Walnut And Brown Sugar Rugelach Recipes

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.

WALNUT RUGELACH

Steps:

• Sift flour, baking powder, and salt together onto a sheet of waxed paper.
• Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
• Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
• Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.

BROWN SUGAR & WALNUT FILLED RUGELACH

Steps:

• 1. To make Pastry: In a large bowl, combine the butter & the cream cheese.
• 2. Using the electric mixer, set on high speed, beat until smooth.
• 3. Mix in the salt. Reduce the speed to low, add the flour & mix just until dough forms.
• 4. Turn dough out onto floured work surface. Using floured hands, form the dough into a log. Cut into 4 equal pieces. Flatten each piece into a disk & wrap each disk in plastic wrap. Refrigerate until firm, at least 2 hours or overnight.
• 5. PREHEAT oven to 375.
• 6. TO MAKE FILLING & ASSEMBLE RUGELACH:
• 7. Line two large baking sheets with parchment paper. Set aside.
• 8. Remove dough disks from the refrigerator. Unwrap the dough disks & let stand at room temperature for about 10 minutes to soften slightly.
• 9. Meanwhile in small bowl, mix together the brown sugar, granulated sugar & ground cinnamon.
• 10. Flour one dough disk & place between two sheets of waxed paper. With a rolling pin, roll out into a round 10 inches in diameter & 1/8 inch thick.
• 11. Remove the top sheet & brush the dough with the melted butter, then sprinkle with 3 tbsp. of the sugar mixture. Top with about 1/3 cup of the finely ground walnuts (pressing mixture into the dough to help it adhere to the dough).
• 12. Using a pizza cutter or a sharp knife cut the round into 12 wedges. Starting at the wide end roll up each wedge, jelly-roll style. transfer to prepared baking sheet, arranging the cookies point side down & spacing them at least one inch apart.
• 13. TOPPING:
• 14. In a small bowl, mix together the granulated sugar & ground cinnamon.
• 15. Using a pastry brush, brush the cookies with the egg white/water egg wash, then sprinkle with the cinnamon-sugar mixture.
• 16. Bake until golden brown, about 18-20 minutes. Transfer the cookies to wire racks to cool. Repeat with the remaining dough, filling & topping.
• 17. Can be stored in an airtight container at room temperature for up to 5 days. Makes about 4 dozen rugelach cookies.

WALNUT AND BROWN-SUGAR RUGELACH

Steps:

• In a food processor, blend butter, cream cheese, granulated sugar, and salt until well combined. Add flour, and pulse just until a dough forms. Divide dough in half; flatten into disks, and wrap each in plastic. Refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
• Preheat oven to 350 degrees, with racks set in upper and lower thirds. Line 2 baking sheets with parchment paper; set aside. In a small bowl, combine egg with 1 teaspoon water to make an egg wash.
• Working with one disk at a time, place dough on lightly floured parchment paper, and roll out into an 11-inch circle (about 1/4 inch thick), dusting lightly with flour as needed. Using a large dinner plate as a guide, cut around dough to make a perfect circle; trim off and discard scraps. Brush circles with egg wash; dividing evenly, sprinkle with walnuts and brown sugar.
• Using a sharp knife or pizza cutter, cut each circle into 16 equal triangles. Starting from the wide end, roll up each triangle of dough; place on lined baking sheets, seam side down. Brush rolls with egg wash.
• Bake until golden brown, 30 to 32 minutes. Transfer rugelach to a wire rack to cool completely.