RON'S RASPBERRY RUGELACH
Steps:
- For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
- For the filling: Mix together the sugar and cinnamon in a bowl. Chop the almonds to small bits and toss with the raisins and sugar-cinnamon mixture.
- To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter. Spread a third of the preserves or jam on each circle, leaving a clearance of 1/4-inch on the perimeter so the filling won't ooze out while baking. Sprinkle a third of the almond-raisin-sugar mixture on top of the preserves and press in slightly to help adhere.
- Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
- Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.
RASPBERRY ROSE RUGELACH
With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.
Provided by Melissa Clark
Categories cookies and bars, pastries, dessert
Time 4h
Yield 4 dozen rugelach
Number Of Ingredients 11
Steps:
- In a medium bowl, combine 1/2 cup/100 grams sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
- Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
- In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon/113 grams sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
- With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
- Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
- Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
- Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
- Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup/180 milliliters jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
- Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
- Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 80 milligrams, Sugar 14 grams, TransFat 0 grams
GRANDMA'S RASPBERRY RUGELACH
I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. -Dalya Rubin, Boca Raton, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks. Wrap in plastic; refrigerate at least 2 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges., Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool., If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.
Nutrition Facts : Calories 96 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY RUGELACH
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Provided by Chris Morocco
Categories Bon Appétit Holiday 2018 Hanukkah Christmas Cookies Pastry Cream Cheese Walnut Nut Jam or Jelly Berry Raspberry Dessert
Yield Makes 18-22
Number Of Ingredients 13
Steps:
- Mix flour, baking powder, 1/4 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 1/8"-thick ovals about 18x11". Spread half of filling over each oval, leaving a 1/2" 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).
- Place racks in upper and lower thirds of oven; preheat to 375°F. Finely grind raspberries in spice mill or with mortar and pestle. Transfer to a small bowl; mix in remaining 1/4 cup granulated sugar. Brush tops of dough with egg. Sprinkle with half of berry sugar and cut into wedges 2" wide at the base and 1/2" wide at the point. Make each cut on a diagonal, changing direction each time so that short and wide ends alternate. Divide rugelach between 2 parchment-lined baking sheets. Bake, rotating baking sheets top to bottom and front to back halfway through, until deep golden brown, 28-34 minutes. Let cool on baking sheets, sprinkling with remaining berry sugar while still warm.
- Do Ahead
- Cookies can be baked 5 days ahead. Store airtight at room temperature.
LORA BRODY'S RUGELACH
Steps:
- Food Processor Method:
- Into a food processor with the metal blade, place the cream cheese. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the sugar and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour and the optional salt and pulse in just until the dough starts to clump together.
- Electric Mixer Method:
- Soften the cream cheese and butter. In a mixing bowl, cream the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and the optional salt until incorporated.
- For Both Methods:
- Scrape the dough onto a piece of plastic wrap and press it together to form a ball. Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.
- Filling:
- In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.
- Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.
- Place 2 oven racks in the upper and lower thirds of the oven.
- Preheat oven to 350°F.
- Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn't sticking. A great method that keeps additional flour to a minimum is to roll out the dough between two sheets of plastic wrap, well floured on the bottom. Flip it over, remove the bottom sheet of plastic wrap, and dust off any excess flour. Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves. Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves. Press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle into 12 triangles or pieces of "pie."
- Use a thin knife, if necessary, to loosen the triangles from the board. Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm.
- Clean the work surface of excess filling before rolling each batch.
- For the topping, brush the rugelach with milk. In a small bowl, stir together the sugar and cinnamon, and sprinkle the rugelach with it.
- Bake for 18 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
- Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
- Store:
- In an airtight container at room temperature or in the freezer.
- Keeps:
- 5 days at room temperature, 3 months frozen.
- Smart Cookie:
- • If the raisins are not soft, soak them first in 1/2 cup of boiling water for 1 hour and drain them thoroughly.
- • The apricot is stirred instead of strained because straining thins it too much and it tends to ooze out the sides of the rugelach.
- • Unbaked rugelach dough freezes brilliantly. This is a great dough to have on hand in the freezer. Simply add on about 5 to 10 minutes to the baking time. The rugelach are especially delicious still warm from the oven and are at their best when freshly baked.
- • The dough is chilled before baking to maintain the most even shape.
- • Lining the cookie sheets with parchment or foil keeps the sticky filling from baking onto the pan and makes cleanup easier.
- • Allow the cookie sheet(s) to cool completely before using for the next batch.
- • Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.
