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.
PRUNE RUGELACH
Flaky cream cheese dough is filled with prune filling, sprinkled with cinnamon-sugar, and baked until golden brown to form these traditional treats.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 32
Number Of Ingredients 10
Steps:
- Mix butter, cream cheese, and salt in a large bowl with hands until crumbly. Add flour, and mix until just combined. Turn out onto a lightly floured work surface, and divide in half. Shape each half into a disk; wrap each disk in plastic. Refrigerate until cold, about 4 hours or up to overnight.
- Stir together breadcrumbs and 1/2 cup sugar in a small bowl; set aside. Stir together remaining 3 tablespoons sugar and the cinnamon in another small bowl; set aside.
- To make filling: Put prunes and brandy in a small airtight container. Let soak at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in breadcrumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.
- Roll 1 disk to 1/8 inch thick. Cut out a 12-inch circle. Brush beaten egg in a 1-inch border around circle. Put half the prune filling in center, and spread out to beaten egg border. Sprinkle 1/2 cup breadcrumb mixture over filling. Cut circle into 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Space 1 inch apart on a baking sheet lined with parchment paper. Brush with beaten egg, and sprinkle with cinnamon-sugar mixture. Repeat with remaining disk and filling. Refrigerate rugelach until cold, about 2 hours.
- Preheat oven to 325 degrees. Bake rugelach until golden brown and cooked through, about 40 minutes. Let cool completely on wire racks. Rugelach can be stored in airtight containers at room temperature up to 3 days.
PRUNE RUGELACH
Steps:
- Mix butter, cream cheese, and salt in a large bowl with hands until crumbly. Add flour, and mix until just combined. Turn out onto a lightly floured work surface, and divide in half. Shape each half into a disk; wrap each disk in plastic. Refrigerate until cold, about 4 hours or up to overnight. Stir together breadcrumbs and 1/2 cup sugar in a small bowl; set aside. Stir together remaining 3 tablespoons sugar and the cinnamon in another small bowl; set aside. Roll 1 disk to 1/8 inch thick. Cut out a 12-inch circle. Brush beaten egg in a 1-inch border around circle. Put half the prune filling in center, and spread out to beaten egg border. Sprinkle 1/2 cup breadcrumb mixture over filling. Cut circle into 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Space 1 inch apart on a baking sheet lined with parchment paper. Brush with beaten egg, and sprinkle with cinnamon-sugar mixture. Repeat with remaining disk and filling. Refrigerate rugelach until cold, about 2 hours. Preheat oven to 325 degrees. Bake rugelach until golden brown and cooked through, about 40 minutes. Let cool completely on wire racks. Rugelach can be stored in airtight containers at room temperature up to 3 days. To make filling: Put prunes and brandy in a small airtight container. Let soak at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in breadcrumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.
SPICED PRUNE RUGELACH
Provided by Food Network Kitchen
Time 2h
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the mixer speed to low and beat in the flour mixture until the dough just comes together. Increase the speed to medium high and beat until combined, 30 seconds to 1 minute. Transfer the dough to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the filling: Combine the prunes and brandy in a small microwave-safe bowl. Microwave until the prunes soften, about 1 minute; let cool slightly. Transfer the mixture to a food processor and add the apricot preserves, cinnamon and pepper; puree. Scrape into a
- small bowl and refrigerate until firm, at least 30 minutes or overnight.
- Line a baking sheet with parchment paper. Cut the dough in half; roll out each half into a 6-by-12-inch rectangle on a floured surface. Transfer the rectangles to the prepared pan; refrigerate until slightly firm, at least 20 minutes.
- Preheat the oven to 350 degrees F. Spread the prune mixture over the dough, leaving a 1-inch border on one long side of each rectangle. Starting with the opposite long side, gently roll each rectangle into a tight log and position seam-side down. (If the dough becomes too soft to work with, refrigerate briefly.) Brush the logs with the beaten egg and sprinkle with the coarse sugar. Refrigerate until firm, about 30 minutes.
- Trim the ends of each log, then slice each into twelve 1-inch-thick rounds. Arrange 1 inch apart on the prepared pan, seam-side down. Bake, rotating the pan halfway through, until the cookies are golden, 30 to 35 minutes. Transfer to a rack and let cool on the pan.
