You Absolutely Will Not Find a Better Rugelach Recipe Than This One
Rugelach is a delicious pastry-like cookie! This treat is very popular amongst Jewish communities. Rugelach can be in many flavors and you can use different fillings! Today, we decided to make you discover the Chocolate Rugelach! The dough is rich and flaky while the chocolate filling has a cinnamon punch that makes it perfect! Try it! This cookie is pretty easy to achieve and it looks awesome! That swirl is just beautiful! Let yourself discover this pretty amazing cookie. Enjoy :D
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Ingredients
Dough
• 250g Flour
• 2g Salt
• 40 g Sugar
• 210 g Butter, cold
• 210 g Cream Cheese, cold
Filling
• 225 g Semi-sweet chocolate
• 40 g Brown sugar
• 1/4 tsp Cinnamon
• pinch of salt
Topping
• Milk
• Cinnamon sugar
The Instructions
Step 1 - Dough
1. Place the flour, sugar, and salt in a food processor.
2. Pulse about 5 times.
3. Add the butter and cream cheese cut into small pieces
4. Pulse about 15 times, until the mixture has a pea-like look.
5. Transfer on the counter and reassemble the mixture into a dough
6. Don’t worry if it’s not homogeneous, it’s better that way
7. Form a rectangle with it
8. Refrigerate overnight
Step 2 - Filling
1. In a water bath, melt the chocolate
2. Add the sugar salt and cinnamon
3. When the sugar and salt has dissolved, put it aside for later use
Step 3 - Making the cookies
1. Take the dough out of the fridge
2. Cut into 4 ( once in length and once in width )
3. Roll the first piece out into a rectangle (20cm x 30cm)
4. Apply a quarter of the filling on your piece of dough
5. Leaving about 2cm on each side without filling
6. Roll it tight into a cylinder
7. Do the same with the 3 other pieces
8. Apply milk on the rolls
9. Sprinkle cinnamon sugar all over them
10. Put in a fridge 30min
11. Make half cut every 2,5cm
Step 4 - Baking
1. Bake 40-45min at 350F
2. Turn the baking sheet after the first 20 minutes
3. Take out the oven
4. Let it cool down for 30 minutes
5. Finish cutting the cookies
6. Enjoy!
⏱️Step by Step Timestamp
0:00 Intro
0:28 How to make Cookie Dough
1:35 How to make filling
2:15 Making the cookies
4:23 Baking
4:38 Outro
#whipped #Rugelach
How to Make Chocolate Chip Mandel Bread (Mandelbrot)
Jodi Luber shares her aunt Sandy's perfect recipe for chocolate chip mandel bread. This biscotti-like cookie is perfect for dunking in milk, coffee, tucking into lunch boxes, and gift-giving.
Check out more delicious Kosher and non-Kosher recipes from The Jewish Kitchen:
Grandma's Poppyseed Cookies:
Aunt Alice's Linzer Cookies:
Carol's Carrot Cake with Cream Cheese Frosting:
Charlotte's Lemon Squares:
LEMON COOKIES 1 WW PT EACH
LEMON COOKIES- 1BLUE WW PT EACH
Ive had so many lemons on my lemon tree that Ive been searching for low point WW lemon recipes. I love lemon desserts. I tweaked a few recipes together and came up with these yummy and very easy lemon cookies. Only 1 blue WW point each. So good for an afternoon tea with my girlfriends or for a late-night dessert with my love. Enjoy!
MAKES 30 COOKIES, 1 PT EACH
INGREDIENTS:
1 AND 1/2 CUPS OF FLOUR
1 CUP OF SWERVE GRANULATED SUGAR REPLACEMENT
1/4 CUP OF I CANT BELIEVE ITS NOT BUTTER LIGHT
1/2 TSP SALT
1/4 CUP OF SWERVE POWDERED CONFECTION SUGAR
2 LARGE EGG YOLKS
1/3 CUP OF PLAIN NON-FAT GREEK YOGURT
1 TSP BAKING POWDER
1 TBSP LEMON ZEST, FRESHLY GRATED
1 TBSP FRESH LEMON JUICE
INSTRUCTIONS:
IN A SMALL BOWL, COMBINE FLOUR, SALT AND BAKING POWDER; SET ASIDE. IN A MEDIUM BOWL, USING AN ELECTRIC MIXER, CREAM BUTTER SUBSTITUTE AND SUGAR UNTIL LIGHT AND FLUFFY; ADD LIGHTLY BEATEN EGG YOLKS, LEMON ZEST, LEMON JUICE AND COMBINE THOROUGHLY. TURN DOUGH OUT ONTO A LARGE PIECE OF PLASTIC WRAP. COVER TIGHTLY AND REFRIGERATE FOR 2 HOURS AND UP TO 24 HOURS.
PREHEAT OVEN TO 375 DEGREES. COAT 2 COOKIE SHEETS WITH NONSTICK SPRAY. USE LARGE TABLESPOONS OF DOUGH AND ROLL INTO 30 BALLS; PLACE ABOUT 2 INCHES APART ON PREPARED COOKIE SHEETS. BAKE ABOUT 15+ MINUTES OR UNTIL EDGES OF COOKIES TURN GOLDEN. REMOVE AND COOL SLIGHTLY.
