Melt In The Mouth Mini Rugelach Recipes

MELT-IN-YOUR-MOUTH BUTTER RUGELACH

Steps:

• Beat the cream cheese, butter, and confectioners' sugar. Add vanilla and then flour slowly, until a stiff dough forms. Refrigerate dough for one hour.
• Preheat oven to 350 degrees Fahrenheit. Divide the dough into three balls.
• On a floured surface, roll out each ball of dough into an eight-inch circle. Cut each circle into 16 even wedges and lightly sprinkle with one of the filling options. (No need to add oil before sprinkling the dough with the filling.)
• Roll each wedge of dough from the wider end towards the center. Lay seam-side down on a Gefen Parchment-lined baking sheet. Bake for 15 minutes. Remove from the oven before the rugelach begin to brown. Once the rugelach have cooled, you may sprinkle with confectioners' sugar.

RUGELACH

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.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

CINNAMON, RAISIN & WALNUT RUGELACH

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.

MELT IN THE MOUTH MINI RUGELACH

Steps:

• Combine dough ingredients together, to form a soft dough.
• Combine filling ingredients in a small bowl.
• Divide dough into 8 pieces.
• Roll out each piece in to a circle.
• Spread filling over dough.
• Divide into 20 wedges (like a pizza pie).
• Roll from the wides part of the triangle to the narrow part.
• Place edge down on a parchment paper on a cookie sheet.
• Continue with the rest of the dough.
• Bake at 350°F for 10-15 minutes.
• When cool sprinkle with confectioners' sugar.