PISTACHIO-APRICOT RUGELACH
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 rugelach
Number Of Ingredients 14
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.
APRICOT-WALNUT RUGELACH
A bite-size pie. I cut them a bit smaller to be bite-size. Can experiment with different kinds of jams and nuts. Another hit at the 2014 Cookiepalloza!
Provided by Chef Eva-Maria
Categories Dessert
Time 1h25m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Pulse the flour, 3 tablespoons of the granulated sugar, 1 teaspoon of the cinnamon, and 1/2 teaspoon of the salt in a food processor until combined. Add the butter and pulse until a few pea-size clumps of butter remain. Add the cream cheese and vanilla and pulse just until the dough forms a ball.
- Divide the dough in half and place on 2 sheets of plastic wrap. Shape into 1 inch thick disks. Wrap and chill until completely firm, for 2 hours and up to 2 days.
- Combine the walnuts, brown sugar, nutmeg, and the remaining 1/2 teaspoon of cinnamon and 1/4 teaspoon of salt in a small bowl. Set aside.
- Working with one piece of dough at a time, roll on a floured surface into a 13-inch round. Top with 1/4 cup of the jam and sprinkle with half of the walnut mixture. Cut the round into 12 equal wedges, like pizza slices. Roll up each wedge, starting at the outer edge. Repeat with the remaining dough, jam and walnut mixture.
- Place the rugelach 1 1/2 inches apart on 2 rimmed baking sheets lined with parchment. Brush with the egg and sprinkle with the remaining tablespoon of granulated sugar. Bake, rotating the sheets halfway through, until golden, 25 to 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 190.7, Fat 11.7, SaturatedFat 5.8, Cholesterol 33.4, Sodium 111.1, Carbohydrate 19.9, Fiber 0.6, Sugar 9.9, Protein 2.6
RASPBERRY PECAN RUGELACH
Very easy, delicious recipe that the whole family loves!
Provided by TiredMomtoSIX
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 6h40m
Yield 60
Number Of Ingredients 8
Steps:
- Place flour, salt, and butter in a food processor. Process until the mixture resembles coarse crumbs, then add the cottage cheese. Continue processing until the dough comes together. Divide dough into four equal portions and wrap in plastic. Refrigerate for at least 4 hours.
- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine sugar and cinnamon in a bowl. Roll out each portion of dough on a floured surface to an 1/8 inch thick circle. Spread 1 tablespoon of raspberry spreadable fruit, then sprinkle with the sugar mixture and 1/4 cup of pecans on each circle. Gently press the filling into the dough using a rolling pin. Cut each circle into 16 wedges. Roll each wedge, starting with the wide end Place the cookie point-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 6.1 g, Cholesterol 7.7 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 39.2 mg, Sugar 2.6 g
RUGELACH WITH RAISINS, ALMONDS AND APRICOT
This is a recipe I have in a book called the "King Arthur Cookie Companion". Originally it was a "Cherry Nut Rugelach", but I wanted to stick with what felt more like home with me, so I went ahead and tweaked it. You can use walnuts or almonds, just make sure that you TOAST THEM before chopping them up! I'm not Jewish, nor is my family, but we love this all the same. We like to call this our "Adopted Jewish Recipe". People are nearly brought to tears when eating this beautiful, amazing cookie. Be sure to have some helpers, because the yield to this is astronomical!! This will make 64 cookies. Yes, 64!!
Provided by ToxicTeacaakes
Categories Dessert
Time 2h50m
Yield 64 rugelach, 64 serving(s)
Number Of Ingredients 15
Steps:
- We're starting with the dough here. Grab your two sticks of butter and cream cheese, and pile it into a large bowl. Beat these until they are light. You can use an electric mixer or get in a good workout and use a wooden spoon.
- Next you'll want to add your sugar and your salt, and beat it until it becomes fluffy. Again, an electric mixer is preferred, but you can always opt for the workout and use a wooden spoon!
- This part you will need a wooden spoon no matter what. Stir your flour into your mixture, then gather the dough into a ball and knead it until it's smooth and all the flour is fully mixed.
- Divide your dough ball in half, then divide each half into halves. Do you see where this is going? Now, take your four quarters and half each of them. You should now have 8 little dough balls.