RASPBERRY & WHITE CHOCOLATE RUGELACH
Try our moreish twist on traditional Jewish rugelach. Classic fillings are fruits, nuts and cinnamon, but we've opted for sharp raspberries and creamy white chocolate
Provided by Victoria Prever
Time 1h25m
Yield Makes 40-48
Number Of Ingredients 12
Steps:
- Beat the soft cheese and butter together with an electric whisk or the paddle attachment of a stand mixer until combined. Add the caster sugar, salt and vanilla extract and beat until combined. Gradually add the flour, beating on a low setting until just incorporated, or use a spatula or spoon to avoid overworking the dough. You may need to add a little more flour if it's very sticky.
- Lightly press the dough into a ball and divide into quarters. Roll each quarter into a ball, then wrap and press into a flat disc. Chill in the fridge for at least 30 mins to firm up a little.
- Dust a work surface with flour and and roll one of the discs into a large circle. Use the base of a 23cm cake tin or plate as a template to cut out a 23cm circle. Spread a heaped tablespoon of raspberry jam thinly over the circle, then sprinkle over a fifth of the chocolate.
- Divide the dough into eight wedges with a pizza cutter or sharp knife. Roll each wedge from the wider, outside edge to the thinnest point, tucking the point under. You can then curl the dough to make a crescent shape, if you like. Arrange on a baking sheet lined with baking parchment, allowing 1-2cm between each. Chill in the fridge until firm, about 30 mins. Repeat with the remaining dough, jam and chocolate - you should have enough offcuts from each ball of dough to combine and make a fifth circle.
- Heat the oven to 180C/160C fan/gas 4. Brush each rugelach with the egg glaze and bake, in batches if needed, for 20-25 mins until lightly browned, then leave to cool on a wire rack.
- If making the decoration, tip the white chocolate in a microwave-proof bowl with the vegetable oil. Microwave in 30-second blasts until melted, stirring with a spatula between each blast. Drizzle over the cooled rugelach and sprinkle over the freeze-dried raspberries before the chocolate hardens.
Nutrition Facts : Calories 107 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
RASPBERRY PECAN RUGELACH
Very easy, delicious recipe that the whole family loves!
Provided by TiredMomtoSIX
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 6h40m
Yield 60
Number Of Ingredients 8
Steps:
- Place flour, salt, and butter in a food processor. Process until the mixture resembles coarse crumbs, then add the cottage cheese. Continue processing until the dough comes together. Divide dough into four equal portions and wrap in plastic. Refrigerate for at least 4 hours.
- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine sugar and cinnamon in a bowl. Roll out each portion of dough on a floured surface to an 1/8 inch thick circle. Spread 1 tablespoon of raspberry spreadable fruit, then sprinkle with the sugar mixture and 1/4 cup of pecans on each circle. Gently press the filling into the dough using a rolling pin. Cut each circle into 16 wedges. Roll each wedge, starting with the wide end Place the cookie point-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 6.1 g, Cholesterol 7.7 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 39.2 mg, Sugar 2.6 g
RASPBERRY CHOCOLATE RUGELACH
Since we celebrate both Hanukkah and Christmas, these cookies were always on the menu. The cookies can be covered and refrigerated overnight or frozen for up to two months. -G.P. Busarow, Whitehall, Montana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough in half; form into two balls. Flatten to 5-in. circles; wrap in plastic. Refrigerate for 8 hours or overnight., Place currants in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. Combine sugar and cinnamon; set aside., On a lightly floured surface or pastry mat, roll one portion of dough into an 11-in. circle. Brush with half of the jam. Sprinkle with half of the cinnamon-sugar, pecans, chocolate chips and currants; press down gently., Cut into 16 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on a parchment-lined baking sheet. Curve ends to form a crescent. Cover and refrigerate for 30 minutes before baking. Repeat with remaining dough and filling., Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 90 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 49mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
RASPBERRY RUGELACH
This glorious cookie wraps tender cream cheese pastry around a fruity filling of raspberry jam, golden raisins and cinnamon sugar - yummy!
Provided by JackieOhNo!
Categories Dessert
Time 2h45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- On medium-high speed, beat butter and cream cheese until fluffy, 2 minutes. Reduce speed to low; gradually beat in flour until dough forms. Wrap dough in plastic wrap; refrigerate 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Combine raisins, brown sugar and cinnamon. Divide dough into two pieces. On lightly floured surface, roll out one dough piece into 12x8" rectangle. Brush with 2 T. preserves, leaving 1/2" border on long sides. Evenly sprinkle half of sugar-raisin mixture over preserves. Starting with one long side, roll up dough jellyroll style. Repeat with remaining dough, preserves and sugar-raising mixture.