PUT CUP SWERVE POWDERED SUGAR INTO A FOOD STORAGE BAG; SHAKE STILL-WARM COOKIES, A FEW AT A TIME, TO COAT LIGHTLY. ENJOY!
How to make Shortbread Cookies 4 Ways ????
Instagram: _dilaskitchen_
How to make Shortbread Cookies 4 Ways ????
350g Soft Butter
1 1/4 Cups Castor Sugar
4 Cups Flour
Pinch of Salt
1 1/2 Tsp Vanilla essence
1. For Cranberry Orange Cookies
1/4 Cup Dried Cranberries chopped
1 Tsp Orange Zest
2. For Lemon Poppyseed cookies
1 Tsp Poppyseed
1 Tsp Lemon Zest
3. For Coconut Cookies mixed with Nuts
1/4 Cup Coconut
1/4 Cup Nuts/ pistachios (chopped)
Drizzle with baking chocolate
4. For White Chocolate & Coconut cookies
1/4 Cup Toasted Coconut flakes
Top with white chocolate
Bake 13-15 min
ENJOY ????
Walnut and Poppy Bread Dessert / Gluten-free vegan dessert / Simple, easy vegan recipe
Walnut and Poppy Bread Dessert / Gluten-free vegan dessert / Simple, easy vegan recipe
Hello,
I've made this nut and poppy seed bread cookie many times. Simple and easy to make as part of a gluten-free and vegan menu. Especially if you don't know what to make for a gluten sensitive or vegan friend. You won't miss with this one. Always a delicious and filling dessert or even dinner. Worth a try.
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I'd also like to draw your attention to a special design shop where I design clothes and gifts for people with gluten allergies, dairy allergies and vegans.
If you are interested, you can check it out here:
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You can find my other bread dessert recommended in the video here:
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RECIPE:
Walnut - Poppy Seed Bread Cookies:
1/2 package gluten-free vegan bread
1 packet poppy seeds
1 cup walnuts
sugar
300 ml plant milk
1 tablespoon agave
1 tsp vanilla flavouring
1 spoon of coconut oil
Grind the poppy seeds and walnuts, separately with as much sugar as they will absorb. You need about 3-4 tablespoons to each . Mix the milk with the agave and vanilla flavouring. Grease a 21 cm x 11 cm diameter tin. Tear the bread into it. About 2-3 slices. Then pour over some of the milk. Just enough to soak up the bread. Put the poppy seeds on half and the walnuts on the other half. 3-4 spoonfuls of each. Then we pour a little milk on top and then we put the poppy seeds and walnuts on top again. Finally, pour the rest of the milk over the top. Bake at 200˙C for 20-25 minutes.
Enjoy!
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Hí,
I have experienced first hand what food allergies are like.
Besides being gluten allergy, I also have a milk allergy. And if that wasn't enough, I've also experienced being sensitive to certain additives. So I decided to make whatever I could at home. So I started making plant milk and gluten free vegan food at home.
I turned to a vegan lifestyle because of my father's illness. He died of cancer, which the doctor said I could have inherited. So I have to avoid meat.
More and more people like me are struggling with eating problems, so I created this channel to help others. That's why I make gluten-free plant foods and drinks.
If you like, it like and subscribe!
Gluten free-Vegan Kitchen is the solution for me because of my food allergies. Follow me if you have food issues too. I try to make lots of useful recipes. But if you have your own ideas, email me or leave a comment and I'll make them for you on the channel.
You can email me here:
sandorevamelinda@gmail.com
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To make more videos, please support my channel with the price of a strawberry here:
Thank you!
A Solo Touchdown!
This baking zebra shows you how to score a touchdown with her quick and easy sugar cookies. She uses Solo Poppy Seed and Almond Cake & Pastry Fillings to make these a real game-winner. Enjoy!
Recipe:
Zebra-Striped Cream Cheese Sugar Cookies
1 cup vegetable shortening
4 oz. (½ of an 8 oz. pkg.) cream cheese, softened
1 1/2 cups granulated sugar
1 egg, slightly beaten
1/2 teaspoon almond extract
3 cups all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon soda
1 (12.5 oz.) can Solo Poppy Seed Cake & Pastry Filling
1 (12.5 oz.) can Solo Almond Cake & Pastry Filling
1 cup canned vanilla frosting
Heat oven to 350 degrees. Place first five ingredients in a large mixing bowl. Beat on low speed until well mixed. Gradually beat in flour, salt and soda. Cover and chill. Spray a large cookie sheet with non-stick cooking spray. Roll dough into 1-inch balls. Place 2-inches apart on cookie sheet. Press thumb halfway down in center of each, pressing outward slightly. Put pastry fillings in sealable plastic bags and snip ¼-inch off a bottom corner of each. Alternate two stripes of each filling into each indention. Bake for 10-13 minutes, just until edges are golden. Cool completely. Place frosting a sealable plastic bag and snip 1/8-inch off a bottom corner. Pipe a thin layer of frosting onto almond filling stripes. Makes 4 dozen.