Almond Agave Rugelach Recipes

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ALMOND SPICE RUGELACH



Almond Spice Rugelach image

These buttery pastries are filled with almonds and rolled into delicious tiny crescents.

Provided by Land O'Lakes

Categories     Shaped     Almond     Nut     Cookie     Dessert

Time 1h1m

Yield 48 cookies

Number Of Ingredients 16

Pastry
2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 cup cold Land O Lakes® Butter
6 ounces cream cheese
1/3 cup sour cream
Filling
3/4 cup finely chopped blanched almonds
1/3 cup sugar
1 tablespoon Land O Lakes® Butter softened
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Glaze
1 large Land O Lakes® Egg (white only) beaten
Ground nutmeg, if desired

Steps:

  • Combine flour, 3 tablespoons sugar and salt in bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Cut in cream cheese until well mixed. Stir in sour cream until mixture forms soft dough. Form dough into ball. Cover; refrigerate 4 hours.
  • Combine all filling ingredients in bowl; set aside.
  • Remove dough from refrigerator; soften 15 minutes at room temperature.
  • Heat oven to 350°F. Grease cookie sheets; set aside.
  • Divide dough into 4 pieces; form each piece into ball. Place 1 ball on lightly floured surface; flatten slightly. Roll into 9-inch circle, about 1/8-inch thick. Sprinkle about 1/4 cup filling mixture over dough; gently press into dough. Cut circle into 12 wedges with large sharp knife. Roll up each wedge tightly, from wide end to point, forming crescent. Repeat with remaining dough balls.
  • Place crescents, point-side down, 1 inch apart onto prepared cookie sheets; curve slightly. Brush each crescent with beaten egg white; sprinkle lightly with nutmeg. Bake 22-25 minutes or until light golden brown.

Nutrition Facts : Calories 90 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 70 milligrams, Carbohydrate 7 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

RUGELACH



Rugelach image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 4 dozen cookies

Number Of Ingredients 12

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

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.

ALMOND TOFFEE RUGELACH



Almond Toffee Rugelach image

This is a recipe I came up with on a whim while trying to find a way to use refrigerated pre-rolled pie crusts that I had on hand, and didn't want to waste. Although not as rich a dough as traditional rugelach, these are delicious, and they came out even better than I expected!

Provided by Mary Scheffert

Categories     Dessert

Time 30m

Yield 32 cookies, 32 serving(s)

Number Of Ingredients 6

1 (15 ounce) box refrigerated pie crusts (such as Pillsbury, 2 crusts)
1 (8 ounce) can almond paste (such as Solo)
3 teaspoons ground cinnamon
1/4 cup sugar
1/2 cup English toffee bits (such as Skor)
1 egg, slighly beaten with 1 tablespoon of water

Steps:

  • Remove pie crust sleeves from box, and let sit on counter for 10-15 minutes while you prepare the other ingredients.
  • Preheat oven to 350°F Have two cookie sheets ready, lined with parchment paper.
  • In a small bowl, combine the cinnamon & sugar; set aside.
  • Spoon the almond paste into a microwave-safe bowl. Microwave on high for about 10-15 seconds. Stir; add 1-2 tablespoons of water and stir again. If paste is still too thick, microwave again for about 10 seconds. Stir well & make sure the paste is spreadable, adding a little more water if necessary, but mixture should not be too thin or runny (it should look like thick mashed potatoes).
  • On a lightly floured board, unroll one of the pie crusts and roll lightly with a rolling pin to even out the dough.
  • Spread about half of the almond paste to within about 1/2" of the edge of the dough; sprinkle with the cinnamon sugar, then sprinkle about half of the toffee bits.
  • Cut the dough into 16 wedges with a pizza cutter (quarter the dough, then cut each quarter in half, and then half again).
  • Roll up each wedge, starting at the wide end. Place cookie, point underneath, on parchment-lined cookie sheet. Brush each cookie with egg wash & sprinkle with cinnamon sugar. Repeat above steps with the other roll of pie crust dough.
  • Bake at 350F for 10-15 minutes, or until lightly browned. Remove cookies onto a cooling rack to cool completely.

