ORANGE WALNUT RUGELACH
Provided by Molly Yeh
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- To make the dough, combine the flour, sugar and kosher salt in a stand mixer fitted with a paddle. Add the cubed butter, distributing it all over the top of the dry ingredients, and dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. Continue mixing and add the yolks, vanilla and almond extract if using. Continue mixing until the dough comes together. Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Mix the marmalade, cinnamon and cloves in a small bowl and set aside.
- To form the rugelach, working with one dough disc at a time, roll it out on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread on half of the marmalade in a thin even layer, leaving a 1-inch border along the long edge that's furthest from you. Sprinkle on 1/2 cup of the walnuts. Brush the 1-inch border with a thin layer of egg wash and then start on the end closest to you and roll the dough into a long tight log, placing it seam-side down. Transfer to a cutting board or baking sheet and refrigerate for at least an hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with 4 shorter logs as opposed to 2 really long ones). If you're only refrigerating for an hour or 2, no need to cover the logs. If longer than that, cover with plastic wrap.
- To bake, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt, the remaining 1/4 cup walnuts and the colorful sugar or sprinkles if using. Cut into 1 1/2-inch slices and transfer to the baking sheets, 1-inch apart. Bake until golden brown on top; begin checking for doneness at 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven, this is completely normal.) Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Or enjoy them warm! Leftovers can be stored at room temp for several days.
WALNUT AND BROWN-SUGAR RUGELACH
The combination of cream cheese and butter makes an especially rich dough in this delectable Walnut and Brown-Sugar Rugelach.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 32
Number Of Ingredients 8
Steps:
- In a food processor, blend butter, cream cheese, granulated sugar, and salt until well combined. Add flour, and pulse just until a dough forms. Divide dough in half; flatten into disks, and wrap each in plastic. Refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
- Preheat oven to 350 degrees, with racks set in upper and lower thirds. Line 2 baking sheets with parchment paper; set aside. In a small bowl, combine egg with 1 teaspoon water to make an egg wash.
- Working with one disk at a time, place dough on lightly floured parchment paper, and roll out into an 11-inch circle (about 1/4 inch thick), dusting lightly with flour as needed. Using a large dinner plate as a guide, cut around dough to make a perfect circle; trim off and discard scraps. Brush circles with egg wash; dividing evenly, sprinkle with walnuts and brown sugar.
- Using a sharp knife or pizza cutter, cut each circle into 16 equal triangles. Starting from the wide end, roll up each triangle of dough; place on lined baking sheets, seam side down. Brush rolls with egg wash.
- Bake until golden brown, 30 to 32 minutes. Transfer rugelach to a wire rack to cool completely.
Nutrition Facts : Calories 142 g, Fat 10 g, Protein 2 g
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.
WALNUT RUGELACH
Beautiful cookies for the holidays.
Provided by Mary
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 4h45m
Yield 36
Number Of Ingredients 12
Steps:
- Sift flour, baking powder, and salt together onto a sheet of waxed paper.
- Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
- Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
- Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
- Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.
Nutrition Facts : Calories 62.1 calories, Carbohydrate 8.1 g, Cholesterol 9.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 25.1 mg, Sugar 4.4 g
RUGELACH
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
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
APRICOT-WALNUT RUGELACH
This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h45m
Yield Makes about 2 1/2 dozen
Number Of Ingredients 10
Steps:
- In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
- In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
- Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
- Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.
Nutrition Facts : Calories 160 g, Fat 11 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g
CHOCOLATE WALNUT RUGELACH
These are delicious, traditional Jewish crescent shaped pastries or cookies. They are almost like denser, mini chocolate croissants. This recipe really simplifies what can sometimes be a complicated treat to prepare. The recipe is from "The Clueless Baker: Baking from Scratch", by Evelyn Raab. It's a great cookbook for beginning bakers. (For a faster method of rolling the cookies: roll the dough out into a slightly more rectangular shape. Sprinkle with filling, then roll the whole thing up in one piece, starting at one of the long sides. Cut into 1-inch (2 cm) sections and place, seam side down, on an ungreased cookie sheet to bake.)
