PAStrY:
8 c Unsifted all-purpose flour
2 t Baking powder
2 c (4 sticks) butter, softened
4 8-oz packages cream cheese,
-softened FILLING:
3 1/4 c Coarsely chopped walnuts
1 1/4 c Golden raisins
3 T Sugar
2 t Ground cinnamon
1 12-oz jar seedless raspberry
-preserves 1/2 c Apricot preserves (opt.)
Fresh ivy or other green -leaves (opt.)
1. Prepare Pastry in 2 batches: In large bowl, combine half the flour
and baking powder; mix well. With electric mixer at low speed, beat in half the butter and cream cheese until smooth dough forms. Divide dough into 4 balls. Repeat with remaining flour, baking powder, butter, and cream cheese to make 4 more balls of dough. Wrap balls of dough in plastic wrap and refrigerate at least 2 hours or overnight. 2. On lightly floured surface, roll one ball of dough into a 12 by 10
~inch rectangle, about 1/8 inch thick. With fluted pastry wheel or knife, cut rectangle into two 12 by 5-inch strips. (Using pastry wheel, trim 1/16 inch from outside lengthwise edges to flute.) Transfer strips to baking sheet or large plate, cover with plastic wrap, and refrigerate. Repeat rolling and cutting with remaining balls of dough, stacking strips between plastic wrap and refrigerating as they are made. 3. Prepare Filling: Set aside 1/4 C each nuts and raisins. In food
processor fitted with chopping blade, process remaining 3 C walnuts until finely chopped. In medium-size bowl, combine finely chopped nuts, the sugar, and cinnamon. Set mixture aside. 4. Heat oven to 325'F. Line 1 large baking sheet with aluminum foil;
place 2 sheets of foil crosswise an a second large baking sheet. Place one 9-inch pastry ring (see Note) on the first baking sheet; place a 6-inch pastry ring and a 3-inch pastry ring on separate sheets of foil on the other baking sheet. With the tip of a skewer or toothpick, score outline of all rings into foil; remove rings and set aside until ready to bake rugelach. 5. To make 9-inch rugelach, brush one strip of dough lightly with
raspberry preserves. Sprinkle 3 T walnut mixture and 1 T raisins to cover half of strip lengthwise. Fold uncovered half of dough strip lengthwise over covered half to enclose filling and make a 12 by 2 1/2-inch strip. Brush top of folded strip lightly with raspberry
preserves. From either end, loosely roll up filled strip; stand, cut edges up, in center of 9-inch ring scored on baking sheet. 6. Fill and fold 8 more strips of dough as in step 5; brush top of
each with preserves. With preserve-brushed surface facing center, wrap one filled dough strip, cut edges up, around rolled strip on baking sheet. Continue wrapping remaining 7 filled strips around center, pinching ends of strips together, until ring is filled. Sprinkle outside of rugelach with about 2 T walnut mixture and place 9 inch pastry ring around rugelach spiral.
7. With remaining pastry strips, prepare 6-inch and 3-inch rugelachs
repeating steps 5 and 6, using 5 filled strips of dough for 6-inch rugelach and 2 filled strips for 3-inch rugelach. Pat some of remaining walnut mixture around outside of rugelachs, using about 1 1/2 T on each. Carefully place pastry rings around rugelachs.
8. Stir reserved nuts and raisins into remaining walnut mixture.
Sprinkle over top of rugelachs, tucking nuts and raisins into the spaces between pastry rings. 9. Bake 9-inch rugelach 1 1/2 to 1 3/4 hours, 6-inch rugelach 1 1/4
to 1 1/2 hours, and 3 inch rugelach 1 hour or until center is browned and firm to touch. With large spatula, remove 3-inch rugelach, still on foil, to wire rack allowing 6-inch rugelach to remain in the oven until it is completely baked. When baked, carefully transfer all rugelachs to wire rack; remove pastry ring and foil. Let rugelachs cool to room temperature. 10. Just before serving, in small saucepan, melt apricot preserves and
brush over top of each rugelach. Place 9-inch rugelach on serving plate; top with the 6 inch and 3-inch rugelachs. (If necessary, trim tops of 9 and 6-inch rugelachs to make level so tiers will stand securely.) Garnish plate with fresh ivy or other green leaves, if desired. 11. To serve, cut 3-inch rugelach into 6 wedges and remove to
individual plates. Then cut 6-inch rugelach into 10 wedges and remove to plates; cut 9-inch rugelach into 14 wedges and remove. Note: Pastry rings, which look like bottomless tart pans, can be found at gourmet cookware stores. If not available in your area, order by mail from Bridge Kitchenware, 214 E. 52 Street, New York, N.Y. 10022 or call (212) 838-1901. Country Living/December/92 Scanned & fixed by Di Pahl & <gg>
How To make Celebration Rugelach Country Living's Videos
Martha Stewart's Jam-Filled Kolaches | Martha Bakes Recipes
A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually shaped into rounds or, like in Martha's version, bowties.
#Jam #Kolaches #Pastry #Recipe #HowTo #MarthaStewart
00:00 Introduction
00:17 Yeast
00:35 Dry Ingredients
01:48 Yeast & Eggs
02:18 Forming the Dough
03:26 Add Jam to Dough
04:41 Glaze
Get the recipe for Martha's Kolaches:
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Martha Stewart's Jam-Filled Kolaches | Martha Bakes Recipes
Ina's Fruitcake Cookies | Food Network
Ina's Fruitcake Cookies will convert even the most rabid fruitcake-hater.
