Almondtoffeerugelach Recipes

CHERRY ALMOND RUGELACH

Steps:

• Add the butter, cream cheese, and sugar to the bowl of a standing mixer fitted with the paddle. Beat on low speed just to combine, then beat on high speed, stopping to scrape down the sides of the bowl a couple of times, until very light and fluffy, about 4 minutes. Add the vanilla and beat to mix.
• In a separate bowl, use a wire whisk to mix the flour and salt. Add to the mixing bowl and beat on low speed just long enough to incorporate the ingredients together.
• Spread two pieces of plastic wrap out on the counter. Scoop half the dough on each piece of plastic wrap, shaping each into a disk that's approximately 8-inches in diameter. Wrap dough tightly and refrigerate for at least 2 hours, preferably overnight.
• Lay a sheet of parchment paper that's approximately the size of a cookie sheet (half sheet pan) out on a work surface and dust the surface of the parchment with flour. Remove one piece of dough from the refrigerator and set it in the center of the parchment. Dust the top lightly with flour and roll out into a rectangle that's approximately 14 inches by 10 inches and 1/4-inch thick. To keep the dough from sticking, periodically, dust the surface with flour, lay another sheet of parchment paper over the top, and flip the whole thing over. Peel off the top sheet of paper, dust with more flour and continue rolling. Alternatively, run a large flat metal spatula under the dough every once in a while to keep the bottom from sticking.
• Slide the dough, still resting on the parchment, onto a cookie sheet and cover with another piece of parchment paper. Repeat with the other half of the dough, sliding it on top of the first rolled out sheet of dough. Cover the top sheet of dough with another piece of parchment paper and place in the refrigerator for 30 minutes.
• While the dough chills, dump the almonds into the bowl of a food processor and pulse until there are no pieces larger than a pea.
• Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Remove the sheets of dough from the refrigerator.
• Work with one piece of dough at a time. Using a pizza wheel or pastry wheel, trim the edges of the dough so you have (mostly) straight sides. Spread half the cherry preserves over the surface of the dough and sprinkle evenly with half the chopped almonds. Cut the dough in half lengthwise so that you have two long strips of dough.
• Working with one strip of dough at a time, cut the dough vertically into rectangles that are approximately 2-inches wide. Aim for 10-12 rectangles per strip of dough. Using a spatula, separate one rectangle away from the rest of the dough and roll it up. Place seam side down on the parchment lined baking sheet and repeat with the rest of the dough.
• Use a pastry brush to brush egg white over the tops of all the cookies. Sprinkle with turbinado or sanding sugar.
• Bake the cookies for 20 - 25 minutes, just until they are barely beginning to brown on the top. Set the baking sheet on a wire rack and let the cookies cool completely. Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 6 weeks.

RASPBERRY ALMOND RUGELACH

Steps:

• Spread jam evenly over pastry.
• Sprinkle with almonds.
• Roll up like a swiss roll.
• Cut each roll into 8 equal portions.
• Place each on a greased paper-lined baking tray 5cm apart.
• Brush with egg/milk mixture.
• Bake in 180 Degrees C oven for 25 - 30 minutes.
• Other variations instead of jam:.
• 1/2 cup chocolate spread (nutella) sprinkle with grated chcolate and chopped nuts.

RUGELACH

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.

BEST EVER RUGELACH

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.

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.