Nutrition Facts : Calories 111.6, Fat 6.6, SaturatedFat 1.6, Cholesterol 6.6, Sodium 88.9, Carbohydrate 11.9, Fiber 0.6, Sugar 4.9, Protein 1.5

APRICOT-ALMOND RUGELACH



Apricot-Almond Rugelach image

A Hanukkah tradition, these rolled cookies are buttery and flaky, with a slick of jam in every bite. They might look rather fancy, but they're easy and fun to make. (This recipe makes 24 cookies.)

Provided by Jenn Louis

Categories     dessert

Time 2h15m

Yield 12 servings

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
2 sticks cold unsalted butter, diced
6 ounces cold cream cheese, cut into 8 pieces
3/4 cup apricot jam, divided
1/2 cup sugar, divided
1/2 cup sliced almonds, toasted, divided

Steps:

  • Dough: In a food processor, pulse flour, sugar, salt, and butter until butter breaks into pea-size pieces. Add cream cheese and process just until incorporated and a mass of dough is formed. Do not overmix or dough will be tough.
  • Turn dough out onto a work surface and knead a couple times to bring dough into a cohesive mass. Divide dough in half and form two flat, round discs; wrap each in plastic and refrigerate for 45 minutes. (At this point, dough can be frozen for several months.)
  • Filling: Lightly flour a work surface and a rolling pin, then roll one disc of dough into a 16-inch round (add more flour to prevent sticking). Evenly spread half the jam in a thin layer, stopping 1 inch from the edge of the dough. Sprinkle half the sugar over the top, followed by half the almonds.
  • Assembly: Trim the outer edge of the dough to make a clean circle all around. Cut dough like a pizza into 12 triangles. Beginning at the wide end, roll up each triangle; place formed rugelach on parchment-lined sheet trays, pointed edge down. Repeat with remaining disc of dough. Freeze for 30 minutes. Preheat oven to 350 F.
  • Bake rugelach until golden, 25-35 minutes. Remove to a wire rack, let cool, and serve.

RUGELACH WITH RAISINS, ALMONDS AND APRICOT



Rugelach With Raisins, Almonds and Apricot image

This is a recipe I have in a book called the "King Arthur Cookie Companion". Originally it was a "Cherry Nut Rugelach", but I wanted to stick with what felt more like home with me, so I went ahead and tweaked it. You can use walnuts or almonds, just make sure that you TOAST THEM before chopping them up! I'm not Jewish, nor is my family, but we love this all the same. We like to call this our "Adopted Jewish Recipe". People are nearly brought to tears when eating this beautiful, amazing cookie. Be sure to have some helpers, because the yield to this is astronomical!! This will make 64 cookies. Yes, 64!!

Provided by ToxicTeacaakes

Categories     Dessert

Time 2h50m

Yield 64 rugelach, 64 serving(s)

Number Of Ingredients 15

1 cup unsalted butter
1 (8 ounce) package cream cheese (Any brand, but Philadelphia is recommended)
1/2 cup sugar
1 1/4 teaspoons salt
3 cups of all purpose unbleached flour
1 cup raisins
3/4 cup toasted almond (Walnuts will work too, but toast them!)
1 cup sugar
1/4 cup unsalted butter, melted
2 1/2 teaspoons cinnamon
1/4 teaspoon salt
3/4-1 cup apricot jam (Note ( Try to get it as fine as possible, avoid the chunky preserves this time.)
1 large egg
2 teaspoons water
coarse sugar or pearl sugar

Steps:

