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
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.
RUGELACH
This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.
Provided by Jackie
Categories Desserts Cookies Nut Cookie Recipes Walnut
Time 3h17m
Yield 48
Number Of Ingredients 9
Steps:
- Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
- Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
- Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
- Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
- Preheat oven to 350 degrees F (180 degrees C).
- After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
- Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 7.9 g, Cholesterol 16 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 27.6 mg, Sugar 3.1 g
RUGELACH
This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make!
Provided by Shelly
Categories Pastry
Number Of Ingredients 12
Steps:
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
- Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.
- Turn mixer to low and add in the flour, mixing until just combined, don't over-mix.
- Place a large piece of plastic wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly in the
- Reynolds Kitchens Quick Cut Plastic Wrap and refrigerate for at least 6 hours, or overnight.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren't using back in the refrigerator.
- On a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2- inches apart on the baking sheet.
- Brush each log with milk and sprinkle with turbinado sugar.
- Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1- inch slices.
- Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.
Nutrition Facts : ServingSize 1 piece, Calories 153 calories, Sugar 10.8 g, Sodium 51.8 mg, Fat 8.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 18.4 g, Fiber 0.6 g, Protein 1.7 g, Cholesterol 18 mg
POLISH RUGELACH
Categories Cookies Mixer Fruit Nut Dessert Bake Thanksgiving Rosh Hashanah/Yom Kippur Cream Cheese Cranberry Walnut Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 64
Number Of Ingredients 16
Steps:
- Make dough:
- Using electric mixer, beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)
- For filling:
- Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend. Set aside.
- Position rack in center of oven and preheat to 350°F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2-inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
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RASPBERRY RUGELACH RECIPE - BON APPéTIT
From bonappetit.com
3.5/5 (36)Estimated Reading Time 8 minsServings 18-22
- Mix flour, baking powder, ¼ cup granulated sugar, and 1 tsp. salt in the bowl of a stand mixer fitted with paddle attachment on low speed to combine. Add butter and beat until it is flattened into nickel- and dime-size pieces and dry ingredients look a bit like sand, about 2 minutes. Cut cream cheese into 8–10 pieces and add all at once to mixer. Beat until dough starts to clump together in pieces (but not so long that it forms one large mass) with pieces of butter and some cream cheese still visible, about 1 minute longer.
- Turn out dough onto a work surface and divide in half. Pat each into a disk and wrap tightly in plastic. Chill just until firm, 30–45 minutes.
- Meanwhile, mix together orange zest, nuts, jam, and remaining 1 tsp. salt in a medium bowl. Set filling aside.
- Working one at a time, roll out dough between 2 lightly floured sheets of parchment paper, dusting with more flour and turning over and rotating as needed, into ⅛"-thick ovals about 18x11". Spread half of filling over each oval, leaving a ½" border. Rotate dough so a long side is closest to you and roll up into a tight spiral, using parchment to help you lift it as you go. If dough is sticking, chill 5 minutes before proceeding. Chill rolled-up dough until firm, at least 60 minutes and up to 1 day (wrapped in plastic).
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5/5 (1)Servings 72Cuisine PolishCategory Dessert, Snack
- Remove the pan from the heat and add the vanilla. Cool the nut filling and use it to fill cookies, pastries and breads.
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From cookeatshare.com
5/5 (3)Total Time 1 hr 30 minsCuisine AmericanCalories 76 per serving
- For dough: Beat butter and cream cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour. Gather dough into ball and gently knead until smooth. Gather into ball and flatten wrap in plastic wrap and chill 1 hour. When ready, divide dough into four pieces.
- For filling: Combine ¾ cup sugar, cranberries walnuts, butter, cinnamon, nutmeg and cocoa powder in food processor and give it a few good chops. Set aside.
- Place 1 dough piece on floured work surface. Roll out dough to about 1/8 inch thickness. Spread 3 tablespoons filling over round, leaving ½ - inch border. Cut round into 1/8 in. wedges. Starting at wide end of each wedge, roll up tightly and completely to tip.
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4.4/5 (4)Servings 32Cuisine PolishCategory Dessert
RUGELACH - WIKIPEDIA
From en.wikipedia.org
Associated national cuisine IsraelRegion or state Central EuropePlace of origin PolandType Pastry
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- In a bowl stir together the jam with the almond flour and set aside. To prepare the pastry combine the flour with the yeast and salt, stir thoroughly and place in the food processor bowl (use the pastry blade) along with the rest of the ingredients. Pulse until a dough forms. This should only take a minute or so.