Provided by blucoat
Categories Breads
Time 45m
Yield 32 rugelach
Number Of Ingredients 8
Steps:
- In a food processor, or in a large bowl with an electric mixer, combine all the dough ingredients. Process or beat until it becomes dough-like. (In a food processor the mixture will form a ball, and stick together. With a mixer, it just turns into dough. Don't over beat.) Put aside.
- Now, in your food processor, combine all the filling ingredients and process until finely chopped. If you don't have a processor, you can do this in a blender -- just make sure you stop and scrape and sides down several times so that everything is evenly ground.
- Cut the dough into 4 pieces and dust each one with flour. Dust the counter or tabletop with flour, too. Roll a piece of dough into a circle, approximately 10 inches (25 cm) in diameter. Handle the dough gently, and don't be afraid to sprinkle it with more flour to prevent it from sticking to the counter or the rolling pin. Cover the entire surface of this circle with some of the filling in a thin, even layer. Using a pizza cutter (or a sharp knife) cut the circle into 8 wedges, pizza-style. Roll each wedge up -- starting at the wide, outside edge -- rolling firmly toward the point. Place on an ungreased cookie sheet, bending slightly to form a crescent. Repeat with the rest of the dough and filling.
- Bake at 350°F (180°C) for 15 to 20 minutes, until very lightly browned on top, but not burnt on the bottom.
Nutrition Facts : Calories 77.5, Fat 5.5, SaturatedFat 3, Cholesterol 11.5, Sodium 31.2, Carbohydrate 6.7, Fiber 0.3, Sugar 3.4, Protein 1
BROWN SUGAR WALNUT RUGELACH COOKIES
Rugelach cookies are both savory and sweet. They have a tender flaky pastry dough exterior and a sweet filling made of brown sugar, walnuts, cinnamon and a drizzle of honey.
Provided by Tara Moore
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350
- Cream together the butter and cream cheese
- Mix in the egg yolk
- Sift the flour and salt into your mixing bowl, stir until combined and a dough forms
- Roll the dough out on to a floured surface, cut in half
- Form each half in to a ball, flattening the top a bit
- Wrap each one in plastic wrap and chill for 30 minutes in the fridge
- In a mini food processor combine the brown sugar, walnuts, cinnamon and butter
- Generously flour a flat surface, unwrap one of the chilled dough and sprinkle the top with flour
- Use a rolling pin to roll it out to a circle (half way through lift up the circle, dust the surface with more flour and turn the circle over, sprinkle a bit more flour on top - this will prevent any sticking)
- Spread half of the brown sugar walnut filling on to the circle
- Drizzle lightly with honey
- Use a pizza cutter to make 6 cuts, so you have 12 triangles
- Gently pull one of the triangles away from the others, starting at the bottom roll upward so you end at the tip of the triangle
- Place each rugelach cookie onto a cookie sheet lined with parchment paper
- Bake 20-25
- Remove from oven, transfer to a wire rack
- Serve
Nutrition Facts : Calories 115 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 82 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
DATE WALNUT RUGELACH
Categories Cookies Cheese Dairy Fruit Nut Dessert Bake Cream Cheese Date Walnut Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 64 rugelach
Number Of Ingredients 12
Steps:
- Make dough:
- In a food processor blend butter and cream cheese until smooth. Add flour and salt and pulse just until mixture forms a ball. Form dough into a log. Chill dough, wrapped well in plastic wrap, at least 4 hours and up to 1 day.
- Make filling:
- Finely chop dates and walnuts and in a bowl with your hands toss together dates, walnuts, sugar, cinnamon, and vanilla until combined well.
- Preheat oven to 350°F.
- Cut dough crosswise into 8 equal pieces and work with 1 piece at a time, keeping remaining pieces covered and chilled. On a work surface sprinkled with confectioners' sugar using a rolling pin dusted with confectioners' sugar, roll out piece of dough into an 8-inch round. Cut round into 8 wedges, keeping round intact.