  • We're starting with the dough here. Grab your two sticks of butter and cream cheese, and pile it into a large bowl. Beat these until they are light. You can use an electric mixer or get in a good workout and use a wooden spoon.
  • Next you'll want to add your sugar and your salt, and beat it until it becomes fluffy. Again, an electric mixer is preferred, but you can always opt for the workout and use a wooden spoon!
  • This part you will need a wooden spoon no matter what. Stir your flour into your mixture, then gather the dough into a ball and knead it until it's smooth and all the flour is fully mixed.
  • Divide your dough ball in half, then divide each half into halves. Do you see where this is going? Now, take your four quarters and half each of them. You should now have 8 little dough balls.
  • Flatten each of your 8 dough balls into thick disks, and wrap them with plastic wrap, or "Cling film" as my friend likes to say. Let these guys chill out in your fridge for at least an hour. The longer, the better! (Note: You could stop here if you wanted to, and continue another day or such.).
  • When you're ready to continue, or after at least 1 hour, preheat your oven to 350°F Lightly grease (Or parchment) two baking sheets (Three is even better!). Use parchment! It's better. These cookies will ooze as they cook, and with parchment there's much less cleanup.
  • Now let's move on to the filling. If you have a food processor, you can add all the filling ingredients except for the apricot jelly (Your raisins, sugar, butter, cinnamon, almonds, and salt) and pulse a few times. If you're like me you don't have a food processor, so finely dice your Raisins and Almonds (There's a lullaby called that, did you know that?). Then add your sugar, butter, cinnamon and salt and mix well.
  • Shaping the cookies: Work with only one dough disk at a time, and keep the others refrigerated while you do this. Here's where your team of helpers, if you have any, will come in handy. On a piece of parchment or a lightly floured work surface, roll the dough into an 8 inch circle. Take the top off of your apricot jam and place it (Or a the lid to a salad dressing bottle, or something similar) smack in the middle of your dough circle.
  • Spread a thin layer of the apricot jam into the dough circle, making sure to leave about a 1/2 inch uncovered border on the outside. Then, sprinkle 1/4 cup of your filling over the dough, again staying within your 1/2 inch boundaries (And that lid in the center!).
  • Carefully remove the lid, and use a sharp knife or a pizza wheel to cut your circle into 8 equal wedges.
  • Starting at the wide (Outside) Edge of each wedge, roll it toward its narrow edge, just like you would on a crescent roll. Place these rolled wedges, tips down (Filling up!) onto one prepared baking sheet, then carefully bend the tips into a crescent shape. Remember the crescent roll.
  • Now for the topping. Crack your egg into a small bowl and add about 1 tsp of water. Brush this egg wash onto your rugelach, and top them with that granulated or coarse sugar. Bake them for 20 minutes. Set your timer. Once they're done, carefully remove them from the oven and remove from the baking sheet(s), setting them on a wire rack to cool.
  • While one batch is cooking, repeat the same steps with the remaining dough disks. If you have a team of helpers, you can get an assembly line going so you never have to stop! It makes it all the easier, also.
  • Enjoy!

Nutrition Facts : Calories 110.2, Fat 5.8, SaturatedFat 3.1, Cholesterol 16.3, Sodium 69.5, Carbohydrate 13.9, Fiber 0.5, Sugar 7.9, Protein 1.4

AGAVE ALMOND BUTTER



Agave Almond Butter image

Almond butter sweetened with agave nectar makes a creamy spread for snacks or sandwiches.

Provided by Oster® Versa®

Categories     Trusted Brands: Recipes and Tips     Oster® Versa® Brand

Yield 6

Number Of Ingredients 3

1 ½ cups unsalted natural whole almonds
¼ cup agave nectar
⅛ teaspoon kosher salt

Steps:

  • Place almonds, agave nectar and salt in Oster® Versa® Performance Blender; PULSE on HIGH 2 to 3 times.
  • Blend on HIGH for 1-1/2 to 2 minutes or until creamy, using tamper to press ingredients into blade; transfer to a covered container.
  • Store airtight in refrigerator.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 17.7 g, Fat 18 g, Fiber 4.9 g, Protein 7.5 g, SaturatedFat 1.4 g, Sodium 40.4 mg, Sugar 11.7 g

APRICOT ALMOND RUGALACH



Apricot Almond Rugalach image

These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.

