Best Ever Rugelach Recipes

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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.

RUGELACH



Rugelach image

Whether you prepare a batch for yourself or for holiday festivities, fresh baked regulach makes the perfect addition to any dessert table.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen

Number Of Ingredients 15

1 large egg, lightly beaten
1/4 cup fine sanding sugar
8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pure vanilla extract
Pinch of coarse salt
2 1/3 cups all-purpose flour, plus more for rolling out dough
4 ounces walnuts
1/2 cup sugar
Pinch of cinnamon
Pinch of salt
12 ounces apricot jelly, melted
2 cups mini semisweet chocolate chips, or currants or a combination

Steps:

  • Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
  • Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
  • Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
  • Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.

BEST-EVER RUGELACH



Best-Ever Rugelach image

This recipe comes from the Washington Post, and it is DELICIOUS! I've made rugelach with cream cheese before, but hadn't heard of making it with sour cream. Well, these are by far the best rugelach I've ever made or tasted! They're a bit labor-intensive (as all regelach are, really), but soo worth it! I didn't use all of the filling, but use your discretion. The dough needs 1 to 2 hours' refrigeration time (included in passive work time). STORE: Baked rugelach are best kept between layers of wax paper and loosely covered with aluminum foil (the object is to keep the pastries dry; do not store under a cake dome or closed container). The rich dough freezes well for up to 4 months; freeze unbaked rugelach on a baking sheet until they are firm, then transfer to heavy-duty resealable plastic food storage freezer bags; there is no need to defrost them before baking.

Provided by hannahactually

Categories     Dessert

Time 3h10m

Yield 48 cookies

Number Of Ingredients 15

1 lb unsalted butter, melted
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
2 cups sour cream
4 1/2 cups flour, plus more for the work surface
1 1/3 cups raspberries or 1 1/3 cups apricot jam
2 cups packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground cinnamon
4 cups finely chopped nuts (optional)
4 cups raisins, plumped in warm water for 10 minutes, then dried
1 large egg
1 pinch sugar
confectioners' sugar, for dusting (optional)

Steps:

  • For the dough: Combine the melted butter, sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.
  • When ready to bake, preheat the oven to 350 degrees. Stack 2 large baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure for each batch.
  • For the filling: Roll out each portion of dough into a 12-inch circle on a well-floured work surface. Smear on the jam, covering the surface of the dough, and then evenly sprinkle on the brown sugar, cinnamon, nuts, if using, and raisins. (TIP: I CUT THE PIECES FIRST AND THEN SPREAD THE FILLING INGREDIENTS ON THEM INDIVIDUALLY, WHICH I FOUND REDUCES MESSINESS. EITHER METHOD WORKS, THOUGH.) Use a pastry or pizza wheel to cut the dough into 12 wedges. Roll up each wedge snugly and place on the lined baking sheet.
  • For assembly: Whisk together the egg and sugar in a small bowl; brush the rugelach with the egg wash. Bake for 25 to 30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely, then dust with confectioners' sugar, if desired.

BEST EVER RUGELACH



Best Ever Rugelach image

Simple and simply fantastic - cottage cheese makes these cookies light and tasty!

Provided by sandy z

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 3h10m

Yield 48

Number Of Ingredients 11

1 cup cottage cheese
1 cup butter, softened
2 cups all-purpose flour
¼ cup butter, softened
¾ cup brown sugar
¼ teaspoon ground cinnamon
¾ cup chopped pecans
½ cup raisins
3 tablespoons orange marmalade
1 egg white
2 tablespoons water

Steps:

  • Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
  • Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
  • Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 8.6 g, Cholesterol 13.4 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 55.8 mg, Sugar 3.9 g

RON'S RASPBERRY RUGELACH



Ron's Raspberry Rugelach image

Provided by Ron Ben-Israel

Categories     dessert

Time 3h50m

Yield 36 cookies

Number Of Ingredients 11

8 ounces (2 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups all-purpose flour (measured and sifted)
1/2 cup granulated sugar
1 teaspoon cinnamon
3/4 cup unsalted roasted almonds
3/4 cup raisins
1/2 cup seedless raspberry preserves or jam (Sour cherry preserve is also great!)
All-purpose flour, for dusting
3 tablespoons melted unsalted butter
1 egg, lightly beaten with 1 tablespoon of milk or cream

Steps:

  • For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
  • For the filling: Mix together the sugar and cinnamon in a bowl. Chop the almonds to small bits and toss with the raisins and sugar-cinnamon mixture.
  • To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter. Spread a third of the preserves or jam on each circle, leaving a clearance of 1/4-inch on the perimeter so the filling won't ooze out while baking. Sprinkle a third of the almond-raisin-sugar mixture on top of the preserves and press in slightly to help adhere.
  • Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
  • Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.

