Rugelach Ii Recipes

RUGELACH

Rugelach image

Provided by Ina Garten

Categories dessert

Time 1h55m

Yield 4 dozen cookies

Number Of Ingredients 12

Ingredients

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Steps:

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

RUGELACH II

Rugelach II image

Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking.

Provided by Marge

Categories Desserts Cookies Filled Cookie Recipes

Yield 48

Number Of Ingredients 9

Ingredients

1 cup ground pecans
½ cup white sugar
1 tablespoon ground cinnamon
1 (8 ounce) package cream cheese
2 cups all-purpose flour
1 cup butter
2 tablespoons white sugar
¼ cup all-purpose flour
1 cup apricot preserves

Steps:

To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.
Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. Stack circles and refrigerate at least one hour.
Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.
Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
Bake 12 - 15 minutes.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 12.2 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 41.2 mg, Sugar 7 g

RUGELACH

Rugelach image

Provided by Ina Garten

Categories dessert

Time 1h55m

Yield 4 dozen

Number Of Ingredients 12

Ingredients

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Steps:

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges--cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

More about "rugelach ii recipes"

12 SWEET & SAVORY RUGELACH RECIPES YOU’LL WANT TO …

2020-10-26 2. Joan Nathan’s recipe, which incorporates ground almonds for extra-soft cookies, is always a winner, too.. Sweet and Sticky. Photo credit: Food Network. 3. Once you’ve mastered that, you can start to experiment with …
From myjewishlearning.com

See details

RUGELACH - ONCE UPON A CHEF

How To Make Rugelach. Begin by making the dough. Combine the flour and salt in the bowl of a food processor fitted with a metal blade, and pulse a few times to mix. Add the cubed butter, cream cheese, and egg yolk. The cream cheese is …
From onceuponachef.com

See details

7 TOP-RATED RUGELACH RECIPES FOR HANUKKAH OR ANYTIME

2021-08-12 Raspberry and Apricot Rugelach. Chilled rugelach dough is brushed with raspberry preserves, and topped with a sweet walnut and apricot filling for an extra fruity version of this traditional Jewish treat. Sprinkle …
From allrecipes.com

See details

HOW TO MAKE RUGELACH COOKIES - SALLY'S BAKING ADDICTION

2016-11-29 Repeat with the remaining two discs of dough. Preheat the oven to 350°F (177°C). Bake the rugelach for 25 – 30 minutes, or until golden brown. As the rugelach bake, the butter will lightly fry their bottoms, giving them a super …
From sallysbakingaddiction.com

See details

EASY RUGELACH RECIPES | MYRECIPES

2017-08-18 View All. 1 of 9 Cherry and Pistachio Rugelach. 2 of 9 Apricot and Walnut Rugelach. 3 of 9 Winn's Fig and Pecan Rugelach. 4 of 9 Chocolate Rugelach. 5 of 9 Everything Rugelach with Ricotta and Dill. 6 of 9 Fruit …
From myrecipes.com

See details

EASY RUGELACH COOKIE RECIPE | HOW TO MAKE RUGELACH

2019-10-30 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 …
From cookiesandcups.com

See details

RUGELACH II | RECIPESTY

Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges.
From recipesty.com

See details

RECIPE DETAIL PAGE | LCBO

1. Place saffron threads in a mortar and finely grind with a pestle, or place on a chopping board and finely chop. Scrape into a small microwave dish and add ½ cup (125 mL) butter.
From lcbo.com

See details

9 RUGELACH RECIPES TO MAKE FOR HANUKKAH - TASTE OF HOME

From tasteofhome.com

See details

HOW TO MAKE CLASSIC RUGELACH - GEMMA’S BIGGER BOLDER BAKING

2020-12-15 While the logs are chilling, preheat the oven to 350°F (180°C). Once both filled logs are firm enough to slice, brush with the egg wash. Cut slices in the logs about halfway down at 1-inch (2 ½cm) intervals taking care not to cut all the way through. Bake the rugelach for 25-30 minutes, until they are golden brown.
From biggerbolderbaking.com

See details

BAKING SAVORY RUGELACH | KING ARTHUR BAKING

2017-10-06 Roll up each wedge, beginning with the wide end and ending with the narrow end. Place the rolls point-side down on a parchment -lined baking sheet. Brush them with milk, cream, or butter to get the tops to brown nicely. Bake in a preheated 350°F oven for …
From kingarthurbaking.com

