Rugelach with Apricot Filling
I love this recipe and love how easy it is to make Rugelach. 2 techniques are shown. Rugelach is the perfect end to any holiday meal or an addition to a holiday party spread.
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For the printable recipe of my Rugelach w/Apricot Filling:
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Contact: nadiadonella@gmail.com
Music in video:
TITLE: Pure Imagination & I'll Be There
ARTIST: Joakim Karud
Orange-Chocolate Israeli Style Rugelach - Recipe Update Below
NOTE- The video calls for 200 grams of flour but that was a typo on our part. Please note that we use 280 grams of flour (corrected below in ingredient list).
Israeli style chocolate rugelach with a twist - orange!
These are a rich, flaky, and delicious orange-chocolate yeast rugelach. A perfect treat for Yom Ha’atzmaut or any time! Best the day they’re baked, these rugelach keep well for a few days in an airtight container.
Filling:
170 g bitter or semi sweet chocolate, chopped
6 T butter
1/4 cup sugar
3 T cocoa powder
zest from 2 oranges
Combine chocolate, butter and sugar in a bowl over a double boiler. Stir occasionally until everything is melted and combined. Sift cocoa into mixture and incorporate. Add orange zest and mix through. Set aside to cool while you make the dough.
Dough:
6 T warm water
1 1/2 tsp. dry active yeast
1/4 cup sugar
2 cups (or 280g) all-purpose flour
1/2 tsp. salt
1 large egg
1 large egg yolk
1 tsp. vanilla
1/4 cup butter, softened
In a measuring cup, add the yeast and 1 tsp. of sugar to the warm water and let bloom (up to 10 minutes). Meanwhile, add the rest of the sugar, flour and salt to the mixing bowl of a stand mixer and mix. Once the yeast has bloomed, add it along with the eggs and vanilla to the flour and use a dough hook on low to mix together. Slowly raise the speed of the mixer and let knead until the dough comes together into a ball, about 5 minutes -- if necessary, add extra water 1 T at a time until all of the flour is incorporated. We needed to add 1 T to this batch. Add the soft butter and continue to knead with the dough hook until fully incorporated, scraping down the sides of the bowl if necessary. Knead until the dough forms a smooth, elastic ball -- about 5 minutes. Cover and set aside in a lightly oiled bowl. We use the proof option on our stove and leave it for 1 hour, or until double in size. You can leave it on a counter to rise, but it might take longer in a cool room (or it will double faster in a warm room).
Forming -- it's really easier to show than explain, so we recommend watching the video.
Roll the dough into a large rectangle on a lightly floured worktop. Spread half the filling over two thirds of the dough (if the filling is still warm and too runny, refrigerate for a few minutes, making sure it doesn't get too cold and firm --- if the dough is too firm to spread, microwave it for just a few seconds to soften slightly). Carefully fold the naked 1/3 over the chocolate filling (from right to left) and then fold the other 1/3 of the dough over so that the edges line up (from left to right). (Watch the video.) Place on a pan, cover and refrigerate for exactly 20 minutes.
After 20 minutes, roll the dough back out to a large rectangle and repeat the above step, using the remaining filling. (Watch the video.) Place on a pan, cover and refrigerate for another 20 minutes.
After 20 minutes, remove from the fridge and roll out into a large rectangle. Trim the edges to make it nice and neat, then cut down the middle (horizontally) into two long strips. Cut each strip into narrow triangles (check the video!). You should get approximately 10 triangles for each strip. Roll each triangle from the long side to the tip, forming a small croissant (watch the video for shaping). Place the rugelach on parchment lined baking sheets, leaving space between them. Cover and let rise until doubled (another 45-60 minutes).
Egg Wash:
1 large egg
1 T water
Preheat the oven to 350F.
When the rugelach are ready to bake, whisk the egg water together and brush each one with some of the egg wash.
Bake for 10 minutes, turn the trays and bake another 15-20 minutes or until golden brown.
Glaze:
1/4 cup water
1/4 cup sugar
While the rugelach back, combine the water and sugar in a small pot and bring to a bowl. Let it simmer for 1-2 minutes.
When the rugelach are golden brown, remove them from the oven and immediately brush generously with the glaze (use all of the glaze). If you have any questions, watch the video. ;)
Enjoy!
Homemade Flaky Rugelach Recipe || William's Kitchen
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Ingredients:
For the rugelach dough:
240 g cream cheese or mascarpone (cold)
225 g butter cut into cubes and frozen
1 egg yolk
300 g all-purpose flour
1 pinch of salt
For the chocolate filling:
100 g semi-sweet chocolate
1 tbsp pure cacao powder
1 tbsp ground cinnamon
100 g granulated sugar
50 g butter
For the fruit filling:
50 g apricot jam
40 g walnuts
80 g raisins
2 tbsp ground cinnamon
Rugelach Two Ways/ W SUBTITLES
Learn how to make this flaky buttery cream cheese cookie that is filled with sweet goodness.
INGREDIENTS: :المكونات
270 g/ 2 1/4 cups all purpose flour ٢٧٠ غم او كوبان وربع من الطحين المتعدد الاستعمالات
8 oz /226 g unsalted butter ٢٢٦ غم من الزبده بدرجه حراره الغرفه
8 oz cream cheese /225g ٢٢٥ غم من جبنه الدهن
1/4 tsp salt ٤/١ ملعقه من الملح
1/4 cup granulated sugar ٤/١ كوب سكر
1 tsp vanilla extract ١ ملعقه صغيره فانيلا
for the filling: من اجل الحشوه
3-4 tbsp fig jam ٣-٤ ملاعق من تطلي التين
3-4 tbsp peach jam ٣-٤ ملاعق من تطلي الدراق
the zest of 1 lemon القشره الخارجيه لليمونه واحده
1 cup of walnuts. ١ كوب من الجوز
50 g white granulated sugar ٥٠ غم سكر ابيض
50 g light brown sugar ٥٠ غم سكر بني فاتح
1 tsp cinnamon ملعقه صغيره قرفه
for the egg wash: خليط دهن البسكوت من الخارج
1 egg بيضه
3 tbsp milk ٣ ملاعق كبيره من الحليب
#rugelach
#cookies
#soft_cookie
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Chocolate Hazelnut Rugelach
Rugelach is a Jewish confection. A deliciously flaky pastry filled with a variety of jams, nuts etc. For mine I used a chocolate hazelnut spread and some chopped hazelnuts. They are very tasty indeed.
Recipe:
All the recipes on my blog:
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