LORA BRODY'S RUGELACH



Lora Brody's Rugelach image

Provided by Rose Levy Beranbaum

Categories     Cookies     Fruit     Nut     Bake     Cream Cheese     Raisin     Walnut     Fall

Yield Makes 4 dozen 2 1/2-inch cookies

Number Of Ingredients 21

Dough
1 (8-ounce) package cream cheese (8 ounces = 227 grams)
1 cup unsalted butter (8 ounces = 227 grams)
1/4 cup sugar (1.75 ounces = 50 grams)
1 teaspoon pure vanilla extract (4 grams)
2 cups (sift into the cup and level off) bleached all-purpose flour (8 ounces = 228 grams)
1/4 teaspoon salt* (optional)
Filling
1/4 cup + 2 tablespoons granulated sugar (2.5 ounces = 75 grams)
1/4 cup (firmly packed) light brown sugar (2 ounces = 54 grams)
1/2 teaspoon ground cinnamon
3/4 cup golden raisins (3.75 ounces = 108 grams)
1 cup coarsely chopped walnuts (3.5 ounces = 100 grams)
1/2 cup apricot preserves (well stirred) (4 ounces = 113 grams)
Topping
1/4 liquid cup milk (2 ounces = 60 grams)
2 tablespoons granulated sugar (0.75 ounces = 25 grams)
1 teaspoon ground cinnamon
*Lora does not use salt in the dough. It is not strictly necessary because the cream cheese contains salt. I like a little extra.
Equipment:
cookie sheets lined with parchment or foil; rolling pin.

Steps:

  • Food Processor Method:
  • Into a food processor with the metal blade, place the cream cheese. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the sugar and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour and the optional salt and pulse in just until the dough starts to clump together.
  • Electric Mixer Method:
  • Soften the cream cheese and butter. In a mixing bowl, cream the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and the optional salt until incorporated.
  • For Both Methods:
  • Scrape the dough onto a piece of plastic wrap and press it together to form a ball. Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.
  • Filling:
  • In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.
  • Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.
  • Place 2 oven racks in the upper and lower thirds of the oven.
  • Preheat oven to 350°F.
  • Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn't sticking. A great method that keeps additional flour to a minimum is to roll out the dough between two sheets of plastic wrap, well floured on the bottom. Flip it over, remove the bottom sheet of plastic wrap, and dust off any excess flour. Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves. Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves. Press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle into 12 triangles or pieces of "pie."
  • Use a thin knife, if necessary, to loosen the triangles from the board. Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm.
  • Clean the work surface of excess filling before rolling each batch.
  • For the topping, brush the rugelach with milk. In a small bowl, stir together the sugar and cinnamon, and sprinkle the rugelach with it.
  • Bake for 18 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
  • Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
  • Store:
  • In an airtight container at room temperature or in the freezer.
  • Keeps:
  • 5 days at room temperature, 3 months frozen.
  • Smart Cookie:
  • • If the raisins are not soft, soak them first in 1/2 cup of boiling water for 1 hour and drain them thoroughly.
  • • The apricot is stirred instead of strained because straining thins it too much and it tends to ooze out the sides of the rugelach.
  • • Unbaked rugelach dough freezes brilliantly. This is a great dough to have on hand in the freezer. Simply add on about 5 to 10 minutes to the baking time. The rugelach are especially delicious still warm from the oven and are at their best when freshly baked.
  • • The dough is chilled before baking to maintain the most even shape.
  • • Lining the cookie sheets with parchment or foil keeps the sticky filling from baking onto the pan and makes cleanup easier.
  • • Allow the cookie sheet(s) to cool completely before using for the next batch.
  • • Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.

RUGELACH



Rugelach image

These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards. The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with. Beyond that, it's really just a matter of rolling, spreading and cutting. These are meant to be bite-sized - about one-inch long - but if you want them bigger, go right ahead. (Should you choose to go larger, Dorie suggests rolling the dough into rectangles instead of circles and cutting the dough into bigger triangles. In that way, you would ultimately get more layers of filling and dough.)

Provided by Emily Weinstein

Categories     dessert

Time 4h

Yield 36 cookies

Number Of Ingredients 13

4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar

Steps:

  • To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes - you want them to be slightly softened but still cool.
  • Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds - don't work it so long that it forms a ball on the blade.
  • Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
  • To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
  • Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
  • To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
  • Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
  • Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
  • Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
  • To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
  • Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 32 milligrams, Sugar 7 grams, TransFat 0 grams

GRANDMA'S RASPBERRY RUGELACH



Grandma's Raspberry Rugelach image

I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. -Dalya Rubin, Boca Raton, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 5 dozen.

Number Of Ingredients 10

1-1/2 cups margarine, softened
1/3 cup sugar
3 teaspoons vanilla extract
Pinch salt
1 cup heavy whipping cream
4 to 4-1/2 cups all-purpose flour
1 cup seedless raspberry jam
OPTIONAL GLAZE:
1 cup confectioners' sugar
4 teaspoons 2% milk

Steps:

  • In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks. Wrap in plastic; refrigerate at least 2 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges., Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool., If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.

