Rugelach | Sally's Baking Recipes
Homemade rugelach is buttery and flaky with a light and crisp pastry dough and sweet cinnamon filling—like cinnamon rolls, but without the yeast.
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Rugelach Cookie Recipe
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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.
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Super Easy mini Rugelach Recipe
Mini Croissant Cookies also known as rugelach, rogaliki, italian butterhorns, german nusshörnchen.
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---------------------------------- RECIPE ------------------------------------
Ingredients:
1/2 cup soft butter (115g) (at room temperature)
2/3 cup cream cheese (150g) (at room temperature)
1 tbsp brown sugar
1 tbsp honey or maple syrup
2/3 cup whole grain flour (75g)
2/3 cup all-purpose flour (75g)
1 cup hazelnuts, ground
4 tbsp brown sugar
Method:
1. Mix together cream cheese, soft butter, sugar and honey.
2. Add flour. Stir until all ingredients come together.
3. Wrap and place in the fridge for 1 hour / overnight.
4. Devide the dough in half (keep in the fridge)
5. On a floured work surface, roll out the dough into a 10 inch round circle.
6. Top with a sprinkle of sugar and nut over the dough.
7. Cut the dough in a criss cross pattern of 4 equal wedges and then each wedge in 4 triangle slices. (you'll end up with 16 wedges)
8. Starting at the wide end, roll up each wedge into a crescent roll.
9. Transfer the cookies to parchment lined cookie sheets.
10. Repeat with the remaining dough.
11. Brush with milk and sprinkle with nuts.
12. Bake in a preheated oven at 355 F (180 C), for about 25 - 30 minutes or until golden brown in colour.
13. Allow the cookies to cool.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Great Grandma Sophie's RUGELACH recipe!
How to make the best, old school rugelach. With Justin & Liz.
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!
Molly Yeh's Rugelach 2 Ways | Girl Meets Farm | Food Network
Cook along with Molly as she reveals how to prepare rugelach two different ways!
Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe for Chocolate Halva Rugelach ▶
Get the recipe for Orange Walnut Rugelach ▶
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Molly Yeh's Rugelach 2 Ways | Girl Meets Farm | Food Network