Rugalahrussianteapastry Recipes

Steps:

• Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
• Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
• Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
• Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.

Steps:

• In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

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.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.
• Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
• When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley.

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.

Steps:

• Mix dough first 4 ingredients and roll into about 8 small balls, refrigerate overnight.
• Next day, preheat oven to 375, take out one ball at a time, keep remainer in refrigerator, roll out dough on floured surface.
• cut into triangles add small amount of sugar and nut mixture, roll up like crescents.
• bake on ungreased cookie sheet about 20 minutes.
• add touch confectioners sugar for garnish.
• freezes great!

Steps:

• Whisk together flour 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 stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours.
• Put oven rack in middle position and preheat oven to 350°F. Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.
• Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.
• Whisk 1/2 cup sugar with cinnamon.
• Arrange 1 dough rectangle on work surface with a long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.
• Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.)
• Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.