- Place the dough on top of your work surface, knead in any remaining crumbs and form a log. Cut the dough into 3 equal parts then roll out one part (keeping the round shape) to a thickness of about 2-3 mm. Using a knife cut into 8 equal triangles and place approx. half a teaspoon of the jam mixture in the wider part of every triangle.
- To form the crescents fold the pastry over the filling (from the wide end) and enclose it by gently sticking together the edges of the pastry around the filling and then continue rolling (not too tight) until a crescent forms. Make sure the end is tucked under each crescent. Curl the 2 ends slightly forward.
- Dip the top of each crescent first in the egg whites mixture and then sugar. Arrange on top of your baking sheet lined with parchment, not too close together, and set aside for 30 minutes. In the meantime preheat the oven to 190 C/gas mark 5.
POPPYSEED RUGELACH - LITTLE BROKEN
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5/5 (2)Total Time 1 hr 35 minsEstimated Reading Time 4 mins
- Rinse the poppy seeds under cold water in a fine mesh colander; transfer to a medium saucepan with 3 cups of cold water. Bring to a simmer over medium heat (do not boil). Remove from the heat and let sit in the saucepan, covered, for 30 minutes at room temperature. Repeat – return the mixture to a simmer, remove from the heat and let sit for another 30 minutes at room temperature, covered.
- In a large bowl, beat cream cheese, butter, and granulated sugar with a hand held mixer on medium speed. Beat in lemon zest, vanilla, and salt. Gradually beat in flour on low speed until combined.
ROGALIKI RECIPE (ORANGE WALNUT RUGELACH) - EVERYDAY DELICIOUS
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5/5 (1)Total Time 42 minsCategory DessertCalories 103 per serving
- In a stand mixer: add all the ingredients into the mixing bowl, mix with a paddle-shaped attachment over low speed. The dough will be crumbly at first, but will come together as it's mixed. Gather the dough into a smooth ball.
RUGELACH (ROGALIKI) - MOMSDISH
From momsdish.com
4.8/5 (302)Total Time 3 hrs 25 minsCategory CookiesCalories 85 per serving
- Mix flour and yeast in a medium bowl. Cut in the butter till the mixture resembles a coarse meal.
- Preheat the oven to 375F. Roll the dough in portions, on generously floured surface. Cut triangles out of the dough. Place the filling on the thicker side.
BEST RUGELACH RECIPE - HOW TO MAKE RUGELACH - DELISH
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5/5 (1)Category DessertAuthor OrangebugTotal Time 3 hrs
- In a food processor, pulse flour and salt together. Add butter and cream cheese and pulse until a dough starts to come together. Turn dough out onto a clean surface and divide in half.
- When ready to roll, place dough at room temperature for 15 minutes to make it easier to roll. Preheat oven to 350° and line 2 large baking sheets with parchment.
- For walnut filling: In a food processor, pulse walnuts, sugar, and cinnamon together into fine crumbs. Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick.
- Using a pizza cutter or knife, cut dough into 8 triangles. Starting at the bigger end, roll up each triangle and place on prepared baking sheets. Place into freezer for 15 minutes.
- Brush rugelach with egg wash and sprinkle with coarse sugar. Bake until golden, 20 minutes. Let cool before serving.
WALNUT RAISIN RUGELACH RECIPE - RECIPES.NET
From recipes.net
Cuisine JewishCategory Breads & DoughsServings 48Total Time 2 hrs 25 mins
- 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.
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- Stuffed Cabbage Rolls. According to Every Culture, cabbage, along with beets, carrots, and potatoes, grows abundantly in Poland's cool weather, and for many Poles, "dinner is not dinner without meat."
- Bigos (hunter's stew) Bigos is a meat-based stew with sauerkraut, potatoes, bacon, and kielbasa (a Polish sausage we'll be discussing in a bit), according to Polish-born Marcin Tulinski.
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- Kaszanka. Kaszanka is a blood sausage made from a mixture of buckwheat groats, pig's blood, and various parts of the pig that would otherwise be tossed into the garbage as offal, including the intestines, which are used to encase this popular Polish sausage.
- Kolaczki. Kolaczki are light pastries (some might call them cookies) that are filled with a sweet fruit filling and sprinkled with powdered sugar, according to Tony Clarey, an American who has spent the last 23 years living and working near Warsaw, Poland.
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- Schabowy. Another dish that some refer to as "Poland's national dish" is schabowy. The word schabowy means chop in Polish, which makes sense given that schabowy is a boneless pork chop that has been pounded thin and then coated with egg, breadcrumbs, and flour before being fried to crispy perfection in hot oil, according to Poland Travel.
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