Raspberry Pecan Rugelach Recipes

Steps:

• In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks. Wrap in plastic; refrigerate at least 2 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges., Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool., If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.

Steps:

• Place flour, salt, and butter in a food processor. Process until the mixture resembles coarse crumbs, then add the cottage cheese. Continue processing until the dough comes together. Divide dough into four equal portions and wrap in plastic. Refrigerate for at least 4 hours.
• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine sugar and cinnamon in a bowl. Roll out each portion of dough on a floured surface to an 1/8 inch thick circle. Spread 1 tablespoon of raspberry spreadable fruit, then sprinkle with the sugar mixture and 1/4 cup of pecans on each circle. Gently press the filling into the dough using a rolling pin. Cut each circle into 16 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, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• With electric mixer (beater), cream together butter and cream cheese. With mixer on low, gradually add in flour. Form into 3 squat disks. Wrap and refrigerate for 2 hours or overnight.
• Preheat oven to 350 degrees. In a small saucepan, cover the cranberries with water and bring to a boil. Remove from heat and let cool. Drain. In a small bowl, combine pecans, brown sugar and cinnamon. Roll dough into a 10-inch circles. Paint with the melted butter. Sprinkle with the sugar/nut mixture and cranberries. With a pizza wheel, cut into 12 wedges. Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet. Paint the rugelach with the egg wash. Bake for 15 minutes or set and light golden.

Steps:

• For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
• For the filling: Mix together the sugar and cinnamon in a bowl. Chop the almonds to small bits and toss with the raisins and sugar-cinnamon mixture.
• To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter. Spread a third of the preserves or jam on each circle, leaving a clearance of 1/4-inch on the perimeter so the filling won't ooze out while baking. Sprinkle a third of the almond-raisin-sugar mixture on top of the preserves and press in slightly to help adhere.
• Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
• Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.

Steps:

• Mix flour, baking powder, 1/4 cup granulated sugar, and 1 tsp. salt in the bowl of a stand mixer fitted with paddle attachment on low speed to combine. Add butter and beat until it is flattened into nickel- and dime-size pieces and dry ingredients look a bit like sand, about 2 minutes. Cut cream cheese into 8-10 pieces and add all at once to mixer. Beat until dough starts to clump together in pieces (but not so long that it forms one large mass) with pieces of butter and some cream cheese still visible, about 1 minute longer.
• Turn out dough onto a work surface and divide in half. Pat each into a disk and wrap tightly in plastic. Chill just until firm, 30-45 minutes.
• Meanwhile, mix together orange zest, nuts, jam, and remaining 1 tsp. salt in a medium bowl. Set filling aside.
• Working one at a time, roll out dough between 2 lightly floured sheets of parchment paper, dusting with more flour and turning over and rotating as needed, into 1/8"-thick ovals about 18x11". Spread half of filling over each oval, leaving a 1/2" border. Rotate dough so a long side is closest to you and roll up into a tight spiral, using parchment to help you lift it as you go. If dough is sticking, chill 5 minutes before proceeding. Chill rolled-up dough until firm, at least 60 minutes and up to 1 day (wrapped in plastic).
• Place racks in upper and lower thirds of oven; preheat to 375°F. Finely grind raspberries in spice mill or with mortar and pestle. Transfer to a small bowl; mix in remaining 1/4 cup granulated sugar. Brush tops of dough with egg. Sprinkle with half of berry sugar and cut into wedges 2" wide at the base and 1/2" wide at the point. Make each cut on a diagonal, changing direction each time so that short and wide ends alternate. Divide rugelach between 2 parchment-lined baking sheets. Bake, rotating baking sheets top to bottom and front to back halfway through, until deep golden brown, 28-34 minutes. Let cool on baking sheets, sprinkling with remaining berry sugar while still warm.
• Do Ahead
• Cookies can be baked 5 days ahead. Store airtight at room temperature.

Steps:

• In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
• With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
• Line 2 large baking sheets with foil and grease foil.
• On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
• Preheat oven to 325 degrees F (165 degrees C).
• In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
• Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough in half; form into two balls. Flatten to 5-in. circles; wrap in plastic. Refrigerate for 8 hours or overnight., Place currants in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. Combine sugar and cinnamon; set aside., On a lightly floured surface or pastry mat, roll one portion of dough into an 11-in. circle. Brush with half of the jam. Sprinkle with half of the cinnamon-sugar, pecans, chocolate chips and currants; press down gently., Cut into 16 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on a parchment-lined baking sheet. Curve ends to form a crescent. Cover and refrigerate for 30 minutes before baking. Repeat with remaining dough and filling., Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees.
• Beat butter with cream cheese until smooth.
• Add flour, alternately with sour cream ending with flour.
• When all is combined, divide into 10 discs, wrap in plastic wrap and chill for at least 1/2 hour, or more.
• Roll out one disc into an 8 inch circle, leaving others in frig until you're ready for them.
• Melt jam in microwave for 20 seconds and brush over dough circle, and/or spread with warm ganache.
• Chop raisins and nuts with sugar and cinnamon in food processor.
• Sprinkle filling sparingly over jam or chocolate ganache.
• Cut circle with a pizza cutter into 12 triangles by cutting in fours, and then each 1/4 into 3 triangles.
• Roll each one beginning with wide end. Place on cookie sheet point side down. (otherwise they will unroll while baking).
• Sprinkle tops with combined cinnamon and sugar.
• Bake 15 to 20 minutes, or until lightly browned.

Steps:

• With electric mixer (beater), cream together butter and cream cheese.
• With mixer on low, gradually add in flour.
• Form into 3 squat disks.
• Wrap and refrigerate for 2 hours or overnight.
• Preheat oven to 350 degrees.
• In a small saucepan, cover the cranberries with water and bring to a boil.
• Remove from heat and let cool.
• Drain.
• In a small bowl, combine pecans, brown sugar and cinnamon.
• Roll dough into a 10-inch circles.
• Paint with the melted butter.
• Sprinkle with the sugar/nut mixture and cranberries.
• With a pizza wheel, cut into 12 wedges.
• Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet.
• Paint the rugelach with the egg wash.
• Bake for 15 minutes or set and light golden.