Golden Rugelach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RUGELACH



Rugelach image

The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 4 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1/2 teaspoon salt
FILLING:
1 cup sugar
2 tablespoons ground cinnamon
1/2 cup butter, melted, divided
1/2 cup finely chopped pecans

Steps:

  • In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion; refrigerate for 1 hour or until easy to handle., Roll out each portion between 2 sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges., Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar.

Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

RUGELACH



Rugelach image

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

1 large egg, lightly beaten
1/4 cup fine sanding sugar
8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pure vanilla extract
Pinch of coarse salt
2 1/3 cups all-purpose flour, plus more for rolling out dough
4 ounces walnuts
1/2 cup sugar
Pinch of cinnamon
Pinch of salt
12 ounces apricot jelly, melted
2 cups mini semisweet chocolate chips, or currants or a combination

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.

RUGELACH



Rugelach image

This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.

Provided by Jackie

Categories     Desserts     Cookies     Nut Cookie Recipes     Walnut

Time 3h17m

Yield 48

Number Of Ingredients 9

2 cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter
1 (8 ounce) package cream cheese
⅓ cup sour cream
½ cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
½ cup raisins

Steps:

  • Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
  • Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
  • Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
  • Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
  • Preheat oven to 350 degrees F (180 degrees C).
  • After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
  • Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 7.9 g, Cholesterol 16 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 27.6 mg, Sugar 3.1 g

LORA BRODY'S RUGELACH



Lora Brody's Rugelach image

Provided by Rose Levy Beranbaum

Categories     Cookies     Fruit     Nut     Bake     Cream Cheese     Raisin     Walnut     Fall

Yield Makes 4 dozen 2 1/2-inch cookies

Number Of Ingredients 21

Dough
1 (8-ounce) package cream cheese (8 ounces = 227 grams)
1 cup unsalted butter (8 ounces = 227 grams)
1/4 cup sugar (1.75 ounces = 50 grams)
1 teaspoon pure vanilla extract (4 grams)
2 cups (sift into the cup and level off) bleached all-purpose flour (8 ounces = 228 grams)
1/4 teaspoon salt* (optional)
Filling
1/4 cup + 2 tablespoons granulated sugar (2.5 ounces = 75 grams)
1/4 cup (firmly packed) light brown sugar (2 ounces = 54 grams)
1/2 teaspoon ground cinnamon
3/4 cup golden raisins (3.75 ounces = 108 grams)
1 cup coarsely chopped walnuts (3.5 ounces = 100 grams)
1/2 cup apricot preserves (well stirred) (4 ounces = 113 grams)
Topping
1/4 liquid cup milk (2 ounces = 60 grams)
2 tablespoons granulated sugar (0.75 ounces = 25 grams)
1 teaspoon ground cinnamon
*Lora does not use salt in the dough. It is not strictly necessary because the cream cheese contains salt. I like a little extra.
Equipment:
cookie sheets lined with parchment or foil; rolling pin.

Steps:

  • Food Processor Method:
  • Into a food processor with the metal blade, place the cream cheese. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the sugar and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour and the optional salt and pulse in just until the dough starts to clump together.
  • Electric Mixer Method:
  • Soften the cream cheese and butter. In a mixing bowl, cream the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and the optional salt until incorporated.
  • For Both Methods:
  • Scrape the dough onto a piece of plastic wrap and press it together to form a ball. Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.
  • Filling:
  • In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.
  • Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.
  • Place 2 oven racks in the upper and lower thirds of the oven.
  • Preheat oven to 350°F.
  • Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn't sticking. A great method that keeps additional flour to a minimum is to roll out the dough between two sheets of plastic wrap, well floured on the bottom. Flip it over, remove the bottom sheet of plastic wrap, and dust off any excess flour. Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves. Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves. Press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle into 12 triangles or pieces of "pie."
  • Use a thin knife, if necessary, to loosen the triangles from the board. Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm.
  • Clean the work surface of excess filling before rolling each batch.
  • For the topping, brush the rugelach with milk. In a small bowl, stir together the sugar and cinnamon, and sprinkle the rugelach with it.
  • Bake for 18 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
  • Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
  • Store:
  • In an airtight container at room temperature or in the freezer.
  • Keeps:
  • 5 days at room temperature, 3 months frozen.
  • Smart Cookie:
  • • If the raisins are not soft, soak them first in 1/2 cup of boiling water for 1 hour and drain them thoroughly.
  • • The apricot is stirred instead of strained because straining thins it too much and it tends to ooze out the sides of the rugelach.
  • • Unbaked rugelach dough freezes brilliantly. This is a great dough to have on hand in the freezer. Simply add on about 5 to 10 minutes to the baking time. The rugelach are especially delicious still warm from the oven and are at their best when freshly baked.
  • • The dough is chilled before baking to maintain the most even shape.
  • • Lining the cookie sheets with parchment or foil keeps the sticky filling from baking onto the pan and makes cleanup easier.
  • • Allow the cookie sheet(s) to cool completely before using for the next batch.
  • • Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.

