Aylenish Rugelach With Orange Walnuts And Cinnamon Recipes

Steps:

• To make the dough, combine the flour, sugar and kosher salt in a stand mixer fitted with a paddle. Add the cubed butter, distributing it all over the top of the dry ingredients, and dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. Continue mixing and add the yolks, vanilla and almond extract if using. Continue mixing until the dough comes together. Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
• Mix the marmalade, cinnamon and cloves in a small bowl and set aside.
• To form the rugelach, working with one dough disc at a time, roll it out on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread on half of the marmalade in a thin even layer, leaving a 1-inch border along the long edge that's furthest from you. Sprinkle on 1/2 cup of the walnuts. Brush the 1-inch border with a thin layer of egg wash and then start on the end closest to you and roll the dough into a long tight log, placing it seam-side down. Transfer to a cutting board or baking sheet and refrigerate for at least an hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with 4 shorter logs as opposed to 2 really long ones). If you're only refrigerating for an hour or 2, no need to cover the logs. If longer than that, cover with plastic wrap.
• To bake, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt, the remaining 1/4 cup walnuts and the colorful sugar or sprinkles if using. Cut into 1 1/2-inch slices and transfer to the baking sheets, 1-inch apart. Bake until golden brown on top; begin checking for doneness at 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven, this is completely normal.) Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Or enjoy them warm! Leftovers can be stored at room temp for several days.

Steps:

• Soak raisins in rum and 1/2 cup very hot water. In a medium bowl, combine both sugars, cinnamon, nutmeg, walnuts and a pinch of salt. Drain raisins (discard soaking liquid) and mix them into sugar mixture. In a saucepan, melt marmalade until runny. Remove any large chunks orange peel.
• Cut about a 4-ounce piece of puff pastry and roll out on a floured board into a rectangle, about 17 inches by 7 1/2 inches. The pastry should be thin and supple enough to drape, but not so thin that holes start to appear when rolling.
• Brush a 2 1/2-inch-wide stripe of marmalade down the long center of the rectangle. Sprinkle marmalade with filling and fold top edge down over filling. Brush the top of filled section with marmalade and sprinkle marmalade with filling. Fold bottom edge up over the filling to make a kind of flattened roll; do not press. Cut in half crosswise and refrigerate rolls for 20 to 30 minutes, or freeze for 10 to 15 minutes.
• Heat oven to 375 degrees; use the convection setting if you have it. Cut rolls across into 1/2-inch-wide slices. Place slices, seam side down, on baking sheet lined with parchment paper or nonstick liners. Brush tops with egg yolk and sprinkle with sugar.
• Bake 20 to 25 minutes, until golden brown and puffed. Let cool slightly before removing to a cooling rack. Meanwhile, repeat with remaining pastry and filling. Store at room temperature in layers separated by parchment paper, in airtight containers.

Steps:

• To make the pastry, place the flour, salt, baking powder, lemon zest and vanilla seeds in a food processor and pulse for about 15 seconds to combine. Add the butter and pulse for a few seconds more, until the mixture has the texture of fresh breadcrumbs. Add the cream cheese and process just until the dough comes together in a ball around the blade; be careful not to overprocess or the pastry will be tough. Tip the dough onto a lightly floured work surface and knead for a few seconds, just to bring it together.
• Divide the pastry in two, cover each half loosely in plastic wrap, then press to flatten into disks. Transfer to the fridge for 1 hour.
• Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper and set aside.
• To make the filling, spread the walnuts out on a rimmed baking sheet and roast for 5 minutes. Remove from the oven, set aside to cool, then chop finely and place in a small bowl with the brown sugar and cinnamon. Mix together and set aside.
• In a separate bowl, combine the quince paste and lemon juice to form a smooth paste. (If your quince paste is very firm, warm it gently over low heat to soften [or heat for 10 seconds in a microwave], until the texture is thick like jam but spreadable, then set aside to cool before using).
• Take one of the pieces of dough from the fridge and roll out on a lightly floured work surface to form a 9 1/2-inch/24-cm circle, about 1/8 inch/3 mm thick. Use a small spatula or the back of a spoon to spread half of the quince paste evenly over the surface and then sprinkle with half of the sugar-nut mixture. Using a sharp knife or a pizza wheel, if you have one, cut the dough as though you are slicing a cake into twelve equal triangles. The best way to get even-sized triangles is to cut it first into quarters, then each quarter into thirds. One at a time, roll each wedge quite tightly, starting from the wide outside edge and working toward the point of the triangle, so that the filling is enclosed. Place them on the lined baking sheets, seam side down, spaced about 1 inch/3 cm apart. Repeat the rolling process with the remaining disk of dough and filling, then chill the rugelachs in the fridge for 30 minutes before baking.
• Increase the oven temperature to 400°F/200°C.
• When ready to bake, lightly brush the tops of the rugelachs with the beaten egg and sprinkle with the demerara sugar. Bake for 20-25 minutes, rotating the sheets halfway through, until golden brown all over. Don't worry if some of the filling oozes out; this will add a lovely toffee taste to the edges of the cookies. Remove from the oven and allow to rest on the sheets for 5 minutes before transferring to a wire rack to cool completely.
• Make-Ahead
• The pastry can be made a day ahead and kept in the fridge, or frozen for up to 3 months (remember to thaw it overnight in the fridge before using). The rolled rugelach can also be frozen (before glazing) for up to 3 months. When you are ready to bake them, brush with the glaze and bake from frozen, adding an extra minute or two to the cooking time.
• Storage
• These will keep for up to 4 days in an open container, separated by pieces of parchment paper, and the whole thing wrapped loosely in aluminum foil. Don't keep in an airtight container; the sugar will weep if you do and turn the rugelach soft and sticky.

