How To make Favorite Rugelah
DOUGH: 2 cups flour
1/4 teaspoon salt
1 cup unsalted butter -- cold-cut into bits
6 ounces cream cheese
cut into bits
1/3 cup sour cream
FILLING: 1/2 cup sugar
1 tablespoon cinnamon
1 cup walnuts :
finely chopped
1/2 cup raisins -- finely chopped
OVEN: 350 Grease baking sheets.
DOUGH: In a food processor, pulse flour, salt, butter, cream cheese and sour cream til crumbly.
Shape pastry into (4) equal- sized disks. Wrap; chill 2 hours or up to 2 days.
In a cup, mix together sugar and cinnamon.
Roll each pastry disk into a 9-inch round, keeping pastry chilled til rolled.
Sprinkle rolled pastry with sugar mixture, walnuts and raisins, dividing ingredients equally among rounds. Press lightly into dough.
With a chef's knife, cut each round into 12 wedges.
Roll wedges tightly from outside edge to point (making sure filling is enclosed, as raisins will burn if exposed.)
Place on baking sheets.
Refrigerate rugelah while rolling each batch. Chill all rugelah 20 minutes.
Bake 22 minutes or til lightly golden.
Cool on wire racks.
Store up to 4 days in airtight containers.
How To make Favorite Rugelah's Videos
Easy Rugelach Cookies Recipe | Crescent Cookies With Nuts and Cinnamon
My take on the delicious rugelach, filled with cinnamon sugar, pecans, and raisins. Flaky, crispy pastry dough that takes less than a minute to make. These beauties are perfect for the holidays!
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#rugelach #cookies #easyrecipe
BONNIE'S RUGELACH RECIPE | Scrumptious homemade cookies!
#rugelach #cookiesrecipe #jamrugelach
0:00 INTRO
0:45 COOKIE DOUGH
1:25 FOUR DISCS OF DOUGH
1:45 TOASTED PECANS
1:58 ASSEMBLE NUT FILLING
2:10 APRICOT JAM
2:20 OVEN TEMP AND BAKING TRAYS
2:30 CREATE COOKIES
3:10 EGG WASH AND SANDING SUGAR
3:45 BAKE COOKIES
4:00 PACKAGE AS GIFTS
One bite and you’ll understand why everyone loves BONNIE'S RUGELACH RECIPE.
A few months back, I received a copy of DON’T WORRY, JUST COOK, a fab cookbook authored by my friends Bonnie Stern and Anna Rupert. Flipping through, I realized it was loaded with recipes I just had to try. One in particular caught my eye: BONNIE’S RUGELACH RECIPE. Here are some of the highlights:
- Rugelach are dainty, crescent-shaped cookies filled with jam, brown sugar and spiced nuts.
- These cookies are a filled baked confection originating in the Jewish communities of Poland, where they were often exchanged during Jewish holidays.
- The dough used to craft them is wonderfully flaky and made with both butter and cream cheese.
- The cookies are filled with jam, cinnamon, brown sugar and chopped nuts.
- The yield on this recipe is 48 cookies, so there’s some serious scrumptiousness on the way.
Here are a few tips and tricks I learned making BONNIE’S RUGELACH RECIPE:
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Great Grandma Sophie's RUGELACH recipe!
How to make the best, old school rugelach. With Justin & Liz.
How To Make Perfect Holiday Rugelach | Melissa Clark | NYT Cooking
Get the recipe:
Cookie Week is here! First up: Melissa Clark making her new recipe for Cherry Rugelach With Cardamom Sugar. They have a flaky, cream cheese-spiked crust that makes them a little like soft, tiny pastries. This version calls for cherry preserves and some optional walnuts, but you can use any flavor of jam (or nut if you’re so inclined) you like. Apricot and raspberry jam are the most traditional.
Stay tuned as Cookie Week continues on our channel with videos from Claire Saffitz, Yewande Komolafe, Sohla El-Waylly and more.
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DECADENT Rugelach cookie recipe!
#rugelachcookies #rugelachrecipe #bestrugelachrecipe #flakyrugelachcookies #costcocookies
These cookies are a little time consuming to be honest but the end result is sooo worth it!! Whether you wanna impress your guests with these little jewels or simply reward yourself, these cookies are sure to impress everyone!
The dough can be made ahead of time and kept in the refrigerator until ready to make the Rugelach cookies.
Ingredients:
Cookie dough:
-2 sticks or 227g butter
-227 g cream cheese
-3/4 cup confectioners sugar
-2 to3 drops lemon oil (1 tsp lemon zest can be used instead) and almond extract (optional)
-1 tsp vanilla
- 2 cups AP flour
Filling:
-3/4 cup good quality bittersweet chocolate chopped
-1/2 cup seedless raspberry preserves (jam)
-1/2 cup ground almonds or ground walnuts
The filling can be anything you like. You may adjust it to your liking since the cookie dough itself is delicious on its own!
Some cream or milk + 1tbsp mixed with 1/2 tsp cinnamon to finish the cookies
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