- Sprinkle 1/3 cup filling in a ring around outer portion of round, leaving a 1-inch border around edge, and press filling gently into dough. Working with 1 wedge at a time, fold outer edge of pastry over filling and roll up filling in pastry, jelly-roll fashion, folding sides under pastry to enclose filling. Transfer rugelach, as formed, pointed ends down, to ungreased baking sheets. Make more rugelach in same manner.
- Bake rugelach in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 15 to 20 minutes total. Transfer rugelach to racks to cool completely. Rugelach keep in an airtight container at room temperature 3 days.
CINNAMON, RAISIN & WALNUT RUGELACH
Bake these delicious pastries characterised by a melt-in-the-mouth cheese-based dough. They originated in Poland and are a popular Jewish treat
Provided by Victoria Prever
Categories Dessert, Snack
Time 1h25m
Yield Makes 40-60
Number Of Ingredients 13
Steps:
- Beat the soft cheese and butter together using electric beaters or in an electric mixer fitted with the paddle attachment. Add the 50g of caster sugar, the salt and vanilla extract, and beat to combine.
- Add the flour gradually, beating on a low setting until just combined. Do not overwork it or the dough will become tough and chewy. Add a little more flour if it's very sticky.
- Press the dough into a ball and divide it into quarters. Wrap each ball of dough and press into a flat disc. Chill for at least 30 mins to firm up a little.
- Meanwhile, mix together the 30g of caster sugar, the brown sugar, cinnamon, raisins and walnuts. If you prefer a less chunky finish, give them a quick whizz in a food processor or chop them very finely.
- Take one of the discs from the fridge, and on a well-floured board, roll out the first ball into a large circle of at least 23cm diameter.
- Cut out a 23cm circle and spread the circle thinly with a tablespoon of the apricot jam, then sprinkle evenly with about 2-3 tablespoons of the filling, so the circle has a fine covering.
- Using a pizza cutting wheel or sharp knife, divide the circle into 8 or 12 wedges, depending how large you want your biscuits to be - 12 wedges makes mini rugelach.
- Roll each wedge up from the wider, outside edge to the thinnest point, tucking the point under. Arrange on a baking sheet lined with baking parchment, allowing at least a centimetre or two between them.
- Put the tray in the fridge while you repeat with the remaining balls of dough. You should have enough dough left over to make a fifth circle, and you may need to bake them in batches.
- Chill the formed rugelach for at least 30 mins. Heat the oven to 180C/160C fan/gas 4 and mix the last 2 tbsp of caster sugar with the 1 tsp cinnamon.
- Brush each rugelach with the egg wash, then sprinkle with a little cinnamon sugar and bake for 25 mins until lightly browned. Leave to cool on a wire rack.
Nutrition Facts : Calories 80 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.12 milligram of sodium
CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH
Steps:
- For dough:
- Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- For filling:
- Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
- Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
- Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)
APRICOT-WALNUT RUGELACH
A bite-size pie. I cut them a bit smaller to be bite-size. Can experiment with different kinds of jams and nuts. Another hit at the 2014 Cookiepalloza!
Provided by Chef Eva-Maria
Categories Dessert
Time 1h25m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Pulse the flour, 3 tablespoons of the granulated sugar, 1 teaspoon of the cinnamon, and 1/2 teaspoon of the salt in a food processor until combined. Add the butter and pulse until a few pea-size clumps of butter remain. Add the cream cheese and vanilla and pulse just until the dough forms a ball.
- Divide the dough in half and place on 2 sheets of plastic wrap. Shape into 1 inch thick disks. Wrap and chill until completely firm, for 2 hours and up to 2 days.
- Combine the walnuts, brown sugar, nutmeg, and the remaining 1/2 teaspoon of cinnamon and 1/4 teaspoon of salt in a small bowl. Set aside.
