Rugelach Cinnamon Chocolate Twist 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 butter and flour until blended. Beat in ice cream. Divide dough into four portions; shape each into a disk. Wrap and refrigerate 1 hour., Preheat oven to 350°. Mix pecans and chocolate chips. In another bowl, mix sugars and cinnamon. Roll each portion of dough into a 10-in. circle; sprinkle each with 2 tablespoons of the sugar mixture and about 1/3 cup of the pecan mixture. Gently press pecan mixture into the dough. Cut each circle into 8 wedges; roll up from wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and water; brush over pastries., Bake until golden brown, 18-22 minutes. Remove from pans to wire racks to cool.

Steps:

• To make the dough, place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat).
• Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. On a lightly floured surface roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then sprinkle the combined cinnamon and sugar.
• Using a dull knife, cut each circle into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool.
• Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.

Steps:

• Preheat oven to 350 degrees F (180 C).
• Baking sheets sprayed with vegetable spray.
• In bowl, combine flour and sugar.
• Cut in margarine until crumbly.
• Add yogurt and water, and mix until combined.
• Roll into a smooth ball, wrap and place in refrigerator for 30 min.
• Put brown sugar, raisins, chocolate chips, cocoa and cinnamon in food processor; process until crumbly, approx.
• 20 secs.
• Divide dough in half.
• Roll one portion into a rectangle of 1/4 inch (5mm) thickness on a well-floured surface.
• Sprinkle half of the filling on top of the dough rectangle.
• Roll up tightly, long end to long end, jelly-roll fashion; pinch ends together, Cut into 1-inch (2. 5cm) thick pieces; some filling will fall out.
• Place on baking sheets cut side up.
• Repeat with remaining dough and filling.
• With the back of a spoon or your fingers, gently flatten each cookie.
• Bake for 25 mins, turning the cookies over at the halfwy mark (12 1/2 min).