Cinnamon Raisin Walnut 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.

CINNAMON, RAISIN & WALNUT RUGELACH



Cinnamon, raisin & walnut rugelach image

Bake these delicious pastries characterised by a melt-in-the-mouth cheese-based dough. They originated in Poland and are a popular Jewish treat

Provided by Victoria Prever

Categories     Dessert, Snack

Time 1h25m

Yield Makes 40-60

Number Of Ingredients 13

225g soft cheese, at room temperature
225g butter, softened
50g caster sugar, plus 2 tbsp for the topping
¼ tsp fine salt
1 tsp vanilla extract
250g plain flour, plus extra for rolling out
30g caster sugar
30g soft light brown sugar
½ - 1 tsp ground cinnamon, plus 1 tsp for the topping
75g raisins
75g walnuts, finely chopped
75g smooth apricot jam
1 egg, beaten with 1 tbsp milk, to glaze

Steps:

  • Beat the soft cheese and butter together using electric beaters or in an electric mixer fitted with the paddle attachment. Add the 50g of caster sugar, the salt and vanilla extract, and beat to combine.
  • Add the flour gradually, beating on a low setting until just combined. Do not overwork it or the dough will become tough and chewy. Add a little more flour if it's very sticky.
  • Press the dough into a ball and divide it into quarters. Wrap each ball of dough and press into a flat disc. Chill for at least 30 mins to firm up a little.
  • Meanwhile, mix together the 30g of caster sugar, the brown sugar, cinnamon, raisins and walnuts. If you prefer a less chunky finish, give them a quick whizz in a food processor or chop them very finely.
  • Take one of the discs from the fridge, and on a well-floured board, roll out the first ball into a large circle of at least 23cm diameter.
  • Cut out a 23cm circle and spread the circle thinly with a tablespoon of the apricot jam, then sprinkle evenly with about 2-3 tablespoons of the filling, so the circle has a fine covering.
  • Using a pizza cutting wheel or sharp knife, divide the circle into 8 or 12 wedges, depending how large you want your biscuits to be - 12 wedges makes mini rugelach.
  • Roll each wedge up from the wider, outside edge to the thinnest point, tucking the point under. Arrange on a baking sheet lined with baking parchment, allowing at least a centimetre or two between them.
  • Put the tray in the fridge while you repeat with the remaining balls of dough. You should have enough dough left over to make a fifth circle, and you may need to bake them in batches.
  • Chill the formed rugelach for at least 30 mins. Heat the oven to 180C/160C fan/gas 4 and mix the last 2 tbsp of caster sugar with the 1 tsp cinnamon.
  • Brush each rugelach with the egg wash, then sprinkle with a little cinnamon sugar and bake for 25 mins until lightly browned. Leave to cool on a wire rack.

Nutrition Facts : Calories 80 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.12 milligram of sodium

LIGHT & FLAKY CINNAMON RUGELACH



Light & Flaky Cinnamon Rugelach image

The ingredients might look the same as other recipes, but the technique is unique and the "secret" ingredient won Tina Wasserman's reputation as a baker and is now one of her most sought-after recipes. (Tina is a well-known Dallas cookbook author, chef, food columnist, and cooking instructor.) The mixing technique of the mixer allows the cream cheese and butter to really combine and become light and airy. This results in a flaky, crisp, but tender, finished product. The vigorous beating of the butter and cream cheese before adding the flour creates a light, layered dough similar to puff pastry. Rolling the dough in confectioners' sugar to give a slight glaze to the finished pastry and helps balance the richness of the dough with the sweet filling. Make sure the dough is well chilled or it will not roll out properly. *NOTE: In general, it is not a good idea to use salted butter in baked goods. However, because of the lack of liquid in rugelach dough, salted butter is the only way to get the salt evenly distributed. (The addition of a little salt is important to the flavor.)