- Brush tops of dough logs with egg. Cut into 1"-wide slices. Place slices, glazed side up, 1-1/2" apart on baking sheets. Bake 15 minutes or until lightly browned and baked through in center. Cool on pans on racks. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 97.2, Fat 5.7, SaturatedFat 3.4, Cholesterol 23.1, Sodium 53.9, Carbohydrate 10.6, Fiber 0.2, Sugar 5.6, Protein 1.2
More about "raspberry rose rugelach food"
RASPBERRY RUGELACH RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (37)Author Chris MoroccoServings 18-22Estimated Reading Time 8 mins
- 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).
RASPBERRY RUGELACH {AND A LESSON IN IMPERFECTION}
From tasteasyougo.com
CHOCOLATE-RASPBERRY RUGELACH COOKIES RECIPE
From pillsbury.com
RASPBERRY, WHITE CHOCOLATE & COCONUT RUGELACH RECIPE
From marlameridith.com
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
RASPBERRY CHOCOLATE RUGELACH — UNWRITTEN RECIPES
From unwrittenrecipes.com
CHOCOLATE RASPBERRY RUGELACH - WELL SEASONED STUDIO
From wellseasonedstudio.com
RUGELACH RECIPE (RASPBERRY, NUTS AND CHOCOLATE) - ZOëBAKES
From zoebakes.com
RASPBERRY RUGELACH - THE MONDAY BOX
From themondaybox.com
RASPBERRY ROSE RUGELACH RECIPE | RECIPE | RECIPES, RUGELACH …
From pinterest.ca
THE BEST RUGELACH – SIMPLY BEAUTIFUL EATING
From simplybeautifuleating.com
RASPBERRY ROSE HAMANTASCHEN - JAMIE GELLER
From jamiegeller.com
PECAN, CHOCOLATE, AND RASPBERRY RUGELACH - JAMIE GELLER
From jamiegeller.com
RASPBERRY RUGELACH – THE MERCHANT BAKER
From themerchantbaker.com
RASPBERRY RUGELACH – SPREAD THE LOVE FOODS
From spreadthelovefoods.com
RASPBERRY, ROSE, AND CRANBERRY RUGELACH | RECIPE
From pinterest.com
RASPBERRY ROSE RUGELACH RECIPE | RUGELACH RECIPE, RUGELACH, …
From pinterest.com
7 TOP-RATED RUGELACH RECIPES FOR HANUKKAH OR ANYTIME
From allrecipes.com
RASPBERRY ROSE RUGELACH | RECIPE CART
From getrecipecart.com
RASPBERRY ROSE RUGELACH - CAPTAIN FREEMAN INN
From captainfreemaninn.com
RASPBERRY-CHOCOLATE RUGELACH - BROOKLYN SUPPER
From brooklynsupper.com
RASPBERRY RUGELACH | JEWISH VEG
From jewishveg.org
RASPBERRY, ROSE, AND CRANBERRY RUGELACH | RECIPE - KOSHER.COM
From kosher.com
CHOCOLATE RASPBERRY RUGELACH [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
A GOOD RUGELACH IS HARD TO FIND, SO WE MADE ONE
From bonappetit.com
RASPBERRY RUGELACH — BLENDS BY ORLY
From blendsbyorly.com
GUAVA ROSE RUGELACH | LIVELIVING
From liveliving.org
RASPBERRY RUGELACH - LEAH CLAIRE
From leah-claire.com
CHOCOLATE RASPBERRY RUGELACH - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
NUTELLA RASPBERRY RUGELACH • BAKERITA
From bakerita.com
CHOCOLATE RASPBERRY RUGELACH - WEST OF THE LOOP
From westoftheloop.com
MY FAVORITE RUGELACH AND FRESH RASPBERRY FILLING
From nomoremrnicepie.com
CHOCOLATE-RASPBERRY WALNUT RUGELACH - SIMMER - SAUCE
From simmerandsauce.com
RASPBERRY RUGELACH RECIPE - JESSIE SHEEHAN BAKES
From jessiesheehanbakes.com
RASPBERRY-ALMOND RUGELACH RECIPE - SERIOUS EATS
From seriouseats.com
SWEET RASPBERRY RUGELACH | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
CLASSIC RUGELACH RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love