Rons Raspberry Rugelach Recipes

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RON'S DATE RUGELACH



Ron's Date Rugelach image

Provided by Ron Ben-Israel

Categories     dessert

Time 3h50m

Yield 36 cookies

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups all-purpose flour (measured and sifted)
2 cups plus 1/2 cup pitted dates
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup (4 tablespoons) apple or orange juice
1/2 cup finely chopped walnuts
All-purpose flour, for dusting
3 tablespoons melted unsalted butter
1 egg, lightly beaten with 1 tablespoon of milk or cream

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: Pulse the dates with the cinnamon, ginger and cloves in a food processor, adding a tablespoon of apple juice at a time. The filling needs to be spreadable but can have few chunks remaining. Mix in the walnuts.
  • 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, then evenly spread a thin layer of the filling. 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.

RASPBERRY RUGELACH



Raspberry Rugelach image

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

Provided by Chris Morocco

Categories     Bon Appétit     Holiday 2018     Hanukkah     Christmas     Cookies     Pastry     Cream Cheese     Walnut     Nut     Jam or Jelly     Berry     Raspberry     Dessert

Yield Makes 18-22

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more
1/4 tsp. baking powder
1/2 cup granulated sugar, divided
2 tsp. kosher salt, divided
1 cup chilled unsalted butter, cut into pieces
8 oz. cream cheese, room temperature
Zest of 1 orange
1 1/2 cups finely chopped walnuts
1 cup raspberry or any other flavor jam or marmalade
1/2 cup freeze-dried raspberries or strawberries
1 large egg, beaten to blend
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Mix flour, baking powder, 1/4 cup granulated sugar, and 1 tsp. salt in the bowl of a stand mixer fitted with paddle attachment on low speed to combine. Add butter and beat until it is flattened into nickel- and dime-size pieces and dry ingredients look a bit like sand, about 2 minutes. Cut cream cheese into 8-10 pieces and add all at once to mixer. Beat until dough starts to clump together in pieces (but not so long that it forms one large mass) with pieces of butter and some cream cheese still visible, about 1 minute longer.
  • Turn out dough onto a work surface and divide in half. Pat each into a disk and wrap tightly in plastic. Chill just until firm, 30-45 minutes.
  • Meanwhile, mix together orange zest, nuts, jam, and remaining 1 tsp. salt in a medium bowl. Set filling aside.
  • Working one at a time, roll out dough between 2 lightly floured sheets of parchment paper, dusting with more flour and turning over and rotating as needed, into 1/8"-thick ovals about 18x11". Spread half of filling over each oval, leaving a 1/2" border. Rotate dough so a long side is closest to you and roll up into a tight spiral, using parchment to help you lift it as you go. If dough is sticking, chill 5 minutes before proceeding. Chill rolled-up dough until firm, at least 60 minutes and up to 1 day (wrapped in plastic).
  • Place racks in upper and lower thirds of oven; preheat to 375°F. Finely grind raspberries in spice mill or with mortar and pestle. Transfer to a small bowl; mix in remaining 1/4 cup granulated sugar. Brush tops of dough with egg. Sprinkle with half of berry sugar and cut into wedges 2" wide at the base and 1/2" wide at the point. Make each cut on a diagonal, changing direction each time so that short and wide ends alternate. Divide rugelach between 2 parchment-lined baking sheets. Bake, rotating baking sheets top to bottom and front to back halfway through, until deep golden brown, 28-34 minutes. Let cool on baking sheets, sprinkling with remaining berry sugar while still warm.
  • Do Ahead
  • Cookies can be baked 5 days ahead. Store airtight at room temperature.

RASPBERRY PECAN RUGELACH



Raspberry Pecan Rugelach image

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

2 cups all-purpose flour
⅛ teaspoon salt
14 tablespoons butter, cut into pieces
1 cup small curd cottage cheese, drained
½ cup white sugar
1 teaspoon ground cinnamon
¼ cup raspberry spreadable fruit
1 cup chopped pecans

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



Grandma's Raspberry Rugelach image

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

1-1/2 cups margarine, softened
1/3 cup sugar
3 teaspoons vanilla extract
Pinch salt
1 cup heavy whipping cream
4 to 4-1/2 cups all-purpose flour
1 cup seedless raspberry jam
OPTIONAL GLAZE:
1 cup confectioners' sugar
4 teaspoons 2% milk

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 ROSE RUGELACH



Raspberry Rose Rugelach image

With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.

Provided by Melissa Clark

Categories     cookies and bars, pastries, dessert

Time 4h

Yield 4 dozen rugelach

Number Of Ingredients 11

1 cup plus 1 tablespoon/213 grams granulated sugar
1 1/2 teaspoons/7 milliliters rose water
2 cups/250 grams all-purpose flour, plus more for rolling
1 teaspoon/5 grams kosher salt
1 teaspoon/5 grams flaky sea salt
8 ounces/225 grams unsalted butter (2 sticks), at room temperature
8 ounces/226 grams cream cheese, at room temperature
1 teaspoon/5 milliliters vanilla extract
Nonstick spray
1 1/2 cups/360 milliliters raspberry jam
1 large egg white, lightly beaten

Steps:

  • In a medium bowl, combine 1/2 cup/100 grams sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
  • Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
  • In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon/113 grams sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
  • With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
  • Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
  • Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
  • Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
  • Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup/180 milliliters jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
  • Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
  • Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 80 milligrams, Sugar 14 grams, TransFat 0 grams

RASPBERRY AND APRICOT RUGELACH



Raspberry and Apricot Rugelach image

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

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
¾ cup white sugar
1 cup chopped walnuts
¾ cup dried apricots, chopped
¼ cup packed brown sugar
1 ½ teaspoons ground cinnamon
½ cup seedless raspberry preserves
1 tablespoon milk

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

RASPBERRY CHOCOLATE RUGELACH



Raspberry Chocolate Rugelach image

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

1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1/4 cup dried currants
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup seedless raspberry jam
2/3 cup finely chopped pecans
1/4 cup miniature semisweet chocolate chips

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.

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