CHOCOLATE RUGELACH



Chocolate Rugelach image

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

1 cup unsalted butter, softened
4 ounces cream cheese, softened
1/2 cup sour cream
5 tablespoons sugar, divided
1-3/4 cups all-purpose flour
8 ounces semisweet chocolate, chopped
1 cup chopped walnuts
1/3 cup dried currants
1-1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry jam
2 tablespoons plus 2 teaspoons water, divided
1 large egg white
4 teaspoons cinnamon sugar

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.

More about "golden rugelach recipes"

RUGELACH - ONCE UPON A CHEF
rugelach-once-upon-a-chef image
How To Make Rugelach. Begin by making the dough. Combine the flour and salt in the bowl of a food processor fitted with a metal blade, and pulse a few times to mix. Add the cubed butter, cream cheese, and egg yolk. The cream cheese is …
From onceuponachef.com


GIANT CHOCOLATE RUGELACH - JAMIE GELLER
giant-chocolate-rugelach-jamie-geller image
2019-08-25 Roll the rugelach tightly starting from the wide end of the triangle. Egg wash the dough and sprinkle a few pinches of coarse sugar across the top. Bake for 25-30 minutes until the top looks perfectly browned. Quick tip: you …
From jamiegeller.com


GRANDMA'S RUGELACH RECIPE - EAT SOMETHING SEXY
grandmas-rugelach-recipe-eat-something-sexy image
2020-12-10 Preheat the oven to 375 degrees. Using a fine mesh strainer, sprinkle 1 tbsp (15 mL) or more of the confectioner’s (icing) sugar over the work surface. Lay one of the disks of dough on the work surface and sprinkle the …
From eatsomethingsexy.com


RUGELACH RECIPE - HOW TO MAKE RUGELACH COOKIES
rugelach-recipe-how-to-make-rugelach-cookies image
2019-05-02 Combine the flour and salt in a food processor. Place the flour and salt in the bowl of a food processor fitted with the blade attachment. Pulse several times to combine. Mix in the cream cheese and butter. Scatter the cubes of …
From thekitchn.com


SAVORY RUGELACH DOUGH - JAMIE GELLER
savory-rugelach-dough-jamie-geller image
2019-02-11 Add flour, cream cheese, butter, egg yolk, salt, and pepper to the bowl of a food processor and pulse until the dough forms a ball. Divide dough into 4 equal pieces. Flatten each piece into a disc and wrap in parchment paper. …
From jamiegeller.com


EASY RUGELACH COOKIE RECIPE | HOW TO MAKE RUGELACH
easy-rugelach-cookie-recipe-how-to-make-rugelach image
2019-10-30 On a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 …
From cookiesandcups.com


CHOCOLATE RUGELACH - ONCE UPON A CHEF
chocolate-rugelach-once-upon-a-chef image
How To Make Chocolate Rugelach. Begin by making the dough. Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter, cream cheese, and egg yolk. …
From onceuponachef.com


RUGELACH | KING ARTHUR BAKING
Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating. Bake the rugelach for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool right …
From kingarthurbaking.com
4.7/5 (85)
Calories 127 per serving
Total Time 1 hr 45 mins
  • To make the crust using a food processor: Place the flour and salt in the bowl of a food processor.
  • Pulse briefly to combine. Cut the butter and cream cheese into chunks and add to the bowl along with the sour cream.
  • Pulse just until the dough forms chunks, and you can squeeze it together., To make the dough using a mixer: Beat together the butter, cream cheese, sour cream, and salt until smooth.


