN RUGELACH



Golden Rugelach image

Rugelach (a Yiddish word) are often served at Hanukkah meals. The flaky dough that enfolds the fruit and nuts is made like pie dough and is easy to do in the food processor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 3 dozen cookies

Number Of Ingredients 13

2 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1/2 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, cut in pieces and chilled
8 ounces cream cheese, cut in pieces and chilled
2 tablespoons sour cream or Greek yogurt
Filling:
3/4 cup hazelnuts, toasted
1 cup apricot preserves
2/3 cup golden raisins
1/4 teaspoon fine salt
2 egg yolks
1/4 cup sugar

Steps:

  • For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-size pieces of butter, about 20 pulses. Add the cream cheese and sour cream and pulse until it comes together in a rough dough, with some uneven pebble-size pieces. Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes.
  • For the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt and puree to make a very smooth paste.
  • Roll a portion of dough into a 6- by 14-inch rectangle about 1/4 inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugelach.) Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder, ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.)
  • Meanwhile, preheat the oven to 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats.
  • Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
  • Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days.

RUGELACH



Rugelach image

These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards. The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with. Beyond that, it's really just a matter of rolling, spreading and cutting. These are meant to be bite-sized - about one-inch long - but if you want them bigger, go right ahead. (Should you choose to go larger, Dorie suggests rolling the dough into rectangles instead of circles and cutting the dough into bigger triangles. In that way, you would ultimately get more layers of filling and dough.)

Provided by Emily Weinstein

Categories     dessert

Time 4h

Yield 36 cookies

Number Of Ingredients 13

4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar

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 2 months.)
  • To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, 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.
  • Working 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.
  • To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
  • Bake the cookies 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.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 32 milligrams, Sugar 7 grams, TransFat 0 grams

HOLIDAY RUGELACH



Holiday Rugelach image

The cream cheese used to make the dough is the secret to this traditional cookie's rich, flaky crust.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 4 dozen cookies

Number Of Ingredients 9

16 ounces cream cheese
1 pound (4 sticks) unsalted butter, softened
8 cups all-purpose flour, plus more as needed
1/2 cup prune butter
1/2 cup raisins
1/2 cup apricot butter
2 large eggs, lightly beaten, mixed with 2 tablespoons milk, for egg wash
2 cups sugar
2 teaspoons cinnamon

Steps:

  • In a large bowl of an electric mixer, beat cream cheese and butter until creamy and smooth. Add 5 cups flour and combine. Add remaining flour in small batches, stopping when dough no longer sticks to sides of bowl (not all flour may be needed). If dough remains sticky after all the flour is used, add a little extra flour.
  • Remove dough from mixing bowl; divide into four equal pieces and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or overnight.
  • Preheat oven to 400 degrees. On a lightly floured surface, roll dough, one piece at a time, to rectangles of 1/8-inch thickness. With a sharp paring knife, score dough into 3-inch squares.
  • Fill half the pastry with prune butter and half with apricot butter: Spoon one teaspoon of filling into one corner of each square, adding 3 or 4 raisins to the prune filling. Roll up each square from corner to corner, bending it into a crescent shape. Brush with egg wash.
  • Combine sugar and cinnamon, and sprinkle about a teaspoon over each crescent.
  • Bake on parchment-lined baking sheets for 15 minutes, or until tops are golden brown. Cool on baking racks.

FESTIVE HOLIDAY RUGELACH



Festive Holiday Rugelach image

Recipe posted for ZWT II 2006, taken from web site RecipeRewards, I find that posting recipes found on other sites here gives me more accurate and informative nutritional values. Love Zaar!!! This is a colorful rendition of a traditional recipe.

Provided by Chabear01

Categories     Dessert

Time 48m

Yield 6 dozen, 72 serving(s)

Number Of Ingredients 8

1 1/2 cups butter (3 sticks)
12 ounces cream cheese, softened
3 1/2 cups all-purpose flour, divided
1/2 cup powdered sugar
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 3/4 cups miniature M&M baking bits, divided
powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Lightly grease cookie sheets; set aside.
  • In large bowl cream butter and cream cheese. Slowly work in 3 cups flour. Divide dough into 6 equal pieces and shape into squares. Lightly flour dough, wrap in waxed paper and refrigerate at least 1 hour. Combine remaining 1/2 cup flour and 1/2 cup powdered sugar.
  • Remove one piece of dough at a time from refrigerator; roll out on surface dusted with flour-sugar mixture to 18x5x1/8-inch thick strip.
  • Combine granulated sugar and cinnamon. Sprinkle dough strip with 2 tlbs sugar/cinnamon mixture. Sprinkle about 1/4 cup M&M's on wide end of each strip. Roll dough starting at wide end to completely enclose baking bits. Cut strip into 1 1/2 inch lengths; place seam side down about 2 inches apart on prepared cookie sheets.
  • Repeat with remaining ingredients. Bake 16 to 18 minutes until golden. Cool completely on wire racks. Sprinkle with powdered sugar. Store in tightly covered container.
  • ***Variation***.
  • For crescent shapes, roll each piece of dough into 12 inch cirle. Sprinle with cinnamon/sugar mixture. Cut into 12 wedges. Place about 1/2 tsp M&M's at wide end of each wedge and roll up to enclose baking bits. Place seam side down on prepared cookie sheets and proceed as directed.

Nutrition Facts : Calories 83.9, Fat 5.5, SaturatedFat 3.5, Cholesterol 15.4, Sodium 41.4, Carbohydrate 7.7, Fiber 0.2, Sugar 2.9, Protein 1

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