Cornulețe evreiești Rugelach în 3 feluri, din aluat fraged cu cremă de brânză CC SUB | Savori Urbane
Vă prezentăm 3 tipuri de cornulețe fragede Rugelach (cornulețe evreiești): cu nucă și gem de caise, cu miere, fulgi de migdale și ciocolată sau cornulețe „la metru” umplute cu fructe confiate sau uscate (curmale, smochine, caise deshidratate, coji de portocală confiate, stafide, merișoare etc). Toate cele 3 feluri de cornulețe sunt preparate din același aluat fraged: cu cream cheese (cremă de brânză) și unt, fără zahăr. Ies niște cornulețe fantastice care se topesc în gură!
Puteți alege limba subtitrărilor (RO sau ENG) apăsând pe CC și setări.
Turn on CC (subtitles) and choose your language from the settings!
Pe blog ele sunt împărțite în 3 rețete separate:
Vă las și rețeta video a cornulețelor cu rahat:
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HOW TO: Rugelach from The Sweet Roasting Tin by Rukmini Iyer
Watch Rukmini Iyer demonstrate the technique to create delicious Rugelach, as featured in The Sweet Roasting Tin.
Get your copy of The Sweet Roasting Tin here:
Delicious Rugelach recipe????
This Rugelach recipe is simple to make and very delicious. It is a great dessert to make. We hope you enjoy! In our next video we will be making banana bread. Please check out our other videos. And please like, comment and subscribe to our channel!! See you next time.
Rugelach recipe:
Dough ingredients-
1 cup salted butter(softened room temperature)
8 ounces of cream cheese( softened room temperature )
1/3 cup sour cream
1/2 teaspoon salt
2 cups and 2 tablespoons all-purpose flour
Filling-
1/2 cup brown sugar
1/4 cup granulated sugar
1cup chopped walnuts(or pecans but we used walnuts)
1/2 cup or raisins
1 tablespoons of ground cinnamon
3/4 cup of seedless raspberry preserves (1 tablespoons for sugar to put into the preserves)
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Rugelach Cookie | Eggless Rugelach Cookie | Poland’s Special cookie
Rugelach is a delicious and classic cream cheese pastry filled with a variety of nuts, fruit, jam, and cinnamon sugar. This is an easy rugelach recipe that breaks down and simplifies the steps so everyone can make it with ease!
The butter and cream cheese dough is soft, but as it bakes it gets buttery, crunchy, and caramelized. And the filling is traditionally a combination of nuts and fruits but you can really fill get creative with what you want to add.
Rugelach is a filled pastry cookie that I found originated in the Jewish communities of Poland. The word “Rugelach” is Yiddish that means “little twists” and can be filled with a variety of ingredients.
Some others fillings can be
Nutella
Fruit preserves like strawberry or raspberry + mini chocolate chips
Butter and cinnamon sugar
Peanut Butter + mini chocolate chips
Other dried fruits instead of raisins like: dried cherries, Craisins, chopped dates etc.
Apples and cinnamon (raw peeled and diced apples)
Ingredients for Rugelach dough:
45 gram all purpose flour
1 tbsp sugar
Pinch of salt
35 gram cold unsalted butter
40 gran cream cheese
For filling
20 gram walnut
10 gram pistachio
1 tsp sugar
1/8 tsp cinnamon powder
5 gram butter
For Honey glaze
25 gram honey
1/4 tsp brown sugar
Pinch of cinamon
1/4 tsp butter
4-5 drop lemon juice
Milk for brushing
Rugelach Recipe: Easy Fig and Walnut Rugelach Cookies
Buttery, flaky, and bursting with flavor, these rugelach pastries are a popular Jewish treat, perfect to enjoy around the holidays or any special occasion! With a delicate crescent shape and layers of fig and walnut filling, these delicious holiday cookies are easier to make than they look!
Follow the recipe here:
With the help of a mixer or food processor, this classic dessert is perfect to make with the whole family. They're also easily customizable to your own taste preferences- just swap out the fig jam and walnuts to whatever flavors you desire. For variations on your classic rugelach recipe, try swapping out your filling for apricot jam, sprinkling in mini chocolate chips or raisins, or even adding crushed pecans to switch up your nut mixture. No matter how you decide to customize your homemade rugelach, you're bound to enjoy this classic dessert for years to come!
To make your rugelach dough, start off by combining your chilled cream cheese and butter in a large mixing bowl. Add in your vanilla extract and stir to combine. Next, add in your dry ingredients including flour, cardamom, and salt. Mix evenly, and then remove your dough and wrap it in plastic wrap to chill in the fridge. Once chilled, roll your dough out to about a 1/4 inch thickness, then cut out a 12-inch circle and remove the excess. Once you have your circle, spread your fig jam evenly across the dough and lightly sprinkle cinnamon and crushed walnuts on top. Using a pizza cutter, cut your dough into 16 equal wedges, rolling each wedge into an even crescent shape. Brush each crescent with a light egg wash and sprinkle with sparkling sugar, then place in the oven and bake until golden brown.
These rich and flavorful cookies are always a holiday hit. Enjoy!
Follow the recipe here:
#rugelach #howtomakerugelach
EASY HONEY COOKIES in 15 Minutes
Simple cookies are made with a few ingredients. Just make a dough, call your kids to form a cookies with funny patterns, 15 minutes in the oven and you've got an amazing basic cookies. Dust them with powdered sugar or dip into the melted chocolate and enjoy with cup of tee ????
PS. They are made without baking powder or baking soda :)
Prep time: 15 minutes
Bakel time: 15 minutes
Total time: 30 minutes
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---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
1/4 (50 g) soft butter
1/4 cup (50 g) sugar
2 tbsp (35 g) honey
1 medium egg
¼ tsp (2 g) salt
1+3/4 cups (220 g) all-purpose flour
2 tbsp Powdered sugar
❗️NOTE: instead of honey we can add any sticky sirup like rice sirup, date sirup or agave sirup (then add more flour if needed).
????????Instructions:
????Preheat oven to 355°F (180°C). MODE: Upper and Lower heat. Line a baking tray with parchment paper.
✅Add the soft butter, sugar, salt to a bowl, and cream using a spatula. Pour the honey and stir again.
✅Add the egg. Whisk again, until everything is well combined.
✅Add the flour, one half at a time, fold together with a spoon.
✅Once the mixture is completely combined, knead with your hands. The dough should be soft and not sticky. If the dough stick to the hands, add flour a little bit.
✅ Divide the dough in 4 pieces. Roll each piece, make a pattern (optional), trim the edges, cut with a knife into 1 inch sections.
✅Place the cookies on a parchment-lined baking tray leaving about 1,5 cm space between each cookie.
????Bake in the centre rack of the oven for 13 - 15 minutes, or until lightly golden.
✅Let the cookies rest for 5 minutes on the baking tray to harden, then transfer to a wire rack to cool completely.
✅ Dust with powdered sugar
????Enjoy!
❗️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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