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Get the recipe:
Fruitcake Cookies
Recipe courtesy of Ina Garten
Total: 14 hr 50 min
Prep: 30 min
Inactive: 14 hr
Cook: 20 min
Yield: 5 dozen small cookies
Level: Intermediate
Ingredients
1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour
Directions
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
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Interview with Anna Francese Gass of Heirloom Kitchen | Table Talk
Anna Francese Gass joins our Table Talk series. In this interview with our Executive Editor Hana Asbrink, Anna, a native of Rhode Island living in New York City and alumni of the French Culinary Institute, talks about her passion for authentic immigrant cooking and the surrounding stories. She has spent much of her time traveling the country cooking with grandmothers and learning the true and complicated fabric of this country, one kitchen at a time. Her hope is that by transcribing these cherished recipes, they will continue to be shared and loved for generations to come.
Find out Anna's 3 secrets to perfect juicy meatballs every time:
Read her Q&A with the Chowhound community:
#annafrancesegass #cookbooks #tabletalk
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The Classic Israeli Dessert You Never Heard Of
To kick off the Jewish Arts Collaborative (JArts) “Taste of Israel Restaurant Week,” watch Forverts Editor Rukhl Schaechter as she makes a classic Israeli dessert: tea biscuit cake, or ugat biskvitim (עוגת ביסקויטים) as it’s known in Hebrew. It’s easy to make and you don’t even need an oven!
The baking session is followed by a Q&A with Rukhl and Forward National & Food Editor, Rob Eshman where the two discuss the cake’s history and relevance. Both the demonstration and the Q&A are in English.
This talk is part of the Dr. Thomas Zand Forward Event Series.
Ingredients:
1 pint heavy cream
1 cup whole milk
1 packet (2.8 oz.) Israeli vanilla instant pudding mix
1 package (4.2 oz.) of plain, whole wheat, chocolate or orange-
flavored Israeli tea biscuits
1/2 cup milk (for dipping the biscuits)
Dark chocolate, grated
Instructions:
-Combine the cream, 1 cup of milk and vanilla pudding mix in a large mixing bowl.
-Whip the cream mixture until stiff peaks form.
-Pour the 1/2 cup of milk into a small bowl and dip each biscuit in the milk for 3 seconds.
-Place the biscuits in a single layer on the bottom of an oblong 13 x 9 inch baking pan.
-Spread some of the whipped cream over the biscuits and place another layer of dipped biscuits on top.
-Repeat until all the cream is finished, ending with the cream.
-Sprinkle the grated chocolate on top and store in the refrigerator until ready to serve.
LIVE COOKING: Making Christmas Cookies????
Join me this year as I bake my cookies for Christmas. On the docket: my grandma's Anise Cookies, Rugelach with a twist, Cinnamon Sugar Palmiers, Gluten-free Shortbread, and more! Come hang out and learn something new!
Time Stamps
14:35 - Making Rugelach Dough
37:25 - Making Anise Cookie Dough
1:16:15 - Making Palmiers
1:31:10 - Piping Anise Cookies
1:45:45 - Making Rugelach Filling and Forming Rugelach
3:06:40 - Making GF Shortbread
#baking #Christmas #cookies #holiday #traditions #baking #anisecookies #Anisplätzchen #rugalah #rugelach #palmiers #shortbread #glutenfree #glutenfreeshortbread #cooking #livestream #YouTube #Philly
Anise Cookies (Anisplätzchen) Recipe:
Rugelach recipe:
1/2 pound cream cheese
1/2 pound unsalted butter
2 cups all purpose flour
1 cup sugar
2 tsp. cinnamon
Blend cream cheese, butter and flour. Divide dough into 3 parts, wrap in plastic wrap and refrigerate at least an hour or overnight. Mix sugar and cinnamon. Roll dough part into a 9 circle using the cinnamon/sugar mixture, generously, on the top and bottom of the dough to prevent sticking when rolling out. Add desired fillings, then use a pizza cutter to cut circles into 16ths. For the walnut rugelach, generously sprinkle finely walnuts on top before cutting. For the walnut fig rugelach, spread fig jam and then sprinkle finely walnuts on top before cutting. For the chocolate filling, generously sprinkle the filling recipe from the link on top before cutting.
Palmiers Recipe:
Gluten Free Shortbread Bites recipe:
Chocolate Dipped Maple Pecan Biscotti Recipe:
4 1/2 T. unsalted butter, softened
3/4 cup plus 3T. sugar
2 1/4 cup plus 3T. flour
1 1/2 tsp. baking powder
pinch salt
3 eggs
2/3 cup chopped pecans
3/4 - 1 tsp. maple extract
Preheat oven to 350. Line a baking sheet with parchment paper. Beat the butter and sugar together in a bowl for 1 minute. A baking powder, salt and mix until just combined. Add extract, eggs (one at a time) beating and scraping bowl. Add nuts and mix until just combined. If the dough isn't coming together into a ball, add water one teaspoon at a time until it does. Transfer to a lightly floured surface and shape into two logs flattening. Transfer to the cookie sheet. Bake for 15-20 minutes until fully cooked and lightly browned. Take out and cut, using a serrated knife, into 1/2 inch slices. Place them cut side up on the parchment lined cookie sheet and bake for 12 minutes. Then flip and bake for an additional 10-12 minutes until fully cooked and golden brown and crisp. I like to dip the long sides in dark chocolate once fully cooled.
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Cookbook author Jake Cohen on celebrating Jewish food through his recipes | Interview
Jake Cohen continues to find inspiration from his own life for his cooking. Gibson Johns interviews the best-selling cookbook author and viral cooking sensation ahead of the release of his second collection of recipes, I Could Nosh: Classic Jew-ish Recipes Revamped for Every Day, on September 12. They discuss how the press cycle for his first book informed his second, misconceptions around Jewish food and culture, understanding himself better through cooking and what it was like when Britney Spears randomly posted one of his viral videos on her Instagram. Listen to more interviews and subscribe to We Should Talk here: #JakeCohen #Cooking
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