Rullapylsa Recipes

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RUGELACH



Rugelach image

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

2 cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter
1 (8 ounce) package cream cheese
⅓ cup sour cream
½ cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
½ cup raisins

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

RULLAPYLSA



Rullapylsa image

An Icelandic recipe I found in my "Breast Wishes" cookbook, raising money for breast cancer research. The cooking time is the week to brine the meat! Posted for ZWT #6...

Provided by Cadillacgirl

Categories     Lunch/Snacks

Time P7DT30m

Yield 1 rullapylsa, 12 serving(s)

Number Of Ingredients 11

3 lbs beef flank steak, trimmed
2 tablespoons salt
1/4 teaspoon saltpeter
1 teaspoon allspice
1/2 teaspoon pepper
1/2 teaspoon clove
1 large onion, finely chopped
4 liters water
2 cups salt
1 cup brown sugar
2 teaspoons saltpeter

Steps:

  • BRINE: In a large stock pot, boil brine ingredients for 20 minutes, then cool.
  • MEAT: mix all the seasonings and onion together and spread over meat. Roll tightly, like a jelly roll, and place in fine mesh netting, then place in cooled brine. Put a plate over the meat to hold it down and keep it covered in brine. Leave it in a cool place for 1 week.
  • Boil meat gently in fresh water for 2 - 2 1/2 hours, then cool and refrigerate. Eat with fresh brown bread.

RULLEPOLSE



Rullepolse image

Make and share this Rullepolse recipe from Food.com.

Provided by kymgerberich

Categories     Steak

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 lbs top round steaks, lean and boneless
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon white pepper
1/4 cup onion, minced
1 lb pork tenderloin
8 cups water
1 (13 3/4 ounce) can beef broth
1 tablespoon pickling spices

Steps:

  • Place steak between 2 sheets of plastic wrap, and flatten to 1/4 ince thickness, using a meat mallet or rolling pin.
  • Sprinkle steak evenly with salt, allspice, pepper and onion.
  • Place pork on narrow end of steak, and roll steak around it.
  • Secure at 2 inch intervals with heavy string.
  • Place seam side down, in a large Dutch oven. Add water, broth, and pickling spice; cover and bake at 350 degrees for 3 hours or until tender.
  • Remove from cooking liquids; let cool, and wrap in heavy duty plastic wrap.
  • Discard cooking liquid.
  • Place wrapped meat in an 8 1/2x4 1/2x3 inch loar dish. Place a weight on top of meat (a foil wrapped brick works well).
  • Chill 8 hours. Remove string; cut into 1/4 inch thick slices.
  • Arrange on lettuce lined plate, if desired.

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Top Asked Questions

How is the best way to make rullupylsa?
Beat with a meat hammer to soften. Cut the bellies into a regular shape, large enough to roll up. Cut the rest up in strips. Rub the spices on one side of the bellies and arrange the meat strips on top. Roll up the bellies tightly, taking care to obtain an even thickness.
What's the best way to cook Icelandic rullupylsa?
Rub inside with saltpeter. Mix up chopped onions, sage, salt and pepper to taste. Spread mixture on flank and roll up. Sew seams and ends and tie. Put in a roaster in a cold place (mom always put it in the fridge) for 5 days.
How long do you cook rullupylsa in the oven?
Rub with a mixture of salt and saltpeter, 3 tbsp salt and 1 tbsp saltpeter. Preserve by freezing, salting or smoking (leave out the onion and use less spice if smoking). Cook for 1½ to 3 hours, depending on size.
What's the best way to make rullepølse rolls?
Bring water to a boil and simmer for 3 1/2 to 4 hours. Remove the rolls and place on a plate or in a bowl. Let cool, then cover with saran wrap and place a weight on top—a meat press or a six-pack of soda or beer works just fine—and refrigerate for at least 12 hours. Remove the string and cheese cloth, slice, and enjoy.

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