2 Easy Rugelach Recipes [YOU SHOULD DEFINITELY TRY]
Easiest rugelach recipe from the scratch. Everyone who loves pastry should taste it!
Also we made a 6 STEP strawberry jam
By the way great idea for holiday cookie ;)
Enjoy and stay safe!
⬇️ Full recipes in description ⬇️
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Ingredients
DOUGH:
● 5 cups flour (650 g)
● 2 tsp baking powder
● 1 cup butter or margarine (250 g)
● 1 cup sour cream (250 g)
STRAWBERRY JAM:
● 1 cup strawberry (200 g)
● 1/2 cup sugar (100 g)
● 1 tsp agar agar powder or gelatin
RUGELACH WITH BROWN SUGAR:
● Oil
● 1/2 cup brown sugar (100 g)
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↘️ DOUGH (0:00)
Step by Step Recipe:
1. Add baking powder to flour
2. Rub the butter or margarine on flour
3. Add sour cream
4. Mix well and knead the dough
5. Divide a piece of dough into equal pieces
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↘️ STRAWBERRY JAM RECIPE (01:25)
Step by Step:
1. Grind the strawberries in a blender
2. Pour into a saucepan on medium heat
3. Add sugar
4. Mix Agar-Agar powder or gelatin with 1 Tsp of water
5. Mix and add it to jam
6. Leave for 5 minutes on medium heat
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↘️ RUGELACH WITH STRAWBERRY JAM (02:02)
Step by Step Recipe:
1. Roll out a piece of dough
2. Cut out a circle using a plate
3. Cut the dough into triangles, like in video (02:28)
4. Make cuts on the dough (02:40)
5. Put the jam and roll rugelach
6. Bake ≈ 20 minutes at 350 °F / 180 °C
7. Sprinkle powdered sugar on top
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↘️ RUGELACH WITH BROWN SUGAR (3:12)
Step by Step Recipe:
1. Spread oil with brush on the circle of dough
(This is necessary in order for the sugar to better adhere to the dough)
2. Pour sugar and put dough on it
3. Press down a bit with a rolling pin
4. Cut into triangles and make cuts (03:30)
5. Roll rugelach
6. Bake ≈ 20 minutes at 350 °F / 180 °C
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Timecodes:
0:00 – Dough
01:25 – Strawberry Jam Recipe
02:02 – Rugelach with Strawberry Jam
03:12 – Rugelach with Brown Sugar
What to watch next:
Crisp and Melt in YOUR Mouth | NAPOLEON CAKE
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Walnut Rugelach Recipe
I'm sharing my favorite walnut rugelach recipe today! It gets rolled out in sugar instead of flour, so the cookies get the most amazing, crisp, caramelized crust on the bottom. I'm also sharing my shortcut method for shaping a LOT of rugelach quickly. Get the full recipe and all the details on the blog:
Apricot Walnut Rugelach
These apricot walnut rugelach cookies are made with a simple dough that produces the most incredible buttery flakey texture!
For the PRINTABLE RECIPE visit my blog at
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INGREDIENTS:
3 cups all purpose flour
Pinch of salt
1 1/2 cup unsalted butter
8 oz cream cheese
1 egg yolk
1 cup apricot jam
1 cup toasted walnuts
#simplyhomecooked #rugelach #cookies
How To Make Homemade Rugelach Cookies | Christmas Pastries | Christmas Cookies | Dessert Recipes
Today Annie and Julianne will show you how to make one of our favorite holiday cookies, rugelach! These beautiful little pastries can be filled with a variety of different fillings, and make a great addition to any cookie exchange or family get together.
Check out the rest of the videos in this series, 7 Days, 7 Holiday Recipes!
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Here's the recipe for these cookies:
Pastry:
2 cups flour
3 tablespoons sugar
1/4 teaspoon salt
1 cup cold butter, sliced
6 oz cream cheese, sliced
1/3 cup sour cream
Filling 1:
Any can of pre-made pie filling
Filling 2:
3/4 finely chopped pecans
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter, melted
Bake at 350 degrees Fahrenheit for 22-25 minutes.
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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!
NOTE: If you've made any of my recipes, would you be so kind to head out to my website and rate it? The link is below. I would really appreciate it. Huge thanks!
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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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Get the full recipe at
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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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