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.
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???? 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
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Channel Producer Grace Phan-Nguyen
Channel Manager Jacques Wecke
Spanish subtitles by Daniel González
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Apricot Walnut Rugelach
These apricot walnut rugelach cookies are made with a simple dough that produces the most incredible buttery flakey texture!
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INGREDIENTS:
3 cups all purpose flour
Pinch of salt
1 1/2 cup unsalted butter
8 oz cream cheese
1 egg yolk
1 cup apricot jam
1 cup toasted walnuts
#simplyhomecooked #rugelach #cookies