Rugelach Cookie Recipe
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Makes 24 cookies:
For the dough:
½ pound unsalted butter, softened
6 ounces cream cheese softened
2 cups all-purpose flour
For the filling:
½ cup granulated sugar
¼ cup light brown sugar
1 tablespoon ground cinnamon
1 cup raisins
½ cup ground walnuts
1 cup apricot jam
Begin by making the pastry dough. Beat the cream cheese and butter until smooth in a tabletop mixer with the paddle attachment. Add the flour and beat just until incorporated.
Collect all the dough on the counter and form a round ball. Cover with plastic wrap and refrigerate for about 30 minutes. This dough can be stored in the freezer up to one month.
Preheat your oven to 350 °F, 180 °C.
Combine the granulated sugar, brown sugar, cinnamon, raisins, and walnuts in a bowl and mix well to combine.
Cut the dough into 4 equal portions.
Dust your work surface very lightly with flour and roll out each portion of dough into a 9-inch circle. Spread 2 tablespoons of jam onto the dough. Sprinkle ½ cup of the sweet filling over the jam and lightly press down.
Using a pizza cutter or a knife, cut the circle into 8 wedges.
Roll each wedge from the widest part upward to form the shape of a croissant. Place each cookie onto a baking tray lined with parchment paper.
Bake for 18-25 minutes or until lightly golden. Overbaking these cookies will dry them out.
Allow to cool completely and serve.
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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
Jewish Croissant Rogalach Recipe #Shorts | BenGingi
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Rogalach (Jewish Croissant)
This weekend instead of doing another challah recipe I decided to share with you a sweet Jewish pastry. Compared to French croissants- this guy is a much faster and forgiving dough. The filling is made of sugar, butter, and cocoa. It will render heavy nostalgia within you, even if you didn’t have it as a child. What else can I say?!
Yasss.
Ingredients for the dough-
- 250 grams of white flour
- 250 grams of whole wheat flour
- 150 ml milk at RT
- 10 grams of dry yeast
- 90 grams of white sugar
- 10 grams of salt
- 100 grams of soft butter (not melted).
- 2 eggs
Ingredients for the filling-
- 100 grams of high quality cocoa
- 200 grams of brown sugar
- 150 grams of melted butter
Ingredients for the syrup
- Water and sugar in equal amount.
Preparation steps
- In a bowl, mix the flour, yeast and sugar and mix well.
- Add the milk and eggs and mix all ingredients until almost no flour remains in the bowl. Add the soft butter (note !!! soft butter, not melted!).
- Add salt. Move the dough to a working surface. Knead dough manually for about 10 to 7 minutes until smooth and beautiful dough is obtained.
- Round the dough and place in a bowl covered with towel, let it proof until almost doubled the volume.
- While waiting for the dough to proof- melt butter, add the cocoa and sugar and stir until combined.
- After proofing, divide the dough in half. Take one of the halves, open it with a rolling pin for a rectangular dough, about 0.5 cm thickness.
- Using the scraper or spatula, spread the cocoa filling we prepared on the dough.
- Using a knife, cut the dough into narrow-long triangles. Start rolling them out from the wide side- Repeat with the extra piece of dough.
- Place our sexy Rugelech on a baking sheet, let them proof for another 45 minutes.
- At this time prepare the syrup for the Rugelech- dissolve water and sugar in equal amount in a pot. Let the syrup cool down.
- Preheat oven to 356F or 180C degrees.
- Brush your Rugelech with an egg and bake in the oven for 15-20 minutes or until you can’t resist anymore.
- Brush your Rugelech with the syrup (it is very important that the syrup is cold and the Rugelech are hot).
- Yassss.
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Apricot Rugelach Cookies Recipe
Rugelach Cookies are a classic bite-size pastry filled with apricot jam and chopped walnuts. This recipe is so easy to make and will be a great treat to celebrate Christmas and the holiday season!
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Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
00:00 Intro
01:06 Dough
03:23 Prepping the filling
04:18 Rolling out the dough
06:12 Filling and rolling into logs
07:48 Baking and slicing
Makes 40 cookies
The Dough (make at least 1 day before baking):
284g unbleached all-purpose flour
1/2 tsp table salt or 1 tsp Diamond Crystal Kosher salt (2.8g using a 0.01g precision scale)
2 tsp sugar (8g)
226g unsalted butter, sliced 1/4 inch thick, kept cold
226g cream cheese, sliced 1/2 inch thick, kept cold
If your food processor is smaller than 10 cups, divide all ingredients in half and make the dough in 2 batches like I do in the video. Put the flour, salt, and sugar into a food processor and process for 10 seconds to combine. Add the butter and cream cheese and pulse in 1 second intervals until the mixture looks like couscous (about 15 one second long pulses). Turn the mixture out into a bowl and squeeze very firmly with your hands until it comes together into one big clump. If using a large food processor, divide the dough in half. If using a small food processor, repeat with the second batch of ingredients. Shape each piece into a 1.5 inch thick rectangle that is roughly 5 by 3 inches. Wrap in plastic and refrigerate overnight. The dough can be kept in the fridge for 5 days or frozen indefinitely.
