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.
RUGELACH ISRAEL
Every Christmas our next-door neighbors would give us a plate of these (and many other) cookies. They were a delicious Christmas tradition we never had to make. But when I moved away I begged for the recipe and now I make them every Christmas for us. I also share some with the neighbors if they're lucky. The recipe is easier than it looks, and is different from other rugelach in that it uses sour cream instead of cream cheese. It can be handy to make the dough and just bake a dozen cookies when needed for a cookie plate for Christmas parties. Prep time does not include chilling time.
Provided by JoyceJoann
Categories Dessert
Time 45m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
Steps:
- Cut butter into flour as if making pie crust.
- In a separate bowl, beat egg yolk and sour cream well, than add to flour mixture. Mix until blended.
- Divide dough into 3 parts.
- Cover with plastic and refrigerate at least 3 hours.
- Prepare filling by combining sugar, cinnamon, and walnuts.
- Preheat oven to 375.
- Working with one portion at a time, roll dough into a circle 1/8 inches thick.
- Brush each circle lightly with melted butter and spread 1/3 of the filling on each.
- Cut each circle into 16 wedges, like a pizza.
- Starting from the large end of each wedge, roll up toward the point, jelly roll fashion.
- Place cookies on ungreased cookie sheet with the tip underneath so they don't unroll and bake 15 minute or until lightly browned.
Nutrition Facts : Calories 91.4, Fat 6.6, SaturatedFat 3.5, Cholesterol 17.4, Sodium 34, Carbohydrate 7.6, Fiber 0.3, Sugar 3.2, Protein 1
RUGELACH
These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards. The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with. Beyond that, it's really just a matter of rolling, spreading and cutting. These are meant to be bite-sized - about one-inch long - but if you want them bigger, go right ahead. (Should you choose to go larger, Dorie suggests rolling the dough into rectangles instead of circles and cutting the dough into bigger triangles. In that way, you would ultimately get more layers of filling and dough.)
Provided by Emily Weinstein
Categories dessert
Time 4h
Yield 36 cookies
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 32 milligrams, Sugar 7 grams, TransFat 0 grams
More about "rugelach israel recipes"
CHOCOLATE RUGELACH - THE TASTE OF KOSHER
Web May 7, 2019 There are few Israeli desserts as loved as chocolate rugelach. They are sweet, have an incredible chocolate filling, and are …
From thetasteofkosher.com
4.8/5 (39)Category Dairy Free DessertsCuisine IsraeliCalories 252 per serving
From thetasteofkosher.com
4.8/5 (39)Category Dairy Free DessertsCuisine IsraeliCalories 252 per serving
- Add the water a little at a time until the dough is sticky but not wet. Mix for 5 minutes or until the dough pulls away from the sides. If the dough is too sticky, add a tablespoon of flour at a time until you get the right consistency.
ISRAELI CHOCOLATE RUGELACH - A BAKING JOURNEY
Web Mar 2, 2021 How to make Yeasted Rugelach The first step is to prepare the Rugelach Dough with Yeast. Make sure you have enough time in …
From abakingjourney.com
4.8/5 (10)Total Time 2 hrs 55 minsCategory Afternoon Tea, DessertCalories 138 per serving
From abakingjourney.com
4.8/5 (10)Total Time 2 hrs 55 minsCategory Afternoon Tea, DessertCalories 138 per serving
- Heat up the water to be lukewarm (about 38'C/100'F), then mix in the Yeast and one tablespoon of Sugar. Stir and set aside for 5 to 10 minutes, or until the you see small bubbles or froth on the surface (see note 1). Whisk in the Oil and Eggs.
- Punch the air out of the proofed dough and cut it in half. Set one half aside. On a lightly floured surface, roll the second half of dough into a large rectangle about 30x50 cm / 12x20 inch.
- While the rugelach are baking, prepare the glaze. Mix the Water and Sugar in a small saucepan and turn on medium low heat. Leave to simmer for a few minutes, until you get a thicker syrup consistancy (see note 6). Keep warm until ready to brush.
