Lemon Dipped Rugelach Recipes

Steps:

• For the rugelach: Preheat the oven to 325 degrees F.
• Combine the flour and salt in a food processor and pulse to mix. Scatter the cubed butter and cream cheese over the flour. Pulse 10 to 12 times for coarse crumbs to form.
• In another bowl, whisk together the egg yolk and vanilla, then pour over the butter-flour mixture. Run the processor until the dough starts to clump together.
• Turn the dough out onto a counter and gather the pieces into a ball. Divide into 2 portions, wrap each in plastic wrap, press into a disc and chill for 8 to 10 minutes.
• On a lightly floured surface, roll each disc out like pie dough to a thin round about 1/8 inch thick.
• For the filling: Melt the butter and brush half over one of the rounds of dough. Sprinkle with half the brown sugar, and then drizzle with half the honey, pecans and lemon zest. Cut the dough like a pizza into 12 slices. If the dough is sticky, chill it for a few minutes.
• Roll up each slice into a crescent shape. Repeat with the second disc of dough and filling ingredients to make 24 rugelach total. Transfer them to 2 parchment-lined baking sheets.
• Bake until golden brown, 20 to 25 minutes. Let cool, then squeeze lemon juice and sprinkle lemon zest over the tops.

Steps:

• Making the Dough:.
• In a food processor, take 2 cups of your flour, add salt, lemon zest, and sugar. Add in cream cheese cut up in squares. Pulse until it comes together to form a ball.
• Remove from food processor, and roll out into 8 x 12-inch rectangle. Cover with plastic and chill for two hours.
• In the meantime, in a clean food processor bowl, take your butter that has been cut up into small squares and your remaining 1/4 of flour. Pulse until the flour and the butter have come together and the pieces of butter are about pea-sized.
• Roll in between two sheets of plastic wrap until it is 4x6 inch rectangle. Chill also.
• After two hours, use a probe thermometer to ensure that both the dough and the butter are at the same temperature. Roughly 60 F degrees.
• Remove from fridge, and place your dough on a floured, chilled slap of marble or chilled cookie sheet. Add your block of butter in the middle of the dough, so that you can wrap the dough around it, like you are making an envelope.
• Now, turn your envelope so that the shorter side is perpendicular to your body. Roll out gently with your rolling pin until it is 10 x 14 inches long. At this point you are going to fold it into another envelope. Again you will turn that envelope so that it is perpendicular to your chest, and you will wrap it in plastic and chill it for 10 minutes.
• Ten minutes later, again you will place the envelope perpendicular to your chest, roll it out again to 10 x14 inches long, and refold it again back into an envelope. Turn it once more so that it is perpendicular to your chest. Wrap it in plastic and chill once more for 10 minutes.
• Remove from fridge, place envelope perpendicular to your chest again. Roll out once again to 10 x 14 inches long. You are going to fold it one last time into an envelope, and this time you'll have to chill it for at least 6 hours.
• Filling I:.
• Combine your walnuts, spices, chocolate chips and orange zest in a small bowl set aside. Keep your apricot jam separate.
• Assembly:.
• You're going to take your envelope out of the fridge. You are going to place it perpendicular to your chest and you are going to cut in 3 equal parts.
• Take each of these parts, again place the shortest end perpendicular to your chest and roll them out until they are approximately 9 by 13 inch rectangles. Cut each in half length wise, and slice each length diagonally to make little triangles.
• If using filling I, you are going to brush apricot jam on these triangles and then add your nut/spice mixture on top. Then you roll the triangle into a crescent starting from the base. Place on cookie sheet lined with parchment paper, and chill for 10 to 15 minutes in fridge.
• Brush with eggwash, and place in a preheated 375 degree oven for 20-22 minutes, rotating the cookie sheet half way through the baking process.
• If you are using chocolate chips, simply put them on the squares and roll them up into crescents. Again, you will chill them, brush them with eggwash and bake them the same way.