- Working with one piece of dough at a time, roll on a floured surface into a 13-inch round. Top with 1/4 cup of the jam and sprinkle with half of the walnut mixture. Cut the round into 12 equal wedges, like pizza slices. Roll up each wedge, starting at the outer edge. Repeat with the remaining dough, jam and walnut mixture.
- Place the rugelach 1 1/2 inches apart on 2 rimmed baking sheets lined with parchment. Brush with the egg and sprinkle with the remaining tablespoon of granulated sugar. Bake, rotating the sheets halfway through, until golden, 25 to 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 190.7, Fat 11.7, SaturatedFat 5.8, Cholesterol 33.4, Sodium 111.1, Carbohydrate 19.9, Fiber 0.6, Sugar 9.9, Protein 2.6
More about "walnut rugelach food"
FIG & WALNUT BEST RUGELACH RECIPE - VALLEY FIG GROWERS
From valleyfig.com
Category Breakfast, DessertCalories 124 per servingEstimated Reading Time 4 mins
- Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix. Cut the butter in ¾-inch cubes and scatter over the flour mixture. Pulse until butter pieces range in size from very coarse breadcrumbs to hazelnuts. Cut the cream cheese into 1-inch cubes and scatter in the bowl. Pulse until the mixture looks damp and crumbly—not smooth or cohesive— and only sticks together when pinched with your fingers. Dump the mixture onto a large piece of parchment or plastic wrap. Press the mixture together firmly into a large mound. Don’t worry about any bits of unblended butter or cream cheese.
- Cut the mound into 4 equal wedges. Press each wedge into a flat round patty about 4 inches in diameter. Wrap each patty and refrigerate until firm, at least 2 hours (or up to 3 days). Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven. Organize the filling: Mix the sugar, cinnamon, and salt in a medium bowl. Use a rasp grater to grate the zest of the orange directly into the bowl and mix well. Set aside.
- Use an oiled knife to stem and chop figs into raisin size pieces. Use your fingers to toss the figs and walnuts together in another bowl, separating any pieces stuck together.
- Remove one dough patty from the refrigerator. Wait a few minutes until just pliable enough to roll, but not too soft. Dust a sheet of wax or parchment paper very lightly with flour and place the dough in the center. Dust lightly with flour and cover with a second sheet of paper. Roll the dough between the sheets into an 11-inch circle about 1/8 inch thick.
WALNUT AND CINNAMON RUGELACH - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 1Total Time 1 hrCategory Kosher, Hanukkah, Baking, DessertCalories 90 per serving
- Prepare Cottage-Cheese Dough: In food processor with knife blade attached, blend cottage cheese, margarine or butter, and flour just until combined and dough begins to come away from side of bowl.
FIG JAM AND WALNUT RUGELACH RECIPE - WILD WILD WHISK
From wildwildwhisk.com
5/5 (3)Category DessertCuisine American, Eastern EuropeanTotal Time 48 mins
- Cream the soften butter and cream cheese in a medium mixing bowl with the paddle attachment on medium high speed until fluffy. Add sugar, salt and vanilla extract and beat on medium to combine.
- Scrape the dough out onto a well-floured board, and shape into a disk. Divide into two equal portions, shape each into a ball then flatten into a disk and wrap in plastic. Refrigerate for at least an hour.
- Pulverize the walnut in a food processor or blender, combine it with brown sugar and cinnamon in a small bowl, whisk to distribute evenly.
CINNAMON WALNUT RAISIN RUGELACH - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (5)Total Time 1 hr 45 minsCategory CookiesCalories 149 per serving
- In a large food processor, pulse the butter, cream cheese, sour cream, salt, and flour until the dough forms chunks that clump together when you squeeze them, about 30 seconds or so.
- Divide the dough into three equal amounts and shape into discs, wrapping each disc in plastic wrap. Chill for at least 60 minutes in the fridge or up to 1 day.
- Add the brown sugar, granulated sugar, walnuts, raisins, and cinnamon to food processor and pulse until finely chopped. Transfer to a separate bowl.