BEST GOLDEN RUGELACH RECIPES | FOOD NETWORK CANADA
2015-12-04 A recipe for making the best Golden Rugelach. ADVERTISEMENT. IN PARTNERSHIP WITH. snack. Golden Rugelach. by Food Network Canada. December 3, 2015. 3.0 (2 ratings) Rate this recipe PREP TIME. 30 min. COOK TIME. 25 min. YIELDS. 36 servings. Rugelach (a Yiddish word) are often served at Hanukkah meals. The flaky dough that enfolds …
From foodnetwork.ca
3/5 (2)
Total Time 55 mins
Servings 36


RUGELACH RECIPE USING CRESCENT ROLLS AND JAM IS EASY AND QUICK
Open the crescent roll dough and lay on out in individual pieces on a baking sheet. Choose your filling of choice and spread to the edge of each piece of dough. Start at the pointd edge and roll to the opposite side. Brush with eggwash and sprinkle on cinnamon sugar and bake at …
From wideopeneats.com


30 DELICIOUS RECIPES FOR A HAPPY HANUKKAH (FROM LATKES TO …
2021-11-23 16/30 SLIDES. Crispy Potato Latke Cake. The ultimate spin on latkes is this giant stack of pan-fried potato pancakes, which is made for a hungry Hanukkah crowd. It comes together in just an hour ...
From msn.com


RECIPE DETAIL PAGE | LCBO
1. Whirl flour with icing sugar and salt in a food processor until blended. Cut butter and cream cheese into cubes and scatter over flour mixture.
From lcbo.com


GOLDEN RUGELACH | RECIPE | FOOD NETWORK RECIPES, RUGALACH RECIPE, …
Aug 27, 2016 - Get Golden Rugelach Recipe from Food Network
From pinterest.ca


FLAKY CINNAMON RUGELACH COOKIES RECIPE - UNPEELED JOURNAL
Preheat the oven to 325°F. Remove the chilled dough from the fridge. Brush the top and sides of each log with the egg yolk, and sprinkle generously with your choice of demerara, sparkling, or cinnamon sugar. Using a sharp knife, trim the shaggy ends from each log. Slice the rugelach into 1 1/4" thick pieces.
From unpeeledjournal.com


CHOCOLATE RUGELACH RECIPE - UGLY DUCKLING BAKERY
2022-04-08 To form the rugelach, first roll the dough out to about a nine inch circle (Panel #1 below). Spread one quarter cup of chocolate over the circle in a thin layer (Panel #2). Cut the circle into twelve segments (Panel #3) using a bench scraper. Don’t use a sharp knife on your countertop or silicone mat!
From uglyducklingbakery.com


7 TOP-RATED RUGELACH RECIPES FOR HANUKKAH OR ANYTIME
2021-08-12 Raspberry and Apricot Rugelach. Chilled rugelach dough is brushed with raspberry preserves, and topped with a sweet walnut and apricot filling for an extra fruity version of this traditional Jewish treat. Sprinkle generously with cinnamon sugar before baking, or dust with powdered sugar when they are cool.
From allrecipes.com


CLASSIC RUGELACH RECIPE - SERIOUS EATS
2020-04-15 Directions. For the Dough: In the work bowl of a food processor, combine flour, butter, cream cheese, and salt. Pulse 4 to 5 times, then turn the processor on and process until the dough forms a shaggy ball, about 1 minute. Transfer dough to a lightly floured sheet of plastic wrap and lightly flour your hands.
From seriouseats.com


12 SWEET & SAVORY RUGELACH RECIPES YOU’LL WANT TO MAKE …
2020-10-26 2. Joan Nathan’s recipe, which incorporates ground almonds for extra-soft cookies, is always a winner, too. 3. Once you’ve mastered that, you can start to experiment with fillings. Like strawberry and cream rugelach, with a dollop of …
From myjewishlearning.com