- Flatten each of your 8 dough balls into thick disks, and wrap them with plastic wrap, or "Cling film" as my friend likes to say. Let these guys chill out in your fridge for at least an hour. The longer, the better! (Note: You could stop here if you wanted to, and continue another day or such.).
- When you're ready to continue, or after at least 1 hour, preheat your oven to 350°F Lightly grease (Or parchment) two baking sheets (Three is even better!). Use parchment! It's better. These cookies will ooze as they cook, and with parchment there's much less cleanup.
- Now let's move on to the filling. If you have a food processor, you can add all the filling ingredients except for the apricot jelly (Your raisins, sugar, butter, cinnamon, almonds, and salt) and pulse a few times. If you're like me you don't have a food processor, so finely dice your Raisins and Almonds (There's a lullaby called that, did you know that?). Then add your sugar, butter, cinnamon and salt and mix well.
- Shaping the cookies: Work with only one dough disk at a time, and keep the others refrigerated while you do this. Here's where your team of helpers, if you have any, will come in handy. On a piece of parchment or a lightly floured work surface, roll the dough into an 8 inch circle. Take the top off of your apricot jam and place it (Or a the lid to a salad dressing bottle, or something similar) smack in the middle of your dough circle.
- Spread a thin layer of the apricot jam into the dough circle, making sure to leave about a 1/2 inch uncovered border on the outside. Then, sprinkle 1/4 cup of your filling over the dough, again staying within your 1/2 inch boundaries (And that lid in the center!).
- Carefully remove the lid, and use a sharp knife or a pizza wheel to cut your circle into 8 equal wedges.
- Starting at the wide (Outside) Edge of each wedge, roll it toward its narrow edge, just like you would on a crescent roll. Place these rolled wedges, tips down (Filling up!) onto one prepared baking sheet, then carefully bend the tips into a crescent shape. Remember the crescent roll.
- Now for the topping. Crack your egg into a small bowl and add about 1 tsp of water. Brush this egg wash onto your rugelach, and top them with that granulated or coarse sugar. Bake them for 20 minutes. Set your timer. Once they're done, carefully remove them from the oven and remove from the baking sheet(s), setting them on a wire rack to cool.
- While one batch is cooking, repeat the same steps with the remaining dough disks. If you have a team of helpers, you can get an assembly line going so you never have to stop! It makes it all the easier, also.
- Enjoy!
Nutrition Facts : Calories 110.2, Fat 5.8, SaturatedFat 3.1, Cholesterol 16.3, Sodium 69.5, Carbohydrate 13.9, Fiber 0.5, Sugar 7.9, Protein 1.4
RUGELACH
Whether you prepare a batch for yourself or for holiday festivities, fresh baked regulach makes the perfect addition to any dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 15
Steps:
- Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
- Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
- Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
- Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.
APRICOT-ALMOND RUGELACH
A Hanukkah tradition, these rolled cookies are buttery and flaky, with a slick of jam in every bite. They might look rather fancy, but they're easy and fun to make. (This recipe makes 24 cookies.)
Provided by Jenn Louis
Categories dessert
Time 2h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Dough: In a food processor, pulse flour, sugar, salt, and butter until butter breaks into pea-size pieces. Add cream cheese and process just until incorporated and a mass of dough is formed. Do not overmix or dough will be tough.
- Turn dough out onto a work surface and knead a couple times to bring dough into a cohesive mass. Divide dough in half and form two flat, round discs; wrap each in plastic and refrigerate for 45 minutes. (At this point, dough can be frozen for several months.)
- Filling: Lightly flour a work surface and a rolling pin, then roll one disc of dough into a 16-inch round (add more flour to prevent sticking). Evenly spread half the jam in a thin layer, stopping 1 inch from the edge of the dough. Sprinkle half the sugar over the top, followed by half the almonds.
- Assembly: Trim the outer edge of the dough to make a clean circle all around. Cut dough like a pizza into 12 triangles. Beginning at the wide end, roll up each triangle; place formed rugelach on parchment-lined sheet trays, pointed edge down. Repeat with remaining disc of dough. Freeze for 30 minutes. Preheat oven to 350 F.
- Bake rugelach until golden, 25-35 minutes. Remove to a wire rack, let cool, and serve.
APRICOT RAISIN RUGELACH
Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.
Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
RASPBERRY AND APRICOT RUGELACH
A yummy and extra fruity version of this traditional cookie.
