RUGELACH
This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make!
Provided by Shelly
Categories Pastry
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 piece, Calories 153 calories, Sugar 10.8 g, Sodium 51.8 mg, Fat 8.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 18.4 g, Fiber 0.6 g, Protein 1.7 g, Cholesterol 18 mg
BEST EVER RUGELACH
Simple and simply fantastic - cottage cheese makes these cookies light and tasty!
Provided by sandy z
Categories Desserts Cookies Filled Cookie Recipes
Time 3h10m
Yield 48
Number Of Ingredients 11
Steps:
- Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 8.6 g, Cholesterol 13.4 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 55.8 mg, Sugar 3.9 g
RUGELACH
The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion; refrigerate for 1 hour or until easy to handle., Roll out each portion between 2 sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges., Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar.
Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
RUGELACH
This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.
Provided by Jackie
Categories Desserts Cookies Nut Cookie Recipes Walnut
Time 3h17m
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 7.9 g, Cholesterol 16 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 27.6 mg, Sugar 3.1 g
CHOCOLATE RUGELACH
Many bakeries make chocolate rugelach, but they taste so much better when they are homemade. Traditionally, they are filled with a cinnamon nut mixture, but everything is better with chocolate! -Fern Holody, Lavallette, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Add sour cream and 2 tablespoons sugar, mix until combined. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle. , Preheat oven to 350°. Place chocolate, nuts, currants, cinnamon and remaining 3 tablespoons sugar in a food processor; cover and process until finely chopped. In a microwave-safe bowl, combine jam and 2 tablespoons water. Microwave on high until thinned, 5-10 seconds; whisk., Working with one portion of dough at a time, roll each into a 10-in. circle on a well floured surface. Brush with one fourth of the jam mixture. Sprinkle with one fourth of the chocolate mixture (about a half cup), pressing lightly to adhere. Cut each into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. In a small bowl, whisk egg white and remaining 2 teaspoons water; brush over pastries. Sprinkle with cinnamon-sugar., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 125 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 10mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
REAL RUGELACH
This recipe is a traditional Jewish recipe that is mouth watering! We love to get the Zabar's Rugelach in New York City, and this recipe comes closest that I've found. I baked these last night and my son in law ate 7 in a row! He just kept making "yummy sounds" and saying "oh my gosh I love these things"! That's good enough for me :) Here's the recipe....just make sure the dough is cold when you work with it and chill the formed cookies before you bake them. It makes a difference! Enjoy!
Provided by Mommy Bean
Categories European
Time 50m
Yield 32 cookies
Number Of Ingredients 13
Steps:
- In a mixing bowl or food processor, cream the butter and cream cheese together.
- Add sugar, salt and vanilla and mix well.
- Beat in the flour, little by little. Work the dough lightly just until all the flour is incorporated. Do not knead.
- Divide the dough into 4 portions. Wrap each piece in plastic wrap.
- Refrigerate at least 1 hour.
- Prepare the filling and set aside.
- Preheat oven to 350 degrees.
- Roll out one of the portion of dough in a circle about 1/16 inch thick. ( About a 9 inch circle).
- Sprinkle 1/2 cup of the filling on entire circle of dough, lightly pressing into dough.
- With a knife or pastry wheel, cut the pastry into 8 pie-shaped wedges.
- Roll up each wedge starting from wide edge, putting point end down on foil or parchment paper lined baking sheet. Repeat with remaining dough.
- Chill formed cookies for 20 minutes on pan.
- Beat egg and cream or milk together and brush on cookies with pastry brush, then sprinkle with some of filling mixture.
- Bake for 15-20 minutes, or until golden brown.
Nutrition Facts : Calories 163.7, Fat 10.9, SaturatedFat 5.5, Cholesterol 30, Sodium 74.6, Carbohydrate 15.1, Fiber 0.7, Sugar 7.8, Protein 2.3
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