Rugalahrussianteapastry Recipes

RUGELACH

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
• Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.
• Turn mixer to low and add in the flour, mixing until just combined, don't over-mix.
• Place a large piece of plastic wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly in the
• Reynolds Kitchens Quick Cut Plastic Wrap and refrigerate for at least 6 hours, or overnight.
• Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
• Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren't using back in the refrigerator.
• 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 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2- inches apart on the baking sheet.
• Brush each log with milk and sprinkle with turbinado sugar.
• Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1- inch slices.
• Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.

SALVADORAN PUPUSAS AS MADE BY CURLY AND HIS ABUELITA RECIPE BY TASTY

Steps:

• Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
• In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
• Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
• Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
• Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
• Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
• Fill a small bowl with water and a bit of oil and set near your work station. You'll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
• Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
• Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it's completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
• Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
• Serve the pupusas with curtido.
• Enjoy!

25 AUTHENTIC LEBANESE FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Lebanese recipe in 30 minutes or less!

RUGULA

Steps:

• Mix dough first 4 ingredients and roll into about 8 small balls, refrigerate overnight.
• Next day, preheat oven to 375, take out one ball at a time, keep remainer in refrigerator, roll out dough on floured surface.
• cut into triangles add small amount of sugar and nut mixture, roll up like crescents.
• bake on ungreased cookie sheet about 20 minutes.
• add touch confectioners sugar for garnish.
• freezes great!

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.