12 SWEET & SAVORY RUGELACH RECIPES YOU’LL WANT TO …
Web Oct 26, 2020 12 Sweet & Savory Rugelach Recipes You'll Want to Make Immediately | The Nosher Email Sign Up Photo credit Getty Images …
From myjewishlearning.com
Author Rachel Myerson
From myjewishlearning.com
Author Rachel Myerson
9 RUGELACH RECIPES TO MAKE FOR HANUKKAH - TASTE OF …
Web Dec 5, 2020 Rugelach—crisp and tender cookies rolled around fillings of nuts, spiced fruit or chocolate—are a beloved part of Jewish-American cooking and a must-have at the holidays. Easy to make and beautiful to …
From tasteofhome.com
From tasteofhome.com
TRADITIONAL ISRAELI CHOCOLATE RUGELACH : AT THE …
Web Nov 8, 2016 Leave rugelach on baking sheet to rise for about 30 mins. Preheat oven to 400F/200C. Prepare syrup. Combine all syrup ingredients in a small saucepan over low heat, and cook until the syrup thickens but …
From immigrantstable.com
From immigrantstable.com
EASY RUGELACH COOKIE RECIPE | HOW TO MAKE RUGELACH
Web Oct 30, 2019 This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make! Ingredients Scale 1 cup butter, room temperature 8 – ounces cream cheese, room temperature 1/2 cup …
From cookiesandcups.com
From cookiesandcups.com
ISRAELI RUGELACH | EDIBLE RHODY
Web Nov 18, 2020 Preheat oven to 370°F. Meanwhile, make the simple syrup: Bring the sugar and the water to a boil in a small saucepan over high heat, stir and set aside. After an hour, unwrap the rugelach and brush lightly …
From ediblerhody.ediblecommunities.com
From ediblerhody.ediblecommunities.com
CHOCOLATE ISRAELI STYLE RUGELACH - AISH.COM
Web Nov 17, 2022 1 ¾ cup (224g) all-purpose flour 2 ½ tablespoons (31 g) sugar, divided ½ teaspoon salt ⅓ cup (80 g) warm water, divided 2 ¼ teaspoons (7 g) active dry yeast ¼ cup (54 g) oil 1 egg For the chocolate …
From aish.com
From aish.com
CHOCOLATE RUGELACH - ONCE UPON A CHEF
Web How To Make Chocolate Rugelach Begin by making the dough. Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter, cream …
From onceuponachef.com
From onceuponachef.com
RUGELACH - WIKIPEDIA
Web The different fillings can include raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves which are rolled up inside. Vanilla -filled rugelach have become popular in New York in recent decades.
From en.wikipedia.org
From en.wikipedia.org
RUGELACH RECIPE - CLASSIC JEWISH COOKIES - THECOOKFUL
Web Sep 21, 2022 • Peach jam or apple butter with golden raisins and walnuts • Raspberry jam with chocolate chips • Plum jam with dried cranberries and pecans • Sour cherry jam …
From thecookful.com
Cuisine JewishTotal Time 4 hrs 45 minsCategory DessertCalories 102 per serving
From thecookful.com
Cuisine JewishTotal Time 4 hrs 45 minsCategory DessertCalories 102 per serving
BEST RUGELACH RECIPE - HOW TO MAKE RUGELACH COOKIES - DELISH
Web Dec 13, 2022 Step 1 In a food processor, pulse flour and salt together. Add butter and cream cheese and pulse until a dough starts to come together. Turn dough out onto a …
From delish.com
From delish.com
HOW TO MAKE CHOCOLATE RUGELACH, A FAVORITE JEWISH PASTRY (RECIPE …
Web Aug 31, 2021 How to Make Chocolate Rugelach, a Favorite Jewish Pastry This much-loved Jewish cookie is ubiquitous in Israel nowadays, where varieties range from …
From haaretz.com
From haaretz.com
BEST RUGELACH RECIPE: EASY, TASTY HOMEMADE DESSERT
Web Make filling. In a medium-sized bowl, mix together ¼ cup of light brown sugar, 6 tablespoons of sugar, ½ teaspoon of ground cinnamon, ¾ cup of raisins, and 1 cup of chopped walnuts.
From bakeitwithlove.com
From bakeitwithlove.com
RUGELACH RECIPE | EPICURIOUS
Web Nov 18, 2022 Step 1. 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.
From epicurious.com
From epicurious.com
RUGELACH - HOW TO BAKE JEWISH RUGELACH - TORI AVEY
Web Feb 2, 2011 1 cup unsalted butter (2 sticks) 8 ounces cream cheese 1/4 cup sour cream 2 cups all purpose flour 1/4 teaspoon salt 2 tablespoons granulated sugar Filling …
From toriavey.com
From toriavey.com
RUGELACH RECIPE | JEWISH RECIPES | PBS FOOD
Web Starting at one end of the dough, roll it tightly into a log. Sprinkle the top of the log with 1/2 tablespoon of the remaining sugar. Using a knife, trim 1 inch on each end. Cut the roll …
From pbs.org
From pbs.org
10 MUST TRY FOODS IN ISRAEL - AISH.COM
Web Apr 25, 2023 Variety is the name of the game when it comes to salatim. Some popular options include Moroccan carrot salad, purple cabbage slaw, cauliflower tahini salad, …
From aish.com
From aish.com
ISRAELI RUGELACH RECIPE - JERUSALEM MEDITERRANEAN CHEF'S TABLE
Web Jan 7, 2019 Directions. 1.Combine flour, sugar, yeast, and salt in a large mixing bowl. 2. Add the eggs and cooking oil. Mix ingredients with a break hook attachment. Add the …
From jerusalemgrillvegas.com
From jerusalemgrillvegas.com
RUGELACH - ONCE UPON A CHEF
Web How To Make Rugelach Begin by making the dough. Combine the flour and salt in the bowl of a food processor fitted with a metal blade, and pulse a few times to mix. Add the …
From onceuponachef.com
From onceuponachef.com
You'll also love