CRANBERRY RUGELACH
These traditional Polish treats will keep for a long time in an airtight container. One year, I sent a batch to my sister, but the box got lost. She received it 12 days later and reported that the cookies were worth the wait! -Jean Doxon, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the softened butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Combine flour and salt; gradually add to creamed mixture and mix well. , Turn onto a lightly floured surface; knead for 3 minutes or until smooth. Divide into 8 portions. Roll each portion into a ball; flatten into a 4-in. circle. Wrap and refrigerate at least 1 hour., In a small bowl, combine the sugar, cranberries, walnuts, melted butter, cinnamon and allspice. On a lightly floured surface, roll 1 portion of dough into an 8-in. circle. Sprinkle with 3 tablespoons of filling to within 1/2 in. of edges. Cut into 8 wedges. , Roll up wedges from the wide end and place point side down 2 in. apart on foil-lined baking sheets. Curve ends to form a crescent shape. Brush with egg; sprinkle with additional sugar. , Repeat with remaining dough and filling. Bake at 350° for 18-20 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 80mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY PECAN RUGELACH
Very easy, delicious recipe that the whole family loves!
Provided by TiredMomtoSIX
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 6h40m
Yield 60
Number Of Ingredients 8
Steps:
- Place flour, salt, and butter in a food processor. Process until the mixture resembles coarse crumbs, then add the cottage cheese. Continue processing until the dough comes together. Divide dough into four equal portions and wrap in plastic. Refrigerate for at least 4 hours.
- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine sugar and cinnamon in a bowl. Roll out each portion of dough on a floured surface to an 1/8 inch thick circle. Spread 1 tablespoon of raspberry spreadable fruit, then sprinkle with the sugar mixture and 1/4 cup of pecans on each circle. Gently press the filling into the dough using a rolling pin. Cut each circle into 16 wedges. Roll each wedge, starting with the wide end Place the cookie point-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 6.1 g, Cholesterol 7.7 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 39.2 mg, Sugar 2.6 g
RASPBERRY CHOCOLATE RUGELACH
Since we celebrate both Hanukkah and Christmas, these cookies were always on the menu. The cookies can be covered and refrigerated overnight or frozen for up to two months. -G.P. Busarow, Whitehall, Montana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough in half; form into two balls. Flatten to 5-in. circles; wrap in plastic. Refrigerate for 8 hours or overnight., Place currants in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. Combine sugar and cinnamon; set aside., On a lightly floured surface or pastry mat, roll one portion of dough into an 11-in. circle. Brush with half of the jam. Sprinkle with half of the cinnamon-sugar, pecans, chocolate chips and currants; press down gently., Cut into 16 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on a parchment-lined baking sheet. Curve ends to form a crescent. Cover and refrigerate for 30 minutes before baking. Repeat with remaining dough and filling., Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 90 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 49mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE TRUFFLES WITH PECANS AND DRIED CRANBERRIES
Categories Candy Chocolate Nut Dessert Freeze/Chill Christmas Thanksgiving Kid-Friendly Cranberry Dried Fruit Pecan Winter Shower Chill Edible Gift Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 36
Number Of Ingredients 9
Steps:
- Stir cream, butter, syrup, and cranberry concentrate in heavy large saucepan over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and whisk until melted. Mix in cranberries and pecans. Pour truffle mixture into 11x7-inch glass dish. Freeze until firm, about 50 minutes.
- Cut truffle mixture into 36 portions. Lift each out and roll between palms into round. Place on baking sheet. Roll truffles in powdered sugar or cocoa powder. Cover and chill up to 1 week. Serve cold.
CHOCOLATE CHIP RUGELACH RECIPES
Courtesy of bellaonline.com Rugelach are a cross between a cookie and a little rolled up pastry. These pastries are now mainstream, and come with a myriad of fillings, including many that include jam and finely chopped nuts. The dough is traditionally cream cheese dough, which some believe to have been developed in the U.S. by the Philadelphia Cream Cheese company. This recipe uses a chocolate chip, walnut and cocoa filling, this recipe will take some time, because the dough needs to chill, and then rolled out, and cut.
Provided by seahorse73
Categories Dessert
Time P1DT45m
Yield 32 Rugelach, 32 serving(s)
Number Of Ingredients 15
Steps:
- To make the dough, whisk together the flour, sugar and salt. In another large bowl, beat together the butter and cream in a mix-master or hand held mixer until light and fluffy. Then beat in the egg yolks and vanilla. Slowly mix in the flour mixture until it is just combined.
- Transfer the dough to a lightly floured surface, and knead the dough just until it is smooth. Then divide the dough into halves, and shape each piece into a disk. Wrap each disk in wax paper or plastic wrap and chill for at least two hours or overnight.
- For the filling: combine all of the ingredients and set aside.
- On a lightly floured surface, roll out one disk of dough at a time into a large round. Spread half of the chocolate chip mixture evenly over the dough. Using a pastry cutter or paring knife, you will then cut the dough into about 16 wedges. Starting at the wider end, roll each pastry up in jelly-roll fashion, ending with the pointed edge resting on top of each cookie. Roll the remaining rugelach in the same manner.
- Preheat the oven to 350F if you have an electric oven, and 325F if you have a gas oven. Turn off the convection fan if you have a gas oven with the convection features.
- Lay the cookies on a lightly greased cookie sheet, or on a silicon mat If you prefer to use them.
- For the Glaze:.
- Combine the ingredients and set aside.
- You will then brush each pastry very lightly with the egg wash. You will then bake the rugelach for about 10-15 minutes, and then turn them 180 degrees in the oven to make sure they are cooked evenly. You will want to cook them until they are golden brown in color, about 25-30 minutes, watching closely to make sure they do not burn on the bottom. Remove from the oven and cool on wire baking racks until cool enough to eat. Enjoy!
Nutrition Facts : Calories 173, Fat 11, SaturatedFat 5.7, Cholesterol 39.8, Sodium 61.3, Carbohydrate 17.1, Fiber 0.7, Sugar 8.2, Protein 2.4
RASPBERRY AND APRICOT RUGELACH
A yummy and extra fruity version of this traditional cookie.
Provided by MARBALET
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Yield 48
Number Of Ingredients 12
Steps:
- In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
- With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
- Line 2 large baking sheets with foil and grease foil.
- On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
- Preheat oven to 325 degrees F (165 degrees C).
- In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
- Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 12.3 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 54 mg, Sugar 7.6 g
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