Provided by Bonnie Fedunec

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 24

Number Of Ingredients 10

1 cup all-purpose flour
½ cup unsalted butter, chilled
4 ounces cream cheese, cold
¾ cup apricot jam
¼ cup white sugar
½ cup toasted and chopped almonds
1 teaspoon lemon zest
1 egg
⅓ cup chopped almonds
⅓ cup sifted confectioners' sugar

Steps:

  • To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
  • To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
  • To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
  • Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 15.1 g, Cholesterol 23.1 mg, Fat 8 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 21.6 mg, Sugar 8.3 g

RUGELACH



Rugelach image

Provided by Noah Bernamoff

Categories     Cookies     Chocolate     Dessert     Bake     Hanukkah     Cream Cheese     Apricot     Cherry     Almond     Sour Cream     Butter     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 32

Number Of Ingredients 27

For the dough:
2 cups (4 sticks) unsalted butter, cut into tablespoon-size pats
4 cups all-purpose flour
1 tablespoon Diamond Crystal kosher salt
1 pound cream cheese, chilled
1/4 cup sour cream
For the cherry-almond filling:
2 cups dried tart cherries
1 cup sugar
1 cup water
Pinch of Diamond Crystal kosher salt
1 teaspoon almond extract
1 1/2 cups blanched and lightly toasted almonds
For the chocolate-hazelnut filling:
2 cups coarsely chopped bittersweet chocolate
1 cup hazelnuts
1/2 cup (1 stick) unsalted butter
1/4 cup all-purpose f lour
1/2 cup sugar
1 tablespoon Diamond Crystal kosher salt
For the apricot filling:
2 cups dried apricots
1 cup sugar
1 cup water
For finishing:
Decorative coarse sugar, for sprinkling
1 large egg, beaten, for the egg wash

Steps:

  • Make the dough:
  • Combine the butter and flour in the bowl of a food processor and process until the chunks of butter are broken up and the mixture has taken on the consistency of wet sand, about 30 seconds.
  • Transfer the butter-flour mixture to a large mixing bowl and add the salt, cream cheese, and sour cream. Mix the ingredients together vigorously with your hands, breaking up the cream cheese and working it into the f lour with your fingers until the mixture is crumbly and only pea-size chunks of the cream cheese remain.
  • Turn out the dough onto a sheet of aluminum foil, press it down slightly into a thick disk, and wrap it very tightly in the foil. Refrigerate it for at least 20 minutes or overnight. Meanwhile, make the filling.
  • Make the cherry-almond filling:
  • Combine the cherries, sugar, water, and salt in a medium saucepan and bring to a boil over medium-high heat; reduce the heat and simmer until syrupy, about 5 minutes.
  • Remove from the heat and add the almond extract. Let the mixture rest until it's cool enough to handle. Place the almonds in the bowl of a food processor and process until crushed, about 10 seconds. Transfer the almonds to a bowl and add the reserved cherry mixture to the food processor; process until the mixture has a jam-like consistency, scraping down the sides of the machine as necessary. Add the almonds back in and process for a few seconds, until all the ingredients are thoroughly combined. The filling can be stored in the freezer for up to 2 months.
  • Make the chocolate-hazelnut filling:
  • Combine all the filling ingredients in the bowl of a food processor and process until crumbly. The filling can be stored in the freezer for up to 2 months.
  • Make the apricot filling:
  • Combine all the filling ingredients in a medium saucepan and bring them to a boil over medium-high heat; reduce the heat and simmer for 5 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to the bowl of a food processor and process until smooth. Refrigerate the filling until it's completely cooled before using. The filling can be stored in the freezer for up to 2 months.
  • Shape, fill, and bake the rugelach:
  • Preheat the oven to 350°F. Line a 10-by-15-inch baking sheet with parchment paper, grease it with oil or cooking spray, and sprinkle it with a small handful of decorative sugar.
  • Unwrap the dough and divide it into 2 equal-size portions. On a well-floured surface, press and work one of the dough portions into a ball, then press the ball into a disk that's about 3/4 inch thick. The dough will be very firm at first and may crack around the edges, so keep working it and bringing the cracks together until you have a smooth-sided disk, adding more flour as needed to keep your hands from sticking to the dough.
  • Roll out the dough into a 10- to 12-inch circle of even thickness. Fold the circle into a half moon and use a knife or dough cutter to trim away any uneven or protruding edges, then unfold the dough so it's a circle again.
  • If you're using the chocolate-hazelnut filling, brush a little of the egg wash over the dough. Use a spatula to spread a heaping cup of the filling of your choice evenly over the dough. Then use a dough cutter or pizza cutter to cut the circle into 16 equal-size wedges, just as you would a pizza.
  • Then, working with one wedge at a time, roll a wedge up to make the rugelach, starting with the wide end and rolling toward the pointy end. Transfer the rugelach to the prepared baking sheet. Repeat with the remaining dough and filling.
  • Brush the tops of the rugelach with the egg wash, sprinkle lightly with more decorative sugar, and bake, rotating the tray 180 degrees halfway through cooking, until the pastries are light golden brown, 15 to 20 minutes.