HOLIDAY RUGELACH
The cream cheese used to make the dough is the secret to this traditional cookie's rich, flaky crust.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 4 dozen cookies
Number Of Ingredients 9
Steps:
- In a large bowl of an electric mixer, beat cream cheese and butter until creamy and smooth. Add 5 cups flour and combine. Add remaining flour in small batches, stopping when dough no longer sticks to sides of bowl (not all flour may be needed). If dough remains sticky after all the flour is used, add a little extra flour.
- Remove dough from mixing bowl; divide into four equal pieces and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or overnight.
- Preheat oven to 400 degrees. On a lightly floured surface, roll dough, one piece at a time, to rectangles of 1/8-inch thickness. With a sharp paring knife, score dough into 3-inch squares.
- Fill half the pastry with prune butter and half with apricot butter: Spoon one teaspoon of filling into one corner of each square, adding 3 or 4 raisins to the prune filling. Roll up each square from corner to corner, bending it into a crescent shape. Brush with egg wash.
- Combine sugar and cinnamon, and sprinkle about a teaspoon over each crescent.
- Bake on parchment-lined baking sheets for 15 minutes, or until tops are golden brown. Cool on baking racks.
PRUNE RUGELACH
Flaky cream cheese dough is filled with a rich dried-fruit filling, sprinkled with cinnamon sugar, and baked until golden brown to form these crescents. The prunes are soaked in brandy overnight for the filling, so plan ahead if you're making them.
Yield makes about 2 1/2 dozen
Number Of Ingredients 14
Steps:
- Mix butter, cream cheese, and salt in a bowl with hands until crumbly. Add flour; mix until just combined. Turn out onto a lightly floured work surface, and divide in half. Shape each half into a disk; wrap in plastic. Refrigerate until cold, 4 hours or up to overnight.
- Stir together bread crumbs and 1/2 cup sugar in a bowl. Stir together remaining 3 tablespoons sugar and the cinnamon in another small bowl.
- Roll one disk to 1/8 inch thick. Cut out a 12-inch circle. Brush beaten egg in a 1-inch border around circle. Put half the prune filling in center, and spread out to beaten egg border. Sprinkle 1/2 cup bread crumb mixture over filling. With a pizza wheel, cut circle into 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Space 1 inch apart on a baking sheet lined with parchment paper. Brush with beaten egg, and sprinkle with cinnamon-sugar mixture. Repeat with remaining disk and filling. Refrigerate rugelach until cold, about 2 hours.
- Preheat oven to 325°F. Bake rugelach until golden brown and cooked through, about 40 minutes. Let cool completely on wire racks. Cookies can be stored in airtight containers at room temperature up to 3 days.
- Soak prunes and brandy in a small airtight container at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in bread crumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.
- Spread the center of a round of dough with pureed fruit filling, then top with bread crumb mixture. With a pizza wheel, cut round into wedges. Tightly roll triangles inward, tucking tails underneath.
More about "prune rugelach recipes"
BEST PRUNE ROLL RECIPE - HOW TO MAKE PRUNE AND …
Nov 20, 2015 On a floured surface, roll out chilled dough into rectangle 1/4-inch thick. Cut the dough lengthwise into 5-inch strips and spread each with chocolate prune jam, then sprinkle over cocoa nibs. Roll up the …
From food52.com
From food52.com
HOLIDAY BAKING: RUGELACH WITH PRUNE FILLING - BLOGGER
Dec 16, 2009 Pour brandy over the prunes and let soak for up to 24 hours. Cream the warm butter and cream cheese until well blender. Beat in the sugar, then stir in the flour and salt.
