Rugelach With A Twist Recipes

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:

• 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.

Steps:

• Food Processor Method:
• Into a food processor with the metal blade, place the cream cheese. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the sugar and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour and the optional salt and pulse in just until the dough starts to clump together.
• Electric Mixer Method:
• Soften the cream cheese and butter. In a mixing bowl, cream the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and the optional salt until incorporated.
• For Both Methods:
• Scrape the dough onto a piece of plastic wrap and press it together to form a ball. Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.
• Filling:
• In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.
• Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.
• Place 2 oven racks in the upper and lower thirds of the oven.
• Preheat oven to 350°F.
• Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn't sticking. A great method that keeps additional flour to a minimum is to roll out the dough between two sheets of plastic wrap, well floured on the bottom. Flip it over, remove the bottom sheet of plastic wrap, and dust off any excess flour. Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves. Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves. Press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle into 12 triangles or pieces of "pie."
• Use a thin knife, if necessary, to loosen the triangles from the board. Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm.
• Clean the work surface of excess filling before rolling each batch.
• For the topping, brush the rugelach with milk. In a small bowl, stir together the sugar and cinnamon, and sprinkle the rugelach with it.
• Bake for 18 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
• Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
• Store:
• In an airtight container at room temperature or in the freezer.
• Keeps:
• 5 days at room temperature, 3 months frozen.
• Smart Cookie:
• • If the raisins are not soft, soak them first in 1/2 cup of boiling water for 1 hour and drain them thoroughly.
• • The apricot is stirred instead of strained because straining thins it too much and it tends to ooze out the sides of the rugelach.
• • Unbaked rugelach dough freezes brilliantly. This is a great dough to have on hand in the freezer. Simply add on about 5 to 10 minutes to the baking time. The rugelach are especially delicious still warm from the oven and are at their best when freshly baked.
• • The dough is chilled before baking to maintain the most even shape.
• • Lining the cookie sheets with parchment or foil keeps the sticky filling from baking onto the pan and makes cleanup easier.
• • Allow the cookie sheet(s) to cool completely before using for the next batch.
• • Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.

Steps:

• Dough:.
• Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy.
• Add 1/4 cup sugar and continue processing until fully incorporated.
• Add flour and pulse just until dough comes together.
• Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
• Filling:.
• In a medium bowl, mix together 1/4 cup plus 2 tablespoons granulated and brown sugar, 1/2 teaspoon cinnamon, raisins, and walnuts; set aside.
• On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick.
• Spread a thin layer of preserves over dough; sprinkle with filling mixture.
• Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet.
• Repeat process with remaining piece of dough.
• Place dough logs in refrigerator; let chill at least 1 hour.
• Preheat oven to 350°F; line baking sheets with parchment paper and set aside.
• Topping:.
• Mix together 1 cup sugar 2 teaspoons cinnamon for the topping; set aside.
• Slice chilled dough logs crosswise, about 1/4 inch thick.
• Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets.
• Bake until lightly browned, 18 to 20 minutes.
• Cool on wire rack.

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).

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. Add 1/2 cup granulated sugar and 1/4 teaspoon salt; beat until combined and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating to combine after each. With the mixer on low speed, beat in flour to combine. Mix in vanilla.
• Turn out the dough onto a lightly floured work surface. Divide into three equal pieces, and shape into flattened disks; wrap each in plastic. Refrigerate at least 1 hour or overnight.
• Preheat the oven to 325°F, with racks in the upper and lower thirds. Line three baking sheets with parchment paper; set aside. In a food processor, pulse together the walnuts, remaining 1/4 cup granulated sugar, the cinnamon, and pinch of salt until finely ground; set aside. On a lightly floured work surface, roll out one disk of dough into a 10-inch round about 1/4 inch thick. Brush the top evenly with melted jelly. Sprinkle with a third of the walnut mixture and a third of the currants. Using the rolling pin, gently roll over the round to press the filling into the dough.
• Using a pizza cutter or sharp knife, cut the round into 16 equal wedges. Beginning with the outside edge of each wedge, roll up to enclose filling. Place about 1 inch apart on the prepared baking sheets. Repeat with remaining dough and filling ingredients. Lightly beat the whole egg; brush over tops, and sprinkle with sanding sugar.
• Bake two sheets, rotating halfway through, until the cookies are golden brown, 20 to 25 minutes. Transfer to a wire rack to cool completely. Repeat with remaining baking sheet. Rugelach can be kept in an airtight container at room temperature for up to 4 days.
• Rugelach how-to
• Rounds of cookie dough are covered with melted apricot jelly, ground walnuts, and currants, then cut into even wedges.
• The wedges are rolled up around the filling before baking.