Caramelized Onion Cheddar Rugelach Recipes

RUGELACH

Steps:

• Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat 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 circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) 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 until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.

SPICED PRUNE RUGELACH

Steps:

• Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the mixer speed to low and beat in the flour mixture until the dough just comes together. Increase the speed to medium high and beat until combined, 30 seconds to 1 minute. Transfer the dough to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Combine the prunes and brandy in a small microwave-safe bowl. Microwave until the prunes soften, about 1 minute; let cool slightly. Transfer the mixture to a food processor and add the apricot preserves, cinnamon and pepper; puree. Scrape into a
• small bowl and refrigerate until firm, at least 30 minutes or overnight.
• Line a baking sheet with parchment paper. Cut the dough in half; roll out each half into a 6-by-12-inch rectangle on a floured surface. Transfer the rectangles to the prepared pan; refrigerate until slightly firm, at least 20 minutes.
• Preheat the oven to 350 degrees F. Spread the prune mixture over the dough, leaving a 1-inch border on one long side of each rectangle. Starting with the opposite long side, gently roll each rectangle into a tight log and position seam-side down. (If the dough becomes too soft to work with, refrigerate briefly.) Brush the logs with the beaten egg and sprinkle with the coarse sugar. Refrigerate until firm, about 30 minutes.
• Trim the ends of each log, then slice each into twelve 1-inch-thick rounds. Arrange 1 inch apart on the prepared pan, seam-side down. Bake, rotating the pan halfway through, until the cookies are golden, 30 to 35 minutes. Transfer to a rack and let cool on the pan.

CHEESE, CARAMELIZED ONION AND HERB RUGELACH

Steps:

• 1. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and stir to coat with butter. Cook 40 minutes, stirring every 5 minutes, until onions start to turn golden. Stir in water and vinegar to deglaze the pan. Season with salt and pepper, to taste. Let onions cool before using.
• 2. To make the dough, use a stand mixer and on medium speed, beat together the cream cheese and butter until creamy Then add Parmesan cheese and lemon zest and continue to mix until incorporated.
• 3. With the mixer on low speed, slowly add in the sifted flour and mix just until combined. Use a spatula to scrape the bottom of the bowl to make sure everything is incorporated. Turn the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
• 4. For the filling, mix together the ricotta cheese and chopped herbs. Season with salt and pepper and set aside.
• 5. Preheat oven to 350F. Line baking sheets with parchment paper.
• 6. Take one dough-ball out of refrigerator (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. Use a round object (a cheesecake pan works well) and outline a circle then use a knife to cut a perfect circle. Save scraps to roll out later.
• 7. Spread 1/4 of the cheese mixture onto the dough in a thin layer, leaving a border. Spread 1/4 of the onion mixture over the cheese, leaving a border. Then cut the circle into 12 triangles (or 8 for larger rugelach).
• 8. Roll the rugelach by starting at the outer end of the triangle and roll in making a little crescent shape. Place all rugelach end side down on a lined baking sheet and brush tops with egg wash and sprinkle each rugelach with sea salt. Repeat with remaining dough and filling.
• 9. Bake 15-18 minutes until lightly brown. When done, remove from oven and allow to cool to room temperature.

GOLDEN RUGELACH

Steps:

• For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-size pieces of butter, about 20 pulses. Add the cream cheese and sour cream and pulse until it comes together in a rough dough, with some uneven pebble-size pieces. Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes.
• For the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt and puree to make a very smooth paste.
• Roll a portion of dough into a 6- by 14-inch rectangle about 1/4 inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugelach.) Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder, ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.)
• Meanwhile, preheat the oven to 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats.
• Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
• Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days.