Butterhorns Aka Rugelach Rugulach Snails Schnecken Recipes

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BUTTERHORNS AKA RUGELACH / RUGULACH / SNAILS / SCHNECKEN



Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken image

One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included)

Provided by Karen..

Categories     Dessert

Time 40m

Yield 64 cookies

Number Of Ingredients 10

1 cup butter, at room temp
8 ounces cream cheese, at room temp
2 teaspoons granulated sugar
2 cups flour
1 egg white, beaten with
1 tablespoon water (for glazing)
granulated sugar (for sprinkling)
1 cup walnuts or 1 cup pecans, finely chopped
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon

Steps:

  • Cream butter, cream cheese, and sugar until soft.
  • Sift in the flour and mix to make a soft dough.
  • Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
  • Refrigerate for at least 30 minutes.
  • Make the filling by mixing all ingredients in a small bowl.
  • Preheat oven to 375*.
  • Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
  • Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
  • Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
  • Starting from the base of each triangle, roll up to form spirals.
  • You can curve them into crescents if you like.
  • Continue with the other 3 disks of dough.
  • Place on baking sheets and brush with egg white glaze.
  • Sprinkle lightly with granulated sugar.
  • Bake until just golden, about 10 minutes.
  • For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
  • Continue as above but bake for 15-20 minutes.

PERFECT RUGELACH



Perfect Rugelach image

When I was in college, I worked the counter at a local pastry shop where they made the most awesome tasting rugelach. Not only was the filling rich and delicious, but the pastry dough itself was truly a work of art: it was like a puff pastry. It took awhile to finally perfect this dough. It does take some planning and some patience, but the reward is well worth it.

Provided by Ellixstraz

Categories     Dessert

Time 9h22m

Yield 48 crescents, 16 serving(s)

Number Of Ingredients 19

2 1/4 cups pastry flour (substitute 2 parts all-purpose flour and one part )
cake flour, unbleached
1 (8 ounce) package cream cheese
1 cup salted butter
1/4 teaspoon kosher salt
1 lemon, zest of
2 tablespoons sour cream
1/4 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
2 eggs
2 tablespoons cream or 2 tablespoons half-and-half
2 tablespoons apricot jam
3 tablespoons chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon mini chocolate chip
1 navel orange, zest of
1 pinch pepper
miniature chocolate chip

Steps:

  • Making the Dough:.
  • In a food processor, take 2 cups of your flour, add salt, lemon zest, and sugar. Add in cream cheese cut up in squares. Pulse until it comes together to form a ball.
  • Remove from food processor, and roll out into 8 x 12-inch rectangle. Cover with plastic and chill for two hours.
  • In the meantime, in a clean food processor bowl, take your butter that has been cut up into small squares and your remaining 1/4 of flour. Pulse until the flour and the butter have come together and the pieces of butter are about pea-sized.
  • Roll in between two sheets of plastic wrap until it is 4x6 inch rectangle. Chill also.
  • After two hours, use a probe thermometer to ensure that both the dough and the butter are at the same temperature. Roughly 60 F degrees.
  • Remove from fridge, and place your dough on a floured, chilled slap of marble or chilled cookie sheet. Add your block of butter in the middle of the dough, so that you can wrap the dough around it, like you are making an envelope.
  • Now, turn your envelope so that the shorter side is perpendicular to your body. Roll out gently with your rolling pin until it is 10 x 14 inches long. At this point you are going to fold it into another envelope. Again you will turn that envelope so that it is perpendicular to your chest, and you will wrap it in plastic and chill it for 10 minutes.
  • Ten minutes later, again you will place the envelope perpendicular to your chest, roll it out again to 10 x14 inches long, and refold it again back into an envelope. Turn it once more so that it is perpendicular to your chest. Wrap it in plastic and chill once more for 10 minutes.
  • Remove from fridge, place envelope perpendicular to your chest again. Roll out once again to 10 x 14 inches long. You are going to fold it one last time into an envelope, and this time you'll have to chill it for at least 6 hours.
  • Filling I:.
  • Combine your walnuts, spices, chocolate chips and orange zest in a small bowl set aside. Keep your apricot jam separate.
  • Assembly:.
  • You're going to take your envelope out of the fridge. You are going to place it perpendicular to your chest and you are going to cut in 3 equal parts.
  • Take each of these parts, again place the shortest end perpendicular to your chest and roll them out until they are approximately 9 by 13 inch rectangles. Cut each in half length wise, and slice each length diagonally to make little triangles.
  • If using filling I, you are going to brush apricot jam on these triangles and then add your nut/spice mixture on top. Then you roll the triangle into a crescent starting from the base. Place on cookie sheet lined with parchment paper, and chill for 10 to 15 minutes in fridge.
  • Brush with eggwash, and place in a preheated 375 degree oven for 20-22 minutes, rotating the cookie sheet half way through the baking process.
  • If you are using chocolate chips, simply put them on the squares and roll them up into crescents. Again, you will chill them, brush them with eggwash and bake them the same way.

