Perfect Rugelach Recipes

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.

Steps:

• For the rugelach: Preheat the oven to 325 degrees F.
• Combine the flour and salt in a food processor and pulse to mix. Scatter the cubed butter and cream cheese over the flour. Pulse 10 to 12 times for coarse crumbs to form.
• In another bowl, whisk together the egg yolk and vanilla, then pour over the butter-flour mixture. Run the processor until the dough starts to clump together.
• Turn the dough out onto a counter and gather the pieces into a ball. Divide into 2 portions, wrap each in plastic wrap, press into a disc and chill for 8 to 10 minutes.
• On a lightly floured surface, roll each disc out like pie dough to a thin round about 1/8 inch thick.
• For the filling: Melt the butter and brush half over one of the rounds of dough. Sprinkle with half the brown sugar, and then drizzle with half the honey, pecans and lemon zest. Cut the dough like a pizza into 12 slices. If the dough is sticky, chill it for a few minutes.
• Roll up each slice into a crescent shape. Repeat with the second disc of dough and filling ingredients to make 24 rugelach total. Transfer them to 2 parchment-lined baking sheets.
• Bake until golden brown, 20 to 25 minutes. Let cool, then squeeze lemon juice and sprinkle lemon zest over the tops.

Steps:

• To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes - you want them to be slightly softened but still cool.
• Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds - don't work it so long that it forms a ball on the blade.
• Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
• To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
• Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
• To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
• Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
• Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
• Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
• To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
• Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

Steps:

• Making the Dough:.
• In a food processor, take 2 cups of your flour, add salt, lemon zest, and sugar. Add in cream cheese cut up in squares. Pulse until it comes together to form a ball.
• Remove from food processor, and roll out into 8 x 12-inch rectangle. Cover with plastic and chill for two hours.
• In the meantime, in a clean food processor bowl, take your butter that has been cut up into small squares and your remaining 1/4 of flour. Pulse until the flour and the butter have come together and the pieces of butter are about pea-sized.
• Roll in between two sheets of plastic wrap until it is 4x6 inch rectangle. Chill also.
• After two hours, use a probe thermometer to ensure that both the dough and the butter are at the same temperature. Roughly 60 F degrees.
• Remove from fridge, and place your dough on a floured, chilled slap of marble or chilled cookie sheet. Add your block of butter in the middle of the dough, so that you can wrap the dough around it, like you are making an envelope.
• Now, turn your envelope so that the shorter side is perpendicular to your body. Roll out gently with your rolling pin until it is 10 x 14 inches long. At this point you are going to fold it into another envelope. Again you will turn that envelope so that it is perpendicular to your chest, and you will wrap it in plastic and chill it for 10 minutes.
• Ten minutes later, again you will place the envelope perpendicular to your chest, roll it out again to 10 x14 inches long, and refold it again back into an envelope. Turn it once more so that it is perpendicular to your chest. Wrap it in plastic and chill once more for 10 minutes.
• Remove from fridge, place envelope perpendicular to your chest again. Roll out once again to 10 x 14 inches long. You are going to fold it one last time into an envelope, and this time you'll have to chill it for at least 6 hours.
• Filling I:.
• Combine your walnuts, spices, chocolate chips and orange zest in a small bowl set aside. Keep your apricot jam separate.
• Assembly:.
• You're going to take your envelope out of the fridge. You are going to place it perpendicular to your chest and you are going to cut in 3 equal parts.
• Take each of these parts, again place the shortest end perpendicular to your chest and roll them out until they are approximately 9 by 13 inch rectangles. Cut each in half length wise, and slice each length diagonally to make little triangles.
• If using filling I, you are going to brush apricot jam on these triangles and then add your nut/spice mixture on top. Then you roll the triangle into a crescent starting from the base. Place on cookie sheet lined with parchment paper, and chill for 10 to 15 minutes in fridge.
• Brush with eggwash, and place in a preheated 375 degree oven for 20-22 minutes, rotating the cookie sheet half way through the baking process.
• If you are using chocolate chips, simply put them on the squares and roll them up into crescents. Again, you will chill them, brush them with eggwash and bake them the same way.