Rugalahrussian Tea Pastry Recipes

RUSSIAN TEA CAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

RUGALAH(RUSSIAN TEA PASTRY)

Steps:

• Sift the flour and salt into a small bowl and set aside.
• Using electric mixer on medium speed, cream the butter and cream cheese together in a medium mixing bowl until light and fluffy, 1 1/2 to 2 minutes. Stop the mixer once or twice to scrape the bowl with a spatula.
• Add the dry ingredients and mix until blended, about 20 seconds, stopping the mixer once to scrape the bowl.
• Shape the dough into 2 equal thick rectangles, wrap each one in plastic wrap, and freeze for 2 hours.
• Remove 1 dough rectangle from the freezer and roll it out between 2 pieces of plastic wrap into a rectangle about 9"x8". It may be necessary to refrigerate the dough for 30 minutes duriing the rolling process, because it will become a bit sticky. Once rolled, refrigerate the dough for 30 minutes.While it is resting, remove the second rectangle from the freezer and roll it out the same way you did the first one.
• To fill the dough, unwrap one rectangle and place it on plastic wrap on a work surface. Spread half the preserves evenly over the rectangle, leaving uncovered a 1/2" strip along the length of one side.
• Mix the cinnamon and sugar together. Sprinkle half the cinnamon sugar, nuts, and raisins over the preserves.
• Loosen the edge of the dough that is covered with jam with a knife or spatula and roll it toward the uncovered edge like a jelly roll, peeling off the plastic wrap as you roll. The seam should be on the underside. Wrap the roll in plastic and refrigerate it. Repeat the process with the other dough rectangle. Keep the filled rolls refrigerated for 2 hours.
• Fifteen minutes before baking, preheat the oven to 375*F. Line 2 cookie sheets with wax paper or lightly grease them with butter or veg. oil.
• For the glaze, lightly beat the egg with a fork. Use a pastry brush to apply the glaze to the outside of the roll. Using a thin, sharp knife, carefully cut the rolls into pieces about 1 1/4" long.
• Place the rugalah about 1" apart on the cookie sheets.
• Bake the rugalah until golden, about 25 minutes.(Some of the jam will ooze out and start to darken.) Use a spatula to remove the rugalah from the pan immediately and place them on a rack to cool. When they are cool, place them in an airtight container for a day before serving so that the taste and consistency have a chance to settle.
• Makes 30 pieces.

RUSSIAN TEA CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter to your standing mixer, put it on medium speed, then add your sugar right into the bowl. Turn it up so it gets nice and fluffy. Stop the mixer and scrape down the edges. Continue to beat it until it's almost white. Now you're ready for your eggs. Keep the mixer on low and add them 1 at a time. Wait to add the other egg until the first one is fully incorporated into the butter and sugar. Now add the almond and vanilla extracts.
• Add the baking powder to the flour and whisk really well, fully incorporating the baking powder into the flour and making sure any little clumps of flour are broken up. Add just a pinch of salt. Now add the flour mixture slowly to the butter mixture. Add in the pecans on slow speed.
• Scoop the batter with a small ice cream scooper, melon baller, or even a soup spoon, just make sure they are all the same size. And don't worry about spacing them out too much on the baking sheet, they aren't going to spread out, they're going to stay like little balls.
• Put the trays in the fridge for an hour or so. You want the butter to harden up, making the cookies crispy and delicious when baked.
• Bake for 15 minutes until they are golden brown. While still warm, roll them in confectioners' sugar. It will adhere slightly to the cookies, looking like snowballs.

CLEVELAND STYLE RUSSIAN TEA CAKES

Steps:

• Sift dry ingredients in bowl; make well in center and add oil, margarine, orange,juice and peel, eggs and vanilla.
• Knead dough, refrigerate at least 2 hours.
• Cut dough into 4 parts. Refrigerate unused dough in between rolling. Roll 1 dough piece on floured board, to 8" x 16", spread with 1/4 cup jam, then sprinkle with nuts and raisins.
• Roll as for jelly roll.
• Brush top with egg white,sprinkle with sugar mixture.
• Slice into 1 1/2 inch slices, place 1 1/2 inches apart on very lightly greased baking sheet with topping side up. Continue with other pieces of dough.
• Bake 25 minutes at 350 degrees.
• Remove from baking sheet, and cool on rack.

RUSSIAN TEA CAKES III

Steps:

• Combine all ingredients, mix well.
• Refrigerate dough until chilled.
• Roll dough into 1 inch balls and bake for 15 minutes in a preheated 350 degree F (175 degrees C) oven.
• Once baked, roll while still hot in confectioners' sugar until coated. Let cool. Lightly dust with more confectioners' sugar.