Provided by MARBALET
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Yield 48
Number Of Ingredients 12
Steps:
- In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
- With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
- Line 2 large baking sheets with foil and grease foil.
- On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
- Preheat oven to 325 degrees F (165 degrees C).
- In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
- Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 12.3 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 54 mg, Sugar 7.6 g
PISTACHIO AND DRIED-APRICOT RUGELACH
Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes 32
Number Of Ingredients 12
Steps:
- Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
- Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
- Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.
More about "apricot pecan rugelach recipes"
HOW TO MAKE PECAN-APRICOT RUGELACH - GOOD …
From goodhousekeeping.com
Servings 30Estimated Reading Time 2 minsCategory DessertTotal Time 30 mins
APRICOT PECAN RUGELACH - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
Estimated Reading Time 5 mins
- Preheat your oven to 350 degrees. Then spread the nuts evenly out onto a cookie sheet. Toast the nuts in the oven for 6 to 9 minutes, or until lightly browned. Watch carefully, and don’t burn them!
- After the dough has rested and chilled for the required time, take out one disc at a time from the fridge – it’s time to roll it! (leave the other disc dough in the fridge until you are ready to work with it)
APRICOT PECAN RUGELACH | CUTTERLIGHT
From cutterlight.com
Estimated Reading Time 2 mins
PECAN RUGELACH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
APRICOT RUGELACH - VERONIKA'S KITCHEN
From veronikaskitchen.com
APRICOT AND STRAWBERRY RUGELACH | RECIPE | RUGELACH RECIPE, …
From pinterest.com
APRICOT PECAN RUGELACH | ROBERT ROSE
From robertrose.ca
APRICOT PECAN RUGELACH - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
RUGELACH W/APRICOT FILLING - MAPLEPOINTS
From maplepoints.com
RUGELACH TWO WAYS: CHOCOLATE AND APRICOT | CBC LIFE
From cbc.ca
APRICOT RUGELACH RECIPE - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE APPLE-PECAN RUGELACH PASTRIES - WESTPOINT NATURALS
From westpointnaturals.com
CINNAMON PECAN RUGELACH - THE TOASTY KITCHEN
From thetoastykitchen.com
APRICOT RUGELACH - AZUCA
From azuca.co
APRICOT AND RAISIN RUGELACH RECIPE | I CAN COOK THAT
From icancookthat.org
APRICOT FILLING FOR RUGELACH - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RUGELACH RECIPE - JO COOKS
From jocooks.com
RUGELACH WITH HAZELNUT & APRICOT FILLING - SEASON OF BAKING
From seasonofbaking.com
PECAN PIE RUGELACH RECIPE - PILLSBURY.COM
From pillsbury.com
APRICOT OR CHOCOLATE-FILLED RUGELACH RECIPE - PBS FOOD
From pbs.org
APRICOT-TOASTED PECAN RUGELACH – ST. LOUIS JEWISH LIGHT
From stljewishlight.org
PISTACHIO APRICOT RUGELACH — FRESH TO DESS
From freshtodess.com
RUGELACH W/APRICOT FILLING - NADIADONELLA.COM
From nadiadonella.com
APRICOT AND WALNUT RUGELACH RECIPE | MYRECIPES
From myrecipes.com
PEACH-PECAN RUGELACH RECIPE | MYRECIPES
From myrecipes.com
EASY APRICOT RUGELACH RECIPE | CDKITCHEN.COM
From cdkitchen.com
CHERRY-PECAN RUGELACH - THE WASHINGTON POST
From washingtonpost.com
RUGELACH - THE GLOBE AND MAIL
From theglobeandmail.com
APRICOT RUGELACH | MRFOOD.COM
From mrfood.com
APRICOT RUGELACH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
APRICOT WALNUT RUGELACH | 17 AND BAKING
From 17andbaking.com
GRANDMA'S RUGELACH: CHOCOLATE CHIP OR APRICOT WALNUT
From danastable.com
APRICOT AND CINNAMON RUGELACH - THE WASHINGTON POST
From washingtonpost.com
APRICOT PECAN RUGELACH | COOKIES RECIPES CHRISTMAS, RUGELACH, …
CHOCOLATE PECAN RUGELACH WITH APRICOT PRESERVES
From cookandbemerry.com
APRICOT WALNUT RUGELACH (VIDEO) - SIMPLY HOME COOKED
From simplyhomecooked.com
You'll also love