Un Rugelach Mini Turnovers Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

RUGELACH



Rugelach image

Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries with a sweet filling.

Provided by Jennifer Segal

Categories     Desserts

Time 2h45m

Yield 48 cookies

Number Of Ingredients 10

2½ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife, plus more for rolling dough
Heaping ¼ teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into ¾-inch chunks
8 oz (1 package) cold cream cheese, cut into 1-inch chunks
1 egg yolk
½ cup light brown sugar
¼ cup granulated sugar
1 cup walnuts
½ cup raisins
4 teaspoons cinnamon

Steps:

  • 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.
  • Preheat oven to 350ºF and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
  • Remove one disc 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 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 a 10 - 11-inch circle, or just under an ⅛-inch thick. Sprinkle more flour and turn as necessary so the dough doesn't stick. Spread ½ cup of the filling over the dough; using your hands, press the filling into the dough to anchor it.
  • Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges (just like you would cut a pizza). Roll each wedge up, beginning with the wide end and ending with the point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough. You should have 24 rugelach on each baking sheet.
  • Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that's just the dark filling oozing out). Transfer the rugelach to a rack to cool.
  • Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, thaw the dough in the refrigerator overnight, and then proceed with recipe. They can also be assembled and frozen before baking: Arrange them on a baking sheet (so they're not touching) and freeze until very firm. Transfer them to an airtight container. They can be baked directly out of the freezer; they may just need a few extra minutes 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 them from the container and let them come to room temperature.

Nutrition Facts : ServingSize 2 cookies, Calories 181, Fat 12g, Carbohydrate 17g, Protein 2g, SaturatedFat 7g, Sugar 8g, Fiber 1g, Sodium 58mg, Cholesterol 38mg

UN-RUGELACH MINI TURNOVERS



Un-Rugelach Mini Turnovers image

Provided by Rose Levy Beranbaum

Categories     Cookies     Brunch     Dessert     Bake     Hanukkah     Kid-Friendly     Cream Cheese     Apricot     Walnut     Fall     Cinnamon     Jam or Jelly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about twenty-two 3 1/2-inch turnovers

Number Of Ingredients 20

Dough
1/2 of an 8-ounce package cream cheese, softened
8 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1 cup (sifted into the cup and leveled off) bleached all-purpose flour
1/8 teaspoon salt
Filling
approx. 3 tablespoons granulated sugar
2 tablespoons, packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup + 2 tablespoons golden raisins
1/2 cup coarsely chopped walnuts
1/3 cup apricot lekvar or preserves (well stirred)
Topping
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons milk
Equipment
Two 12- by 17-inch cookie sheets or inverted half-size sheet pans, lined with parchment or foil

Steps:

  • Food Processor Method
  • In a food processor with the metal blade, place the cream cheese and butter and process until smooth and creamy, scraping the sides once or twice. Add the sugar and vanilla and process for a few seconds to incorporate them. Add the flour and salt and pulse just until the dough starts to clump together.
  • Electric Mixer Method
  • In a mixing bowl, beat the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and salt just until incorporated
  • Both Methods
  • Scrape the dough into a piece of plastic wrap and press it together to form a ball. Place the dough in a bowl, cover it well, and refrigerate for at least 2 hours, or overnight.
  • Make the Filling
  • In a medium bowl, with a fork, stir together the sugars, cinnamon, raisins and walnuts until well mixed.
  • Using a 1 1/4 inch cookie scoop or a tablespoon measure, scoop out level measures of dough, placing them on a cookie sheet. Refrigerate the dough. Remove one piece of dough and roll it quickly between floured palms to form a ball. Dust it well with flour and place it between two sheets of plastic wrap. Use the flat bottom of a tumbler to press the ball flat and then a light rolling pin to roll it into a 3 1/2-inch circle. Remove the top sheet of plastic wrap and spread rounded 1/2 tablespoons of apricot lekvar or preserves evenly over the dough, almost to the edge. Carefully place 2 teaspoons of the nut mixture on one half of the dough circle, leaving a narrow border. Use the plastic wrap to lift the other half of the dough up and over the filling to encase it. Leaving the plastic wrap in place, press along the border of the dough to seal in the filling. Remove the plastic wrap, brush away any excess flour, and place the turnover on a prepared cookie sheet. Repeat with the remaining dough and filling, leaving at least 1 1/2 inches between each turnover. For the best shape, cover the turnovers with plastic wrap and refrigerate for at least 30 minutes before baking.
  • Preheat the oven to 350°F. at least 15 minutes before baking. Set the oven racks so that they divide the oven into thirds.
  • In a small bowl, stir together the sugar and cinnamon for the topping.
  • With a pastry brush or feather, brush each turnover with milk and sprinkle evenly with the sugar and cinnamon topping.
  • Bake for 15 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and back to front halfway through the baking period. Use a small pancake turner to transfer the turnovers to wire racks to cool completely.
  • Store
  • Airtight, room temperature, up to 5 days; frozen, up to 3 months.
  • Understanding
  • This cream cheese dough can be more fragile and tender than the one used for pies and tarts (it contains no water to develop gluten), because it does not need strength due to the small size of the pastries.

