Flaky Rugelach with Two Fillings buttery, flaky cream cheese rugelach

Making Rugelach Quench Magazine

Cream the shortening and sugar together with an electric mixer until fluffy. Beat the eggs into the sugar and shortening, one at a time, until well incorporated. Mix in the vanilla. Add the dry ingredients and orange juice alternately, mixing after each addition, till the dough is uniform.

Chocolate Rugelach Once Upon a Chef

1. Preparing the dough: Combine flour, butter, cream cheese, sugar, and vanilla extract in a food processor. Pulse until a dough forms. Divide the dough into two discs and refrigerate for at least an hour. 2. Making the filling: Mix together brown sugar, cinnamon, chopped nuts, and raisins. Set aside.

Flaky Rugelach with Two Fillings Chocolate rugelach recipe, Rugelach

Preheat oven to 350°F. Working with one chilled disc of dough at a time, roll the disc out on a sheet of parchment paper to form a 10" circle. Sprinkle the cinnamon sugar (about 1⁄4 cup for each disc of dough) on your work surface - spread it enough that your 10" circle of dough can set on top of it.

Rugelach with Apricot Filling YouTube

Pumpkin Rugelach with Cream Cheese Icing. This pumpkin rugelach recipe with a rich cream cheese icing is my twist on this classic pastry. The dough can be made ahead and refrigerated, which makes the recipe ideal for the busy holiday season. —Justine Duffy, Wooster, Ohio. Go to Recipe. 3 / 8. Taste of Home.

Rugelach newyiddishkitchen Rugelach, Food, Feta

Make the dough. Blitz cold cream cheese, butter, flour, salt, egg yolk, and vanilla extract together into a soft dough. Chill the dough. Form the dough into 4 disks, wrap each one in plastic wrap, and refrigerate until firm. Roll out the dough and fill. Roll out each disk into a 1/8-inch thick round, then top with the filling. Cut into triangles.

Flaky Rugelach with Two Fillings Truffles and Trends Chocolate

Roll and chill as above. TO BAKE THE RUGELACH: Center a rack in the oven and preheat it to 375 degrees F. Line a baking sheet (or two) with parchment paper or a baking mat. Working with one log at.

Rugelach The Monday Box

Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating. Bake the rugelach for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool right on the pan. Serve warm or at room temperature. Store leftover rugelach in an airtight container at room temperature for several days.

7 Shavuot Recipes That Kids Can Make On Their Own PJ Library Biscotti

Instructions. Preheat oven to 400 F. Put raisins, pecans, and fruit spread in the food processor, process until finely ground. Roll out pastry sheet on a floured surface. Using a round plate, make a round shape on a pastry sheet and trim around that shape. What you have now is a circle.

Rugelach Is The Fancy Way Of Saying Our Favorite Pastry Recipe Food

Once dough is cold, preheat your oven to 350 degrees, and line a few baking sheets with parchment paper. Removing one disk from the fridge at a time, roll out dough on a lightly floured surface. Roll dough into approximately a 10-inch circle about ¼ inch thick. Spread chocolate hazelnut spread or jam all over circle.

Rugelach/rugelach recipe/Jewish pastry/walnut rugelach/chocolate

For Sliced Rugelach: On a lightly floured surface, roll dough into a 4- by 12-inch rectangle. Spread filling over surface of dough using an offset spatula, leaving a 1/2-inch border along the two 12-inch edges. Sprinkle bread crumbs evenly over filling. Starting at one 12-inch edge, tightly roll dough into a spiral.

Flaky Rugelach with Two Fillings Truffles and Trends Rugelach

Sprinkle or spread your filling over the dough. Cut the dough into 12 equal wedges. Roll up each wedge, beginning with the wide end and ending with the narrow end. Place the rolls point-side down on a parchment -lined baking sheet. Brush them with milk, cream, or butter to get the tops to brown nicely.

Rugelach (Rogaliki) Momsdish

Chill for at least 60 minutes in the fridge or up to 1 day. 3. Make the filling: Add the brown sugar, granulated sugar, walnuts, raisins, and cinnamon to food processor (affiliate link) and pulse until finely chopped. Transfer to a separate bowl. Add the apricot preserves to the food processor (affiliate link), if using, and puree.

Chocolate Raspberry Rugelach Recipe Girl

Tender and Crispy Pastries Filled with 4 Unique Fillings. I was given the basic recipe for these pastries by a dear friend many years ago and I've made them every holiday season since that time. Rugelach are made with the most basic butter, cream cheese, and flour dough. It's soft, but crisp, flaky, and very Tender and Crispy Pastries Filled with 4 Unique Fillings.

Flaky Rugelach with Two Fillings buttery, flaky cream cheese rugelach

1. In a food processor(or in a bowl by hand or in a stand mixture with a paddle attachment), pulse the flour, sugar, and salt until combined. Add in the cubed cream cheese, cubed butter, and vanilla extract and pulse until mixture is crumbly like cottage cheese and sticks together when pressed between fingers. 2.

Nothing but Delightful Confections Raspberry Almond Rugelach

To make the Chocolate Raspberry Rugelach, spread the cut dough with the jam and sprinkle it with the chocolate pieces. Then, roll up the rugelach and place them on a baking sheet. Brush each cookie lightly with the beaten egg and milk egg wash. Sprinkle with granulated sugar, if desired. Bake the cookies until puffy and lightly golden, 20 minutes.

Walnut Apricot Rugelach Foodtasia

2. Joan Nathan's recipe, which incorporates ground almonds for extra-soft cookies, is always a winner, too.. Sweet and Sticky. Photo credit: Food Network. 3. Once you've mastered that, you can start to experiment with fillings. Like strawberry and cream rugelach, with a dollop of sour cream added to the dough for extra tenderness.. 4.