Apple Pie Rugelach ~ Collab with The Vegetarian Baker Channel ~ Rugelach Recipe ~ Noreen's Kitchen
Click to go to the Vegetarian Baker Channel:
Jac's Pumpkin Pie Cookie Video Here:
Today we have a fun and delicious collaboration to share! I am teaming up with Jac, from the Vegetarian Baker channel to do a couple of videos in celebration of National Cookie Month! Did you know there was a national cookie month? Well there is! And October is the auspicious occasion! So, to honor all things cookie, we are teaming up to share a couple of pie inspired cookie recipes. Jac will be sharing his pumpkin pie cookies and I am sharing these amazing, flaky, rich and delicious apple pie rugelach!
If you are not familiar with what rugelach is, it is a little Jewish or Israeli cookie that when translated to English means little twist. they typically look like a crescent and the original version is filled with cinnamon, sugar and ground nuts. However they fillings can run the gamut. Some of my favorites include raspberry or apricot jam with ground nuts and cinnamon, Nutella or hazelnut spread, brown sugar, you name it! If you can roll it up in the dough, you can make these cookies any way you like them.
This dough is so amazing and reminds me very much of the dough for my grandmother's kifli recipe. It is a very short dough, meaning it has a lot of fat and a little flour, just to hold it all together. A dash of sugar and a splash of vanilla extract add loads of delicious mild flavor to this cookie dough that will be enhanced by the filling you choose to put inside. This is very easy to make in the mixer, just cream the fats, add the flour and flavorings and blend till it comes together. Then I wrap the whole thing in some plastic and stow it in the fridge for at least a half hour. You can make this dough a couple days in advance in preparation for a big baking marathon and have it all read to go.
When you are ready to make the cookies, divide the dough in four and only keep out one portion to work with. Roll it into a 12 to 14 inch circle then using a pastry or pizza cutter, divide the circle into 12 wedges. These will be your cookies.
I made a filling out of shredded apples, golden raisins, sugar and apple pie spice. Sauteed in a bit of butter and let it all cook down into an beautiful thick mixture that was perfect for filling my rugelach. I allowed the filling to cool while the dough was in the fridge. You just don't want the filling to be hot otherwise it will melt all that butter and cream cheese in the dough.
Then you fill you cookies by adding a scant teaspoon to the wide end of each wedge and the roll up like a crescent roll. Place each cookie on an awaiting baking sheet lined with either a parchment or a silicone mat. I brushed the rugelach with egg wash and sprinkled with some coarse crystal sugar for crunch and decoration. Baked them for 15 to 18 minutes until they were lightly browned on top and bottom. Then let them cool on the baking sheet for five minutes before removing to a rack to cool completely.
These cookies are super delicious and you are going to love them. They taste like apple pie, of that you can be sure and they will disappear quickly.
I only made half of the dough because that is all the filling I had. The rest of the dough was wrapped and placed in the freezer. It will be good for up to six months but I will be using mine sooner. Just thaw in the fridge for a day or so when you want to use it and proceed as usual.
I hope you will check out the Vegetarian Baker Channel! He has so many delicious vegetarian versions of awesome recipes I know you will love it! Hit is subscribe button and show him some YouTube family love! Links can be found below! His pumpkin pie cookies look like they will be amazing!
I hope you give these apple pie rugelach a try and I hope you love them!
Happy Eating!
You can find a printable version of this recipe on my website here:
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How To Make Babka | Apricot Raisin and Walnut Babka | Christmas Wreath Babka
CHRISTMAS BABKA WEARTH
Apricot Raisin and Walnut Babka | Rosemary JasMar
This fesitive babka is
the holiday bake you’ve been searching for!
a perfect Christmas treat looks like it's from the bakery!
A simple rich dough has apricot jam spread across it, sprinkled with brown sugar, walnuts and raisins Then, rolled, cut, braided, and baked to delicious perfection.Serve with a light drizzle of apricot glaze
Every bite is light, soft, extra sweet, and so delicious.
Ingredients:
- For the dough
3⅓ cups all purpose flour
¼ tsp kosher salt
1⅓ cups warm whole milk (110°F-115°F)
4½ tsp instant yeast
½ cup sugar
⅓ cup vegetable oil
- For the filling
Apricot jam
½ cup brown sugar
1 cup chopped walnuts
1 cup raisins
1 tbsp ground cinnamon
4 tbsp soft butter
- For the Apricot glaze
Apricot jam
Water
Orange zest
Rosemary
The bread just melts in your mouth. Give as a gift this holiday season or
bake up a loaf to enjoy for breakfast (or dessert!)
#Christmas #baking #bread #babka #rosemaryjasmar
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Canon and variation
Twin Musicom
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Rugelach | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Rugelach
Listening is a more natural way of learning, when compared to reading. Written
language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain
Now learn the vast amount of general knowledge available on Wikipedia through
audio (audio article). You could even learn subconsciously by playing the audio
while you are sleeping! If you are planning to listen a lot, you could try using
a bone conduction headphone, or a standard speaker instead of an earphone.
You can find other Wikipedia audio articles too at:
In case you don't find one that you were looking for, put a comment.
This video uses Google TTS en-US-Standard-D voice.
SUMMARY
=======
Rugelach ( ROO-gəl-əkh; Yiddish: ראָגאַלעך and Hebrew: רוגלך), other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach (all plural), rugalah, rugulah, rugala, roogala (singular), is a Jewish pastry of Ashkenazic origin. It is very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in diaspora.
Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege, possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its supposed ancestor, the Kipferl, pre-date the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie). This leads many to believe that the croissant is simply a descendant of one of these two.
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.