WALNUT RUGELACH RECIPE - TIKKIDO.COM
From tikkido.com
Cuisine JewishCategory DessertServings 72Total Time 44 mins
APRICOT AND WALNUT RUGELACH RECIPE - REAL SIMPLE
From realsimple.com
3/5 (49)Total Time 4 hrsServings 24Calories 190 per serving
- Pulse the flour, 3 tablespoons of the granulated sugar, 1 teaspoon of the cinnamon, and ½ teaspoon of the salt in a food processor until combined. Add the butter and pulse until a few pea-size clumps of butter remain. Add the cream cheese and vanilla and pulse just until the dough forms a ball.
- Divide the dough in half and place on 2 sheets of plastic wrap. Shape into 1-inch-thick disks. Wrap and chill until completely firm, for 2 hours and up to 2 days.
- Heat the oven to 350° F. Combine the walnuts, brown sugar, nutmeg, and the remaining ½ teaspoon of cinnamon and ¼ teaspoon of salt in a small bowl; set aside.
- Working with one piece of dough at a time, roll on a floured surface into a 13-inch round. Top with ¼ cup of the jam and sprinkle with half of the walnut mixture. Cut the round into 12 equal wedges, like pizza slices. Roll up each wedge, starting at the outer edge. Repeat with the remaining dough, jam, and walnut mixture.
CINNAMON WALNUT RUGELACH - JAN D'ATRI
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Estimated Reading Time 2 mins
WALNUT RUGELACH | COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 1 min
WALNUT RUGELACH RECIPE (VIDEO) - NATASHASKITCHEN.COM
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4.9/5 (40)Total Time 1 hr 30 minsCategory Easy
RUGELACH - CALIFORNIA WALNUTS
From walnuts.org
Total Time 1 hr 10 minsCalories 113 per serving
CHOCOLATE-WALNUT RUGELACH RECIPE ON FOOD52
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Reviews 5Category DessertServings 72
WALNUT APRICOT RUGELACH | FOODTASIA
From foodtasia.com
Ratings 5Estimated Reading Time 5 mins
WALNUT RUGELACH RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 3 hrsCategory DessertCalories 115 per serving
- In a food processor, combine the flour, salt, baking powder, lemon zest, and vanilla seeds and pulse for about 15 seconds to combine. Add the butter and pulse for a few seconds more, until the mixture has the texture of fresh bread crumbs. Add the cream cheese and process just until the dough comes together in a ball around the blade, 20 to 30 seconds. Be careful not to overprocess or the pastry will be tough. Tip the dough onto a lightly floured work surface and knead for a few seconds, just to bring it together.
- Spread the walnuts on a rimmed baking sheet and toast until fragrant, 5 to 10 minutes. Remove from the oven and transfer to a plate to cool. Finely chop and place in a small bowl with the brown sugar and cinnamon. Mix together.
- Take one of the pieces of dough from the fridge and roll out on a lightly floured work surface to form a 9 1/2-inch (24-cm) circle, about 1/8 inch (3 mm) thick. Use a small spatula or the back of a spoon to spread half of the quince paste evenly over the surface and then sprinkle with half of the sugar-nut mixture.
APRICOT WALNUT RUGELACH (VIDEO) - SIMPLY HOME COOKED
From simplyhomecooked.com
Ratings 11Calories 60 per servingCategory Dessert
- Slice the cold butter into cubes and cut it into the flour using a pastry cutter. Continue cutting through until the pieces of butter are about the size of a pea.
APRICOT AND WALNUT RUGELACH RECIPE | MYRECIPES
From myrecipes.com
Servings 48Total Time 3 hrs
- Place flour and teaspoon salt in the bowl of a food processor; pulse until combined. Add butter to flour mixture and pulse until combined. Add cream cheese; process until one large ball forms.Divide the dough evenly into 4 disks; wrap each in plastic wrap and refrigerate for at least 2 hours (up to 24 hours).
