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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Gluten Free Rugalach Cookies
These cookies are made with cream cheese pastry dough which is the same dough as Kolaczky cookies (both are Polish cookies). You can use regular flour in place of gluten-free flour for a non-gluten-free version.
Note: White bread dough (yeast dough) can be used for this recipe as well as pastry dough.
I filled the roll with my homemade orange jam and add chopped pecans then cut it into small pieces. I also made other different shapes just for variety.
Ingredients:
2 sticks (1 cup) unsalted butter, softened
1 block (8 oz.) cream cheese, softened
2 tb. sugar
1 ts. vanilla extract
1/4 ts. salt
2 cups gluten-free all-purpose flour
Filling:
1-1/4 cups orange jam or any other preserves or jam as preferred.
3/4 cup brown sugar
1 to 1-1/2 ts. ground cinnamon
3 tb. honey, optional
1 cup chopped toasted pecans
Egg wash for brushing
Method:
1. In a mixer bowl with a paddle attachment, cream butter and cream cheese and sugar until smooth then add vanilla, mix well.
2. Add all of the dry ingredients and mix just until incorporated.
3. Divide dough into two portions, wrap them with plastic wrap, and chill for 1 hour.
4. Meanwhile, make the filling by mixing sugar and cinnamon together, and set aside.
5. Roll dough into a rectangle shape about 1/8 thick on a floured board. Trim as needed.
6. Spread orange jam on the dough, sprinkle with cinnamon sugar, drizzle with honey, and top with chopped pecans.
7. Roll dough into a cylinder shape starting with the long end, tightly. Pinch the seam to seal.
8. Cut the roll into small pieces about 1/4 thick and place them on a lined baking sheet. Brush each cookie with egg wash (dough part).
9. Roll out another portion of dough and repeat the same process, You can make a different shape if wanted.
10. Bake 350 deg. for 22-25 minutes or until lightly brown.
Note: The cookies may be a little soft at first but when they cool to room temperature or store in the fridge, they will get crunchy.
Rugelach
RUGELACH
Recipe by Linda Shapiro
Rugelach (“little twists”) are a filled pastry product originating in the Jewish communities of Poland. It is very popular in Israel, commonly found in most cafes and bakeries. Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. An alternative form is constructed much like a strudel or nut roll, but unlike those, the rolled dough and filling are cut into slices before baking, The different fillings can include raisins, nuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves, which are rolled up inside.
INGREDIENTS FOR DOUGH
2 cups all-purpose flour
1/4 teaspoon salt
1 cup + 1 Tbls. unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
INGREDIENTS FOR FILLING
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped nuts
1/2 cup raisins
Other fillings (see below)
DIRECTIONS
1. Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
2. Combine sugar, cinnamon, chopped nuts, and finely chopped raisins (or see below for possible alternative fillings).
3. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chef’s knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie.
4. Make a mixture of cinnamon and sugar, or use powdered sugar. Melt 1 Tbls. butter and apply lightly to rolled rugelach. Dip the rugelach in powdered sugar or sugar/cinnamon combination.
5. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
6. Preheat oven to 350 degrees.
7. After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
VARIATIONS ON RUGELACH FILLINGS (various sources)
• Nut filling: In a food processor, pulse 1 cup walnuts and 1 cup pecans until they break into tiny crumbs, 30 to 40 pulses. (Be careful of over-processing and making nut butter.) Combine the ground nuts in a bowl with 4 tablespoons (1/4 cup) melted butter, 1/4 cup honey, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract.
• Fruit and jam filling: Warm 1/4 cup marmalade, apricot jam, or raspberry jam in the microwave until it liquefies. Set aside to cool until no longer steaming, still liquidy. Pulse dried fruit, such as apricots, cranberries, cherries, or currants, in a food processor until it breaks down into tiny pieces. To assemble, spread the jam onto the rugelach dough and then sprinkle the dried fruit on top.
• Peanut butter and chocolate filling: Warm 1/2 cup peanut butter in a microwave until it liquefies but isn't boiling. Spread over the rugelach dough; sprinkle with 1 cup miniature chocolate chips.
Lisa Goldstein serves as Cantorial Soloist & Educator of Temple Chai. In addition, she has a home-based business called Challahluya!, specializing in her unique challah and other holiday treats. For more info contact Lisa lisa@templechaisa.org
Honey and Walnut Cookies | Recipes | H&B
Here at Holland & Barrett we're all about bringing a bit of sweetness to your life - and these vegetarian Honey and Walnut cookies will do just that!
Ingredients:
Organic gluten-free oats:
Ground almonds
Mixed seeds
Walnuts:
Cinnamon
Mixed spice
Baking powder
Ripe banana
Peanut butter:
Honey:
Coconut oil:
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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)!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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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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