PAStrY:
8 c Unsifted all-purpose flour
2 t Baking powder
2 c (4 sticks) butter, softened
4 8-oz packages cream cheese,
-softened FILLING:
3 1/4 c Coarsely chopped walnuts
1 1/4 c Golden raisins
3 T Sugar
2 t Ground cinnamon
1 12-oz jar seedless raspberry
-preserves 1/2 c Apricot preserves (opt.)
Fresh ivy or other green -leaves (opt.)
1. Prepare Pastry in 2 batches: In large bowl, combine half the flour
and baking powder; mix well. With electric mixer at low speed, beat in half the butter and cream cheese until smooth dough forms. Divide dough into 4 balls. Repeat with remaining flour, baking powder, butter, and cream cheese to make 4 more balls of dough. Wrap balls of dough in plastic wrap and refrigerate at least 2 hours or overnight. 2. On lightly floured surface, roll one ball of dough into a 12 by 10
~inch rectangle, about 1/8 inch thick. With fluted pastry wheel or knife, cut rectangle into two 12 by 5-inch strips. (Using pastry wheel, trim 1/16 inch from outside lengthwise edges to flute.) Transfer strips to baking sheet or large plate, cover with plastic wrap, and refrigerate. Repeat rolling and cutting with remaining balls of dough, stacking strips between plastic wrap and refrigerating as they are made. 3. Prepare Filling: Set aside 1/4 C each nuts and raisins. In food
processor fitted with chopping blade, process remaining 3 C walnuts until finely chopped. In medium-size bowl, combine finely chopped nuts, the sugar, and cinnamon. Set mixture aside. 4. Heat oven to 325'F. Line 1 large baking sheet with aluminum foil;
place 2 sheets of foil crosswise an a second large baking sheet. Place one 9-inch pastry ring (see Note) on the first baking sheet; place a 6-inch pastry ring and a 3-inch pastry ring on separate sheets of foil on the other baking sheet. With the tip of a skewer or toothpick, score outline of all rings into foil; remove rings and set aside until ready to bake rugelach. 5. To make 9-inch rugelach, brush one strip of dough lightly with
raspberry preserves. Sprinkle 3 T walnut mixture and 1 T raisins to cover half of strip lengthwise. Fold uncovered half of dough strip lengthwise over covered half to enclose filling and make a 12 by 2 1/2-inch strip. Brush top of folded strip lightly with raspberry
preserves. From either end, loosely roll up filled strip; stand, cut edges up, in center of 9-inch ring scored on baking sheet. 6. Fill and fold 8 more strips of dough as in step 5; brush top of
each with preserves. With preserve-brushed surface facing center, wrap one filled dough strip, cut edges up, around rolled strip on baking sheet. Continue wrapping remaining 7 filled strips around center, pinching ends of strips together, until ring is filled. Sprinkle outside of rugelach with about 2 T walnut mixture and place 9 inch pastry ring around rugelach spiral.
7. With remaining pastry strips, prepare 6-inch and 3-inch rugelachs
repeating steps 5 and 6, using 5 filled strips of dough for 6-inch rugelach and 2 filled strips for 3-inch rugelach. Pat some of remaining walnut mixture around outside of rugelachs, using about 1 1/2 T on each. Carefully place pastry rings around rugelachs.
8. Stir reserved nuts and raisins into remaining walnut mixture.
Sprinkle over top of rugelachs, tucking nuts and raisins into the spaces between pastry rings. 9. Bake 9-inch rugelach 1 1/2 to 1 3/4 hours, 6-inch rugelach 1 1/4
to 1 1/2 hours, and 3 inch rugelach 1 hour or until center is browned and firm to touch. With large spatula, remove 3-inch rugelach, still on foil, to wire rack allowing 6-inch rugelach to remain in the oven until it is completely baked. When baked, carefully transfer all rugelachs to wire rack; remove pastry ring and foil. Let rugelachs cool to room temperature. 10. Just before serving, in small saucepan, melt apricot preserves and
brush over top of each rugelach. Place 9-inch rugelach on serving plate; top with the 6 inch and 3-inch rugelachs. (If necessary, trim tops of 9 and 6-inch rugelachs to make level so tiers will stand securely.) Garnish plate with fresh ivy or other green leaves, if desired. 11. To serve, cut 3-inch rugelach into 6 wedges and remove to
individual plates. Then cut 6-inch rugelach into 10 wedges and remove to plates; cut 9-inch rugelach into 14 wedges and remove. Note: Pastry rings, which look like bottomless tart pans, can be found at gourmet cookware stores. If not available in your area, order by mail from Bridge Kitchenware, 214 E. 52 Street, New York, N.Y. 10022 or call (212) 838-1901. Country Living/December/92 Scanned & fixed by Di Pahl & <gg>
How To make Celebration Rugelach Country Living's Videos
Mike Colameco's Real Food Israeli Food and Wine #2
Part 2 of our trilogy on Israel's food and wine scene.
