Butterhorns Aka Rugelach Rugulach Snails Schnecken Recipes

Steps:

• Cream butter, cream cheese, and sugar until soft.
• Sift in the flour and mix to make a soft dough.
• Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
• Refrigerate for at least 30 minutes.
• Make the filling by mixing all ingredients in a small bowl.
• Preheat oven to 375*.
• Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
• Starting from the base of each triangle, roll up to form spirals.
• You can curve them into crescents if you like.
• Continue with the other 3 disks of dough.
• Place on baking sheets and brush with egg white glaze.
• Sprinkle lightly with granulated sugar.
• Bake until just golden, about 10 minutes.
• For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
• Continue as above but bake for 15-20 minutes.

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.

Steps:

• Cut butter into flour using 2 knives.
• In separate bowl, beat egg yolk and sour cream.
• Mix well and then add flour mixture. Once again, mix well.
• Divide dough into 3 parts, cover with plastic wrap and refrig. at least 3 hours.
• Prepare filling by combining sugar, cinnamon, and walnuts. Preheat oven to 375.
• Working with one portion of dough at a time, roll into a circle approximately 1/8 inch thick.
• Brush with melted butter and spread 1/3 of the filling mixture on each portion.
• Cut each circle into 16 wedges (like a pizza). Roll, starting at large end.
• Place on greased cookie sheets.
• Bake 15 minutes or until lightly browned.
• Cool. Sprinkle with powdered sugar.

Steps:

• Cream butter, cheese, and zest with a mixer on medium speed.
• Sift dry ingredients and add; blend just until incorporated (use a wooden spoon if hard to mix).
• Shape dough into a thick log and divide into three 8-oz. portions.
• Wrap each piece in plastic and flatten into a disk.
• Chill dough overnight before using.
• Preheat oven to 350°; line baking sheets with parchment paper.
• Prepare (but keep separate) walnuts, cinnamon-sugar (mix 3/4 cup sugar with the 1 TBS cinnamon), melted butter, egg-water wash (mix egg with the 1 tsp water), and sprinkling sugar.
• Lightly dust work surface with flour.
• Flatten a chilled dough disk lightly with rolling pin, then roll it into a 12" circle, 1/8" thick.
• Flip dough often to prevent sticking.
• Ragged edges are normal.
• If there are big gaps in the dough, just trim off a little dough from another area (any place it goes over 12") and patch it in inches.
• Lightly brush the dough with melted butter; sprinkle 1/4 cup cinnamon-sugar over the entire surface.
• Then sprinkle 1/3 cup chopped walnuts on the sugar.
• With the rolling pin, gently press the nuts into the dough all the way across the circle-this will help keep the nuts in place when you roll up the cookies.
• Use a pizza wheel to cut 16 wedges-first cut the circle in half, then in half again to make quarters. Now cut each quarter in half, then again to make 16.
• Starting at the wide end of a wedge, roll it to the center of the circle to make a crescent.
• Place on a prepared baking sheet, point down, spacing 1" apart.
• Gently brush cookies with egg wash and sprinkle with sugar.
• Bake 20-30 min., or until brown, rotating pan halfway through baking.
• Cool rugelach on racks.
• **Special Tip**:
• Rugelach rules are minimal-here is how to roll, assemble, and bake.
• Rolling: It's fine if you don't roll a perfect circle (I can't!). The dough will crack at the edges- that's okay! Once the round is roughly 12" across, patch gaps with dough trim from the sides.
• Assembling: Don't skimp on cinnamon-sugar and nuts when assembling rugelach. You'll think it's overloaded inside, but most of the cookie's flavor comes from the filling. Coarse sugar sprinkled on top makes festive-looking rugelach, but if you don't have it, just use a good amount of regular sugar.
• Baking: Of these three rules, baking is most critical. Rugelach must be baked long enough-they're thick in the middle and will take longer to bake than most other cookies. Your goal is a cookie with rich browning all the way around-but not too much!

Steps:

• Soften yeast in the warm water.
• Pour the scalded milk over sugar and salt in a large bowl; stir until sugar is dissolved. Cool to lukewarm.
• Blend in 1 cup of the flour and beat until smooth. Stir in yeast. Add ABOUT HALF the remaining flour and beat until very smooth. Beat in the eggs. Vigorously beat in the 1/2 cup softened butter, 2 to 3 tablespoons at a time. Beat in enough remaining flour to make a soft dough.
• Turn dough onto a lightly floured surface. Cover and let REST 10 minutes.
• Knead until smooth and elastic ABOUT 10 MINUTES. Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top. Cover; let rise in a warm place until doubled, about 1 hour.
• Punch dough down; pull edges of dough in to center and turn over completely in bowl. Cover; let rise again until nearly doubled, about 45 minutes.
• Lightly grease twenty- four 2 1/2 inch muffin pan wells. Put about 1 teaspoon of the melted butter into each well; reserve remaining butter.
• Mix the chopped nuts, brown sugar, currants, and cinnamon. Spoon 2 teaspoons into each well and gently press 3 or 4 pecan halves onto mixture.
• Again punch dough down; form into 2 balls. Roll ball into a rectangle 1/4 to 1/3 inch thick, 6 to 8 inches wide, and 12 inches long. Brush top surface of dough with half the remaining melted butter and sprinkle evenly with half the remaining brown sugar mixture. Beginning with longer side, roll dough tightly into a long roll. Cut roll into 12 slices. Place a slice, cut side down, in each well. Repeat with second ball. Cover; let rise again until doubled, about 45 minutes.
• Bake at 375 for 15 to 20 minutes. Invert muffing pans on wire racks, set on waxed paper or aluminum foil, leaving pans over Schnecken 5 minutes. Remove from pans and cool on racks, glazed side up. To store, wrap tightly in foil Reheat just before serving. 2 dozen Schnecken.
• CAI The Canadian Family Cookbook.

Steps:

• Mix flour, butter, shortening and salt like for a pie crust.
• Mix beaten eggs and sugar and combine with above.
• Dissolve yeast in 1/4 cup warm water and combine with warm milk.
• Add to flour mixture.
• Knead and put in a cool place to rise.
• Combine butter, lemon, almond extract and sugar; add nuts and eggs to make a paste.
• Roll dough thin and cut into triangles.
• Spread with almond paste and roll into crescent shapes.
• Let rise again.
• Bake for 15 minutes in a 375 degree oven.