Provided by blucoat

Categories     Dessert

Time 45m

Yield 72 small rugelach

Number Of Ingredients 8

8 ounces cream cheese, at room temperature
8 ounces salted butter, at room temperature (2 sticks)
2 cups all-purpose flour
confectioners' sugar
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup raisins (about 2 ounces)
1/2 cup walnuts, chopped (about 2 ounces) (optional)

Steps:

  • In a large bowl with an electric mixer on high speed, beat the cream cheese and butter until well combined and light and fluffy. (The mixture should feather out from the edge of the bowl.) Add the flour and turn your mixer on and off only until the flour has been incorporated. Transfer the dough to a work surface and lightly toss it on a smooth surface until it forms a compact mass.
  • Divide the mixture into 8 portions, form each into a cylinder and refrigerate until dough is cold and firm, at least 1 hour. This is important; without chilling, the dough is difficult to handle.
  • While the dough is chilling, combine the sugar, cinnamon, raisins and walnuts in a bowl. Cover with plastic wrap and set aside.
  • Preheat the oven to 350 degrees.
  • Heavily dust a work surface with confectioners' sugar. Roll out each portion of the dough into a 6-by-9-inch rectangle. Sprinkle with some of the sugar-nut mixture. Starting at one of the long sides, tightly roll the dough into a log. Pinch the seam together and tuck the ends underneath the roll.
  • Cut the filled log into 8 or 9 pieces and place, seam side down, on an ungreased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining logs of dough. Bake for 15 to 20 minutes or until golden. Cool completely. May be frozen.

WALNUT RUGELACH



Walnut Rugelach image

Beautiful cookies for the holidays.

Provided by Mary

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 4h45m

Yield 36

Number Of Ingredients 12

1 ¼ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup white sugar
3 tablespoons unsalted butter
3 tablespoons cream cheese, softened
1 egg yolk
½ teaspoon vanilla extract
1 egg white
1 cup ground walnuts
½ cup white sugar
1 tablespoon confectioners' sugar, or more as needed

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

RUGELACH WITH CURRANTS AND WALNUTS



Rugelach with Currants and Walnuts image

Rugelach is a traditional Jewish recipe, best when very fresh. They freeze perfectly. The dough must be refrigerated overnight.

Provided by A Newby

Time 9h35m

Yield 36

Number Of Ingredients 15

1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
½ teaspoon salt
2 cups all-purpose flour
3 tablespoons unsalted butter, melted
½ cup white sugar
2 tablespoons white sugar
1 tablespoon ground cinnamon
1 ¼ cups finely chopped walnuts
¾ cup currants
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 large egg yolk
1 teaspoon water

Steps:

  • Combine butter and cream cheese for pastry in a large bowl; beat with an electric mixer until completely blended and smooth. Beat in sugar and salt. Add flour gradually, mixing on low speed to incorporate until smooth. If the dough starts to run up on the beaters while adding flour, you can stir it by hand.
  • Flour your hands lightly and form dough into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap individually in plastic wrap or waxed paper. Transfer to the refrigerator, 8 hours to overnight.
  • Position the oven racks in the upper and lower thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with foil.
  • Prepare filling ingredients by placing melted butter in a small bowl. Mix sugar and cinnamon for filling in a second bowl. Mix walnuts and currants in a third bowl. Set aside.
  • Remove pastry dough from the refrigerator. Place 1 ball of dough on a floured surface. Pound the ball firmly with a floured rolling pin to soften it slightly. Roll out the dough to a 12-inch circle; the edges can be slightly uneven.
  • Brush the circle with 1/3 of the melted butter, then quickly sprinkle with 1/3 of the cinnamon-sugar mixture followed by 1/3 of the nut-currant mixture. Gently roll over the filling to press toppings into the dough. Cut dough into 12-pie-shaped wedges and roll each one in jelly-roll fashion, from the outside in toward the point. Place each roll, point-side down, on a cookie sheet. Repeat with remaining dough and filling ingredients.
  • Mix sugar and cinnamon for glaze together in a small bowl. Stir egg yolk and water together with a fork in a small cup. Brush egg wash over the top of each pastry then sprinkle cinnamon-sugar on top.
  • Bake 2 sheets at a time in the preheated oven until golden brown, about 30 minutes, reversing sheets halfway through to ensure even browning. Remove from the oven and immediately transfer to a cooling rack with a wide metal spatula.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 13.3 g, Cholesterol 28.6 mg, Fat 11.1 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 5.5 g, Sodium 52.3 mg, Sugar 7 g

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