Raspberry Rugelach

Raspberry Rugelach {and a Lesson in Imperfection}

Pinch the ends to seal. Wrap the filled dough in the paper and refrigerate. Repeat for the remaining two pieces of dough. Refrigerate for 2 to 3 hours. Preheat the oven to 350 o F. Line one or two large baking sheets with parchment paper. For eggwash: Unwrap one log at a time and brush lightly with the egg wash.

Grandma's Raspberry Rugelach Recipe How to Make It

Knead for 3-5 minutes. Let rise for 1.5 - 2 hours at room temperature. Make the filling, cover with plastic wrap, and set aside. 12pm: Roll out the dough, fill, and shape the rugelach. Let rise at room temperature on a parchment lined baking sheet for 1 - 1.5 hours. Preheat the oven to 375 degrees F.

Rugelach with fresh raspberry and blackberry fillings Blackberry

Unwrap one log at a time and brush lightly with the egg wash. Slice the log into ¾-inch-thick pieces using a sharp, serrated knife. Roll the pieces in the cinnamon sugar and place them on the baking sheet, spiral side up, leaving 2 inches in between. Bake one sheet at a time on the center oven rack for 25 minutes.

Cranberry Rugelach Recipe Recipes, Rugelach recipe, Cookie recipes

Chill until the dough registers 40°F (4°C) on an instant-read thermometer, about 1 hour. The dough may be frozen for 3 months; defrost overnight in the refrigerator to proceed. Meanwhile, adjust oven rack to middle position and preheat to 375°F (190°C). Stack 2 baking sheets and line the top one with parchment paper.

several pastries are lined up on the table

In separate bowls, have melted butter, raspberry jam, and toasted pistachios ready. Work with one chilled dough rectangle at a time. Divide dough into two parts. On a lightly floured surface, roll each part into a rectangle about 12 x 6-inches. Brush surface of rectangle with melted butter.

Raspberry Rugelach The Merchant Baker

Use a food processor to combine the cream cheese and butter until smooth. Add sugar and flour then pulse to combine just until a dough forms. Divide into three pieces of dough, wrap in plastic wrap and refrigerate to chill. After chilling, roll dough, one piece at a time, into a 12-inch circle, ⅛" thick.

Raspberry Rugelach The Little Epicurean

Divide dough into three equal portions on separate parchment or wax paper sheets. Fold parchment over on top of dough and press into a 6″x 8″ rectangle. Cover and refrigerate for 1 hour or until firm. I did this on wax paper then used the same paper to wrap up the dough for refrigeration. Preheat oven to 375 degrees F.

Chocolate Raspberry Rugelach Baker Without Borders

Bake 25-30 minutes or until light golden. Remove to wire racks to cool. If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach. For Apricot Variation: You can substitute apricot filling for the raspberry jam. In a small bowl, combine 1/2 cup sugar and 1 tablespoon ground cinnamon.

Raspberry Rugelach The Merchant Baker

Making the rugelach. Preheat the oven to 325°F and line a baking sheet with parchment paper. In a small bowl, mix the sugar and cinnamon together. Lightly coat your dough circle with flour and on a lightly floured surface (I like to use parchment paper), roll out one disk of dough to a 11-inch circle.

Raspberry Rose Rugelach Recipe NYT Cooking

Preheat oven to 350°F. On a well floured surface, roll the dough to about an 1/8-inch thick round. Cover with about 1/2 cup of the preserves. Use a Pastry Wheel to cut the dough into 16 equal pieces. I cut the dough into quarters, then cut those in half, and then half those pieces.

Raspberry Rugelach

Cut and bake rugelach cookies. Place log of filled dough in freezer for 10 to 15 minutes; it will cut more easily if semi-firm. Trim ends off each log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange chocolate rugelach on prepared baking sheets a couple inches apart from each other.

Raspberry Rugelach {and a Lesson in Imperfection}

Position a rack in the center of the oven and preheat to 350°F (177°C). Make an egg wash by whisking together in a small bowl the egg and water. Brush the rugelach with the egg wash and sprinkle with turbinado sugar. Bake until golden, about 25 to 30 minutes until pastry is golden brown.

Blackberry Rugelach Trudy's Foodies

This Raspberry Rugelach Cookie recipe is a great make-ahead recipe. Here are two make-ahead options: 1. Make-ahead dough: Prepare the dough in advance. Refrigerate the dough for up to 1 week. For longer periods of time, wrap the rugelach dough tightly in plastic wrap and place it inside an airtight container or freezer bag. Freeze the dough for.

Raspberry Rugelach The Little Epicurean

Step 2. Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt. Step 3. In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining ½ cup plus 1 tablespoon/113 grams sugar until light and fluffy, about 3 minutes.

Raspberry Rugelach {and a Lesson in Imperfection}

Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be.

Rugelach Recipe (Raspberry, Nuts and Chocolate) ZoëBakes

Step 5. Place racks in upper and lower thirds of oven; preheat to 375°. Finely grind raspberries in spice mill or with mortar and pestle. Transfer to a small bowl; mix in remaining ¼ cup.