CHOCOLATE WALNUT RUGELACH
These are delicious, traditional Jewish crescent shaped pastries or cookies. They are almost like denser, mini chocolate croissants. This recipe really simplifies what can sometimes be a complicated treat to prepare. The recipe is from "The Clueless Baker: Baking from Scratch", by Evelyn Raab. It's a great cookbook for beginning bakers. (For a faster method of rolling the cookies: roll the dough out into a slightly more rectangular shape. Sprinkle with filling, then roll the whole thing up in one piece, starting at one of the long sides. Cut into 1-inch (2 cm) sections and place, seam side down, on an ungreased cookie sheet to bake.)
Provided by blucoat
Categories Breads
Time 45m
Yield 32 rugelach
Number Of Ingredients 8
Steps:
- In a food processor, or in a large bowl with an electric mixer, combine all the dough ingredients. Process or beat until it becomes dough-like. (In a food processor the mixture will form a ball, and stick together. With a mixer, it just turns into dough. Don't over beat.) Put aside.
- Now, in your food processor, combine all the filling ingredients and process until finely chopped. If you don't have a processor, you can do this in a blender -- just make sure you stop and scrape and sides down several times so that everything is evenly ground.
- Cut the dough into 4 pieces and dust each one with flour. Dust the counter or tabletop with flour, too. Roll a piece of dough into a circle, approximately 10 inches (25 cm) in diameter. Handle the dough gently, and don't be afraid to sprinkle it with more flour to prevent it from sticking to the counter or the rolling pin. Cover the entire surface of this circle with some of the filling in a thin, even layer. Using a pizza cutter (or a sharp knife) cut the circle into 8 wedges, pizza-style. Roll each wedge up -- starting at the wide, outside edge -- rolling firmly toward the point. Place on an ungreased cookie sheet, bending slightly to form a crescent. Repeat with the rest of the dough and filling.
- Bake at 350°F (180°C) for 15 to 20 minutes, until very lightly browned on top, but not burnt on the bottom.
Nutrition Facts : Calories 77.5, Fat 5.5, SaturatedFat 3, Cholesterol 11.5, Sodium 31.2, Carbohydrate 6.7, Fiber 0.3, Sugar 3.4, Protein 1
CHOCOLATE RUGELACH
Many bakeries make chocolate rugelach, but they taste so much better when they are homemade. Traditionally, they are filled with a cinnamon nut mixture, but everything is better with chocolate! -Fern Holody, Lavallette, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Add sour cream and 2 tablespoons sugar, mix until combined. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle. , Preheat oven to 350°. Place chocolate, nuts, currants, cinnamon and remaining 3 tablespoons sugar in a food processor; cover and process until finely chopped. In a microwave-safe bowl, combine jam and 2 tablespoons water. Microwave on high until thinned, 5-10 seconds; whisk., Working with one portion of dough at a time, roll each into a 10-in. circle on a well floured surface. Brush with one fourth of the jam mixture. Sprinkle with one fourth of the chocolate mixture (about a half cup), pressing lightly to adhere. Cut each into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. In a small bowl, whisk egg white and remaining 2 teaspoons water; brush over pastries. Sprinkle with cinnamon-sugar., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 125 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 10mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH
Unbelievably good pastry. These can be made with various combinations of filling, this just happens to be one of my favorites. Feel free to experiment with different kinds of jams, jellies, nuts, cinnamon, etc. The dough reminds me of the jewish bakeries my family frequented when I was a child. Spot on. Recipe stolen from Bon Appetit and posted here for convenience.
Provided by Dave in Alpharetta
Categories Dessert
Time 1h35m
Yield 32 cookies
Number Of Ingredients 12
Steps:
- Dough:.
- Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.).
- Filling:.
- Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
- Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
- Position rack in center of oven and preheat to 375°F Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.).
WALNUT RUGELACH
Beautiful cookies for the holidays.
Provided by Mary
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 4h45m
Yield 36
Number Of Ingredients 12
Steps:
- Sift flour, baking powder, and salt together onto a sheet of waxed paper.
- Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
- Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
- Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
- Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.
