Short Cut Sparkly Rugelach Recipes

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PISTACHIO-APRICOT RUGELACH



Pistachio-Apricot Rugelach image

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 24 rugelach

Number Of Ingredients 14

1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
4 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
6 tablespoons apricot preserves
1/2 cup roasted salted pistachios, finely chopped
1/2 cup dried apricots, finely chopped
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
Pinch of salt
1 large egg, lightly beaten
Turbinado sugar, for sprinkling

Steps:

  • Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to medium; beat in the flour mixture until combined, about 1 minute. Turn out onto a sheet of plastic wrap, shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Cut the dough in half. Working with one half at a time, roll out each piece of dough into a 6-by-12-inch rectangle on a lightly floured surface; square off the edges. Refrigerate the dough rectangles until firm, at least 20 minutes.
  • Make the filling: Spread 3 tablespoons apricot preserves on each dough rectangle, leaving a 1-inch border on one long side. Toss the pistachios, dried apricots, granulated sugar, cinnamon and salt in a small bowl. Sprinkle over the preserves and press in gently.
  • Starting with the jam-covered long side, roll up each dough rectangle into a tight log. Place seam-side down on a baking sheet and refrigerate until firm, about 1 hour.
  • Preheat the oven to 325 degrees F. Line a separate baking sheet with parchment paper. Brush the logs with the beaten egg and sprinkle with turbinado sugar. Cut the logs into 1-inch-thick rounds. Arrange seam-side down on the prepared pan, about 1 inch apart.
  • Bake the cookies until golden brown, 25 to 35 minutes. Let cool completely on the pan.

PINEAPPLE RUGELACH



Pineapple Rugelach image

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield about 24 cookies

Number Of Ingredients 12

1 cup all-purpose flour, plus more
for dusting
1/2 teaspoon salt, plus a pinch
4 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sweetened shredded coconut
1/2 cup dried pineapple chunks
2 tablespoons water
1/2 cup pineapple preserves
1/4 cup golden raisins
1/2 teaspoon ground ginger
1 large egg, lightly beaten

Steps:

  • Whisk the flour and 1/2 teaspoon salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes. Reduce the mixer speed to low; beat in the flour mixture until just incorporated. Increase the speed to medium high; add 1/2 cup coconut and beat until well combined. Divide the dough between 2 sheets of plastic wrap; shape each into a rectangle. Wrap and refrigerate until firm, at least 1 hour.
  • Roll out each piece of dough on a lightly floured surface into a 6-by-12-inch rectangle. Transfer to a baking sheet and refrigerate.
  • Microwave the dried pineapple with the water until softened, 2 minutes. Transfer to a food processor; add the preserves, raisins, ginger and a pinch of salt. Pulse until smooth.
  • Brush the dough rectangles with the beaten egg. Spread the filling over the dough rectangles, leaving a 1-inch border along 1 long side of each. Roll up the dough toward the clean border into a tight log; press to seal and position seam-side down. Brush the top with beaten egg and sprinkle with the remaining 2 tablespoons coconut. Refrigerate until firm, 30 minutes.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the logs into 1-inch pieces; arrange on the baking sheets. Bake until golden brown, 25 to 30 minutes. Let cool completely on the baking sheets.

CHERRY RUGELACH



Cherry Rugelach image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield about 36 cookies

Number Of Ingredients 13

1 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 teaspoon salt
2 1/2 cups all-purpose flour, plus more for dusting
2 sticks cold unsalted butter, cut into pieces
1 cup dried cherries
2/3 cup apricot jam
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 tablespoons milk
Sanding sugar, for decorating (optional)

Steps:

  • Pulse the cream cheese, granulated sugar, both extracts and 1/2 teaspoon salt in a food processor until smooth. Add the flour and butter; pulse until the butter is in pea-size pieces. Divide the dough into 3 pieces; pat into disks and wrap in plastic. Chill 1 hour.
  • Make the filling: Put the dried cherries and 1/4 cup water in a microwave-safe bowl; cover with plastic wrap and pierce with a knife. Microwave 5 minutes, then uncover and let cool. Transfer to the food processor; add the jam, cinnamon, allspice and the remaining 1/4 teaspoon salt and pulse to make a paste.
  • Let the dough soften slightly at room temperature. Roll out each piece between floured parchment into a 9-inch round; transfer to the freezer while you roll out the next one.
  • Spread 1/2 cup filling on each dough round in a ring, leaving a 1/2-inch border and a 2-inch circle in the center. Using a sharp knife, cut each round into 12 wedges. Starting at the wide end, roll each wedge toward the point. Arrange 2 inches apart on the baking sheets; refrigerate until firm, about 30 minutes.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush the rugelach with the milk and sprinkle with sanding sugar. Bake, switching the pans halfway through, until golden, 30 minutes. Transfer to racks to cool completely.

RUGELACH



Rugelach image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 24 crescents

Number Of Ingredients 11

2 cups all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter
8 ounces cold cream cheese, cubed
1 large egg yolk
1 1/4 teaspoons vanilla
4 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1/4 cup honey
1 cup pecans, chopped
Zest of 1 lemon, plus zest and juice of 1 lemon for garnish

Steps:

  • For the rugelach: Preheat the oven to 325 degrees F.
  • Combine the flour and salt in a food processor and pulse to mix. Scatter the cubed butter and cream cheese over the flour. Pulse 10 to 12 times for coarse crumbs to form.
  • In another bowl, whisk together the egg yolk and vanilla, then pour over the butter-flour mixture. Run the processor until the dough starts to clump together.
  • Turn the dough out onto a counter and gather the pieces into a ball. Divide into 2 portions, wrap each in plastic wrap, press into a disc and chill for 8 to 10 minutes.
  • On a lightly floured surface, roll each disc out like pie dough to a thin round about 1/8 inch thick.
  • For the filling: Melt the butter and brush half over one of the rounds of dough. Sprinkle with half the brown sugar, and then drizzle with half the honey, pecans and lemon zest. Cut the dough like a pizza into 12 slices. If the dough is sticky, chill it for a few minutes.
  • Roll up each slice into a crescent shape. Repeat with the second disc of dough and filling ingredients to make 24 rugelach total. Transfer them to 2 parchment-lined baking sheets.
  • Bake until golden brown, 20 to 25 minutes. Let cool, then squeeze lemon juice and sprinkle lemon zest over the tops.

BEST EVER RUGELACH



Best Ever Rugelach image

Simple and simply fantastic - cottage cheese makes these cookies light and tasty!

Provided by sandy z

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 3h10m

Yield 48

Number Of Ingredients 11

1 cup cottage cheese
1 cup butter, softened
2 cups all-purpose flour
¼ cup butter, softened
¾ cup brown sugar
¼ teaspoon ground cinnamon
¾ cup chopped pecans
½ cup raisins
3 tablespoons orange marmalade
1 egg white
2 tablespoons water

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.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 8.6 g, Cholesterol 13.4 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 55.8 mg, Sugar 3.9 g

CARAMELIZED ONION-CHEDDAR RUGELACH



Caramelized Onion-Cheddar Rugelach image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 16 rugelach

Number Of Ingredients 9

1 tablespoon unsalted butter
1/2 onion, very thinly sliced
Pinch of sugar
Kosher salt and freshly ground pepper
1 teaspoon fresh thyme, chopped
1 round refrigerated pie dough (half of a 14-ounce package)
1/4 cup finely chopped candied walnuts
1/2 cup shredded sharp white cheddar cheese
1 large egg yolk

Steps:

  • Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Melt the butter with 1 tablespoon water in a small skillet over medium heat. Add the onion, sugar and a pinch of salt; cook, stirring occasionally, until deep golden brown and very tender, 20 to 25 minutes. Stir in a few grinds of pepper and the thyme. Transfer the caramelized onion to a plate to cool.
  • Unroll the pie dough on a work surface and scatter the caramelized onion all over. Top with the candied walnuts and cheese. Cut into 16 wedges (a pizza cutter works great here), then roll up each wedge starting at the wide end. Arrange on the baking sheet with the pointed tip face down. Lightly beat the egg yolk with 2 teaspoons water; brush on the dough.
  • Bake until the rugelach are golden brown, 25 to 30 minutes. Let cool on the baking sheet. Serve warm or at room temperature.

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.

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