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.
RUGALAH(RUSSIAN TEA PASTRY)
This is a rich cream cheese dough filled with preserves and nuts. These taste just like the pastries from Ebinger's Bakery in Queens, New York. Adapted from Rosie's All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book.
Provided by Sharon123
Categories Dessert
Time 55m
Yield 30 pieces
Number Of Ingredients 10
Steps:
- Sift the flour and salt into a small bowl and set aside.
- Using electric mixer on medium speed, cream the butter and cream cheese together in a medium mixing bowl until light and fluffy, 1 1/2 to 2 minutes. Stop the mixer once or twice to scrape the bowl with a spatula.
- Add the dry ingredients and mix until blended, about 20 seconds, stopping the mixer once to scrape the bowl.
- Shape the dough into 2 equal thick rectangles, wrap each one in plastic wrap, and freeze for 2 hours.
- Remove 1 dough rectangle from the freezer and roll it out between 2 pieces of plastic wrap into a rectangle about 9"x8". It may be necessary to refrigerate the dough for 30 minutes duriing the rolling process, because it will become a bit sticky. Once rolled, refrigerate the dough for 30 minutes.While it is resting, remove the second rectangle from the freezer and roll it out the same way you did the first one.
- To fill the dough, unwrap one rectangle and place it on plastic wrap on a work surface. Spread half the preserves evenly over the rectangle, leaving uncovered a 1/2" strip along the length of one side.
- Mix the cinnamon and sugar together. Sprinkle half the cinnamon sugar, nuts, and raisins over the preserves.
- Loosen the edge of the dough that is covered with jam with a knife or spatula and roll it toward the uncovered edge like a jelly roll, peeling off the plastic wrap as you roll. The seam should be on the underside. Wrap the roll in plastic and refrigerate it. Repeat the process with the other dough rectangle. Keep the filled rolls refrigerated for 2 hours.
- Fifteen minutes before baking, preheat the oven to 375*F. Line 2 cookie sheets with wax paper or lightly grease them with butter or veg. oil.
- For the glaze, lightly beat the egg with a fork. Use a pastry brush to apply the glaze to the outside of the roll. Using a thin, sharp knife, carefully cut the rolls into pieces about 1 1/4" long.
- Place the rugalah about 1" apart on the cookie sheets.
- Bake the rugalah until golden, about 25 minutes.(Some of the jam will ooze out and start to darken.) Use a spatula to remove the rugalah from the pan immediately and place them on a rack to cool. When they are cool, place them in an airtight container for a day before serving so that the taste and consistency have a chance to settle.
- Makes 30 pieces.
Nutrition Facts : Calories 110.9, Fat 6.9, SaturatedFat 3.9, Cholesterol 24.5, Sodium 70.3, Carbohydrate 11.5, Fiber 0.3, Sugar 5.3, Protein 1.6
RASPBERRY CHOCOLATE RUGELACH
Since we celebrate both Hanukkah and Christmas, these cookies were always on the menu. The cookies can be covered and refrigerated overnight or frozen for up to two months. -G.P. Busarow, Whitehall, Montana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 cookies.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 90 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 49mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
HAZELNUT AND OLIVE RUGELACH
These savory rugelach are made with a cream-cheese-based dough, which softens very quickly. If the dough becomes tricky to work with, chill it until firm, then continue with the recipe.
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan in oven until golden, about 10 minutes. (Leave oven on.) Cool slightly, then rub off any loose skins in a kitchen towel while nuts are still warm. When nuts are cool enough to handle, very finely chop.
- Whisk together flour, thyme, pepper, and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and mix at low speed until a soft dough forms. Gather dough into a ball, then halve dough and wrap each half in plastic wrap. Flatten each half (in plastic wrap) and form each half into a 4-inch disk. Chill until firm, about 6 hours. Bring dough tocool room temperature (this will take 15 to 20 minutes) before rolling out.
- Remove and discard plastic wrap from 1 half of dough, keeping other half wrapped and chilled. Put unwrapped dough in center of 1 sheet of floured parchment paper. Dust dough with flour and cover with another sheet of parchment, then roll out dough into a 9-inch round (about 1/8 inch thick). Carefully peel off top sheet of parchment and set aside. (If dough is too sticky to remove parchment cleanly, chill until firm, 10 to 20 minutes.) Repeat procedure with remaining half dough. Sprinkle hazelnuts and olives evenly over rounds of dough, then reposition top sheets of parchment on dough and press gently to help nuts and olives adhere.
- Remove and discard top sheets of parchment and cut each round into 16 wedges. Beginning with shortest side of 1 wedge, roll up dough as tightly as possible toward pointed end and transfer to an unlined large baking sheet. Repeat procedure with remaining wedges of dough. (If dough becomes too soft to roll up, chill until firmer.)
- Bake until golden, 20 to 25 minutes. Cool on baking sheet on a rack. Serve warm or at room temperature.
RUGELACH
This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.
Provided by Jackie
Categories Desserts Cookies Nut Cookie Recipes Walnut
Time 3h17m
Yield 48
Number Of Ingredients 9
Steps:
- Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
- Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
- Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
- Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
- Preheat oven to 350 degrees F (180 degrees C).