We travel all over the country visiting restaurants, markets, vineyards and winemakers
Shabbat Prep Light Amidst The Darkness
Shabbat Prep Light Amidst The Darkness
#shabbat #israel #jewish
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I hope this Shabbat prep brings some comfort and light into your day. Although it’s strange producing this content when things feel so differently, all of your messages to continue really encouraged me. May there be peace in Israel and throughout the world.
Shabbat recipes:
????Pastries:
2.5 cups of all purpose flour
1.5 cups of almond flour
1 tsp of baking powder
1/2 cup of powdered sugar
1/2 cup orange juice
1 tsp of Vanilla
1/4 tsp salt
3/4 cup of oil
In a mixing bowl combine all the ingredients.
Knead the dough and bring it together. Split the dough into 3 equal parts. Roll out
one ball at a time to about 1/4 inch thick and fill it with whatever filling you love. Roll up your dough into a log and set aside.
Do the same for the two remaining balls. You can use different filling for each. Bake
in a preheated oven at 350° for about 25-30
minutes till golden brown. Allow them to cool and dust with powdered sugar.
????Chocolate Banana Bread:
3 very ripe bananas, mashed
2/3 cup granulated sugar
1/2 cup of oil
2 large eggs, lightly beaten, at room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup semisweet chocolate chips, divided into ¾ cup and ¼ cup
Bake at 350F for an hour.
????Hawaij Soup recipe: (similar)
Links May be affiliate
Barefoot Contessa Holiday Appetizers
Barefoot Contessa Holiday Appetizers, Barefoot Contessa Holiday Appetizers
The Classic Israeli Dessert You Never Heard Of
To kick off the Jewish Arts Collaborative (JArts) “Taste of Israel Restaurant Week,” watch Forverts Editor Rukhl Schaechter as she makes a classic Israeli dessert: tea biscuit cake, or ugat biskvitim (עוגת ביסקויטים) as it’s known in Hebrew. It’s easy to make and you don’t even need an oven!
The baking session is followed by a Q&A with Rukhl and Forward National & Food Editor, Rob Eshman where the two discuss the cake’s history and relevance. Both the demonstration and the Q&A are in English.
This talk is part of the Dr. Thomas Zand Forward Event Series.
Ingredients:
1 pint heavy cream
1 cup whole milk
1 packet (2.8 oz.) Israeli vanilla instant pudding mix
1 package (4.2 oz.) of plain, whole wheat, chocolate or orange-
flavored Israeli tea biscuits
1/2 cup milk (for dipping the biscuits)
Dark chocolate, grated
Instructions:
-Combine the cream, 1 cup of milk and vanilla pudding mix in a large mixing bowl.
-Whip the cream mixture until stiff peaks form.
-Pour the 1/2 cup of milk into a small bowl and dip each biscuit in the milk for 3 seconds.
-Place the biscuits in a single layer on the bottom of an oblong 13 x 9 inch baking pan.
-Spread some of the whipped cream over the biscuits and place another layer of dipped biscuits on top.
-Repeat until all the cream is finished, ending with the cream.
-Sprinkle the grated chocolate on top and store in the refrigerator until ready to serve.
Purim, the Holiday of Pastry
Jewish Cooking in America with Joan Nathan, Season 1 Episode 17.
Courtesy of Maryland Public Television.
Flavors of Israel - Keren Agam's kitchen
Get ready for some more cheese because ILTV's Adi Caspi went to Keren Agam's kitchen to learn how to make some more cheesy dishes!