See details

RUSSIAN RUGELACH I.E. MOM’S FAMOUS ROGALIKI

2012-06-18 You want it to be warm, not hot. 2. In the bowl of an electric mixer using the whisk attachment on medium speed, combine 2 sticks of melted butter & 1 cup warm milk (I heated the milk in the micro for 45 seconds). 3. In a medium bowl, mix together the 4 …
From natashaskitchen.com

See details

FILLED COOKIE RECIPE: RUGELACH II BY ANONYMOUS – REDCIPES

1997-12-10 Transfer to another sheet to prevent burning or double ... - Get more ideas of filled cookie recipes on RedCipes. RedCipes. Appetizers and Snacks. 2,766 recipes. BBQ & Grilling. 12 recipes. Bread. 1,632 recipes . Breakfast and Brunch. 1,726 recipes ...
From redcipes.com

See details

DELICIOUS RUGELACH RECIPES - THE JEWISH LINK OF NEW JERSEY

2021-01-28 Preheat oven to 350 F. Grease a baking sheet. Divide dough into quarters. Roll out one quarter at a time on a floured board to a round shape. Cut into 8 wedges. Spread with melted margarine, sprinkle with cinnamon, sugar, raisins and chopped nuts. Roll up from the wide side. Sprinkle with sugar and cinnamon.
From jewishl.com

See details

RUGELACH --II - BIGOVEN.COM

Rugelach --Ii recipe: Try this Rugelach --Ii recipe, or contribute your own. Add your review, photo or comments for Rugelach --Ii. American Desserts Cookies and Bars
From bigoven.com

See details

TWO DELICIOUS RUGELACH RECIPES - JAMIE GELLER

2012-01-27 Vanilla rugelach are pretty fantastic but I also enjoy putting a modern twist to a classic dessert. I have never heard of one before but I didn’t see why I couldn’t create a lemon rugelach. I tweaked my vanilla dough recipe and added fresh lemon zest and nutmeg. I let the dough rise, rolled it out into a circle and drizzled on freshly ...
From jamiegeller.com

See details

BEST RUGELACH RECIPES | FOOD NETWORK CANADA

2015-10-21 Directions. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball.
From foodnetwork.ca

See details

RUGELACH - HOW TO BAKE JEWISH RUGELACH - TORI AVEY

2011-02-02 Preheat oven to 375 degrees F. Lightly flour your rolling surface and rolling pin. Take one portion of the dough out the refrigerator (keep the …
From toriavey.com

See details

RUGELACH - INSPIRED BY THE BAIS YAAKOV II COOKBOOK - KOSHER

Wrap the balls in plastic and place them in the freezer in an air tight zip top bag. Dissolve yeast & warm water in a small bowl. Gently whisk, and let rest 5 minutes until dissolved & bubbly. In a large bowl of an electric mixer, add flour, eggs, oil, sugar and salt. Mix on low speed until combined. Add yeast mixture.
From koshereye.com

See details

RUGELACH | KING ARTHUR BAKING

Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating. Bake the rugelach for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool right on the pan. Serve warm or at room temperature. Store leftover rugelach in an airtight container at room temperature for several days.
From kingarthurbaking.com

See details

RUGELACH RECIPE - JO COOKS

2021-12-13 Make The Dough By Hand. Add the flour and butter to a large bowl. Using two knives or a pastry cutter, cut the butter into the flour until it forms pea-sized pieces. Gently stir in the sour cream and vanilla, just until the dough holds together. Turn the bowl out onto a flour surface and give the dough a quick knead.
From jocooks.com

See details

RUGELACH II - EASYCOOKFIND

Rugelach II. Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking. Calories 112 Calories. Recipe Instructions. Step 1. To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside. Step 2. In a large bowl, soften butter and cream cheese. Add flour and …
From easycookfind.com

See details

RUGELACH TWO WAYS: CHOCOLATE AND APRICOT | CBC LIFE

2019-03-11 Chop the chocolate and set aside. For the apricot, stir the jam to loosen slightly. Chop the almonds and set aside. Preheat the oven to 350°F. Pull your first chilled dough disc from the fridge ...
From cbc.ca

See details

RUGELACH II – DRSTARVE

To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside. In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well.
From drstarve.com

See details

RUGELACH II - COOKING-RIGHT.NET

INGREDIENTS (for 4 servings): 1 cup ground pecans; 1/2 cup white sugar; 1 tablespoon ground cinnamon; 1 (8 ounce) package cream cheese; 2 cups all-purpose flour
From cooking-right.net

See details

CHOCOLATE RUGELACH RECIPE - UGLY DUCKLING BAKERY

2022-07-15 Filling and rolling the chocolate rugelach. First roll the dough out to about a nine inch circle (Panel #1 below). Spread one quarter cup of chocolate filling over the circle in a thin layer, leaving about a half-inch uncovered (Panel #2). Cut the circle into twelve segments (Panel #3) using a bench scraper.
From uglyducklingbakery.com