More about "un rugelach mini turnovers food"

RUGELACH RECIPE - HOW TO MAKE RUGELACH COOKIES
rugelach-recipe-how-to-make-rugelach-cookies image
Web May 2, 2019 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 …
From thekitchn.com


RUGELACH COOKIES WITH CREAM CHEESE DOUGH - SALLY'S …
rugelach-cookies-with-cream-cheese-dough-sallys image
Web Nov 29, 2016 Bake the rugelach for 25 – 30 minutes, or until golden brown. As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust. Remove from the oven and allow to cool for …
From sallysbakingaddiction.com


UN SERVES LUNCH MADE FROM FOOD SCRAPS TO 30 WORLD LEADERS
Web Sep 29, 2015 Secretary General Ban Ki-moon, French President Francois Hollande, and Peruvian President Ollanta Humala were among 30 leaders Sunday who dined on a …
From goodnewsnetwork.org


RUGELACH RECIPE - CLASSIC JEWISH COOKIES - THECOOKFUL
Web Sep 21, 2022 To make the dough, place the flour, salt, cinnamon, and orange zest in the bowl of a food processor, and pulse several times to combine. Add the butter and cream …
From thecookful.com


7 TOP-RATED RUGELACH RECIPES FOR HANUKKAH OR ANYTIME
Web Aug 12, 2021 A naturally sweet filling made from raisins, nuts and cinnamon is used in this rugelach recipe, which features a sugar-free dough that doesn't use any artificial …
From allrecipes.com


DELICIOUS RUGELACH RECIPES - THE JEWISH LINK OF NEW JERSEY
Web Jan 28, 2021 Un-Rugelach Mini Turnovers Servings: 20 (This came from a Family Circle magazine of 1998) 4 ounces room temperature cream cheese ½ cup unsalted room …
From jewishl.com


ROSE LEVY BERANBAUM BIO, LATEST ARTICLES & RECIPES - PAGE 2 ...
Web Jan 4, 2009 This is actually a very easy dough to make, especially in a bread machine, which handles this small amount of dough perfectly. TIME SCHEDULE Dough Starter …
From epicurious.com


THE PIE AND PASTRY BIBLE | EPICURIOUS.COM
Web Un-Rugelach Mini Turnovers 4.6 / 5 Reviews 7 View “ Un-Rugelach Mini Turnovers ” recipe Christmas Cranberry Galette 4.4 / 5 Reviews 5 View “ Christmas Cranberry …
From epicurious.com


BEST RUGGELACH RECIPE - HOW TO MAKE JEWISH FILLED PASTRIES
Web Dec 14, 2009 Preheat oven to 350 degrees. Take a disk of dough out of the refrigerator, and place on a floured countertop or pastry mat. Roll out to a 12" circle, trimming off the …
From food52.com


A GOOD RUGELACH IS HARD TO FIND, SO WE MADE ONE
Web Dec 11, 2018 Photo by Alex Lau, food styling by Susan Spungen, prop styling by Kalen Kaminski. cooking. ... Two: Rather than rolling each rugelach into its own mini croissant …
From bonappetit.com


UN-RUGELACH MINI TURNOVERS RECIPE | EAT YOUR BOOKS
Web This is a turnover version of the author's excellent rugelach recipe from The Baking Bible and Rose's Christmas Cookies. Since I love turnovers of all kinds I thought these would …
From eatyourbooks.com


WORLD IS MOVING BACKWARDS ON ELIMINATING HUNGER AND …
Web Jul 6, 2022 The number of people affected by hunger globally rose to as many as 828 million in 2021, according to a new UN report that provides fresh evidence that the world …
From news.un.org


BEST RUGELACH RECIPE - HOW TO MAKE RUGELACH - THE PIONEER …
Web Oct 7, 2021 1 For the Dough: Pulse together the flour, sugar and salt in a food processor until well combined, about 5 times. Add the butter and cream cheese. Pulse until crumbly …
From thepioneerwoman.com


MINI APPLE & CINNAMON TURNOVERS | ONLY CRUMBS REMAIN
Web Sep 14, 2017 Place in the fridge for at least 30 minutes (or up to 2 days).3. Prepare the apple filling. Peel, core and chop the apples. Place into a pan. Add the water, sugar and …
From onlycrumbsremain.com


NUTELLA RUGELACH - WHAT JEW WANNA EAT
Web Dec 13, 2010 Pre heat oven to 350 F. Roll out each ball into a 9 inch circle about 1/8 inch thick on a floured surface into a circle, keeping the other balls in the fridge until you are …
From whatjewwannaeat.com


UN FOOD AGENCY ANNOUNCES FURTHER REFUGEE RATION CUTS, IN QUEST …
Web Jun 20, 2022 Workmen at Dar Es Salaam harbour loading bags of wheat on a truck, in Tanzania. The UN World Food Programme, WFP, said on Monday that it will have no …
From news.un.org


RUGELACH WITH SWEET MINCEMEAT | ONLY CRUMBS REMAIN
Web Dec 17, 2015 Rugelach are a Jewish sweet enriched pastry which are often made for celebrations such as Hanukkah. Their dainty size makes these little morsels perfect for …
From onlycrumbsremain.com


HUNGER AND UNDERNOURISHMENT - OUR WORLD IN DATA
Web A high prevalence of moderate food insecurity is therefore an important indicator of poor dietary quality, and the development of health outcomes such as micronutrient …
From ourworldindata.org


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 »

Related Search