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.
RON'S RASPBERRY RUGELACH
Steps:
- For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
- For the filling: Mix together the sugar and cinnamon in a bowl. Chop the almonds to small bits and toss with the raisins and sugar-cinnamon mixture.
- To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter. Spread a third of the preserves or jam on each circle, leaving a clearance of 1/4-inch on the perimeter so the filling won't ooze out while baking. Sprinkle a third of the almond-raisin-sugar mixture on top of the preserves and press in slightly to help adhere.
- Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
- Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.
CRANBERRY-PECAN RUGELACH
Steps:
- With electric mixer (beater), cream together butter and cream cheese. With mixer on low, gradually add in flour. Form into 3 squat disks. Wrap and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees. In a small saucepan, cover the cranberries with water and bring to a boil. Remove from heat and let cool. Drain. In a small bowl, combine pecans, brown sugar and cinnamon. Roll dough into a 10-inch circles. Paint with the melted butter. Sprinkle with the sugar/nut mixture and cranberries. With a pizza wheel, cut into 12 wedges. Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet. Paint the rugelach with the egg wash. Bake for 15 minutes or set and light golden.
MINI CHOCOLATE OR FRUIT RUGELACH
I have tried many different recipes and this one is the best. More like a mini pie than a cookie. Also love to make many different fillings. A good opportunity to use the many jams I make all summer. Blueberry, strawberry, peach, apricot, raspberry or my famous 'Mystery Jam', a combo of all leftover fruits which I freeze and make at the end of the summer. I also use different nuts such as walnut, pecan, almond or macadamia and substitute dried cranberries or currants for the raisins. You can also add 1/4 cup sugar to the dough, but I think the fillings are sweet enough without. For chocolate rugalach, make a ganache by melting 1/2 cup semi sweet chocolate chips and a tablespoon of cream. Stir well and spread on dough circle before (or instead of)the jam. I also drizzle melted chocolate on top, after baked and cooled.
Provided by manushag
Categories Dessert
Time 45m
Yield 120 cookies, 120 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat butter with cream cheese until smooth.
- Add flour, alternately with sour cream ending with flour.
- When all is combined, divide into 10 discs, wrap in plastic wrap and chill for at least 1/2 hour, or more.
- Roll out one disc into an 8 inch circle, leaving others in frig until you're ready for them.
- Melt jam in microwave for 20 seconds and brush over dough circle, and/or spread with warm ganache.
- Chop raisins and nuts with sugar and cinnamon in food processor.
- Sprinkle filling sparingly over jam or chocolate ganache.
- Cut circle with a pizza cutter into 12 triangles by cutting in fours, and then each 1/4 into 3 triangles.
- Roll each one beginning with wide end. Place on cookie sheet point side down. (otherwise they will unroll while baking).
- Sprinkle tops with combined cinnamon and sugar.
- Bake 15 to 20 minutes, or until lightly browned.
Nutrition Facts : Calories 59, Fat 2.9, SaturatedFat 1.6, Cholesterol 7.2, Sodium 25.7, Carbohydrate 7.7, Fiber 0.2, Sugar 3.9, Protein 0.7
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
GRANDMA'S RASPBERRY RUGELACH
I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. -Dalya Rubin, Boca Raton, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks. Wrap in plastic; refrigerate at least 2 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges., Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool., If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.
Nutrition Facts : Calories 96 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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
JOAN NATHAN'S RUGELACH (CINNAMON, CHOCOLATE, OR APRICOT)
This is a straightforward and reliable cookie/pastry recipe from "Joan Nathan's Jewish Holiday Cookbook" by Joan Nathan. The original recipe doesn't call for any salt, but I think it enhances the flavour. You can play around with the fillings, substituting raspberry preserves for the apricot, pecans for the walnuts, or adding a little orange zest, raisins, or currants to the cinnamon-sugar filling. The dough can also be used to make hamentashen. Dough needs 2 hours refrigeration time.
Provided by blucoat
Categories Dessert
Time 55m
Yield 64 cookies
Number Of Ingredients 12
Steps:
- To make the dough, place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat).
- Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. On a lightly floured surface roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then sprinkle the combined cinnamon and sugar.
- Using a dull knife, cut each circle into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool.
- Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.
Nutrition Facts : Calories 73.1, Fat 5, SaturatedFat 2.7, Cholesterol 11.5, Sodium 13, Carbohydrate 6.5, Fiber 0.2, Sugar 1.9, Protein 0.9
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