Steps:

• In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese and continue mixing, 2 minutes more, scraping down sides of bowl as necessary. Reduce speed to low and add flour, salt, and pepper. Mix until just incorporated.
• Divide dough in half and form into two discs. Wrap tightly in plastic wrap and chill, at least 1 hour and up to overnight.
• Meanwhile, in a small bowl stir together poppy seeds, sesame seeds, onion flakes, garlic flakes, and salt and set aside. In a medium bowl, stir together cream cheese, egg, and 1⁄2 sliced scallions and set aside.
• Preheat oven to 350 degrees. Remove chilled dough from refrigerator and allow to temper, 15-30 minutes. Unwrap first disc and transfer to a lightly floured work surface. Lightly flour surface of dough and, using a floured rolling pin, roll out dough to an approximately 14" diameter circle. Using a 12" round cake pan or large bowl as a guide, trim edges of dough to form a neat circle. Repeat with remaining dough.
• Divide cream cheese mixture between the two circles and spread into a thin layer over each. Sprinkle with everything bagel seasoning and scatter remaining scallions on top. Using a pizza cutter, divide each circle into 16 wedges. Starting with the wide edge, roll each wedge into a crescent shape and transfer to two parchment-lined baking sheets, spacing about 2" apart. Transfer cookies to refrigerator and chill, 45 minutes to an hour.
• In a small bowl, whisk together egg and 1 t. water. Remove cookies from refrigerator and brush lightly with egg wash. Sprinkle with additional everything bagel seasoning and bake, rotating once halfway through, until golden, 25-30 minutes. Allow to cool slightly on baking sheets, 10 minutes, before transferring to a wire rack to cool completely.

Steps:

• For the dough: Combine the melted butter, sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.
• When ready to bake, preheat the oven to 350 degrees. Stack 2 large baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure for each batch.
• For the filling: Roll out each portion of dough into a 12-inch circle on a well-floured work surface. Smear on the jam, covering the surface of the dough, and then evenly sprinkle on the brown sugar, cinnamon, nuts, if using, and raisins. (TIP: I CUT THE PIECES FIRST AND THEN SPREAD THE FILLING INGREDIENTS ON THEM INDIVIDUALLY, WHICH I FOUND REDUCES MESSINESS. EITHER METHOD WORKS, THOUGH.) Use a pastry or pizza wheel to cut the dough into 12 wedges. Roll up each wedge snugly and place on the lined baking sheet.
• For assembly: Whisk together the egg and sugar in a small bowl; brush the rugelach with the egg wash. Bake for 25 to 30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely, then dust with confectioners' sugar, if desired.

Steps:

• In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese and continue mixing, 2 minutes more, scraping down sides of bowl as necessary. Reduce speed to low and add flour, salt, and pepper. Mix until just incorporated.
• Divide dough in half and form into two discs. Wrap tightly in plastic wrap and chill, at least 1 hour and up to overnight.
• Meanwhile, in a medium bowl, stir together cocktail sauce, horseradish, lemon zest, and vodka and set aside.
• Preheat oven to 350 degrees. Remove chilled dough from refrigerator and allow to temper, 15-30 minutes. Unwrap first disc and transfer to a lightly floured work surface. Lightly flour surface of dough and, using a floured rolling pin, roll out dough to an approximately 14" diameter circle. Using a 12" round cake pan or large bowl as a guide, trim edges of dough to form a neat circle. Repeat with remaining dough.
• Divide cocktail sauce mixture between the two circles and spread into a thin layer over each. Scatter chopped parsley and celery leaves over each and sprinkle with celery salt. Using a pizza cutter, divide each circle into 16 wedges. Starting with the wide edge, roll each wedge into a crescent shape and transfer to two parchment-lined baking sheets, spacing about 2" apart. Transfer cookies to refrigerator and chill, 45 minutes to an hour.
• In a small bowl, whisk together egg and 1 t. water. Remove cookies from refrigerator and brush lightly with egg wash. Sprinkle with additional celery salt and bake, rotating once halfway through, until golden, 25-30 minutes. Allow to cool slightly on baking sheets, 10 minutes, before transferring to a wire rack to cool completely.

Steps:

• Dissolve yeast in apple juice.
• Combine all rugelach ingredients to make a smooth dough.
• Allow dough to rise for 50 minutes.
• Divide dough into 8 equal parts. Roll each ball into a 9 inch circle. Cut each circle into 16 wedges.
• Roll each wedge starting from the wider end.
• Place onto lined baking sheet and bake at 350 degrees for 12-15 minutes. DO NOT OVER BAKE!
• While the rugelach are baking, combine all the syrup ingredients in a medium saucepan over low heat until sugar is dissolved.
• Dip hot rugelach in syrup; shake to allow excess syrup to drip off.
• ENJOY!