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
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 PINWHEELS
Pastry chef Judy Roll and baker Rebecca Martin make traditional Jewish rugelach with Martha.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 50 cookies
Number Of Ingredients 12
Steps:
- Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
- Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.
- On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.
- Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.
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.
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 PINWHEELS
WoW! I received these cookies at a cookie exchange and fell in love them, a new twist on an old favorite. I listed the ingredients as dough 1st 5, filling next 6 and topping next 2. I included chill time along with the 20 minute cook time.
Provided by Antifreesz
Categories Dessert
Time 4h30m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- Dough:.
- Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy.
- Add 1/4 cup sugar and continue processing until fully incorporated.
- Add flour and pulse just until dough comes together.
- Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
- Filling:.
- In a medium bowl, mix together 1/4 cup plus 2 tablespoons granulated and brown sugar, 1/2 teaspoon cinnamon, raisins, and walnuts; set aside.
- On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick.
- Spread a thin layer of preserves over dough; sprinkle with filling mixture.
- Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet.
- Repeat process with remaining piece of dough.
- Place dough logs in refrigerator; let chill at least 1 hour.
- Preheat oven to 350°F; line baking sheets with parchment paper and set aside.
- Topping:.
- Mix together 1 cup sugar 2 teaspoons cinnamon for the topping; set aside.
- Slice chilled dough logs crosswise, about 1/4 inch thick.
- Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets.
- Bake until lightly browned, 18 to 20 minutes.
- Cool on wire rack.
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RUGELACH RECIPE - HOW TO MAKE RUGELACH COOKIES | KITCHN
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Estimated Reading Time 7 mins
- Combine the flour and salt in a food processor. Place the flour and salt in the bowl of a food processor fitted with the blade attachment. Pulse several times to combine.
- Mix in the cream cheese and butter. Scatter the cubes of cream cheese and butter over the flour. Pulse until coarse crumbs form, 10 to 12 pulses.
- Mix in the yolk and vanilla. Place the vanilla and yolk in a small bowl and whisk to combine. Drizzle over the butter-flour mixture. Process until the dough starts to clump together and form large, curd-like pieces.
- Refrigerate the dough. Transfer the dough onto a work surface and gather the pieces into a ball. Divide into 4 portions and flatten each into 1-inch-thick disks. Wrap each disk in plastic wrap and refrigerate at least 2 hours or up to 3 days, or freeze for up to 3 months (thaw in the refrigerator before using).
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- Using a pastry cutter or food processor, cut (or pulse) butter into flour, then add cubed cream cheese and also cut into flour.
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- In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together. Scrape the dough out onto a work surface and pat into a ball. Halve the dough and flatten each half into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
- Preheat the oven to 350°. Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes. Transfer to a bowl and let cool.
- Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick. Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar. Using a knife or pizza cutter, cut the dough round into 12 wedges. Starting at the wide end, roll up each wedge, ending with the tip on the bottom. Arrange the rolls on the prepared sheets at least 1 inch apart; freeze for 20 minutes or up to 3 days. Repeat with the remaining dough, jam, almonds and sugar.
- Bake the rugelach for 25 minutes, until golden brown. Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
HOW TO MAKE RUGELACH COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (20)Category CookiesCuisine EuropeanTotal Time 3 hrs
- For the crust: Place the flour and salt in the bowl of a food processor. Pulse a couple times to blend.
- Add the butter, cream cheese, and sour cream. Pulse until crumbly; this will take 30 seconds or so. Pulse until there are pea-sized crumbs throughout. See photo above for a visual.
- Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. Or freeze for up to 3 months and thaw overnight in the refrigerator before using.
- For the filling: Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined. The filling will feel a little moist. You’ll have a little over 2 cups total.
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Estimated Reading Time 5 mins
- Place the flour, granulated sugar, and salt in the bowl of a food processor. Pulse 2-3 times to combine.
- Cut the butter and cream cheese into 3/4 inch pieces. Transfer to the food processor and pulse just until the fats become the size of beans.
- Add the sour cream to food processor. Pulse a few more times, just until dough begins to hold together.
- Turn the dough onto a lightly floured work surface. Divide into 3 equal portions, gently shaping each into a disk approximately 1 inch thick. Wrap disks in plastic wrap and refrigerate until somewhat firm but still pliable, 30 minutes to 1 hour.
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