Maple Nut Rugelach Cookies Recipes

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion; refrigerate for 1 hour or until easy to handle., Roll out each portion between 2 sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges., Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar.

Steps:

• Beat together cream cheese, butter, sugar, maple syrup, salt and egg yolk in large bowl until smooth.
• Beat in flour just until blended.
• Shape into ball and refrigerate about 2 hours.
• Meanwhile prepare filling: Stir together walnuts, 1/3 c sugar, maple syrup, and cinnamon in medium bowl.
• Preheat oven to 350°. Grease 2 large baking sheets.
• Divide chilled dough in half, and roll one half out on lightly floured surface to 1/8-inch thickness.
• Trim dough to form a 10-inch circle.
• Spread half of walnut mixture evenly over dough.
• Cut circle into 16 wedges, like you would cut a pizza (A pizza-cutter works great).
• Starting with wide end, roll up each wedge jelly-roll fashion (Will look like a little crescent roll).
• Place on baking sheet, point side down.
• Repeat with remaining half of dough.
• Lightly beat egg white with water, and brush over cookies.
• Sprinkle with sugar.
• Bake 15-20 minutes or until lightly browned.

Steps:

• Pulse the cream cheese, 1/2 cup granulated sugar, the vanilla and salt in a food processor until smooth. Add the flour and butter; pulse until the dough just comes together. Divide among 3 sheets of plastic wrap; shape into disks. Wrap and chill until firm, at least 1 hour.
• Whisk the remaining 1/4 cup granulated sugar, the brown sugar and cinnamon in a bowl; set aside. Let the dough soften slightly at room temperature, about 5 minutes. Working with 1 disk at a time, dust the dough with flour and roll out into a 9-inch round between 2 pieces of parchment. (If the dough gets too soft, return to the refrigerator.)
• Line 2 baking sheets with parchment paper. Brush each round of dough with the beaten egg, leaving a 1-inch border (refrigerate the remaining beaten egg). Sprinkle each with 1 tablespoon instant coffee, 1/4 cup nuts and 3 tablespoons of the cinnamon sugar; press into the dough. Slice each round into 12 wedges. Starting from the wide ends, tightly roll up the wedges. Arrange 2 inches apart on the baking sheets. Refrigerate until firm, 30 minutes.
• Position racks in the upper and middle thirds of the oven; preheat to 350 degrees F. Brush the cookies with the remaining beaten egg, then sprinkle with the remaining cinnamon sugar. Bake, switching the pans halfway through, until lightly browned, about 30 minutes. Let cool completely on the baking sheets.

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.

Steps:

• Pulse cocoa, brown sugar, kosher salt, baking powder, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size.
• Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until it is smooth and homogenous. Divide in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
• Place racks in upper and lower thirds of oven and preheat to 350°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
• Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to a 12" square. Using a small offset spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of nuts, 1 Tbsp. demerara sugar, and 1/2 tsp. sea salt over Nutella. Roll up dough to make a log, using parchment paper to help. Repeat with remaining dough, Nutella, nuts, 1 Tbsp. demerara sugar, and 1/2 tsp. sea salt.
• Slice logs 1" thick and transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Brush tops with egg and sprinkle lightly with more sea salt. Bake rugelach until centers are set and tops are firm to the touch, 25-30 minutes; let cool.
• Do Ahead
• Dough can be made 1 month ahead. Freeze.

Steps:

• Sift flour, baking powder, and salt together onto a sheet of waxed paper.
• Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
• Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
• Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.

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.)