APPLE BUTTER RUGELACH
Apple butter, like applesauce, is made from apples that have been cooked down, but the process is taken even further. The result is a thick, caramelized paste that you can spread with a knife instead of eating it with a spoon. Here, it is paired with honey, walnuts and currants to make a fall-inspired rugelach cookie. The cream cheese in the dough gives it a pleasant tang and makes it super easy to work with.
Provided by Samantha Seneviratne
Categories cookies and bars, pastries, dessert
Time 3h
Yield 32 cookies
Number Of Ingredients 14
Steps:
- Prepare the dough: In a stand mixer or in a large bowl, using a handheld mixer, on medium, beat the butter, cream cheese, sugar, vanilla and salt until fluffy, about 2 minutes. Add the flour and beat until just combined. Don't overwork it. Tip the dough out onto a piece of plastic wrap and press it together into a ball, using the wrap to help. Divide the dough in half. Shape each half into a 6-inch circle and wrap each with plastic wrap. Refrigerate for at least 2 hours and up to 3 days. (Dough can be frozen for up to 3 months.)
- In a small bowl, mix together the apple butter, honey, sugar and cinnamon. Set aside.
- On a floured surface, roll one slab of dough out to a 11-inch circle with neat edges. (If, at any point, the dough becomes too soft, you can transfer it to a parchment-lined baking sheet and pop it in the fridge for a few minutes.) Spread half of the apple butter mixture on the top of the dough, leaving a 1/4-inch border. Sprinkle with half of the walnuts and half of the currants. With a pizza wheel or sharp knife, cut the dough into 16 equal triangles. Starting from the wide end, gently roll each triangle up and tuck the end under. Transfer to a parchment-lined rimmed baking sheet, at least 1 inch apart. Refrigerate for 15 minutes. Repeat with the remaining dough, apple butter mixture, nuts and dried fruit, and transfer to another prepared sheet. Refrigerate until cold, about 15 minutes.
- Heat oven to 375 degrees. Brush each cookie with the egg wash and sprinkle with sugar. Bake until they are puffed and golden brown, 15 to 20 minutes, rotating the sheets once. Transfer the sheets to a rack to cool.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 53 milligrams, Sugar 7 grams, TransFat 0 grams
RUGELACH
Whether you prepare a batch for yourself or for holiday festivities, fresh baked regulach makes the perfect addition to any dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 15
Steps:
- Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
- Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
- Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
- Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.
MAPLE-NUT RUGELACH COOKIES
Tried these cookies a few years ago for Christmas, and have been making them ever since. Looks like you put a lot of work into them, but they are really not very difficult. These are always the first to go on our cookie tray, and I often end up making extra batches. (I made 4 batches this year!) Prep. time includes refrigeration time.
Provided by Manda
Categories Dessert
Time 3h20m
Yield 32 cookies
Number Of Ingredients 14
Steps:
- Beat together cream cheese, butter, sugar, maple syrup, salt and egg yolk in large bowl until smooth.
- Beat in flour just until blended.
- Shape into ball and refrigerate about 2 hours.
- Meanwhile prepare filling: Stir together walnuts, 1/3 c sugar, maple syrup, and cinnamon in medium bowl.
- Preheat oven to 350°. Grease 2 large baking sheets.
- Divide chilled dough in half, and roll one half out on lightly floured surface to 1/8-inch thickness.
- Trim dough to form a 10-inch circle.
- Spread half of walnut mixture evenly over dough.
- Cut circle into 16 wedges, like you would cut a pizza (A pizza-cutter works great).
- Starting with wide end, roll up each wedge jelly-roll fashion (Will look like a little crescent roll).
- Place on baking sheet, point side down.
- Repeat with remaining half of dough.
- Lightly beat egg white with water, and brush over cookies.
- Sprinkle with sugar.
- Bake 15-20 minutes or until lightly browned.
MAPLE NUT GRANOLA COOKIES
A chewy cookie with coconut and chocolate chips. The addition of maple nut granola makes them a good breakfast cookie for a quick start to your morning. Store in an airtight container.
Provided by Cheerios
Categories 100+ Breakfast and Brunch Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
- Blend flour, baking powder, ginger, and baking soda together in a small bowl. Set aside.
- Mix brown sugar and butter in another bowl to form a smooth paste. Add eggs; beat with an electric mixer on medium speed until creamy. Add flour mixture; beat until a smooth dough forms. Stir in granola, coconut, and chocolate chips.
- Drop teaspoonfuls of dough 2 inches apart onto the cookie sheet.
- Bake until lightly browned on top, about 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 9.1 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 94.7 mg, Sugar 9.1 g
RUGELACH (FILLED CREAM CHEESE COOKIES)
I cannot imagine holiday-time without rugelach around. They are the most addictive, filled cookie ever! I usually make 2-3 times the recipe (inviting a friend over for coffee, chat and helpful rolling), then freeze and bake as needed. You will have none left by the end of the holidays, trust me. The bake time is approximate - it could be slightly more or slightly less, depending on how big you make the rugelach.
Provided by evelynathens
Categories Dessert
Time 1h12m
Yield 40-48 approximately
Number Of Ingredients 18
Steps:
- In a mixing bowl or food processor, cream the butter and cream cheese together.
- Add the pinch of salt and sugar.
- Beat in the flour, a little at a time.
- Knead the dough lightly until all the flour is incorporated.
- Divide the dough into 4 equal portions and refrigerate at least 1 hour.
- Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
- Flour the surface you will be rolling out the pastry on very generously.
- This is a delicate dough and is apt to stick.
- Roll out one of the portions of dough into a 10 inch in diameter circle.
- With a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges (depending on how large or small you want the rugelach to be- I go for smaller).
- If the dough is sticky, dust it with a little flour.
- Sprinkle or spread a little of the filling of your choice on each little wedge.
- Beginning at the wide edge, roll the dough up toward the point, as you would make a crescent roll or a croissant, turning the ends in slightly to achieve the crescent.
- Place on an ungreased cookie sheet and brush with melted butter and sprinkle with a tiny bit of the topping sugar (this step can also be done just before baking and ensure that the sugar is not knocked off in the freezer).
- Repeat with the rest of the dough and filling.
- At this point, I pop the cookie sheet directly into my freezer and freeze the rugelach individually.
- When frozen, I pack them into ziploc bags to use at whim over the holidays (and not just) so they can be freshly-baked for any occasion.
- Preheat oven to 350°F and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.
CHERRY RUGELACH WITH CARDAMOM SUGAR
These tender, jam-filled confections, adapted from "Rose's Christmas Cookies" (William Morrow, 1990) by Rose Levy Beranbaum, have a flaky, cream cheese-spiked crust that makes them a little like soft, tiny pastries. This version calls for cherry preserves and some optional walnuts, but you can use any flavor of jam (or nut if you're so inclined) you like. Apricot and raspberry jam are the most traditional. Rugelach keep well at room temperature for up to one week, or they freeze beautifully for up to six months. (Watch Melissa Clark make her cherry rugelach.)
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 4 dozen rugelach
Number Of Ingredients 15
Steps:
- Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
- Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.
- Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.
- Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.
- On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.
- Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough.
- Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
- Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.
- When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top.
- Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.
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