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.
GLUTEN FREE RUGELACH COOKIE RECIPE
This gluten free Rugelach will dress up any table this holiday season. And while it looks quite impressive, don't let that daunt you. There are several steps, but the techniques are happily quite simple, and the results are so worth the effort!
Provided by Jules Shepard
Categories Desserts
Time 6h15m
Number Of Ingredients 14
Steps:
- Beat together butter, cream cheese and sugar in a large mixing bowl until smooth. In a separate bowl, whisk flour and salt, then stir into the cream cheese mixture until dough is formed. Wrap the dough in plastic wrap and chill for at least 4 hours or overnight. Chilling the dough will help it be less sticky and easier to work with. Line a large jelly roll or shallow- sided baking pan with parchment paper and set aside. In a small bowl, whisk 1/2 cup sugar with cinnamon. Prepare a clean counter or pastry mat by liberally dusting with more gfJules® flour. Have a rolling pin, bench scraper or spatula and all toppings ready. Divide the chilled dough into 4 pieces, removing one to your work surface and returning the others, wrapped, to the refrigerator. Rolling in each direction, gently roll one dough into a rectangle, approximately 10 x 8 inches. Spread enough preserves across the entire top of the dough to cover it with a thin layer. Evenly distribute ¼ cup raisins, then ¼ cup chopped pecans across the top of the preserves, then sprinkle with 2 tablespoons cinnamon-sugar mixture. Using a bench scraper or spatula, begin rolling up the dough into a log, starting with one of the short sides, rolling until the entire dough is rolled onto itself. Gently transfer to the parchment-lined baking sheet, seam side down, then tuck the ends underneath. Repeat the process with the other three sections of dough. Line the logs up on the baking sheet no more than 1-2 inches apart. Brush each log with milk, then using a large, sharp knife, make 3/4-inch-deep cuts across each log every one inch. Do not cut all the way through the logs at this time. Cover the baking sheet with plastic wrap and return to chill in the refrigerator for 30 minutes to 1 hour. Preheat oven to 350°F. Once preheated, remove the plastic wrap and bake the rugelach logs on the baking sheet for 45 minutes; they will be light golden brown when done. Sprinkle with demerara sugar, if desired, then allow to fully cool on the pan. Once cooled, mix icing in a small bowl, then drip using a spoon over the logs in a crosswise pattern. Use a large knife or bench scraper to cut the logs all the way through at each one inch cut, then serve. Yield: approximately 28 rugelach cookies.
Nutrition Facts : Calories 219 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 77 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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.
More about "gluten free raspberry rugelach recipes"
EASY GLUTEN FREE RUGELACH - FEARLESS DINING
From fearlessdining.com
5/5 (18)Total Time 1 hr 15 minsCategory Gluten Free Dessert RecipesCalories 93 per serving
- In a small bowl, add cream cheese, butter, water, and vanilla. Mix well with an electric mixer. (Do not add extra tablespoons of water yet.)
- Pour the wet ingredients into the dry. Mix well. Add extra tablespoons of water one at a time until you get a good dough consistency like shown in my picture above. Refrigerate the dough for 45 minutes.
GLUTEN FREE RUGELACH - A HOLIDAY FAVORITE - FLOUR FARM
From flour.farm
Cuisine JewishTotal Time 2 hrs 45 minsCategory DessertCalories 110 per serving
GLUTEN-FREE RUGELACH RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (6)Calories 130 per servingTotal Time 1 hr 45 mins
RUGELACH COOKIE RECIPE {WITH A GLUTEN-FREE RUGELACH …
From whatagirleats.com
RASPBERRY RUGELACH RECIPE | BON APPéTIT
From bonappetit.com
NUTELLA RASPBERRY RUGELACH • BAKERITA
From bakerita.com
RASPBERRY RUGELACH - THE MONDAY BOX
From themondaybox.com
RUGELACH - NOW FIND GLUTEN FREE
From nowfindglutenfree.com
RUGELAH (RUGELACH) | HEALTHYGFFAMILY.COM
From healthygffamily.com
RUGELACH RECIPE (RASPBERRY, NUTS AND CHOCOLATE) - ZOëBAKES
From zoebakes.com
PICCADILLY’S CAFETERIA PECAN DELIGHT : R/GLUTENFREERECIPES
From reddit.com
VEGAN AND GLUTEN-FREE RUGELACH – PARTAKE FOODS
From partakefoods.com
RUGELACH – PAMELA'S PRODUCTS
From pamelasproducts.com
BEST RASPBERRY RUGELACH RECIPE (CLASSIC JEWISH COOKIES)
From simmerandsage.com
CHOCOLATE GLUTEN-FREE RUGELACH {GF} - AT THE IMMIGRANT'S TABLE
From immigrantstable.com
RUGELACH – LORRAINE'S GLUTEN FREE
From lorrainesglutenfree.com
GLUTEN-FREE RUGELACH - EASY RECIPES
From easyrecipes.co.za
RUGELACH - BETTER BATTER GLUTEN FREE FLOUR
From betterbatter.org
MARTINA MCBRIDE’S CREAMY CHICKEN TORTILLA SOUP
From reddit.com
10 BEST GLUTEN FREE RASPBERRY DESSERTS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love