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
Cookbook author Jake Cohen on celebrating Jewish food through his recipes | Interview
Jake Cohen continues to find inspiration from his own life for his cooking. Gibson Johns interviews the best-selling cookbook author and viral cooking sensation ahead of the release of his second collection of recipes, I Could Nosh: Classic Jew-ish Recipes Revamped for Every Day, on September 12. They discuss how the press cycle for his first book informed his second, misconceptions around Jewish food and culture, understanding himself better through cooking and what it was like when Britney Spears randomly posted one of his viral videos on her Instagram. Listen to more interviews and subscribe to We Should Talk here: #JakeCohen #Cooking
Subscribe above and follow us here to stay In The Know:
In The Know is bringing you the latest and greatest in food, culture, travel, innovation and more. We've got your new gadgets, must-eat foods, and travel wish list destinations all in one place.
How To Make Adorable Melted Snowman Cookies | Southern Living
These adorable (and delicious!) cookies will disappear from the dessert table before you can finish the lyrics to Frosty the Snowman.
Ingredients:
-White icing
-Mashmallows
-Black icing
-Orange sprinkles
-Round flat sprinkles
-Red icing or black licorice
-Colored icing (optional)
Preparation:
Bake sugar cookies as instructed. Once completely cool, add white icing in asymmetrical pattern on top. Use a toothpick to smooth out icing.
Cut marshmallows in half. Place marshmallow on top of icing, pressing it to stick.
Use black icing to create eyes, arms, and mouth. Use an orange sprinkle for the nose. Place 3 round flat sprinkles in icing to create buttons. Use red icing or black licorice to create a scarf.
Want to see more Southern Living videos? Subscribe to our channel! -
Southern Living celebrates the best of life in the South, both in our content and through publications and programs that enrich the lives of more than 15 million devoted readers.
In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
Subscribe to Southern Living Magazine:
Like us on Facebook: Follow us on Pinterest: Follow us on Twitter:
Follow us on Google+:
Melinda's Viral Tahini Chocolate Chip Cookie Sticks
Melinda Strauss, health and wellness coach, bakes her viral, gluten free Tahini Chocolate Chip Cookie Sticks recipe with Jamie Geller on Feed Your Soul.
TISZ Festiwal: TJHTalksxTISZ. Tworzenie społeczności: żydowskie przepisy i opowieści | Muzeum POLIN
Muzeum POLIN oraz Centrum Taubego zapraszają do obejrzenia dyskusji, podczas której przyjrzymy się tworzeniu więzi wokół kuchennego stołu. Profesor Barbara Kirshenblatt-Gimblett w rozmowie z królową chałki z Upper West Side Katją Goldman i dyrektorką Jewish Community Center na Manhattanie Joy Levitt sprawdzi, jak wspólne gotowanie i jedzenie razem zmieniają codzienną czynność w wyjątkowe przeżycie.
***
Muzeum POLIN powstało w znacznej mierze dzięki Darczyńcom – ludziom dobrej woli. To im zawdzięczamy istnienie m.in. wystawy stałej. Dzisiaj każdy może włączyć się w dzieło wsparcia Muzeum POLIN. Będziemy wdzięczni za każdą darowiznę na cele statutowe muzeum.
Wystarczy zrobić przelew, na dowolną kwotę, na numer konta:
43 1240 1040 1111 0010 9774 5425
SWIFT/BIC: PKOPPLPW
IBAN: PL 43 1240 1040 1111 0010 9774 5425
***
Subskrybuj nasz kanał:
Odwiedź Muzeum POLIN:
Nasz profil na FB:
Zobacz inne kanały Muzeum POLIN:
Wirtualny Sztetl (historia i kultura Żydów polskich):
Polscy Sprawiedliwi (historie Polaków ratujących Żydów w czasie Zagłady):
#TISH2020 #MuzeumPOLIN #TJHTalks #TISZ2020
Chocolate Pretzel Stars | Southern Living
Top off your Hanukkah celebration with these festive, star-shaped treats.
Want to see more Southern Living videos? Subscribe to our channel! -
In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
Subscribe to Southern Living Magazine:
Like us on Facebook:
Follow us on Pinterest:
Follow us on Twitter:
Follow us on Google+:
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