How To make Apricot Or Chocolate Filled Rugelah
DOUGH: 8 ounces cream cheese
1 cup unsalted butter
1/2 cup confectioner's sugar
pinch salt 1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
2 cups all- purpose flour
1 large egg
1/4 cup crystallized or granulated sugar
APRICOT FILLING: 1 cup apricot jam
2 tablespoons cake crumbs
optional
3/4 cup walnuts :
broken up
OR: CHOCOLATE FILLING: 1 cup shaved bittersweet chocolate, (about 8 ounces)
1/4 cup sugar
1 large egg
1 1/4 cups crystallized or granulated sugar
Place the cream cheese, butter, confectioner's sugar, lemon juice and vanilla in a food processor.
Add the flour and pulse til a very soft dough is formed. Refrigerate for at least ONE HOUR.
Mix the ingredients for the filling of your choice and divide the dough into 4 balls. Roll the balls out into 4 circles, about 1/8 inch thick and spread with apricot or chocolate filling.
Cut into pie- shaped pieces 1-inch wide at the circumference. Roll up from the wide side to the center.
Beat the egg and brush the top.
Sprinkle with the crystallized (or granulated) sugar and place flat on a greased cookie sheet. (Alternately, roll out each ball to a rectangle, 1/4-inch thick. Top with apricot or chocolate filling.
Roll each rectangle into a jelly roll and cut into 1/2-inch pieces. Lay flat on a greased cookie sheet. Beat the egg, brush the tops of each cookie, and sprinkle with the crystallized (or granulated) sugar.
Bake on a greased cookie sheet in a preheated 350 degree oven for 25 minutes or until golden brown.
How To make Apricot Or Chocolate Filled Rugelah's Videos
Rugelach: Definitely Not Croissants!
Move over Croissant, Rugelach is here. Thank you Surfshark for sponsoring this video! Go to and enter promo code ANDONG for 85% off and 3 months free.
???? My Cook Book KITCHEN PASSPORT!
???? Rugelach Dough
180 ml milk, room temperature
1/2 tsp salt
7g (1 packet) instant dry yeast
100 ml butter
2 eggs, room temperature
500g all purpose flour
75g sugar
???? Rugelach Filling
75g cocoa powder
75g (brown) sugar
1 tsp cinnamon
1 tsp green cardamom powder
50g butter, melted
???? Egg Wash
1 yolk
1 tbsp milk
???? Sugar Syrup
5 tbsp sugar
2 tbsp water
1 tsp vanilla extract
- simmer until slightly thickened
Video by Andong
Channel Producer Grace Phan-Nguyen
Channel Manager Jacques Wecke
Spanish subtitles by Daniel González
How to make chocolate rugelach, a favorite Jewish pastry
Get the full recipe here:
Producer & Director: Aimee Amiga, Photographer: David Bachar, Editor: Eran Cohen Atzmoni, Chef: Liz Steinberg
Great Grandma Sophie's RUGELACH recipe!
How to make the best, old school rugelach. With Justin & Liz.
The Best Rolled Cookies In The World | Rugelach Cookies
Rugelach – a rolled pastry that is usually filled with dates and nuts or jam and nuts. Rugelach are originated in eastern Europe and was popular among Jewish communities. Nowadays rugalach is a popular pastry in Israelis bakeries. Rugalach’s pastry is flaky, soft and melts in your mouth and the filling is sweet and delicious. If you have never tried rugelach recipe, you defiantly should try it.
►Full written recipe:
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►Recipes you might like:
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RECIPE
Ingredients:
For the dough:
3/4 cup (170g) Butter, melted
200g Sour cream
2 tablespoons Sugar
1/4 cup (60ml) Water
1 Egg
1 teaspoon Vanilla extract
4½-5 cups (550-600g) Flour
1/4 teaspoon Salt
1 teaspoon Baking powder
For the filling:
Date paste/Chocolate spread/jam
Walnuts, chopped
Powdered sugar for decorating
Directions:
1. Preheat oven to 180C (350F). Line two baking trays with parchment paper and set aside.
2. Make the dough: in a large mixing bowl, mix melted butter, sour cream, vanilla extract and water. Add egg and mix until combined.
3. Add flour, baking powder salt and mix until incorporated. Add the flour gradually, you may need few tablespoons more or less. Mix until smooth dough is formed.
4. Divide the dough into 4 equal parts. Roll out each dough into a thin circle.
5. Spread the circle with 3 tablespoons of your favorite filling (chocolate spread, date puree, jam). Sprinkle with chopped nuts.
6. Roll the cookies: Using a pizza cutter or sharp knife, slice the dough into 12 wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end.
7. Arrange rolled Rugelach on the baking tray.
8. Bake for 25-30 minutes, or until lightly golden.
9. Dust with powdered sugar. Serve warm or cold.
Rugelach with Apricot Filling - Snippets
Full video:
For the printable recipe of my Rugelach w/Apricot Filling:
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Music: File Path: Oh What A Whirl - Jules Gaia
Chocolate Cherry Rugelach
Our flaky cream cheese dough filled with chunks of chocolate and tart dried cherries.