Nutrition Facts : Calories 267.3, Fat 19.1, SaturatedFat 11, Cholesterol 72.2, Sodium 195.7, Carbohydrate 21, Fiber 0.6, Sugar 4.9, Protein 3.7

BUTTERHORNS



Butterhorns image

These little buttery crescents are filled with almond paste. They were an Easter tradition started by my grandmother and continued on, now for my family. The recipe was in my grandmothers heart - when she died we thought we lost the recipe until her neighbor lady gave it to her granddaughter - who gave it to me! So now it's back in the family and the tradition lives on!

Provided by DebS 2

Categories     Yeast Breads

Time 4h15m

Yield 36 rolls

Number Of Ingredients 14

5 cups flour
1/2 cup shortening
1/2 cup butter
1 cup milk, warmed
3 eggs, beaten
1/2 teaspoon salt
1/2 cup sugar
1 (1/4 ounce) package yeast
1 cup ground almonds
1 cup sugar
2 tablespoons butter
1 egg, beaten
1/2 lemon, zest of
1 teaspoon almond extract

Steps:

  • Mix flour, butter, shortening and salt like for a pie crust.
  • Mix beaten eggs and sugar and combine with above.
  • Dissolve yeast in 1/4 cup warm water and combine with warm milk.
  • Add to flour mixture.
  • Knead and put in a cool place to rise.
  • Combine butter, lemon, almond extract and sugar; add nuts and eggs to make a paste.
  • Roll dough thin and cut into triangles.
  • Spread with almond paste and roll into crescent shapes.
  • Let rise again.
  • Bake for 15 minutes in a 375 degree oven.

RUGELACH



Rugelach image

I got this recipe from a Christmas Cookie book back in 1988. My pastor back in Hawaii LOVES them. They are like mini nut rolls.

Provided by Color Guard Mom

Categories     Dessert

Time 45m

Yield 36-48 cookies

Number Of Ingredients 8

1 cup butter (I use parkay)
2 cups flour
1 egg yolk
3/4 cup sour cream
3/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 cup walnuts, chopped
1/4 cup butter, melted

Steps:

  • Cut butter into flour using 2 knives.
  • In separate bowl, beat egg yolk and sour cream.
  • Mix well and then add flour mixture. Once again, mix well.
  • Divide dough into 3 parts, cover with plastic wrap and refrig. at least 3 hours.
  • Prepare filling by combining sugar, cinnamon, and walnuts. Preheat oven to 375.
  • Working with one portion of dough at a time, roll into a circle approximately 1/8 inch thick.
  • Brush with melted butter and spread 1/3 of the filling mixture on each portion.
  • Cut each circle into 16 wedges (like a pizza). Roll, starting at large end.
  • Place on greased cookie sheets.
  • Bake 15 minutes or until lightly browned.
  • Cool. Sprinkle with powdered sugar.

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