From nami-nami.blogspot.com
From nami-nami.blogspot.com
7 TOP-RATED RUGELACH RECIPES FOR …
Aug 12, 2021 Chilled rugelach dough is brushed with raspberry preserves, and topped with a sweet walnut and apricot filling for an extra fruity version of this traditional Jewish treat. Sprinkle generously with cinnamon sugar …
From allrecipes.com
From allrecipes.com
PRUNE RUGELACH - MEALPLANNERPRO.COM
1 cup plus 3 tablespoons sugar (save 1/2 cup for prune filling) 1 cup (2 sticks) cold unsalted butter, cut into 1-inch pieces; 8 ounces cream cheese, room temperature
From mealplannerpro.com
From mealplannerpro.com
SPICED PRUNE RUGELACH | RECIPE | FOOD NETWORK RECIPES, FOOD, …
Aug 20, 2019 - Get Spiced Prune Rugelach Recipe from Food Network. Aug 20, 2019 - Get Spiced Prune Rugelach Recipe from Food Network. Pinterest. Today. Watch. Explore. When …
From pinterest.com
From pinterest.com
AMAZINGLY SOFT 'N EASY RUGELACH | RECIPE - KOSHER.COM
Prepare the Rugelach. Yields 48 rugelach. In a medium-sized pot, heat water and oil until beginning to boil. Remove from heat and add sugars to pot. Combine flour and baking powder …
From kosher.com
From kosher.com
BEST RUGELACH RECIPE - HOW TO MAKE RUGELACH - THE PIONEER …
Oct 7, 2021 Press and shape each portion into a disc, wrap tightly in plastic wrap and chill for 1 hour or up to overnight. Step. 3 For the Filling: In the bowl of a food processor, process the …
From thepioneerwoman.com
From thepioneerwoman.com
PRUNE & CHOCOLATE RUGELACH (NEW YORK, U.S.) | CHOCOLATE RUGELACH …
Dec 11, 2015 Prunes aren't just for grandmas people. Get the recipe. BuzzFeed. 6M followers. Chocolate Rugelach Recipe. Chocolate Fudge Sauce. Homemade Chocolate. Chocolate …
From pinterest.com
From pinterest.com
PRUNE RUGELACH | FAST ED
May 3, 2016 Mix the prunes, ½ cup breadcrumbs and the raw sugar, and set aside. 2 Meanwhile , combine the butter and cream cheese in a bowl and rub together until crumbly. …
From fast-ed.com.au
From fast-ed.com.au
RED WINE AND PRUNE RUGELACH RECIPE | KITCHN
Nov 27, 2022 Make the prune filling: Place 8 ounces pitted prunes, 1 cup dry red wine, 2 tablespoons granulated sugar, and 1/2 teaspoon ground cinnamon in a small saucepan. Bring …
From thekitchn.com
From thekitchn.com
PRUNE RUGELACH - SUNSWEET GROWERS INC. SUNSWEET®
Brush the edges of the dough with the egg wash. Put half of the prune filling in the center and spread it out just before the egg-brushed edges. Sprinkle half of the ground almonds over the …
From sunsweetingredients.com
From sunsweetingredients.com
RED WINE AND PRUNE RUGELACH | PUNCHFORK
SPICED PRUNE RUGELACH – RECIPES NETWORK
Step 1. Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until fluffy, about …
From recipenet.org
From recipenet.org
PRUNE RUGELACH RECIPE | RECIPE | HANUKKAH FOOD, HANUKKAH …
Oct 1, 2013 - Flaky cream cheese dough is filled with prune filling, sprinkled with cinnamon-sugar, and baked until golden brown to form these traditional treats. Pinterest. Today. Explore. When …
From pinterest.ca
From pinterest.ca
THE MOST AMAZING RUGELACH – LAUREN GROVEMAN
Preheat the oven to 375oF. Combine the egg with the yolk and cream or milk and strain this through a small wire sieve, into another bowl. Line 2 to 4 cushioned cookie sheets or shallow …
From laurengroveman.com
From laurengroveman.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
1. Make dough. Beat butter and cream cheese with electric beater until fluffy. Add sugar, nutmeg and salt and blend. Stir in flour to combine.
From lcbo.com
From lcbo.com
PRUNE RUGELACH | FAST ED
May 23, 2012 Instructions. 1 Preheat oven to 160°C. Combine the prunes and brandy in a microwave proof bowl, cover with cling film, then microwave on high power for 3 minutes. Set …
From fast-ed.com.au
From fast-ed.com.au
You'll also love