Sugarkichelach Recipes

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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

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



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.

SUGAR KICHELACH



Sugar Kichelach image

Make and share this Sugar Kichelach recipe from Food.com.

Provided by Mimi Hiller

Categories     Dessert

Yield 1 serving(s)

Number Of Ingredients 4

2 eggs
1/2 teaspoon salt
2 tablespoons oil
1 1/4 cups flour

Steps:

  • Beat eggs, stir in salt and oil.
  • Add flour gradually, mixing constantly, until dough is smooth.
  • Turn onto a floured board.
  • Roll 1/8" thick.
  • Cut in 2" squares.
  • Dip one side of square in oil, then sugar.
  • Bake sugar-side up on ungreased baking sheet at 400 F for 6 - 8 minutes.
  • Some cookies may brown more quickly than others, so remove as ready.

Nutrition Facts : Calories 956.2, Fat 38.7, SaturatedFat 6.9, Cholesterol 423, Sodium 1305.9, Carbohydrate 120, Fiber 4.2, Sugar 1.2, Protein 28.7

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