- Working one disk at a time (keeping the remaining disks in the refrigerator), roll each dough portion into a 9-inch circle on a floured surface. Spread ¼ cup of apricot preserves evenly over each rugelach dough circle. Distribute walnut mixture evenly over the apricot preserves.
RUGELACH WITH TWO FILLINGS (CHOCOLATE RASPBERRY AND WALNUT ...
From curiouscuisiniere.com
Reviews 2Servings 12Cuisine Eastern EuropeanCategory Dessert
- Cream the cheese and butter with an electric mixer until light. Add the flour and salt and mix until just combined.
BEST RUGELACH RECIPE - HOW TO MAKE RUGELACH - DELISH
From delish.com
5/5 (1)Category DessertOccupation Associate Food EditorTotal 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.
RASPBERRY-WALNUT RUGELACH - WOMAN'S DAY
From womansday.com
Servings 16Total Time 35 minsCategory Kosher, Low-Calorie, DessertCalories 106 per serving
WALNUT RUGELACH (RUSSIAN ROGALIKI)
From mytastymoments.com
Estimated Reading Time 3 minsTotal Time 50 mins
- Add sour cream and melted butter to the flour. I put the butter in a microwave for 40 sec for melting. Add a pinch of vanilla or vanilla extract to your taste. Mix well, the dough should be soft and shouldn’t stick to your hands.
- Divide the dough into 3 even balls. Cover them with a plastic wrap to prevent drying. You can put the balls into the fridge for at least 20-30 minutes. It will be easier to use it afterwards. I omitted this step to cut the cooking time and it went well.
- Prepare the filling by mixing the milled walnut (not too small so that to keep them crunchy), icing sugar and warm milk.
RECIPE: RUGELACH | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 32Calories 150 per servingTotal Time 4 hrs 50 mins
- In a mixing bowl or food processor, cream butter and cream cheese together until smooth, scraping the sides of the bowl, as needed.
- Knead in flour a little at a time until dough holds together in a soft ball. Do not overwork the dough.
WALNUT RAISIN RUGELACH RECIPE - RECIPES.NET
From recipes.net
- 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.
CHERRY-WALNUT RUGELACH | SOUTHERN LIVING
From southernliving.com
Servings 24Total Time 2 hrs 40 mins
CHOCOLATE WALNUT RUGELACH - VALERIE BERTINELLI
From valeriebertinelli.com
Estimated Reading Time 2 mins
CINNAMON-WALNUT RUGELACH - COOK'S COUNTRY
From cookscountry.com
Servings 8Category Desserts or Baked Goods, Cookies
WALNUT RUGELACH RECIPE - COOK.ME RECIPES
From cook.me
Cuisine Jewish, RussianTotal Time 1 hr 20 minsServings 60Calories 86 per serving
PUMPKIN AND WALNUT RUGELACH COOKIES - GRAB A PLATE
From azgrabaplate.com
Reviews 68Calories 4262 per servingServings 48
CINNAMON WALNUT RUGELACH, 6 EACH AT WHOLE FOODS MARKET
From wholefoodsmarket.com
7 TOP-RATED RUGELACH RECIPES FOR HANUKKAH OR ANYTIME
From allrecipes.com
WALNUT RUGELACH | RUGELACH COOKIES, HANUKKAH FOOD, RECIPES
From pinterest.ca
CHOCOLATE WALNUT RUGELACH — UNWRITTEN RECIPES
From unwrittenrecipes.com
CINNAMON WALNUT RUGELACH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE FOR RASPBERRY WALNUT RUGELACH | ALMANAC.COM
From almanac.com
CINNAMON-WALNUT RUGELACH | COOK'S COUNTRY
From cookscountry.com
WALNUT RUGELACH RECIPE - FOOD NEWS
From foodnewsnews.com
WALNUT RUGELACH RECIPES
From tfrecipes.com
WALNUT RUGELACH - WALNUT DESSERT RECIPES
From worldrecipes.org
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