Perfect Rugelach Recipes

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RUGELACH



Rugelach image

Whether you prepare a batch for yourself or for holiday festivities, fresh baked regulach makes the perfect addition to any dessert table.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen

Number Of Ingredients 15

1 large egg, lightly beaten
1/4 cup fine sanding sugar
8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pure vanilla extract
Pinch of coarse salt
2 1/3 cups all-purpose flour, plus more for rolling out dough
4 ounces walnuts
1/2 cup sugar
Pinch of cinnamon
Pinch of salt
12 ounces apricot jelly, melted
2 cups mini semisweet chocolate chips, or currants or a combination

Steps:

  • Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
  • Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
  • Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
  • Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.

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

RUGELACH RECIPE



Rugelach Recipe image

These Rugelach Cookies are incredibly flaky and delicious filled with your favorite jam, pecans and finally dusted with some powdered sugar! They're perfect for your holiday cookie spread or even to treat yourself any time of the year!

Provided by Joanna Cismaru

Categories     Cookies     Dessert

Time 1h15m

Number Of Ingredients 8

1¾ cup all-purpose flour
½ teaspoon salt
¾ cup butter (unsalted, cold)
½ cup sour cream
1 teaspoon vanilla extract
⅓ cup cherry jam
¾ cup pecans (ground)
3 tablespoons powdered sugar

Steps:

  • 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. Divide it in 3 pieces, wrap each piece with plastic, and refrigerate for 20 minutes.
  • Preheat your oven to 375°F. Line two baking sheets with parchment paper or a silpat.
  • Sprinkle some flour generously over your work surface. Take one disc of the dough and unwrap it. Sprinkle some flour over your rolling pin and roll out the dough so that it's about 10 inches in diameter.
  • Spread about 2 tablespoons of jam over the rolled dough. You don't wan to add too much jam because it's going to seep out of the cookies while baking. Next sprinkle about a quarter of the ground pecans evenly over the jam. Using a pizza cutter or sharp knife, cut the dough into 12 wedges, like a pizza. Starting at the long, curved edge, roll each wedge, crescent style, and place the rolls point side down (so they don't unravel) on the prepared baking sheet. Repeat with remaining dough.
  • Place the baking sheet in the oven and bake for 20 to 25 minutes or until lightly golden. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to fully cool. Once completely cooled, either sprinkle them generously with powdered sugar or roll them through it.

Nutrition Facts : ServingSize 1 cookie, Calories 88 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 37 mg, Sugar 2 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 3 g

RUGELACH



Rugelach image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 4 dozen cookies

Number Of Ingredients 12

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.

PERFECT RUGELACH



Perfect Rugelach image

When I was in college, I worked the counter at a local pastry shop where they made the most awesome tasting rugelach. Not only was the filling rich and delicious, but the pastry dough itself was truly a work of art: it was like a puff pastry. It took awhile to finally perfect this dough. It does take some planning and some patience, but the reward is well worth it.

Provided by Ellixstraz

Categories     Dessert

Time 9h22m

Yield 48 crescents, 16 serving(s)

Number Of Ingredients 19

2 1/4 cups pastry flour (substitute 2 parts all-purpose flour and one part )
cake flour, unbleached
1 (8 ounce) package cream cheese
1 cup salted butter
1/4 teaspoon kosher salt
1 lemon, zest of
2 tablespoons sour cream
1/4 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
2 eggs
2 tablespoons cream or 2 tablespoons half-and-half
2 tablespoons apricot jam
3 tablespoons chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon mini chocolate chip
1 navel orange, zest of
1 pinch pepper
miniature chocolate chip

Steps:

  • Making the Dough:.
  • In a food processor, take 2 cups of your flour, add salt, lemon zest, and sugar. Add in cream cheese cut up in squares. Pulse until it comes together to form a ball.
  • Remove from food processor, and roll out into 8 x 12-inch rectangle. Cover with plastic and chill for two hours.
  • In the meantime, in a clean food processor bowl, take your butter that has been cut up into small squares and your remaining 1/4 of flour. Pulse until the flour and the butter have come together and the pieces of butter are about pea-sized.
  • Roll in between two sheets of plastic wrap until it is 4x6 inch rectangle. Chill also.
  • After two hours, use a probe thermometer to ensure that both the dough and the butter are at the same temperature. Roughly 60 F degrees.
  • Remove from fridge, and place your dough on a floured, chilled slap of marble or chilled cookie sheet. Add your block of butter in the middle of the dough, so that you can wrap the dough around it, like you are making an envelope.
  • Now, turn your envelope so that the shorter side is perpendicular to your body. Roll out gently with your rolling pin until it is 10 x 14 inches long. At this point you are going to fold it into another envelope. Again you will turn that envelope so that it is perpendicular to your chest, and you will wrap it in plastic and chill it for 10 minutes.
  • Ten minutes later, again you will place the envelope perpendicular to your chest, roll it out again to 10 x14 inches long, and refold it again back into an envelope. Turn it once more so that it is perpendicular to your chest. Wrap it in plastic and chill once more for 10 minutes.
  • Remove from fridge, place envelope perpendicular to your chest again. Roll out once again to 10 x 14 inches long. You are going to fold it one last time into an envelope, and this time you'll have to chill it for at least 6 hours.
  • Filling I:.
  • Combine your walnuts, spices, chocolate chips and orange zest in a small bowl set aside. Keep your apricot jam separate.
  • Assembly:.
  • You're going to take your envelope out of the fridge. You are going to place it perpendicular to your chest and you are going to cut in 3 equal parts.
  • Take each of these parts, again place the shortest end perpendicular to your chest and roll them out until they are approximately 9 by 13 inch rectangles. Cut each in half length wise, and slice each length diagonally to make little triangles.
  • If using filling I, you are going to brush apricot jam on these triangles and then add your nut/spice mixture on top. Then you roll the triangle into a crescent starting from the base. Place on cookie sheet lined with parchment paper, and chill for 10 to 15 minutes in fridge.
  • Brush with eggwash, and place in a preheated 375 degree oven for 20-22 minutes, rotating the cookie sheet half way through the baking process.
  • If you are using chocolate chips, simply put them on the squares and roll them up into crescents. Again, you will chill them, brush them with eggwash and bake them the same way.

Nutrition Facts : Calories 267.3, Fat 19.1, SaturatedFat 11, Cholesterol 72.2, Sodium 195.7, Carbohydrate 21, Fiber 0.6, Sugar 4.9, Protein 3.7

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