Nutrition Facts : Calories 62.1 calories, Carbohydrate 8.1 g, Cholesterol 9.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 25.1 mg, Sugar 4.4 g
CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH
Steps:
- For dough:
- Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- For filling:
- Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
- Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
- Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)
CHOCOLATE-NUT RUGELACH
Our slice-and-bake technique is easier to manage than shaping a crescent version-a touch of sanity during holiday baking madness.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Christmas Kid-Friendly Cookies Pistachio Chocolate Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes about 24
Number Of Ingredients 14
Steps:
- Pulse cocoa, brown sugar, kosher salt, baking powder, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size.
- Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until it is smooth and homogenous. Divide in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
- Place racks in upper and lower thirds of oven and preheat to 350°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
- Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to a 12" square. Using a small offset spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of nuts, 1 Tbsp. demerara sugar, and 1/2 tsp. sea salt over Nutella. Roll up dough to make a log, using parchment paper to help. Repeat with remaining dough, Nutella, nuts, 1 Tbsp. demerara sugar, and 1/2 tsp. sea salt.
- Slice logs 1" thick and transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Brush tops with egg and sprinkle lightly with more sea salt. Bake rugelach until centers are set and tops are firm to the touch, 25-30 minutes; let cool.
- Do Ahead
- Dough can be made 1 month ahead. Freeze.
RUGELACH
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
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.
CHOCOLATE RUGELACH RECIPE BY TASTY
Here's what you need: flour, sugar, baking powder, salt, water, butter, chocolate, butter, sugar, cocoa powder
Provided by Avital Jacobson
Yield 20 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 °F.
- Mix flour, sugar, salt, and baking powder in a large bowl. Create a well in the middle and pour in the water. Knead until a dough forms. Add flour until the dough doesn't stick to your hands.
- Split the dough into 6 and roll into balls. Let rest for 30 minutes.
- Roll out each ball into a disc, 8 inches in diameter. Spread butter on each disc and make a cut from the center out to the edge.
- Roll the disc to make a cone and form the cone into a ball. Then, allow the balls to rest for another 30 minutes.
- In the meantime, make the filling by mixing all filling ingredients together and microwaving until melted. The filling should be liquidy, but still able to hold its shape.
- Take 2 balls of dough and put them together with a layer of butter in between them.
- Roll the dough out into a large and thin rectangle (6 x 12 inches -15 x 30 cm ). It should be so thin that you can almost see through it.
- Spread ⅓ of the chocolate mixture onto the dough so that the whole surface is covered.
- Cut the dough in half lengthwise. Then, cut into isosceles triangles. Roll up triangles like croissants. Repeat with the rest of the dough.
- Place the prepared pieces of dough on a baking sheet so that they all touch. Brush 2 tbsp melted butter on top.
- Bake for 7-8 minutes. Remove from the oven when slightly undercooked - they will firm up when resting. Cool slightly, then serve.
- Enjoy!
Nutrition Facts : Calories 234 calories, Carbohydrate 28 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 15 grams
WALNUT AND BROWN-SUGAR RUGELACH
The combination of cream cheese and butter makes an especially rich dough in this delectable Walnut and Brown-Sugar Rugelach.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 32
Number Of Ingredients 8
Steps:
- In a food processor, blend butter, cream cheese, granulated sugar, and salt until well combined. Add flour, and pulse just until a dough forms. Divide dough in half; flatten into disks, and wrap each in plastic. Refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
- Preheat oven to 350 degrees, with racks set in upper and lower thirds. Line 2 baking sheets with parchment paper; set aside. In a small bowl, combine egg with 1 teaspoon water to make an egg wash.
- Working with one disk at a time, place dough on lightly floured parchment paper, and roll out into an 11-inch circle (about 1/4 inch thick), dusting lightly with flour as needed. Using a large dinner plate as a guide, cut around dough to make a perfect circle; trim off and discard scraps. Brush circles with egg wash; dividing evenly, sprinkle with walnuts and brown sugar.
- Using a sharp knife or pizza cutter, cut each circle into 16 equal triangles. Starting from the wide end, roll up each triangle of dough; place on lined baking sheets, seam side down. Brush rolls with egg wash.
- Bake until golden brown, 30 to 32 minutes. Transfer rugelach to a wire rack to cool completely.
Nutrition Facts : Calories 142 g, Fat 10 g, Protein 2 g
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