RUGELACH
The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion; refrigerate for 1 hour or until easy to handle., Roll out each portion between 2 sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges., Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar.
Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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
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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HOW TO MAKE RUGELACH STEP-BY-STEP GUIDE
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Estimated Reading Time 2 mins
- How to Make Rugelach. Making rugelach at home is easier than you think. It does take time since the dough needs to be refrigerated, then rolled out, but the resulting pastry is well worth the investment in time.
- Make Cream Cheese Dough. In a mixing bowl, cream together the butter and cream cheese. Add the sugar and vanilla and mix until smooth. Add the flour and mix lightly.
- Chill the Dough. Refrigerate the dough for an hour or more. Divide the chilled dough into four balls. Continue to 4 of 10 below.
- Roll Dough into a Circle. On a floured surface and using a floured rolling pin, roll one ball of dough out into a circle until about 1/8-inch thick. Continue to 5 of 10 below.
- Spread or Sprinkle the Filling. Whatever filling you use—whether it's chocolate or apricot—spread it onto the center of the circle. Continue to 6 of 10 below.
- Cut into Wedges. Cut the pastry into pie-shaped wedges. A pizza cutter makes it easier to cut the dough into wedges, but a knife can be used too. For uniform bite-sized rugelach, the thick end of the wedge should about an 1 to 1 1/2 inch wide.
- Roll Up the Wedges. Start at the wide edge of the wedge and roll the dough up toward the point. Continue to 8 of 10 below.
- Place Cookies on Baking Sheet. Line a cookie sheet with parchment paper. Place each pastry seam side down on the paper. If you don't want to use parchment paper, you can spray a cookie sheet with non-stick cooking spray.
- Glaze the Rugelach. Brush each pastry with an egg wash and sprinkle with sugar. Continue to 10 of 10 below.
- Bake the Rugelach. Bake at 350 F/180 C for 20 to 25 minutes or until golden. Israeli Chocolate Rugelach. The 9 Best Cookie Mixes in 2021. The 10 Best Cookie Tools of 2021.
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- In a food processor, pulse flour and salt together. Add butter and cream cheese and pulse until a dough starts to come together. Turn dough out onto a clean surface and divide in half.
- When ready to roll, place dough at room temperature for 15 minutes to make it easier to roll. Preheat oven to 350° and line 2 large baking sheets with parchment.
- For walnut filling: In a food processor, pulse walnuts, sugar, and cinnamon together into fine crumbs. Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick.
- Using a pizza cutter or knife, cut dough into 8 triangles. Starting at the bigger end, roll up each triangle and place on prepared baking sheets. Place into freezer for 15 minutes.
- Brush rugelach with egg wash and sprinkle with coarse sugar. Bake until golden, 20 minutes. Let cool before serving.
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