Nutrition Facts : Calories 96 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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2020-12-15 While the logs are chilling, preheat the oven to 350°F (180°C). Once both filled logs are firm enough to slice, brush with the egg wash. Cut slices in the logs about halfway down at 1-inch (2 ½cm) intervals taking care not to cut all the way through. Bake the rugelach for 25-30 minutes, until they are golden brown.
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EASY RUGELACH RECIPES | MYRECIPES
2017-08-18 View All. 1 of 9 Cherry and Pistachio Rugelach. 2 of 9 Apricot and Walnut Rugelach. 3 of 9 Winn's Fig and Pecan Rugelach. 4 of 9 Chocolate Rugelach. 5 of 9 Everything Rugelach with Ricotta and Dill. 6 of 9 Fruit Rugelach. 7 of 9 Praline Rugelach. 8 of 9 Peach-Pecan Rugelach.
From myrecipes.com


BEST EVER RUGELACH | RECIPE | RECIPES, RUGELACH, YUMMY FOOD
Dec 30, 2018 - Cottage cheese replaces the typical cream cheese in these tasty cookies.
From pinterest.ca


A COOKIE A DAY: RUGELACH - SERIOUS EATS
2018-08-10 So long dry, powdery cookie and anemic layer of sticky, congealed jam. And hello real rugelach. The irresistible little crescent-rolled, sugar-encrusted packages of tart-sweet jam and rich, satiny swaths of dark chocolate. The rugelach that's crisp and flaky on the outside; and moist, tender, and chewy on the inside. Yeah, that's wassup.
From seriouseats.com


7 TOP-RATED RUGELACH RECIPES FOR HANUKKAH OR ANYTIME
2021-08-12 Raspberry and Apricot Rugelach. Chilled rugelach dough is brushed with raspberry preserves, and topped with a sweet walnut and apricot filling for an extra fruity version of this traditional Jewish treat. Sprinkle generously with cinnamon sugar before baking, or dust with powdered sugar when they are cool.
From allrecipes.com


BEST EVER RUGELACH RECIPE - NO FAIL RECIPES
Ingredients. 1/2 -pound unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 1/4 teaspoon kosher salt 1/4 cup granulated sugar plus 9 tablespoons
From nofailrecipe.com


HOW TO MAKE RUGELACH COOKIES - SALLY'S BAKING ADDICTION
2016-11-29 Repeat with the remaining two discs of dough. Preheat the oven to 350°F (177°C). Bake the rugelach for 25 – 30 minutes, or until golden brown. As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust. Remove from the oven and allow to cool for 10 minutes.
From sallysbakingaddiction.com


BEST RUGELACH RECIPES - THERESCIPES.INFO
Rugelach Recipe | Allrecipes. hot www.allrecipes.com. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Step 2 Shape crumbly mixture into four equal disks. Wrap each disk …. See more result ››. See also : Best Rugelach Recipe Ever , World's Best Rugelach Recipe . 91.
From therecipes.info


CHOCOLATE RUGELACH RECIPE - BAKES BY BROWN SUGAR
2022-01-10 Roll the dough into a 14 x 5-inch rectangle. Trim the short edges so they are straight. Brush the dough with melted butter. Spread 4-5 tablespoons of the chocolate filling in the center of the rolled out dough, leaving a 1/4-inch border all the way around. Starting on the long edge tightly roll the dough.
From bakesbybrownsugar.com


BEST EVER RUGELACH - YUM TASTE
2015-02-20 Original recipe makes 4 dozen. Ingredients. 1 cup cottage cheese 1 cup butter, softened 2 cups all-purpose flour 1/4 cup butter, softened 3/4 cup brown sugar 1/4 teaspoon ground cinnamon 3/4 cup chopped pecans 1/2 cup raisins 3 tablespoons orange marmalade 1 egg white 2 tablespoons water
From yumtaste.com


HOW TO MAKE EASY RUGELACH (2 WAYS) - CRAZY FOR CRUST
2021-05-19 Chill 30 minutes. Bake: Preheat oven to 350°F. Beat egg with milk to create an egg wash. Brush each cookie with the egg wash and sprinkle the outside with the granulated sugar. Bake 15-20 minutes, or until lightly browned. Storing: Store in an airtight container for up to 4 days or freeze for up to a month.
From crazyforcrust.com


BEST RUGELACH RECIPE EVER : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


12 SWEET & SAVORY RUGELACH RECIPES YOU’LL WANT TO MAKE …
2020-10-26 We’ve rounded up our 12 favorite recipes for your enjoyment — think of it as the best kind of to-do list. 1. Start by mastering the classic cream cheese dough rugelach beloved throughout North America. 2. Joan Nathan’s recipe, which incorporates ground almonds for extra-soft cookies, is always a winner, too.
From myjewishlearning.com


BEST EVER RUGELACH RECIPE | ALLRECIPES
Rating: 4.5 stars. 12 Ratings. 5 star values: 9 ; 4 star values: 2 ; 3 star values: 1 ; 2 star values: 0 ; 1 star values: 0 ; Read Reviews ; Add Review
From avize.aussievitamin.com


RUGELACH | KING ARTHUR BAKING
Brush the rugelach with milk or cream; and sprinkle with granulated or coarse white sparkling sugar. 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 …
From kingarthurbaking.com


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