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
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
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.
ALMOND TOFFEE
I love this almond toffee recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. -Janice Sage, Garretson, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 pound.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.
Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
APRICOT-ALMOND RUGELACH
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
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.
CHERRY RUGELACH WITH CARDAMOM SUGAR
These tender, jam-filled confections, adapted from "Rose's Christmas Cookies" (William Morrow, 1990) by Rose Levy Beranbaum, have a flaky, cream cheese-spiked crust that makes them a little like soft, tiny pastries. This version calls for cherry preserves and some optional walnuts, but you can use any flavor of jam (or nut if you're so inclined) you like. Apricot and raspberry jam are the most traditional. Rugelach keep well at room temperature for up to one week, or they freeze beautifully for up to six months. (Watch Melissa Clark make her cherry rugelach.)
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 4 dozen rugelach
Number Of Ingredients 15
Steps:
- Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
- Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.
- Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.
- Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.
- On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.
- Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough.
- Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
- Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.
- When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top.
- Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.
APRICOT ALMOND RUGALACH
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
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 II
Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking.
Provided by Marge
Categories Desserts Cookies Filled Cookie Recipes
Yield 48
Number Of Ingredients 9
Steps:
- To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
- In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.
- Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. Stack circles and refrigerate at least one hour.
- Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.
- Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
- Bake 12 - 15 minutes.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 12.2 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 41.2 mg, Sugar 7 g
RASPBERRY ALMOND RUGELACH
Make and share this Raspberry Almond Rugelach recipe from Food.com.
Provided by Wendys Kitchen
Categories Breakfast
Time 30m
Yield 16 cookies
Number Of Ingredients 5
Steps:
- Spread jam evenly over pastry.
- Sprinkle with almonds.
- Roll up like a swiss roll.
- Cut each roll into 8 equal portions.
- Place each on a greased paper-lined baking tray 5cm apart.
- Brush with egg/milk mixture.
- Bake in 180 Degrees C oven for 25 - 30 minutes.
- Other variations instead of jam:.
- 1/2 cup chocolate spread (nutella) sprinkle with grated chcolate and chopped nuts.
Nutrition Facts : Calories 235.1, Fat 14.9, SaturatedFat 3.3, Cholesterol 13.3, Sodium 84.4, Carbohydrate 21.9, Fiber 1.2, Sugar 5.4, Protein 3.9
ALMOND TOFFEE RUGELACH
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
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
More about "almond toffee rugelach recipes"
ALMOND RUGELACH - THE MIDNIGHT BAKER - EASY RUGELACH …
From bakeatmidnite.com
Cuisine AmericanCategory Dessert, SnackServings 20Calories 274 per serving
- Place the flour, salt, cream cheese and butter in bowl of food processor with metal blade. Process until a smooth dough forms, about 10 to 20 seconds.
- on a lightly floured surface, roll a portion of dough to about 1/8-inch (0.32 cm) in a rough rectangle. Spread with about 3 tbs of the almond schmear. Sprinkle with about 2 tbs toasted almonds, if desired.
ALMOND RUGELACH : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
Servings 48-60
CHERRY ALMOND RUGELACH RECIPE | LAND O’LAKES
From landolakes.com
ALMOND SPICE RUGELACH RECIPE | LAND O’LAKES
From landolakes.com
CHERRY ALMOND RUGELACH - OF BATTER AND DOUGH
From ofbatteranddough.com
RUGELACH - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE RUGELACH - ONCE UPON A CHEF
From onceuponachef.com
SALTED TOFFEE RUGELACH RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
EASY RUGELACH COOKIE RECIPE | HOW TO MAKE RUGELACH
From cookiesandcups.com
CINNAMON TOFFEE BUTTERHORNS (RUGELACH) RECIPE - KITCHEN …
From kitchenconfidante.com
CHERRY-ALMOND RUGELACH — RECIPES — QVC.COM
From qvc.com
CHOCOLATE PUMPKIN ALMOND RUGELACH - WHAT JEW …
From whatjewwannaeat.com
RUGELACH RECIPE FROM AMERICAN ALMOND - YOUTUBE
From youtube.com
RASPBERRY ALMOND RUGALACH - SARA MOULTON
From saramoulton.com
RUGELACH | KING ARTHUR BAKING
From kingarthurbaking.com
RASPBERRY-ALMOND RUGELACH RECIPE - SERIOUS EATS
From seriouseats.com
HONEY-ALMOND RUGELACH RECIPE | RECIPELAND
From recipeland.com
CHERRY, CHOCOLATE, ALMOND RUGELACH RECIPE - THE TUMMY TRAIN
From thetummytrain.com
DARK CHOCOLATE & ALMOND RUGELACH (AKA AMAZING CHRISTMAS …
From scientificallysweet.com
ALMOND TOFFEE RECIPE - THE SPRUCE EATS
From thespruceeats.com
APRICOT-ALMOND RUGELACH - CITYLINE
From cityline.tv
APRICOT-ALMOND RUGELACH RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE CHERRY ALMOND RUGELACH | IMPERIAL SUGAR - RECIPES
From imperialsugar.com
ALMOND JAM RUGELACH COOKIES | LIL' COOKIE
From lilcookie.com
CHOCOLATE CHERRY ALMOND RUGELACH - WHAT JEW WANNA EAT
From whatjewwannaeat.com
CHOCOLATE RASPBERRY ALMOND RUGELACH - EVERYDAY ANNIE
From everydayannie.com
ALMOND TOFFEE RUGELACH RECIPE - WEBETUTORIAL
From webetutorial.com
ALMOND-RAISIN AND CHOCOLATE-NUTELLA RUGELACH - JUDICIALPEACH
From judicialpeach.com
CHOCOLATE RUGELACH - KOSHEREYE.COM
From koshereye.com
CHERRY ALMOND RUGELACH - PINTEREST
From pinterest.com
RUGELACH RECIPE - CHATELAINE.COM
From chatelaine.com
ALMOND CINNAMON RUGELACH - MERIENDAS DE PASIóN
From meriendasdepasion.com
HOW TO MAKE CHERRY-ALMOND RUGELACH - YOUTUBE
From youtube.com
APRICOT-ALMOND RUGELACH - FLOUR ARRANGEMENTS
From flourarrangements.org
RUGELACH | AMERICAN ALMOND - BARRY CALLEBAUT
From barry-callebaut.com
HOMEMADE ALMOND TOFFEE RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.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 »
#30-minutes-or-less #time-to-make #course #preparation #occasion #for-large-groups #hand-formed-cookies #desserts #easy #beginner-cook #holiday-event #cookies-and-brownies #christmas #number-of-servings
You'll also love