Golden Rugalach Recipes

Steps:

• For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-size pieces of butter, about 20 pulses. Add the cream cheese and sour cream and pulse until it comes together in a rough dough, with some uneven pebble-size pieces. Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes.
• For the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt and puree to make a very smooth paste.
• Roll a portion of dough into a 6- by 14-inch rectangle about 1/4 inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugelach.) Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder, ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.)
• Meanwhile, preheat the oven to 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats.
• Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
• Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days.

Steps:

• For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 pulses. Add the cream cheese and sour cream, and pulse until it comes together in a rough dough; (with some uneven pebbles sized-pieces). Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes.
• Foe the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt; and puree to make a very smooth paste.
• Roll a portion of dough into a 6- by 14-inch rectangle about 1/4-inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugalach.) Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder; ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.)
• Meanwhile, preheat the oven 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats.
• Slice the cylinders into 1 1/2-inch pieces, and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
• Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days.

Steps:

• Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
• When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach).
• Roll out each ball to 1/4" (or 6mm) thickness & about 10" (25 cm) in diameter or more.
• Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
• Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
• Mix together 1 tablespoon each of sugar & cinnamon & set aside.
• Roll each wedge gently, starting at the wide part & ending at the point.
• Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.
• Bake 30 minutes or untl golden brown, then cool before serving.

Steps:

• In a medium-size bowl, blend the flour, icing sugar and salt, using a fork.
• Cut the butter and cream cheese into 1-inch cubes.
• With a pastry blender, cut the butter and cream cheese into the flour mixture until the dough is the consistency of small peas.
• Then, work the dough with your hands until it has a coarse meal texture.
• Press the dough into a ball.
• If the dough is too soft to roll, wrap and refrigerate for at least an hour.
• Preheat the oven to 350 degrees F.
• Using a fork, stir the sugar and cinnamon together.
• Divide the dough into four pieces.
• On a lightly floured board, using a floured rolling pin, roll 1 piece into a 12-inch circle, approximately 1/8-inch thick.
• Sprinkle half of the sugar mixture over the circle, then sprinkle with 1/4 cup each of the nuts and raisins.
• Alternatively, you can spread half of the jam over the circle and sprinkle with 1/4 cup nuts.
• Repeat with the 3 remaining pieces of dough.
• Cut each circle into 16 wedges.
• Roll up the wedges, starting at the wide end.
• Place the wedges on an ungreased cookie sheet, point-side down.
• If using a glaze, whisk the egg and lightly brush the top of each cookie.
• If you wish, lightly sprinkle the cookies with sugar.
• Bake in the centre of the preheated oven until golden, about 13 to 15 minutes.
• Remove to a rack until the cookies have cooled.
• Store in the refrigerator or freeze.

Steps:

• For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-size pieces of butter, about 20 pulses. Add the cream cheese and sour cream and pulse until it comes together in a rough dough, with some uneven pebble-size pieces. Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes.For the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt and puree to make a very smooth paste.Roll a portion of dough into a 6- by 14-inch rectangle about 1/4 inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugelach.) Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder, ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.)Meanwhile, preheat the oven to 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats.Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.