BONNIE'S RUGELACH RECIPE | Scrumptious homemade cookies!
#rugelach #cookiesrecipe #jamrugelach
0:00 INTRO
0:45 COOKIE DOUGH
1:25 FOUR DISCS OF DOUGH
1:45 TOASTED PECANS
1:58 ASSEMBLE NUT FILLING
2:10 APRICOT JAM
2:20 OVEN TEMP AND BAKING TRAYS
2:30 CREATE COOKIES
3:10 EGG WASH AND SANDING SUGAR
3:45 BAKE COOKIES
4:00 PACKAGE AS GIFTS
One bite and you’ll understand why everyone loves BONNIE'S RUGELACH RECIPE.
A few months back, I received a copy of DON’T WORRY, JUST COOK, a fab cookbook authored by my friends Bonnie Stern and Anna Rupert. Flipping through, I realized it was loaded with recipes I just had to try. One in particular caught my eye: BONNIE’S RUGELACH RECIPE. Here are some of the highlights:
- Rugelach are dainty, crescent-shaped cookies filled with jam, brown sugar and spiced nuts.
- These cookies are a filled baked confection originating in the Jewish communities of Poland, where they were often exchanged during Jewish holidays.
- The dough used to craft them is wonderfully flaky and made with both butter and cream cheese.
- The cookies are filled with jam, cinnamon, brown sugar and chopped nuts.
- The yield on this recipe is 48 cookies, so there’s some serious scrumptiousness on the way.
Here are a few tips and tricks I learned making BONNIE’S RUGELACH RECIPE:
GIFT IDEAS | ONLINE STORE:
MORE RECIPE IDEAS
* Here's the list of our recipes, listed by most recent. Looking for something specific? Enter it in our search function:
ABOUT WEEKEND AT THE COTTAGE
Welcome to your Weekend at the Cottage! Thanks for visiting our YouTube Channel where we post videos of the food, drinks, entertaining, and lifestyle things we're enjoying up in cottage country. Join the weekend-loving members of the community for new videos at 6:00 am Eastern Standard Time every Friday!
FOLLOW US HERE!
* Website (All written recipes can be found here):
* Facebook:
* Instagram:
* Pinterest:
* Twitter:
THANKS FOR WATCHING!!!
Orange-Chocolate Israeli Style Rugelach - Recipe Update Below
NOTE- The video calls for 200 grams of flour but that was a typo on our part. Please note that we use 280 grams of flour (corrected below in ingredient list).
Israeli style chocolate rugelach with a twist - orange!
These are a rich, flaky, and delicious orange-chocolate yeast rugelach. A perfect treat for Yom Ha’atzmaut or any time! Best the day they’re baked, these rugelach keep well for a few days in an airtight container.
Filling:
170 g bitter or semi sweet chocolate, chopped
6 T butter
1/4 cup sugar
3 T cocoa powder
zest from 2 oranges
Combine chocolate, butter and sugar in a bowl over a double boiler. Stir occasionally until everything is melted and combined. Sift cocoa into mixture and incorporate. Add orange zest and mix through. Set aside to cool while you make the dough.
Dough:
6 T warm water
1 1/2 tsp. dry active yeast
1/4 cup sugar
2 cups (or 280g) all-purpose flour
1/2 tsp. salt
1 large egg
1 large egg yolk
1 tsp. vanilla
1/4 cup butter, softened
In a measuring cup, add the yeast and 1 tsp. of sugar to the warm water and let bloom (up to 10 minutes). Meanwhile, add the rest of the sugar, flour and salt to the mixing bowl of a stand mixer and mix. Once the yeast has bloomed, add it along with the eggs and vanilla to the flour and use a dough hook on low to mix together. Slowly raise the speed of the mixer and let knead until the dough comes together into a ball, about 5 minutes -- if necessary, add extra water 1 T at a time until all of the flour is incorporated. We needed to add 1 T to this batch. Add the soft butter and continue to knead with the dough hook until fully incorporated, scraping down the sides of the bowl if necessary. Knead until the dough forms a smooth, elastic ball -- about 5 minutes. Cover and set aside in a lightly oiled bowl. We use the proof option on our stove and leave it for 1 hour, or until double in size. You can leave it on a counter to rise, but it might take longer in a cool room (or it will double faster in a warm room).
Forming -- it's really easier to show than explain, so we recommend watching the video.
Roll the dough into a large rectangle on a lightly floured worktop. Spread half the filling over two thirds of the dough (if the filling is still warm and too runny, refrigerate for a few minutes, making sure it doesn't get too cold and firm --- if the dough is too firm to spread, microwave it for just a few seconds to soften slightly). Carefully fold the naked 1/3 over the chocolate filling (from right to left) and then fold the other 1/3 of the dough over so that the edges line up (from left to right). (Watch the video.) Place on a pan, cover and refrigerate for exactly 20 minutes.
After 20 minutes, roll the dough back out to a large rectangle and repeat the above step, using the remaining filling. (Watch the video.) Place on a pan, cover and refrigerate for another 20 minutes.
After 20 minutes, remove from the fridge and roll out into a large rectangle. Trim the edges to make it nice and neat, then cut down the middle (horizontally) into two long strips. Cut each strip into narrow triangles (check the video!). You should get approximately 10 triangles for each strip. Roll each triangle from the long side to the tip, forming a small croissant (watch the video for shaping). Place the rugelach on parchment lined baking sheets, leaving space between them. Cover and let rise until doubled (another 45-60 minutes).
Egg Wash:
1 large egg
1 T water
Preheat the oven to 350F.
When the rugelach are ready to bake, whisk the egg water together and brush each one with some of the egg wash.
Bake for 10 minutes, turn the trays and bake another 15-20 minutes or until golden brown.
Glaze:
1/4 cup water
1/4 cup sugar
While the rugelach back, combine the water and sugar in a small pot and bring to a bowl. Let it simmer for 1-2 minutes.
When the rugelach are golden brown, remove them from the oven and immediately brush generously with the glaze (use all of the glaze). If you have any questions, watch the video. ;)
Enjoy!
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
---
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.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Get the full recipe at
About Big Y
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
Dig In Magazine serves as inspiration and recipes that you can make for yourselves and your friends & family! Learn more about Dig In at
Find us on social media:
Instagram:
Facebook:
Pinterest:
Try downloading our app on the App Store here:
Or on Google Play here:
Homemade Flaky Rugelach Recipe || William's Kitchen
♥️ SUBSCRIBE FOR MORE DELICIOUS RECIPES ♥️
⭐️ MY SOCIAL MEDIA ⭐️
Instagram: @willyskitchen
Facebook: William's Kitchen
Twitter: @willys_kitchen
Snapchat: williamskitchen
Ingredients:
For the rugelach dough:
240 g cream cheese or mascarpone (cold)
225 g butter cut into cubes and frozen
1 egg yolk
300 g all-purpose flour
1 pinch of salt
For the chocolate filling:
100 g semi-sweet chocolate
1 tbsp pure cacao powder
1 tbsp ground cinnamon
100 g granulated sugar
50 g butter
For the fruit filling:
50 g apricot jam
40 g walnuts
80 g raisins
2 tbsp ground cinnamon
Rugelach Cookie Recipe
Get this recipe and more on my website:
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.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
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
dessert recipes | dessert | simple food recipes |
Music: Whenever
Musician: LiQWYD
Thank you so much.❤️
Hello friends.
????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 ????
Email- anujaj1984@gmail.com
❤️Taste on the plate channel serve you easy and simple food recipes. This channel is all about soulful meal.❤️
Email address-
anujaj1984@gmail.com
#Tasteontheplate #rugelachrecipe