Rugelach Israel Recipes

RUGELACH

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.

RON'S DATE RUGELACH

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.

RUGELACH ISRAEL

Steps:

• Cut butter into flour as if making pie crust.
• In a separate bowl, beat egg yolk and sour cream well, than add to flour mixture. Mix until blended.
• Divide dough into 3 parts.
• Cover with plastic and refrigerate at least 3 hours.
• Prepare filling by combining sugar, cinnamon, and walnuts.
• Preheat oven to 375.
• Working with one portion at a time, roll dough into a circle 1/8 inches thick.
• Brush each circle lightly with melted butter and spread 1/3 of the filling on each.
• Cut each circle into 16 wedges, like a pizza.
• Starting from the large end of each wedge, roll up toward the point, jelly roll fashion.
• Place cookies on ungreased cookie sheet with the tip underneath so they don't unroll and bake 15 minute or until lightly browned.

RUGELACH

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. Add 1/2 cup granulated sugar and 1/4 teaspoon salt; beat until combined and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating to combine after each. With the mixer on low speed, beat in flour to combine. Mix in vanilla.
• Turn out the dough onto a lightly floured work surface. Divide into three equal pieces, and shape into flattened disks; wrap each in plastic. Refrigerate at least 1 hour or overnight.
• Preheat the oven to 325°F, with racks in the upper and lower thirds. Line three baking sheets with parchment paper; set aside. In a food processor, pulse together the walnuts, remaining 1/4 cup granulated sugar, the cinnamon, and pinch of salt until finely ground; set aside. On a lightly floured work surface, roll out one disk of dough into a 10-inch round about 1/4 inch thick. Brush the top evenly with melted jelly. Sprinkle with a third of the walnut mixture and a third of the currants. Using the rolling pin, gently roll over the round to press the filling into the dough.
• Using a pizza cutter or sharp knife, cut the round into 16 equal wedges. Beginning with the outside edge of each wedge, roll up to enclose filling. Place about 1 inch apart on the prepared baking sheets. Repeat with remaining dough and filling ingredients. Lightly beat the whole egg; brush over tops, and sprinkle with sanding sugar.
• Bake two sheets, rotating halfway through, until the cookies are golden brown, 20 to 25 minutes. Transfer to a wire rack to cool completely. Repeat with remaining baking sheet. Rugelach can be kept in an airtight container at room temperature for up to 4 days.
• Rugelach how-to
• Rounds of cookie dough are covered with melted apricot jelly, ground walnuts, and currants, then cut into even wedges.
• The wedges are rolled up around the filling before baking.

REAL RUGELACH

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.