APRICOT RUGELACH
Rugelach Cookies are a classic bite-size pastry filled with apricot jam and chopped walnuts. This recipe is so easy to make and willbe a great treat to celebrate Christmas and the holiday season!
Provided by Veronika's Kitchen
Categories Dessert
Time 9h
Number Of Ingredients 10
Steps:
- In a large bowl, using a stand mixer with paddle attachment or a hand mixer, cream together 1 cup softened butter and 8 oz softened cream cheese for a few minutes. The mixture should become light and airy.
- Then add ¼ cup granulated sugar and 1 tsp vanilla extract and beat again for a few minutes.
- Add 2 ¼ cups all-purpose flour and ¼ tsp salt and mix again until everything combines. Don't overmix this step.
- Divide the dough into 4 equal parts, wrap each in plastic wrap, flatten into a dish, and refrigerate for at least 8 hours or overnight.
- When ready to bake, take the dough out of refrigerator about 20-30 minutes before baking and let it sit on the counter.
- Preheat the oven to 350°F, line a baking pan with parchment paper and set aside.
- Roll out each piece of dough in a rectangular shape. Add about ¼ cup apricot jam and spread it in a thin layer. Then sprinkle over about 1/3 cup finely chopped walnuts.
- Roll the dough in a log, then cut the log into about 1-1 ½-inch pieces.
- Place the cookies on a baking sheet with parchment paper.
- Brush them over with egg wash and sprinkle some course sugar on top.
- Bake at 350°F for about 20-25 minutes or until golden/brown.
Nutrition Facts : ServingSize 1 cookie, Calories 132 kcal, Carbohydrate 11 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 38 mg, Fiber 1 g, Sugar 4 g
APRICOT RAISIN RUGELACH
Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.
Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
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 WITH APRICOT FILLING
These crescent-shaped cookies are a Jewish holiday tradition. The rich and flaky cream-cheese-based cookie dough can be filled with anything from fruit jams and chopped nuts to dried fruit and cinnamon-sugar. This version features two kinds of apricot filling: apricot jam and sugared dried apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 cookies
Number Of Ingredients 12
Steps:
- Place flour and salt in the bowl of a food processor and pulse to combine. Add butter, and pulse 10 times. Pulse in cream cheese until the mixture becomes crumbly. Sprinkle in buttermilk and pulse until the mixture comes together when pressed. Transfer the dough to a work surface, and divide into thirds. Wrap each third in plastic, and shape into a disc. Refrigerate discs for at least 3 hours, or overnight.
- Preheat the oven to 375 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. In a small bowl combine apricots, sugar, and nutmeg; set aside.
- On a floured board, roll out one of the discs to 1/8-inch thickness. Using an inverted bowl, cut dough into a 7 1/2-to-8-inch circle. Using a pizza cutter, cut the dough into wedges, dividing it first in half, then into quarters, then into eighths. Brush each section lightly with jam, and sprinkle with about 1/2 teaspoon of apricot mixture, leaving the narrow ends clear. Roll each cookie into a crescent shape, beginning at the wide end, and place on the prepared baking sheet. Brush each cookie with egg white, and sprinkle with almonds and then sanding sugar. Refrigerate until firm, about 15 minutes.
- Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool, and store in an airtight container. Repeat with remaining 2/3 of dough.
RASPBERRY AND APRICOT RUGELACH
A yummy and extra fruity version of this traditional cookie.
Provided by MARBALET
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Yield 48
Number Of Ingredients 12
Steps:
- In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
- With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
- Line 2 large baking sheets with foil and grease foil.
- On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
- Preheat oven to 325 degrees F (165 degrees C).
- In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
- Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 12.3 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 54 mg, Sugar 7.6 g
JOAN NATHAN'S RUGELACH (CINNAMON, CHOCOLATE, OR APRICOT)
This is a straightforward and reliable cookie/pastry recipe from "Joan Nathan's Jewish Holiday Cookbook" by Joan Nathan. The original recipe doesn't call for any salt, but I think it enhances the flavour. You can play around with the fillings, substituting raspberry preserves for the apricot, pecans for the walnuts, or adding a little orange zest, raisins, or currants to the cinnamon-sugar filling. The dough can also be used to make hamentashen. Dough needs 2 hours refrigeration time.
Provided by blucoat
Categories Dessert
Time 55m
Yield 64 cookies
Number Of Ingredients 12
Steps:
- To make the dough, place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat).
- Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. On a lightly floured surface roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then sprinkle the combined cinnamon and sugar.
- Using a dull knife, cut each circle into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool.
- Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.
Nutrition Facts : Calories 73.1, Fat 5, SaturatedFat 2.7, Cholesterol 11.5, Sodium 13, Carbohydrate 6.5, Fiber 0.2, Sugar 1.9, Protein 0.9
PISTACHIO AND DRIED-APRICOT RUGELACH
Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes 32
Number Of Ingredients 12
Steps:
- Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
- Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
- Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.
CHOCOLATE-APRICOT RUGELACH
This is my own recipe for chocolate rugelach. Try it because it's really delicious!
Provided by Anna R.
Time 1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.
- Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.
- Remove dough from the refrigerator and let rest at room temperature for 15 minutes.
- Mix apricot preserves and orange zest together for filling.
- Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.
- Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.
- Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 21.2 g, Cholesterol 18.1 mg, Fat 6 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 107.6 mg, Sugar 8.5 g
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