Easy Walnut Rugelach Filled Pastry Recipe | Filled Cookies
This walnut rugelach are soft, crumbly and flaky. Rugelach (a.k.a. ‘rogaliki’) are the perfect cookies and are surprisingly easy to make (the cookie dough will surprise you)!
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Ingredients for Walnut Rugelach Recipe:
►1 cup (16 Tbsp) unsalted butter, melted (not hot)
►1 cup (8oz) warm milk (2% or whole milk)
►4 cups (500 grams) all-purpose flour, measured correctly*
►3/4 Tbsp active dry yeast
Ingredients for Rugelach Filling/ Topping:
►10 oz apricot preserves
►1 cup Fisher walnuts**
►3/4 cup dried cranberries/ craisins, dried cherries, currants, or golden raisins
►2 Tbsp granulated sugar
►1 tsp ground cinnamon
►Powdered sugar to generously dust cookies
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Chocolate Cherry Walnut Rugelach Recipe with Chef Gail Sokol. Step by step baking tutorial.
A rich cream cheese dough is made and filled with ganache, dried cherries and walnuts to create a flaky, spiraled cookie. Learn how to make this delicious recipe step-by-step with Chef Gail Sokol!
Here's the recipe:
Check me out at chefgailsokol.com and don't forget to subscribe!
Rugelach Recipe - Laura Vitale - Laura in the Kitchen Episode 848
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Rugelach/rugelach recipe/Jewish pastry/walnut rugelach/chocolate rugelach
Rugelach recipe | How to make rugelach cookies | Jewish recipes |
Taste on the plate brings a new recipe Rugelach for you all. These are soft, buttery and flaky pastry. Rugelach is a Jewish pastry which is originated in poland. Rugelach is a filled pastry product It is very popular in Israel, commonly found in most cafes and bakeries.
Rugelach is made up of cream cheese, butter and filled with nuts , chocolate or jam. We can roll the rugelach pastry dough into different shapes, slicing pinwheels or spirals. Delicious to eat and fun to make these croissant shaped rugelach. Give it a try and share your feedbacks with us. And also tell me your version of filling.
Ingredients:
1/2 cup - butter(chilled and cubed)
1/2 cup- cream cheese (chilled)
1 tbsp- sugar
1 cup- all purpose flour
1 tsp- vanilla essence
Filling:1
1/4 cup- crushed chocolate
2-3 tbsp- chocolate chips
1 tbsp- cocoa powder
1/4 tsp- cinnamon powder
1+ 1/2 tbsp- sugar
Flour for dusting
Chocolate spread
Filling:2
Milk- 2-3 tbsp
1/2 cup- coarsely crushed walnuts
3 tbsp- sugar
1 tbsp- cinnamon powder
Pinch of salt
Mix fruit jam
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????Welcome to my YouTube channel Taste on the plate.
This channel is related to the homemade vegetarian recipes. All recipes are tried and tasted. Enjoy Indian veg recipes with my channel and share your feedback ????
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❤️Taste on the plate channel serve you easy and simple food recipes. This channel is all about soulful meal.❤️
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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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How to Make Fruit Rugelach At Home: Perfect Rugelach Recipe | Big Y Dig In & Do It
Delicious to eat and fun to make, rugelach (pronounced rug-a-lah) are traditional Jewish pastries. Roll up your sleeves and give this classic walnut-fruit version a try! Get the full recipe at
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Ingredients:
2 cups Food Club all-purpose flour
3 tablespoons, plus 1/2 cup Big Y sugar, divided
1/4 teaspoon Food Club salt
12 ounce cream cheese, softened, cut into pieces
1 1/2 sticks cold Big Y unsalted butter, cut into pieces
3 tablespoons Food Club sour cream
2 teaspoons Big Y pure vanilla extract
2 tablespoons Food Club light brown sugar
2 teaspoons Big Y ground cinnamon
1/4 teaspoon Big Y ground nutmeg
1/2 cup Big Y raisins, chopped
1/4 cup dried apples, finely chopped
1/4 cup dried cranberries
1/2 cup apricot preserves, discard any large pieces of fruit
1 Big Y large egg
1 tablespoon water
Directions:
1. Wash hands with soap and water.
2. In a large bowl, using an electric mixer on low speed, combine flour, 3 tablespoons sugar and salt until just blended. Add cream cheese and butter and mix for 45 seconds or until just combined. Wash hands with soap and water after handling raw flour.
3. With the mixer running, add sour cream and vanilla and mix until all the ingredients are combined. Note: Dough will be soft and sticky.
4. Knead dough just until it comes together and shape it into a square or rectangle; divide into 4 equal portions. Flatten each portion into 1-inch-thick disks, wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
5. Preheat oven to 375 degrees Fahrenheit.
6. Wash hands with soap and water.
7. In a food processor, combine remaining sugar, brown sugar, cinnamon, nutmeg, raisins, apples and cranberries; pulse until finely chopped. Transfer filling to a bowl and set aside until the dough is ready.
8. Line two baking sheets with parchment paper. Remove disks from refrigerator and unwrap. If dough has become cold and hard, let it sit at room temperature for 10 minutes or until it is easy to roll.
9. Lightly flour a work surface and rolling pin. Roll 1 disk into a 10-inch square and trim the edges to be even. Using a thin spatula, spread apricot preserves evenly over the dough; top with ½ cup filling. Using your hands, press filling into the dough.
10. Using a pizza cutter or very sharp knife, cut dough into twelve equal wedges (just like you would cut a pizza). Roll each wedge up, beginning with the wide end and ending at a point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough, apricot preserves and filling.
11. Wash hands with soap and water after handling raw flour.
12. In a small bowl, whisk together egg and water; brush onto tops of rugelach.
13. Bake for 20-25 minutes or until pastry is golden brown. Note: Reverse the baking sheets after 10 minutes of baking, front to back and top to bottom, to ensure even browning; transfer to wire racks to cool.
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Because we care, our Big Y family delivers a personal connection that benefits our customers and communities with every product, service and solution we provide. We are a family-owned grocery store based in Connecticut and Western Massachusetts and we value our founding principles of founding principles of Value, Quality, Service and Commitment to the Communities we serve above all else. Learn more about Big Y at
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