See details

EASY JEWISH DESSERT: TWO INGREDIENT RUGELACH RECIPE

2017-01-26 Cut each square into 2 triangles. Working from the longer end, roll up each rugelach and place point side down on baking sheet lined with parchment or a silpat. Place in freezer for 15-20 minutes, until firm. Preheat oven to 375 F. Beat one egg in a small bow. Brush each rugelach with egg wash. Top with cinnamon sugar if desired.
From albertajewishnews.com

See details

2-INGREDIENT DOUGH APPLE CINNAMON RUGELACH - JAMIE GELLER

2021-04-05 Preparation. Preheat oven to 350°F. Line a sheet pan with parchment paper. Place flour and yogurt in a medium bowl; stir well with a spoon until just combined and then continue to knead dough by hand in the bowl until smooth, about 1 to 2 minutes. If dough is too sticky to knead, add 1 to 2 more tablespoons flour; let dough sit 5 minutes.
From jamiegeller.com

See details

RUGELACH II - YUM TASTE

2015-02-20 Directions. To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside. In a large bowl, soften butter and cream cheese.
From yumtaste.com

See details

RUGELACH II | RECIPES WIKI | FANDOM

From recipes.fandom.com

See details

THE RUGELACH ROADMAP: 4 VARIATIONS TO MAKE BUBBE KVELL

2020-09-17 To form a roll, begin by trimming the dough to a clean rectangle, about four by 12 inches. Add the filling, then spiral the dough along the 12-inch side, turning it at least four times. Place the trimmed dough on a piece of plastic wrap, and use the wrap to help roll up the spiral.
From seriouseats.com

See details

TRADITIONAL ISRAELI YEASTED RUGELACH - AT THE IMMIGRANT'S TABLE

2016-11-08 Arrange rugelach, pointed side down, on baking sheet with a couple of inches in between, leaving room to expand. Leave rugelach on baking sheet to rise for about 30 mins. Preheat oven to 400F/200C. Prepare syrup. Combine all syrup ingredients in a small saucepan over low heat, and cook until the syrup thickens but doesn't come to a boil.
From immigrantstable.com

See details

A GOOD RUGELACH RECIPE IS HARD TO FIND, SO WE MADE ONE | BON …

2018-12-11 Good rugelach are made from tender, flaky pastry. They have textural contrast: soft dough playing against the crunch of finely chopped nuts rolled inside. They’re evenly cooked—toasty and ...
From bonappetit.com

See details

CLASSIC RUGELACH RECIPE - SERIOUS EATS

2020-04-15 Directions. For the Dough: In the work bowl of a food processor, combine flour, butter, cream cheese, and salt. Pulse 4 to 5 times, then turn the processor on and process until the dough forms a shaggy ball, about 1 minute. Transfer dough to a lightly floured sheet of plastic wrap and lightly flour your hands.
From seriouseats.com

See details

ISRAELI CHOCOLATE RUGELACH - A BAKING JOURNEY

2021-03-02 Assembling the Rugelach. Punch the air out of the proofed dough and cut it in half. Set one half aside. On a lightly floured surface, roll the second half of dough into a large rectangle about 30x50 cm / 12x20 inch. Spread half of the Chocolate Filling over the rolled dough, then fold it in half on its longest side.
From abakingjourney.com

See details

RUGELACH II RECIPE | COOKTHISMEAL.COM

The best Rugelach II! (111.7 kcal, 12.2 carbs) Ingredients: 1 cup ground pecans · ½ cup white sugar · 1 tablespoon ground cinnamon · 1 (8 ounce) package cream cheese · 2 cups all-purpose flour · 1 cup butter · 2 tablespoons white sugar · ¼ cup all-purpose flour · 1 cup apricot preserves
From cookthismeal.com

See details

RECIPE DETAIL PAGE | LCBO

1. Whirl flour with icing sugar and salt in a food processor until blended. Cut butter and cream cheese into cubes and scatter over flour mixture.
From lcbo.com

See details

RUGELACH RECIPE USING CRESCENT ROLLS AND JAM IS EASY AND QUICK

For the dry ingredients, you'll need all-purpose flour and 1/2 teaspoon salt. In a food processor, combine the flour, salt, and all the wet ingredients. Pulse until the mix makes pea-sized crumbs. Divide into three discs of dough and wrap in plastic wrap. Refrigerate the dough for at least 2 hours, but up to one day.
From wideopeneats.com

See details