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.
GRANDMA'S RASPBERRY RUGELACH
I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. -Dalya Rubin, Boca Raton, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks. Wrap in plastic; refrigerate at least 2 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges., Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool., If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.
Nutrition Facts : Calories 96 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
RON'S RASPBERRY RUGELACH
Steps:
- For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
- For the filling: Mix together the sugar and cinnamon in a bowl. Chop the almonds to small bits and toss with the raisins and sugar-cinnamon mixture.
- To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter. Spread a third of the preserves or jam on each circle, leaving a clearance of 1/4-inch on the perimeter so the filling won't ooze out while baking. Sprinkle a third of the almond-raisin-sugar mixture on top of the preserves and press in slightly to help adhere.
- Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
- Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.
RASPBERRY & WHITE CHOCOLATE RUGELACH
Try our moreish twist on traditional Jewish rugelach. Classic fillings are fruits, nuts and cinnamon, but we've opted for sharp raspberries and creamy white chocolate
Provided by Victoria Prever
Time 1h25m
Yield Makes 40-48
Number Of Ingredients 12
Steps:
- Beat the soft cheese and butter together with an electric whisk or the paddle attachment of a stand mixer until combined. Add the caster sugar, salt and vanilla extract and beat until combined. Gradually add the flour, beating on a low setting until just incorporated, or use a spatula or spoon to avoid overworking the dough. You may need to add a little more flour if it's very sticky.
- Lightly press the dough into a ball and divide into quarters. Roll each quarter into a ball, then wrap and press into a flat disc. Chill in the fridge for at least 30 mins to firm up a little.
- Dust a work surface with flour and and roll one of the discs into a large circle. Use the base of a 23cm cake tin or plate as a template to cut out a 23cm circle. Spread a heaped tablespoon of raspberry jam thinly over the circle, then sprinkle over a fifth of the chocolate.
- Divide the dough into eight wedges with a pizza cutter or sharp knife. Roll each wedge from the wider, outside edge to the thinnest point, tucking the point under. You can then curl the dough to make a crescent shape, if you like. Arrange on a baking sheet lined with baking parchment, allowing 1-2cm between each. Chill in the fridge until firm, about 30 mins. Repeat with the remaining dough, jam and chocolate - you should have enough offcuts from each ball of dough to combine and make a fifth circle.
- Heat the oven to 180C/160C fan/gas 4. Brush each rugelach with the egg glaze and bake, in batches if needed, for 20-25 mins until lightly browned, then leave to cool on a wire rack.
- If making the decoration, tip the white chocolate in a microwave-proof bowl with the vegetable oil. Microwave in 30-second blasts until melted, stirring with a spatula between each blast. Drizzle over the cooled rugelach and sprinkle over the freeze-dried raspberries before the chocolate hardens.
Nutrition Facts : Calories 107 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
RUGELACH
These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards. The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with. Beyond that, it's really just a matter of rolling, spreading and cutting. These are meant to be bite-sized - about one-inch long - but if you want them bigger, go right ahead. (Should you choose to go larger, Dorie suggests rolling the dough into rectangles instead of circles and cutting the dough into bigger triangles. In that way, you would ultimately get more layers of filling and dough.)
Provided by Emily Weinstein
Categories dessert
Time 4h
Yield 36 cookies
Number Of Ingredients 13
Steps:
- To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes - you want them to be slightly softened but still cool.
- Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds - don't work it so long that it forms a ball on the blade.
- Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
- To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
- Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
- To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
- Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
- Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
- Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
- To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
- Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 32 milligrams, Sugar 7 grams, TransFat 0 grams
CHOCOLATE RUGELACH
Many bakeries make chocolate rugelach, but they taste so much better when they are homemade. Traditionally, they are filled with a cinnamon nut mixture, but everything is better with chocolate! -Fern Holody, Lavallette, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Add sour cream and 2 tablespoons sugar, mix until combined. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle. , Preheat oven to 350°. Place chocolate, nuts, currants, cinnamon and remaining 3 tablespoons sugar in a food processor; cover and process until finely chopped. In a microwave-safe bowl, combine jam and 2 tablespoons water. Microwave on high until thinned, 5-10 seconds; whisk., Working with one portion of dough at a time, roll each into a 10-in. circle on a well floured surface. Brush with one fourth of the jam mixture. Sprinkle with one fourth of the chocolate mixture (about a half cup), pressing lightly to adhere. Cut each into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. In a small bowl, whisk egg white and remaining 2 teaspoons water; brush over pastries. Sprinkle with cinnamon-sugar., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 125 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 10mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
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- Working at least an hour ahead of time, make the dough. Set cream cheese, butter, powdered sugar, and sea salt in the bowl of a food processor and pulse 3 or 4 times to combine. Add flour and continue pulsing, about 5 times, just until dough is well mixed and looks like sandy crumbs.
- Turn dough out onto a clean surface, gently press into a disc, and cut to divide into 4 equal pieces. Wrap each dough disc tightly with plastic wrap and set in the fridge. Chill at least 1 hour or up to 3 days.
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