HOW TO MAKE CLASSIC RUGELACH - GEMMA’S BIGGER BOLDER BAKING
2020-12-15 While the logs are chilling, preheat the oven to 350°F (180°C). Once both filled logs are firm enough to slice, brush with the egg wash. Cut slices in the logs about halfway down at 1-inch (2 ½cm) intervals taking care not to cut all the way through. Bake the rugelach for 25-30 minutes, until they are golden brown.
From biggerbolderbaking.com


BEST RUGELACH RECIPES | FOOD NETWORK CANADA
2015-10-21 Directions. 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.
From foodnetwork.ca


CHOCOLATE RUGELACH RECIPE - BAKES BY BROWN SUGAR
2022-01-10 Rugelach Dough Rolled into Rectangle Shape. Roll the dough into a 14 x 5-inch rectangle. Trim the short edges so they are straight. Brush the dough with melted butter. Spread 4-5 tablespoons of the chocolate filling in the center of the rolled out dough, leaving a 1/4-inch border all the way around.
From bakesbybrownsugar.com


RUGELACH RECIPE - CHATELAINE.COM
Beginning at wide end, tightly roll dough up toward point. Place crescents on baking sheet, 1½ in. (3.5 cm) apart. In a small bowl, whisk egg. Lightly brush over cookies, then sprinkle with 2 ...
From chatelaine.com


MOM'S OLD FASHIONED RUGELACH - RED STAR® YEAST
Instructions. In a large bowl, combine 2 cups flour, sugar, yeast and salt. Stir in buttermilk (or milk) and vegetable oil. Mix in enough of the remaining (up to 2 cups) flour to make a soft dough. Transfer the dough on lightly floured surface and knead for a few minutes until smooth and elastic. Cover the bowl with plastic wrap or a clean tea ...
From redstaryeast.com


HOW TO MAKE AN EASY RUGELACH WITH JAM WALNUT FILLING
2016-12-20 First, you need to make the dough using a mixer with the paddle attachment. Combine the cream cheese and the butter mix. Add the vanilla and mix until becomes uniform. Add the flour and salt and continue mixing until the dough forms a ball. Remove from the mixer, wrap in plastic wrap and chilling for two hours.
From spoonabilities.com


RUGELACH BAKEALONG | KING ARTHUR BAKING
2017-10-02 1/2 teaspoon salt. 2 cups (241g) King Arthur Unbleached All-Purpose Flour. To make the dough using a mixer: Beat together the butter, cream cheese, sour cream, and salt until smooth. Add the flour, mixing to make a stiff dough. To make the dough using a food processor: Place the flour and salt in the bowl of a food processor.
From kingarthurbaking.com


GRANDMA'S RUGELACH - HEALTHY, EASY, TIME-TESTED RECIPES
Place on a cookie sheet, seam side down, and bake 30-40 minutes until golden brown. Allow to cool, and then transfer to a cutting board. Cut 8-10 slices, horizontally, using a serrated knife.
From fountainavenuekitchen.com


GOLDEN RUGELACH | PUNCHFORK
Golden Rugelach, a gluten free recipe from Food Network. 1 hr 25 mins · 12 ingredients · Makes 3 dozen cookies · Recipe from Food Network Golden Rugelach | Punchfork
From punchfork.com


EASY RUGELACH RECIPES | MYRECIPES
2017-08-18 View All. 1 of 9 Cherry and Pistachio Rugelach. 2 of 9 Apricot and Walnut Rugelach. 3 of 9 Winn's Fig and Pecan Rugelach. 4 of 9 Chocolate Rugelach. 5 of 9 Everything Rugelach with Ricotta and Dill. 6 of 9 Fruit Rugelach. 7 of 9 Praline Rugelach. 8 of 9 Peach-Pecan Rugelach.
From myrecipes.com


RUGELACH RECIPE - HONEST COOKING
2012-07-31 For cinnamon sugar rugelach – brush the buttermilk onto the surface and sprinkle the sugar and cinnamon mixture evenly. Press lightly and repeat the process (above) to form 8 cookies. Brush the cookies with some buttermilk. Bake in a preheated over at 350F for 30 to 40 minutes, or till they turn a light golden color.
From honestcooking.com


