How To make Black Forest Rugalach
1 c Dried cherries
1/3 c Cherry liqueur
2/3 c Granulated sugar
6 oz Semisweet chocolate; broken
-up 2 tb Unsweetened cocoa powder
1 ts Ground cinnamon
1 c Walnuts; unchopped
8 oz Cream cheese; softened
1 c Unsalted butter; softened
2 c All-purpose flour
1 pn Salt
1 Egg
1 ts Water
Recipe by: Glorious Liqueurs, Mary Aurea Morris In a small bowl, combine the died cherries and the liqueur; cover and let stand for at least 4 hours, or overnight, stirring occasionally. In a large bowl with an electric mixer on high speed, blend the cream cheese and butter until well combined, light and fluffy. Gradually beat in the flour and salt. The dough will be very soft. Divide and flatten the dough into 4 disks; wrap each in a sheet of wax paper or plastic wrap. Refrigerate for at least 1 hour, or overnight, until firm enough to handle. Preheat oven to 350 degrees. Drain the cherries, reserving the thickened syrup for another use. Place the sugar, chocolate, cocoa and cinnamon in a food processor; cover and pulse chop until the chocolate forms pea-sized pieces. Add the walnuts and drained cherries; pulse chop until both are coarsely chopped. In a cup, beat together the egg and water. Roll out the dough, one disk at a time, on a lightly floured surface, to form and 8-inch circle. Brush with the egg glaze. Sprinkle 1/4 of the filling over the top, pressing lightly to adhere the filling to the dough. Cut the circle into 12 wedges with a sharp knife. Roll up each wedge from the outside in, to form a crescent; tuck in any of the filling that falls out as the dough is rolled. Place the crescents, point side down, 1 inch apart on ungreased cookie sheets. Brush with additional egg glaze. Bake for 30 to 35 minutes, or until golden. Cool on the cookie sheets on wire racks for about 2 minutes. Gently loosen them with a metal spatula and transfer to the racks. Cool completely before storing in airtight containers. These cookies freeze well. Penny Halsey (ATBN65B). -----
How To make Black Forest Rugalach's Videos
Vanilla Crescent Cookies - The german classic Vanillekipferl
The german vanilla cresent cookies also called Vanillekipferl are a very traditional german christmas cookie. I will show you a super delicious and easy to make Vanillekipferl recipe.
????Ingrediens:
210g flour type 405
90g ground almonds
45g sugar
180g butter
1 pulp of a vanilla pod
50g powdered sugar
1 tsp homemade vanilla sugar or 1 pkt bourbon vanilla sugar
For the vanilla sugar:
Scraped out vanilla pod
200g sugar
160° C / 350° F fan forced for 10-11 minutes
????Helpful tools for this recipe on Amazon:
* Vanilla bean:
* Bourbon vanilla sugar:
????My favorite products on Amazon:
* Spatula:
* Silicone Baking Sheet:
* Callebaut Chocolate:
* Measuring Spoons:
* Bag Sealing Clips:
* Reusable Piping Set:
* Piping Bag Holder Stand:
* Stackable Cooling Rack:
* Adjustable Cake ring:
* Ice cream scoops:
0:00 Intro
0:14 Making vanilla crescent dough
1:38 Make your own vanilla sugar
2:40 Shaping vanilla crescents
3:15 Baking vanilla crescents
4:11 Tasting
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Pistachio Paste Recipe! Perfect for adding to icings, fillings and ice cream | Cupcake Jemma Channel
Making your own nut butters and pastes couldn't be easier. Dane is here to show you how to do it with this incredible Pistachio Paste recipe. Next week Dane will be making some Pistachio Macarons and will be using this Pistachio Paste in the filling!
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300g Raw Pistachio Kernels
1/2 tsp Sea Salt
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