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
Purim, the Holiday of Pastry
Jewish Cooking in America with Joan Nathan, Season 1 Episode 17.
Courtesy of Maryland Public Television.
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
Interview with Anna Francese Gass of Heirloom Kitchen | Table Talk
Anna Francese Gass joins our Table Talk series. In this interview with our Executive Editor Hana Asbrink, Anna, a native of Rhode Island living in New York City and alumni of the French Culinary Institute, talks about her passion for authentic immigrant cooking and the surrounding stories. She has spent much of her time traveling the country cooking with grandmothers and learning the true and complicated fabric of this country, one kitchen at a time. Her hope is that by transcribing these cherished recipes, they will continue to be shared and loved for generations to come.
Find out Anna's 3 secrets to perfect juicy meatballs every time:
Read her Q&A with the Chowhound community:
#annafrancesegass #cookbooks #tabletalk
--
Subscribe to Chowhound:
Follow Chow-To:
Follow Chowhound on Twitter:
Follow Chowhound on Facebook:
Follow Chowhound on Instagram:
Watch cocktail videos:
Transcend cultures & borders with Universal Eats:
Join the Chowhound community:
Make It Ahead Cookbook by Ina Garten with David Venable
For More Information or to Buy:
1-800-455-8838, item# F11658
This previously recorded video may not represent current pricing and availability.
Feed Your Soul with Jamie Geller
Join us for the first ever Feed Your Soul show with Jamie Geller
Shabbat Prep Light Amidst The Darkness
Shabbat Prep Light Amidst The Darkness
#shabbat #israel #jewish
????️ My Etsy Shop Digital Downloads:
????️ SHOP my Amazon Storefront:
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