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From recipelink.com


CHERRY, CHOCOLATE, ALMOND RUGELACH RECIPE - THE TUMMY TRAIN
2015-12-19 Combine the sugar and cinnamon in a small bowl and whisk together to make cinnamon-sugar. Sprinkle lightly over the cookies. 11. Bake the rugelach until golden, about 22 to 24 minutes. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
From thetummytrain.com


ALMOND-CRANBERRY RUGELACH RECIPE AT WOMANSDAY.COM- HOLIDAY …
2012-02-01 Brush rugelach with egg. Mix sugar and cinnamon in a cup; sprinkle over cookies. Mix sugar and cinnamon in a cup; sprinkle over cookies. …
From womansday.com


RUGELACH | KING ARTHUR BAKING
Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating. Bake the rugelach for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool right on the pan. Serve warm or at room temperature. Store leftover rugelach in an airtight container at room temperature for several days.
From kingarthurbaking.com


SWEETER THAN OATS AN EASY VEGAN AND PLANT-BASED RUGELACH RECIPE
2021-02-02 In a microwavable jug, heat the butter until melted. In a large bowl, using an electric blender to mix the flaxseed egg, salt, cream cheese, sour cream/yogurt and lemon. Beat in the melted butter. Finally beat in the flour. The mixture will look split, put it in the fridge for 10 minutes then beat again.
From sweeterthanoats.com


RASPBERRY RUGELACH {AND A LESSON IN IMPERFECTION} - TASTE AS YOU …
2015-09-19 1/2 cup sliced almonds, crushed slightly and toasted 3/4 cup seedless raspberry jam Instructions In a food processor, pulse the flour, sugar, and salt. Add the diced butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together.
From tasteasyougo.com


HOW TO MAKE CHERRY-ALMOND RUGELACH - YOUTUBE
David's Recipes - David’s Cherry-Almond Rugelach is a great addition to your holiday dessert recipes. Give your table some variety with his recipe for this f...
From youtube.com


CHERRY-ALMOND RUGELACH | POPSUGAR FOOD
2013-03-29 Combine the butter, flour, and 1 tablespoon salt in the bowl of a food processor and process until the chunks of butter are broken up and the …
From popsugar.com


ROSH HASHANA APPLE RUGELACH - VEGKITCHEN
2014-09-06 Apples and agave or maple syrup have always provided this same sentiment just fine, but now I have something even better to kick off a new 365 days with. Rolling up a mixture of walnuts, apples, agave, and just a tiny touch of orange blossom water for that floral hint you’d find in honey, the standard buttery rugelach dough becomes a whole lot more special.
From vegkitchen.com


CHOCOLATE CHERRY ALMOND RUGELACH - WHAT JEW WANNA EAT
Chocolate Cherry Almond Rugelach. Crunchy, sweet, tart and chocolatey. I rest my case. ... Head on over to Imperial Sugar for the full Chocolate Cherry Almond Rugelach recipe! Enter your email and you'll receive free bagels! I mean recipes. Free recipes. Subscribe to the weekly WJWE newsletter for bonus tips, giveaways and sarcasm. Your information will *never* be …
From whatjewwannaeat.com


ALMOND BRICKLE - GLOBALGOODS.COM
Melt the butter and agave in a heavy-bottomed saucepan over a medium high heat. Add the almonds and stir constantly for about 5 to 6 minutes. The …
From globalgoods.com


ALMOND AGAVE RUGELACH - GLOBALGOODS.COM
Almond Agave Rugelach is from the Cream butter and cream cheese until fluffy. Add 3 tablespoons agave and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer. Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle.
From globalgoods.com


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