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.
RUGELACH
This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.
Provided by Jackie
Categories Desserts Cookies Nut Cookie Recipes Walnut
Time 3h17m
Yield 48
Number Of Ingredients 9
Steps:
- Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
- Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
- Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
- Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
- Preheat oven to 350 degrees F (180 degrees C).
- After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
- Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 7.9 g, Cholesterol 16 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 27.6 mg, Sugar 3.1 g
RUGELACH
This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make!
Provided by Shelly
Categories Pastry
Number Of Ingredients 12
Steps:
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
- Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.
- Turn mixer to low and add in the flour, mixing until just combined, don't over-mix.
- Place a large piece of plastic wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly in the
- Reynolds Kitchens Quick Cut Plastic Wrap and refrigerate for at least 6 hours, or overnight.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren't using back in the refrigerator.
- On a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2- inches apart on the baking sheet.
- Brush each log with milk and sprinkle with turbinado sugar.
- Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1- inch slices.
- Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.
Nutrition Facts : ServingSize 1 piece, Calories 153 calories, Sugar 10.8 g, Sodium 51.8 mg, Fat 8.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 18.4 g, Fiber 0.6 g, Protein 1.7 g, Cholesterol 18 mg
AUSTRIAN RUGELACH COOKIES
A very fancy cookie that I always enjoy. This recipe was given to me by my German teacher. A very big thank you!
Provided by katia
Categories Dessert
Time 2h
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Beat the butter with the cream cheese with an electric mixer until fluffy. Add the flour and using hands make a thick dough. Make three balls with the dough, cover them with plastic wrap and refrigerate for 2 hours.
- Mix the brown sugar with the cinnamon, raisins, walnuts and the chocolate chips.
- Remove the dough from the refrigerator let stand in room temperature for a while and make 3-mm thick circles with each piece on a floured surface.
- Divide each circle into quarters and then eighths and sixteenths, until we have 16 equal triangles. Coat with marmalade and sprinkle with the sugar mixture. Roll each triangle up, starting from the wide side, to make crescents.
- Bake at 360°F for 25-30 minutes.
- Dust, if desired with icing sugar, when they are still hot.
MAPLE-NUT RUGELACH COOKIES
Tried these cookies a few years ago for Christmas, and have been making them ever since. Looks like you put a lot of work into them, but they are really not very difficult. These are always the first to go on our cookie tray, and I often end up making extra batches. (I made 4 batches this year!) Prep. time includes refrigeration time.
Provided by Manda
Categories Dessert
Time 3h20m
Yield 32 cookies
Number Of Ingredients 14
Steps:
- Beat together cream cheese, butter, sugar, maple syrup, salt and egg yolk in large bowl until smooth.
- Beat in flour just until blended.
- Shape into ball and refrigerate about 2 hours.
- Meanwhile prepare filling: Stir together walnuts, 1/3 c sugar, maple syrup, and cinnamon in medium bowl.
- Preheat oven to 350°. Grease 2 large baking sheets.
- Divide chilled dough in half, and roll one half out on lightly floured surface to 1/8-inch thickness.
- Trim dough to form a 10-inch circle.
- Spread half of walnut mixture evenly over dough.
- Cut circle into 16 wedges, like you would cut a pizza (A pizza-cutter works great).
- Starting with wide end, roll up each wedge jelly-roll fashion (Will look like a little crescent roll).
- Place on baking sheet, point side down.
- Repeat with remaining half of dough.
- Lightly beat egg white with water, and brush over cookies.
- Sprinkle with sugar.
- Bake 15-20 minutes or until lightly browned.
BEST EVER RUGELACH
Simple and simply fantastic - cottage cheese makes these cookies light and tasty!
Provided by sandy z
Categories Desserts Cookies Filled Cookie Recipes
Time 3h10m
Yield 48
Number Of Ingredients 11
Steps:
- Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 8.6 g, Cholesterol 13.4 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 55.8 mg, Sugar 3.9 g
RUGELACH
I got this recipe from a Christmas Cookie book back in 1988. My pastor back in Hawaii LOVES them. They are like mini nut rolls.
Provided by Color Guard Mom
Categories Dessert
Time 45m
Yield 36-48 cookies
Number Of Ingredients 8
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.
BUTTERHORNS AKA RUGELACH / RUGULACH / SNAILS / SCHNECKEN
One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included)
Provided by Karen..
Categories Dessert
Time 40m
Yield 64 cookies
Number Of Ingredients 10
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.
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