Only 4 ingredients, no eggs! Rugelach cookies - amazingly tasty, tender, crumbly, fragrant! [Sub]
Please turn on subtitles for detailed recipe and important tips ;)
I found this recipe quite by accident and really wanted to cook them. My husband and I were surprised how delicious these cookies turned out to be!!! How tender, fragrant, pleasantly crunchy and crumbly they are! All in all, I highly recommend it :)
My advice: the dough turns out a lot. You can divide it into 3-4 parts (preferably 4, then it is easier to roll out a layer of dough and form neat curls), you can not bake everything, but freeze part of the dough! And even better - make cookies, bake some, and freeze some already with the filling. Then a fresh batch will be just a step away from you!
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Ingredients (~ 36-40 pieces):
280 g butter (room temperature)
275 g creamcheese (like Philadelphia) or Mascarpone (room temperature)*
375 g flour
37g sugar
25 g honey / maple syrup / sugar
1 tsp of salt (if cook with Mascarpone)
egg yolk (optional, grease before baking)
*in this video I use cheese Mascarpone, the dough will be more tender and greasy) Any cream cheese would be great too!
Filling:
(in video)
5-6 tbsp sugar
0.5 tsp cinnamon
Other topping ideas:
jam, Nutella, zest, nut butters and nuts, poppy seeds, coconut flakes, brown sugar, cardamom etc
Bake in 180ºC / 356ºF oven for 20-25 minutes on top/bottom
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Nut Horn + Apricot Kolaches Recipes
Nut Horns and Apricot Kolaches
Printable pdf for Nut Horns
Horns
Printable pdf for Apricot Kolaches
3 dozen cookies
Dough
1 oz warm or room temp plant milk
1.5 teaspoon yeast
1 teaspoon maple syrup
Mix the above together. Rest about 5 minutes.
1 flax egg (1 tablespoon flax meal soaked in 2 tablespoon plant milk for 10 minutes)
Dash salt-optional
3 tablespoons melted vegan butter or oil
1 cup flour
Stir flour and salt together in a medium bowl. Mix the flax egg, melted. Butter or oil with the yeast mixture.
Stir the liquid mixture into the flour. Knead 3-4 minutes until you have a smooth dough. Divide dough into 3 pieces.
Place dough balls into an oiled bowl, then turn dough over so top of dough is oiled.
Cover with a towel. Let rise until dough in size.
Divide the nut filling into thirds so you are able to evenly fill the cookies. Roll out dough on a sugared cutting board. Roll it into an 8” circle.
Option 1: Cut into 12 wedges using a pizza cutter. Using 1/3 of the nut filling, place 1/12 of the nut filling at the wide side of the wedge. Roll up into a crescent.
Option 2- Spread 1/3 of the nut filling on the 8” circle. Using a pizza cutter, cut 12 wedges and roll up into a crescent.
Place on a parchment paper lined cookie sheet with the pointed side of the dough on the bottom of the cookie. This will keep it in place.
Preheat oven to 400 F. Bake about 12 minutes., Cool on a wire rack.
Nut Filling
2 cups chopped walnuts- measure after chopping
1 cup plant milk
¼ cup sugar
½ teaspoon maple flavor
Heat milk and sugar just to boiling. Stir in nuts and maple flavoring. Bring to a boil, reduce heat and cook until thick, could take 30 minutes. Cool before filling cookies.
For Apricot Kolaches
Follow the Nut Horn dough recipe then:
Divide the filling into thirds so you are able to evenly fill the cookies. Roll out dough on a sugared cutting board. Roll it into an 8” square. Cut into 2 inch squares.
Place approximately 1-1.5 teaspoons of filling diagonally on each square. Before finishing the cookies, even up the 1/3 of the allotted filling.
To finish the cookies, bring together 2 opposite corners, squeeze the points together, then fold the points over to one side of the cookies. Place on a parchment paper lined cookie sheet.
Preheat oven to 400 F. Bake about 12 minutes. Cool on a wire rack.
Apricot Filling
3 ounces dried apricots- chopped in a food processor
½ teaspoon lemon zest
¼ cup sugar
1-1.5 cups water
Place apricots, sugar and zest in a small saucepan. Add about ½ water. Bring to a boil. Then reduce heat, cover with a lid and simmer 30-60 minutes.
You want this to be a very thick mixture Stir frequently and continue to add water as needed. When apricots are very soft, use a immersion blender to make completely smooth. Cool before filling cookies.
How To Make Creamy Maple Walnut Mashed Sweet Potatoes - Recipe
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Here’s a quick and easy side dish that goes well with Christmas turkey, pork chops, etc.
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Get the recipe:
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Chocolate Raspberry Rugelach || Gretchen's Bakery
Today I am sharing my recipe for one of my favorite cookies~ Chocolate Raspberry Rugelach with a bonus suggestion for Poppyseed filled rugelach. If you have never tried this easy to make but awesome tasting cookie you are in for a treat!
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CLICK HERE FOR SILICONE MAT
CLICK HERE FOR ALL THE GRETCHEN'S BAKERY ORIGINAL RECIPES
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I have been vegan for a while now and I have been super conflicted with my channel not being in alignment with my life and my beliefs
I am transitioning my channel/blog to align with my beliefs, I have been veg for 8+ years and have been in severe conflict here on my channel and when I owned my bakery by promoting the exploited animal industry, so I finally got off the fence and decided to stop being a hypocrite and follow my heart and soul passion.
I understand not everyone cares to be open to this kind of baking
(although I have been making some of my BEST recipes more recently!)
So I hope and wish that folks will be open minded and give me the same understanding for following my heart.
This has not been the case 100% so far, as I have sadly been met with anger and hatred
However others have been showing tremendous support and encouragement. I hope you will at least give it a chance. :)
I will not eliminate my old recipes and will still help you all with baking of any kind just like always!
WHY I AM VEGAN
WHY I AM VEGAN
WHY I AM VEGAN
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Music Credit CARPE DIEM by Kevin MacLeod
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