Steps:

• Beat the soft cheese and butter together using electric beaters or in an electric mixer fitted with the paddle attachment. Add the 50g of caster sugar, the salt and vanilla extract, and beat to combine.
• Add the flour gradually, beating on a low setting until just combined. Do not overwork it or the dough will become tough and chewy. Add a little more flour if it's very sticky.
• Press the dough into a ball and divide it into quarters. Wrap each ball of dough and press into a flat disc. Chill for at least 30 mins to firm up a little.
• Meanwhile, mix together the 30g of caster sugar, the brown sugar, cinnamon, raisins and walnuts. If you prefer a less chunky finish, give them a quick whizz in a food processor or chop them very finely.
• Take one of the discs from the fridge, and on a well-floured board, roll out the first ball into a large circle of at least 23cm diameter.
• Cut out a 23cm circle and spread the circle thinly with a tablespoon of the apricot jam, then sprinkle evenly with about 2-3 tablespoons of the filling, so the circle has a fine covering.
• Using a pizza cutting wheel or sharp knife, divide the circle into 8 or 12 wedges, depending how large you want your biscuits to be - 12 wedges makes mini rugelach.
• Roll each wedge up from the wider, outside edge to the thinnest point, tucking the point under. Arrange on a baking sheet lined with baking parchment, allowing at least a centimetre or two between them.
• Put the tray in the fridge while you repeat with the remaining balls of dough. You should have enough dough left over to make a fifth circle, and you may need to bake them in batches.
• Chill the formed rugelach for at least 30 mins. Heat the oven to 180C/160C fan/gas 4 and mix the last 2 tbsp of caster sugar with the 1 tsp cinnamon.
• Brush each rugelach with the egg wash, then sprinkle with a little cinnamon sugar and bake for 25 mins until lightly browned. Leave to cool on a wire rack.

Steps:

• To make the dough, place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat).
• Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. On a lightly floured surface roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then sprinkle the combined cinnamon and sugar.
• Using a dull knife, cut each circle into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool.
• Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.

Steps:

• Make dough:
• Using electric mixer, beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)
• For filling:
• Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend. Set aside.
• Position rack in center of oven and preheat to 350°F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2-inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

Steps:

• In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and extracts. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough into four portions. Shape each into a ball, then flatten into a disk. Wrap each in plastic wrap; refrigerate 2 hours or until firm., Preheat oven to 350°. Place cranberries, raisins and juice in a food processor; cover and process until finely chopped. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/2 cup cranberry mixture. Cut each circle into 12 wedges., Roll up wedges from wide end and place point side down 1 in. apart on greased baking sheets; brush with egg., Bake 10-12 minutes or until lightly browned. Remove to wire racks to cool. Drizzle with melted chocolate if desired. Store in an airtight container.

Steps:

• In a large bowl with an electric mixer on high speed, beat the cream cheese and butter until well combined and light and fluffy. (The mixture should feather out from the edge of the bowl.) Add the flour and turn your mixer on and off only until the flour has been incorporated. Transfer the dough to a work surface and lightly toss it on a smooth surface until it forms a compact mass.
• Divide the mixture into 8 portions, form each into a cylinder and refrigerate until dough is cold and firm, at least 1 hour. This is important; without chilling, the dough is difficult to handle.
• While the dough is chilling, combine the sugar, cinnamon, raisins and walnuts in a bowl. Cover with plastic wrap and set aside.
• Preheat the oven to 350 degrees.
• Heavily dust a work surface with confectioners' sugar. Roll out each portion of the dough into a 6-by-9-inch rectangle. Sprinkle with some of the sugar-nut mixture. Starting at one of the long sides, tightly roll the dough into a log. Pinch the seam together and tuck the ends underneath the roll.
• Cut the filled log into 8 or 9 pieces and place, seam side down, on an ungreased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining logs of dough. Bake for 15 to 20 minutes or until golden. Cool completely. May be frozen.

Steps:

• Combine butter and cream cheese for pastry in a large bowl; beat with an electric mixer until completely blended and smooth. Beat in sugar and salt. Add flour gradually, mixing on low speed to incorporate until smooth. If the dough starts to run up on the beaters while adding flour, you can stir it by hand.
• Flour your hands lightly and form dough into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap individually in plastic wrap or waxed paper. Transfer to the refrigerator, 8 hours to overnight.
• Position the oven racks in the upper and lower thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with foil.
• Prepare filling ingredients by placing melted butter in a small bowl. Mix sugar and cinnamon for filling in a second bowl. Mix walnuts and currants in a third bowl. Set aside.
• Remove pastry dough from the refrigerator. Place 1 ball of dough on a floured surface. Pound the ball firmly with a floured rolling pin to soften it slightly. Roll out the dough to a 12-inch circle; the edges can be slightly uneven.
• Brush the circle with 1/3 of the melted butter, then quickly sprinkle with 1/3 of the cinnamon-sugar mixture followed by 1/3 of the nut-currant mixture. Gently roll over the filling to press toppings into the dough. Cut dough into 12-pie-shaped wedges and roll each one in jelly-roll fashion, from the outside in toward the point. Place each roll, point-side down, on a cookie sheet. Repeat with remaining dough and filling ingredients.
• Mix sugar and cinnamon for glaze together in a small bowl. Stir egg yolk and water together with a fork in a small cup. Brush egg wash over the top of each pastry then sprinkle cinnamon-sugar on top.
• Bake 2 sheets at a time in the preheated oven until golden brown, about 30 minutes, reversing sheets halfway through to ensure even browning. Remove from the oven and immediately transfer to a cooling rack with a wide metal spatula.