The Filling:
Note about cinnamon sugar: The original recipe called for the cinnamon sugar mixture inside each log of rugelach and a little on top. After further testing I found that I like it on top of the logs, but prefer a dusting of cinnamon without the sugar inside the logs to reduce sweetness. If you only want the cinnamon sugar mix for the top, combine 12g (1 Tbsp) sugar with 1/4 tsp cinnamon.
320g apricot preserves (about 1 cup)
160g golden raisins, chopped (about 1 cup)
120g walnuts, chopped (about 1 cup)
50g granulated sugar + 1 tsp cinnamon, mixed well (see the note above)
Zest of 1 lemon and 1 orange, removed with a vegetable peeler, sliced, and minced
Milk for brushing cookies
Line the bottom of a half sheet (13x18x1 inch baking sheet) with parchment paper.
Cut the dough into 2 pieces that are half the thickness of the original piece (still 5 by 3 inches, but now about 2/3 inch thick). You should end up with 4 rectangles of dough. Chill the pieces you are not working with, wrapped in plastic wrap. Roll out each piece of dough as shown in the video to end up with a rectangle that is roughly 12x8 inches. Stack the rolled out pieces on a prepared half sheet and keep in the fridge until ready to fill.
Arrange 1 dough rectangle on the work surface with a long side facing you. Spread 1/4 cup (80g) preserves evenly over the dough with an offset spatula leaving 3/4 inch border on all sides except for the one facing you. Sprinkle the dough with a quarter of the raisins (40g), a quarter of the walnuts (30g), not quite a full tablespoon of cinnamon sugar (or just cinnamon), and a quarter of the zest.
Roll up the dough tightly into a log. Seal and trim the edges and crimp with a fork. Repeat with the remaining 3 pieces of dough. Place the logs seam side down onto the prepared half sheet.
Brush the logs with milk and sprinkle with the remaining sugar (if you are short on cinnamon sugar, add another teaspoon of sugar to the mix). Chill for 30 minutes. Put the oven rack in the middle position and preheat the oven to 350°F (180C).
With a sharp knife, make 3/4-inch-deep cuts crosswise in the logs (not all the way through) at 1-inch intervals.
Bake until golden brown, 45 to 50 minutes rotating the pan 180 degrees halfway through. Cool to warm in the pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice all the way through. If some of the filling leaked out during baking, don't panic. It usually ends up around the logs, not underneath. Carefully, scrape it off when transferring the logs to the cutting board.
Ideally, serve while still warm. Leftover cookies can be stored in an airtight container at room temperature for several days. Can be rewarmed for a few minutes in a 350F oven.
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Super Easy mini Rugelach Recipe
Mini Croissant Cookies also known as rugelach, rogaliki, italian butterhorns, german nusshörnchen.
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---------------------------------- RECIPE ------------------------------------
Ingredients:
1/2 cup soft butter (115g) (at room temperature)
2/3 cup cream cheese (150g) (at room temperature)
1 tbsp brown sugar
1 tbsp honey or maple syrup
2/3 cup whole grain flour (75g)
2/3 cup all-purpose flour (75g)
1 cup hazelnuts, ground
4 tbsp brown sugar
Method:
1. Mix together cream cheese, soft butter, sugar and honey.
2. Add flour. Stir until all ingredients come together.
3. Wrap and place in the fridge for 1 hour / overnight.
4. Devide the dough in half (keep in the fridge)
5. On a floured work surface, roll out the dough into a 10 inch round circle.
6. Top with a sprinkle of sugar and nut over the dough.
7. Cut the dough in a criss cross pattern of 4 equal wedges and then each wedge in 4 triangle slices. (you'll end up with 16 wedges)
8. Starting at the wide end, roll up each wedge into a crescent roll.
9. Transfer the cookies to parchment lined cookie sheets.
10. Repeat with the remaining dough.
11. Brush with milk and sprinkle with nuts.
12. Bake in a preheated oven at 355 F (180 C), for about 25 - 30 minutes or until golden brown in colour.
13. Allow the cookies to cool.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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