- After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
- Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 7.9 g, Cholesterol 16 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 27.6 mg, Sugar 3.1 g
CLEVELAND STYLE RUSSIAN TEA CAKES
A perennial favorite in Cleveland area bakeries, I have been searching for this recipe for years. It is definately not the recipe for traditional russian tea cakes or biscuits-except maybe in Cleveland. Found it on the hungrybrowser/Uncle Phaedrus website. It's origin is Eastern European and it's a pastry that is rolled with raspberry filling and raisins, but it's also made with a chocolate filling. The dough is reminiscent of a scone. It's rolled like you would a strudel and then sliced and baked individually.
Provided by lo r.
Categories Dessert
Time 3h25m
Yield 28 pastries, 28 serving(s)
Number Of Ingredients 16
Steps:
- Sift dry ingredients in bowl; make well in center and add oil, margarine, orange,juice and peel, eggs and vanilla.
- Knead dough, refrigerate at least 2 hours.
- Cut dough into 4 parts. Refrigerate unused dough in between rolling. Roll 1 dough piece on floured board, to 8" x 16", spread with 1/4 cup jam, then sprinkle with nuts and raisins.
- Roll as for jelly roll.
- Brush top with egg white,sprinkle with sugar mixture.
- Slice into 1 1/2 inch slices, place 1 1/2 inches apart on very lightly greased baking sheet with topping side up. Continue with other pieces of dough.
- Bake 25 minutes at 350 degrees.
- Remove from baking sheet, and cool on rack.
Nutrition Facts : Calories 247.4, Fat 9.1, SaturatedFat 1.3, Cholesterol 30.2, Sodium 133.1, Carbohydrate 38, Fiber 1.6, Sugar 17.8, Protein 4.5
More about "rugalah russian tea pastry recipes"
WALNUT RUGELACH RECIPE - COOK.ME RECIPES
From cook.me
14 TRADITIONAL RUSSIAN DESSERTS - THE RUSTY SPOON
From therustyspoon.com
THE LITTLE PASTRY THAT COULD: HOW RUGELACH BECAME ISRAEL
From haaretz.com
THE 8 MOST DELICIOUS RUSSIAN DESSERTS - CULTURE TRIP
From theculturetrip.com
RUGELAH RUSSIAN TEA PASTRIES BEST RECIPES
From findrecipes.info
RUGELACH | KING ARTHUR BAKING
From kingarthurbaking.com
NANA'S 'RUGELAH' IS THE REAL DEAL - PROVIDENCE JOURNAL
From providencejournal.com
14 TRADITIONAL RUSSIAN DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
RUGELACH - WIKIPEDIA
From en.wikipedia.org
RUGELACH/RUGELACH RECIPE/JEWISH PASTRY/WALNUT RUGELACH
RUSSIAN RUGELACH, ROGALIKI | RECIPE | RUSSIAN RECIPES, RUSSIAN …
CHOCHOLIC: EASY CHOCOLATE RUGELACH - SERIOUS EATS
From seriouseats.com
RUSSIAN TEA COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
RUGALAH(RUSSIAN TEA PASTRY) - PLAIN.RECIPES
From plain.recipes
RUSSIAN TEA BISCUITS, TO MAKE YOUR OWN TRADITIONS | SALON.COM
From salon.com
6 MOST POPULAR RUSSIAN PASTRIES - TASTEATLAS
From tasteatlas.com
RUGELACH RECIPE (COOKIES) - VALENTINA'S CORNER
From valentinascorner.com
PIN ON RUSSIAN DESSERTS (Выпечка и Десерты) - PINTEREST
From pinterest.com
IF YOU WANT THIS DELECTABLE JEWISH PASTRY, YOU’LL HAVE TO GO TO ...
From jpost.com
EASY JEWISH DESSERT: TWO INGREDIENT RUGELACH RECIPE | THE NOSHER
From myjewishlearning.com
THESE RUSSIAN TEA BISCUITS ARE EVEN BETTER THAN RUGELACH
From myjewishlearning.com
MOM'S OLD FASHIONED RUGELACH - RED STAR YEAST
From redstaryeast.com
IF YOU WANT THIS DELECTABLE JEWISH PASTRY, YOU’LL HAVE TO GO TO ...
From jta.org
TOP 32 RUSSIAN DESSERTS: FROM PLAIN TASTY TO FINGER LICKIN' GOOD
From rbth.com
RUSSIAN RUGELACH I.E. MOM’S FAMOUS ROGALIKI
From natashaskitchen.com
RUSSIAN TEA BISCUITS - PINTEREST
From pinterest.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
IF YOU WANT THIS DELECTABLE JEWISH PASTRY, YOU’LL HAVE TO GO TO ...
From jewishchronicle.timesofisrael.com
THE BEST EVER RUSSIAN TEA RECIPE - FOOD NEWS
From foodnewsnews.com
THESE ARE THE BEST 14 RUSSIAN DESSERTS YOU'LL HAVE
From theodysseyonline.com
JEWISH FOOD - RUSSIAN TEA BISCUITS ARE THE NEW RUGELACH. | FACEBOOK
HOW TO BAKE ICONIC ROGALIKI, AKA SOVIET “CROISSANTS”
From rbth.com
RUSSIAN TEA RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
WHAT IS RUGELACH PASTRY BEST RECIPES
From recipesforweb.com
POPPY SEED RUGELACH - Рогалики с Маком - OLGA'S FLAVOR FACTORY …
From pinterest.ca
15 TRADITIONAL RUSSIAN DESSERTS – THE KITCHEN COMMUNITY
From thekitchencommunity.org
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #fruit #european #dinner-party #holiday-event #russian #nuts
You'll also love