Rugelach Three Ways Recipes

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:

• 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.

Steps:

• Whisk together flour and salt in a medium bowl. With an electric mixer on medium speed, beat butter and cream cheese until combined. Reduce speed to low. Add flour mixture; beat to combine. Turn out dough onto a lightly floured surface. Roll into a ball; wrap in plastic. Chill until firm, about 6 hours or up to overnight.
• Preheat oven to 325 degrees. Whisk together sugar, cinnamon, and nutmeg. Divide dough into quarters. Working with one piece at a time, roll out dough on a lightly floured surface to an 8-by-12-inch rectangle. With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 cup each walnuts and currants, 2 tablespoons raisins, and about 2 tablespoons sugar mixture. Starting with a long side, tightly roll dough into a log; place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough.
• Brush each log with cream, dividing evenly; sprinkle with 1 teaspoon sugar mixture. Bake until golden brown, about 45 minutes. Transfer to wire rack to cool 15 minutes. Slice into 1-inch-thick slices. Rugelach can be stored at room temperature in an airtight container up to 2 days.

Steps:

• 1. To make the dough: Place the margarine, cream cheese, flour, and confectioners' sugar in the bowl of a mixer or food processor fitted with a metal blade or stand mixer with a paddle and mix just until dough comes together. You can also mix the dough together by hand with a wooden spoon in a large bowl.
• 2. Divide the dough in half and wrap each ball in plastic and flatten. Freeze 1 1/2 hours or overnight and then remove from freezer half an hour before using. The dough is ready to be rolled when you can press gently into it. If it gets too soft, put it back in the freezer to firm up.
• 3. Preheat the oven to 350°F.
• 4. To roll out the rugelach, place a large sheet of parchment on the counter. Sprinkle some flour on the parchment, place one of the dough discs on the parchment, sprinkle again with flour, and then top with a second sheet of parchment. Rolling on top of the parchment, roll out the dough to 13 x 10 inches. Peel back the top parchment once or twice while rolling and sprinkle some more flour on the dough. Remove the top parchment but reserve for re-use. This portion of the dough is now ready to be filled with one of three fillings, or another filling of your choice.
• 5. After filling the dough, Fold the right and left sides (the short sides) of the dough 1/2 inch in toward the center to keep the filling inside. Using the parchment to help you, roll the long side from the top toward you, working slowly and rolling as tightly as you can.
• 6. Place the parchment you used on top of the dough when rolling it to line a cookie sheet. Place the loaf on the cookie sheet with the seam on the bottom and flatten slightly. Repeat for the other loaf.
• 7. Bake for 35 to 40 minutes, or until the top begins to brown. Let cool and then slice into 1-inch pieces. These can be frozen. I prefer to freeze the baked loaves and then slice them when ready to serve.
• Chocolate Filling
• Melt the chocolate chips on the stovetop or in the microwave, mixing often until the chocolate is smooth. Remove from heat, add cream, and mix well. If using pecans, place them in a plastic bag and crush with a rolling pin. Spread the chocolate mixture evenly on the dough all the way to the edges and then sprinkle with pecan pieces.
• Apricot and Cinnamon Filling
• Spread half the apricot jam or preserves evenly on the dough. Combine sugar and cinnamon in a small bowl and then sprinkle half on top of the jam.
• Orange and Pine Nut Filling
• Spread the orange marmalade over the dough and sprinkle on the pine nuts.