Rugelach Cinnamon Chocolate Twist Cookies Recipes

RUGELACH WITH A TWIST

Steps:

• Beat butter and flour until blended. Beat in ice cream. Divide dough into four portions; shape each into a disk. Wrap and refrigerate 1 hour., Preheat oven to 350°. Mix pecans and chocolate chips. In another bowl, mix sugars and cinnamon. Roll each portion of dough into a 10-in. circle; sprinkle each with 2 tablespoons of the sugar mixture and about 1/3 cup of the pecan mixture. Gently press pecan mixture into the dough. Cut each circle into 8 wedges; roll up from wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and water; brush over pastries., Bake until golden brown, 18-22 minutes. Remove from pans to wire racks to cool.

RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion; refrigerate for 1 hour or until easy to handle., Roll out each portion between 2 sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges., Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar.

CHOCOLATE RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Add sour cream and 2 tablespoons sugar, mix until combined. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle. , Preheat oven to 350°. Place chocolate, nuts, currants, cinnamon and remaining 3 tablespoons sugar in a food processor; cover and process until finely chopped. In a microwave-safe bowl, combine jam and 2 tablespoons water. Microwave on high until thinned, 5-10 seconds; whisk., Working with one portion of dough at a time, roll each into a 10-in. circle on a well floured surface. Brush with one fourth of the jam mixture. Sprinkle with one fourth of the chocolate mixture (about a half cup), pressing lightly to adhere. Cut each into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. In a small bowl, whisk egg white and remaining 2 teaspoons water; brush over pastries. Sprinkle with cinnamon-sugar., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool completely.

RUGELACH (CINNAMON CHOCOLATE TWIST COOKIES)

Steps:

• Preheat oven to 350 degrees F (180 C).
• Baking sheets sprayed with vegetable spray.
• In bowl, combine flour and sugar.
• Cut in margarine until crumbly.
• Add yogurt and water, and mix until combined.
• Roll into a smooth ball, wrap and place in refrigerator for 30 min.
• Put brown sugar, raisins, chocolate chips, cocoa and cinnamon in food processor; process until crumbly, approx.
• 20 secs.
• Divide dough in half.
• Roll one portion into a rectangle of 1/4 inch (5mm) thickness on a well-floured surface.
• Sprinkle half of the filling on top of the dough rectangle.
• Roll up tightly, long end to long end, jelly-roll fashion; pinch ends together, Cut into 1-inch (2. 5cm) thick pieces; some filling will fall out.
• Place on baking sheets cut side up.
• Repeat with remaining dough and filling.
• With the back of a spoon or your fingers, gently flatten each cookie.
• Bake for 25 mins, turning the cookies over at the halfwy mark (12 1/2 min).