RUGELACH WITH CREAM CHEESE FILLING
I took a rugelach recipe and invented my own filling with cream cheese instead of fruit spread. It came out so tasty I had to share it!
Provided by Kasey
Categories Desserts Cookies Filled Cookie Recipes
Time 1h55m
Yield 32
Number Of Ingredients 10
Steps:
- Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 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, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 17.4 g, Cholesterol 15.4 mg, Fat 11.2 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 112.5 mg, Sugar 7.1 g
RUGELACH (FILLED CREAM CHEESE COOKIES)
I cannot imagine holiday-time without rugelach around. They are the most addictive, filled cookie ever! I usually make 2-3 times the recipe (inviting a friend over for coffee, chat and helpful rolling), then freeze and bake as needed. You will have none left by the end of the holidays, trust me. The bake time is approximate - it could be slightly more or slightly less, depending on how big you make the rugelach.
Provided by evelynathens
Categories Dessert
Time 1h12m
Yield 40-48 approximately
Number Of Ingredients 18
Steps:
- In a mixing bowl or food processor, cream the butter and cream cheese together.
- Add the pinch of salt and sugar.
- Beat in the flour, a little at a time.
- Knead the dough lightly until all the flour is incorporated.
- Divide the dough into 4 equal portions and refrigerate at least 1 hour.
- Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
- Flour the surface you will be rolling out the pastry on very generously.
- This is a delicate dough and is apt to stick.
- Roll out one of the portions of dough into a 10 inch in diameter circle.
- With a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges (depending on how large or small you want the rugelach to be- I go for smaller).
- If the dough is sticky, dust it with a little flour.
- Sprinkle or spread a little of the filling of your choice on each little wedge.
- Beginning at the wide edge, roll the dough up toward the point, as you would make a crescent roll or a croissant, turning the ends in slightly to achieve the crescent.
- Place on an ungreased cookie sheet and brush with melted butter and sprinkle with a tiny bit of the topping sugar (this step can also be done just before baking and ensure that the sugar is not knocked off in the freezer).
- Repeat with the rest of the dough and filling.
- At this point, I pop the cookie sheet directly into my freezer and freeze the rugelach individually.
- When frozen, I pack them into ziploc bags to use at whim over the holidays (and not just) so they can be freshly-baked for any occasion.
- Preheat oven to 350°F and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.
CREAM CHEESE PASTRY NUT ROLLS (RUGELACH)
I took elements of other recipes and combined them into this one. I need a printed copy for a cookie exchange, so I'm posting it here and sharing it wth you all. I just hope no one hates them. :-) Prep time includes chilling.
Provided by Laura2of7
Categories Dessert
Time 1h20m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Cream first four ingredients together until smooth. (You may add in the yolk from the egg white if you like. I didn't, but it wouldn't hurt.).
- Mix in the flour to make a soft dough.
- Divide the dough iinto four equal balls. Flatten and wrap in plastic or waxed paper. Chill for at least 30 minutes.
- Melt the preserves, either on the stove in a saucepan or in the microwave, using either a glass or ceramic dish. Allow to cool slightly.
- In a small bowl, combine nuts with sugar, cinnamon and pinch of salt. Set aside.
- Preheat oven to 375 degrees F.
- Working with one disk of dough at a time, roll out on a floured surface into a thin circle about 10 inches in diameter.
- Put 1/4 cup of melted preserves on top of the dough and spread evenly, leaving 1/2 inch around the edge uncovered. (Pick off any really large pieces of fruit. It will be easier to roll.).
- Place a "shot" glass upside down in the center of the circle and sprinkle 1/4 of the nut mixture over the rest of the preserve-covered dough. (This also makes it easier to roll. Remove the glass before cutting.).
- With a rotary cutter, or very sharp knife, cut the circle into 12 equal wedges. Roll up each wedge, startng with the outside edge and ending with the point. Turn the ends in to form a crescent, if desired.
- Place on parchment-lined baking sheet. Beat egg white with 1 teaspoon of water and brush on tops. Dust with sugar, if desired.
- Bake until golden, 16-18 minutes (depending on your oven).
- Cool completely on a wire rack and store in an airtight container.
- Repeat with the other three circles of dough.
- As a variation, omit the apricot preserves and brush the dough with egg wash before sprinkling with nut mixture. Or leave out the nuts and use the preserves alone, with a bit of cinnamon sprinkled on the tops. Either way would be good.
Nutrition Facts : Calories 109.7, Fat 7.1, SaturatedFat 3.5, Cholesterol 15.4, Sodium 71.1, Carbohydrate 10.9, Fiber 0.3, Sugar 5.2, Protein 1.4
RUGELACH
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.
POLISH RUGELACH
Categories Cookies Mixer Fruit Nut Dessert Bake Thanksgiving Rosh Hashanah/Yom Kippur Cream Cheese Cranberry Walnut Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 64
Number Of Ingredients 16
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.)
EASY RUGELACH
Though rugelach is enjoyed year-round, this fruit-and-nut pastry is especially popular during Hanukkah. Cream cheese in the cookie dough -- which is chilled for hours before it is rolled out and filled with apricot preserves, currants, walnuts, and raisins -- helps produce an extra-flaky crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Whisk together flour and salt in a medium bowl. With an electric mixer on medium speed, beat butter and cream cheese until combined. Reduce speed to low. Add flour mixture; beat to combine. Turn out dough onto a lightly floured surface. Roll into a ball; wrap in plastic. Chill until firm, about 6 hours or up to overnight.
- Preheat oven to 325 degrees. Whisk together sugar, cinnamon, and nutmeg. Divide dough into quarters. Working with one piece at a time, roll out dough on a lightly floured surface to an 8-by-12-inch rectangle. With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 cup each walnuts and currants, 2 tablespoons raisins, and about 2 tablespoons sugar mixture. Starting with a long side, tightly roll dough into a log; place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough.
- Brush each log with cream, dividing evenly; sprinkle with 1 teaspoon sugar mixture. Bake until golden brown, about 45 minutes. Transfer to wire rack to cool 15 minutes. Slice into 1-inch-thick slices. Rugelach can be stored at room temperature in an airtight container up to 2 days.
RUGELACH
Leave the ready-to-use dough behind with our Rugelach recipe. Cream cheese, butter and flour make the dough in our Rugelach recipe truly magnificent.
Provided by My Food and Family
Categories Recipes
Time P1DT1h25m
Yield 32 servings, 2 cookies each
Number Of Ingredients 7
Steps:
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. (Dough will be very soft and sticky.) Divide dough into 4 portions; place each portion on sheet of plastic wrap. Use floured hands to pat each portion into 1-inch-thick round. Wrap individually in plastic wrap. Refrigerate overnight.
- Heat oven to 325°F. Cover baking sheets with foil or parchment. Combine nuts, 1/2 cup sugar and 2 tsp. cinnamon. Mix remaining sugar and cinnamon.
- Roll one portion of dough into 11-inch circle on lightly floured surface; spread with 1 Tbsp. preserves, then sprinkle with 1/4 of the nut mixture. Cut into 16 wedges; roll up, starting at short side of each. Place, point sides down, on prepared baking sheets; shape into crescents. Sprinkle evenly with 1 tsp. cinnamon-sugar. Repeat with remaining dough, preserves, nut mixture and cinnamon-sugar.
- Bake 25 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0.5907 g, Sugar 0 g, Protein 2 g
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.
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