THE MOST AMAZING RUGELACH – LAUREN GROVEMAN
Get ready. To get ready to make rugelach, first assemble the pastry and chill it. Cream the butter with the cream cheese and salt, using an electric mixer, fitted with the paddle attachment. When well combined, gradually add the sugar, beating until very smooth, on a moderate speed. Stop the machine and add the flour.
From laurengroveman.com


GOLDEN RUGELACH – RECIPES NETWORK
2017-04-06 Ingredients. 2 1/4 cups all-purpose flour, plus more for dusting; 1 tablespoon sugar; 1/2 teaspoon fine salt; 2 sticks (8 ounces) unsalted butter, cut in pieces and chilled
From recipenet.org


RUGELACH RECIPE - JO COOKS
2021-12-13 Make The Dough By Hand. Add the flour and butter to a large bowl. Using two knives or a pastry cutter, cut the butter into the flour until it forms pea-sized pieces. Gently stir in the sour cream and vanilla, just until the dough holds together. Turn the bowl out onto a flour surface and give the dough a quick knead.
From jocooks.com


RUGELACH COOKIES - INSANELY GOOD RECIPES
2021-12-21 In a food processor, place four, salt, butter cubes, cream cheese cubes, and sour cream. Pulse until crumbly. Knead and form the dough into four equal, flat balls. Wrap each with plastic wrap and refrigerate for 2 hours or up to 2 days. Mix sugar, cinnamon, walnuts, and raisins.
From insanelygoodrecipes.com


HOW TO MAKE RUGELACH COOKIES - SALLY'S BAKING ADDICTION
2016-11-29 Repeat with the remaining two discs of dough. Preheat the oven to 350°F (177°C). Bake the rugelach for 25 – 30 minutes, or until golden brown. As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust. Remove from the oven and allow to cool for 10 minutes.
From sallysbakingaddiction.com


RUGELACH TWO WAYS: CHOCOLATE AND APRICOT | CBC LIFE
2019-03-11 Chop the chocolate and set aside. For the apricot, stir the jam to loosen slightly. Chop the almonds and set aside. Preheat the oven to 350°F. Pull your first chilled dough disc from the fridge ...
From cbc.ca


GOLDEN RUGELACH | RECIPE | FOOD, FOOD NETWORK RECIPES, RUGELACH
Oct 17, 2015 - Get Golden Rugelach Recipe from Food Network. Oct 17, 2015 - Get Golden Rugelach Recipe from Food Network. Oct 17, 2015 - Get Golden Rugelach Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


CHOCOLATE RUGELACH RECIPE - THIS IS HOW I COOK
2021-12-03 Refrigerate for about 1 hour. Prepare filling by combining the finely grated chocolate with the cocoa and sugars. Prepare topping by combining the cinnamon and sugar. Preheat oven to 375. Put one oven rack in the top third of the oven and …
From thisishowicook.com


GOLDEN RUGELACH | RECIPE | FOOD NETWORK RECIPES, RUGALACH RECIPE, …
Nov 8, 2014 - Get Golden Rugelach Recipe from Food Network. Nov 8, 2014 - Get Golden Rugelach Recipe from Food Network. Nov 8, 2014 - Get Golden Rugelach Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


YEASTED CHOCOLATE RUGELACH - LION'S BREAD
2021-02-18 Let rise at room temperature on a parchment lined baking sheet for 1 – 1.5 hours. Preheat the oven to 375 degrees F. 1pm: Brush with beaten egg, and bake for about 15-20 minutes, rotating the pan halfway through. Meanwhile make the simple syrup. 1:30: Brush the hot Yeasted Chocolate Rugelach with warm simple syrup.
From lionsbread.com


BROWN SUGAR CINNAMON RUGELACH [A TRADITIONAL HOLIDAY COOKIE]
2020-12-26 Spread 1 tablespoon of powdered sugar on a clean, cool work surface. Remove one dough disc from the refrigerator, unwrap from the plastic wrap, and allow the dough to rest at room temperature for about 3 minutes to soften slightly. Meanwhile, combine the filling ingredients in a small bowl and stir well. Set aside.
From missourigirlhome.com


Related Search