How To make Honey Almond Rugelach
1 c Butter or margarine;
-softened 3 oz Cream cheese; softened
8 tb Honey; divided
2 c All-purpose flour
1 ts Lemon juice
1 ts Ground cinnamon
1 c Almonds; finely chopped
1/2 c Dried cherries; or c
-ranberries Recipe by: Woman's Day, Holiday Baking 1994 In a large bowl with an electric mixer on medium speed, beat the butter and cream cheese until fluffy. Add 3 tablespoons honey and mix well. Mix in the flour until the dough holds together. Form the dough into a ball; wrap in plastic wrap and refrigerate for 2 hours. Preheat oven to 350 degrees; line cookie sheets with parchment paper and grease the parchment. Divide the dough into fourths. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough, one piece at a time, into a 9-inch circle. In a small bowl or cup, combine 2 tablespoons honey and lemon juice; mix well. Brush the dough with some of
the honey mixture; sprinkle 1/4 teaspoon cinnamon over the entire surface. In another small bowl, combine the almonds, dried cherries and the remaining 3 tablespoons honey; mix well. Spread 1/4 the almond mixture onto the circle of dough, stopping 1/2-inch from the outer edge. Cut the circle into eight wedges. Starting at the wide outer edge, roll up each triangle jelly roll style, toward the tip. Gently bend both ends to form a crescent. Place on prepared cookie sheet; refrigerate for 20 minutes or longer. Repeat with the remaining dough, honey-lemon mixture, cinnamon and filling. Bake for 20 to 25 minutes, or until golden brown. Remove from the pan and cool on wire racks. Unbaked crescents may be stored in a freezer-safe container or bags and frozen for up to 3 months. Thaw before baking. Penny Halsey (ATBN65B). -----
How To make Honey Almond Rugelach's Videos
Easy Walnut Rugelach Filled Pastry Recipe | Filled Cookies
This walnut rugelach are soft, crumbly and flaky. Rugelach (a.k.a. ‘rogaliki’) are the perfect cookies and are surprisingly easy to make (the cookie dough will surprise you)!
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Ingredients for Walnut Rugelach Recipe:
►1 cup (16 Tbsp) unsalted butter, melted (not hot)
►1 cup (8oz) warm milk (2% or whole milk)
►4 cups (500 grams) all-purpose flour, measured correctly*
►3/4 Tbsp active dry yeast
Ingredients for Rugelach Filling/ Topping:
►10 oz apricot preserves
►1 cup Fisher walnuts**
►3/4 cup dried cranberries/ craisins, dried cherries, currants, or golden raisins
►2 Tbsp granulated sugar
►1 tsp ground cinnamon
►Powdered sugar to generously dust cookies
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RUGELACH
*MY KIND OF COOKING AND BAKING*
Rugelach Cookie | Eggless Rugelach Cookie | Poland’s Special cookie
Rugelach is a delicious and classic cream cheese pastry filled with a variety of nuts, fruit, jam, and cinnamon sugar. This is an easy rugelach recipe that breaks down and simplifies the steps so everyone can make it with ease!
The butter and cream cheese dough is soft, but as it bakes it gets buttery, crunchy, and caramelized. And the filling is traditionally a combination of nuts and fruits but you can really fill get creative with what you want to add.
Rugelach is a filled pastry cookie that I found originated in the Jewish communities of Poland. The word “Rugelach” is Yiddish that means “little twists” and can be filled with a variety of ingredients.
Some others fillings can be
Nutella
Fruit preserves like strawberry or raspberry + mini chocolate chips
Butter and cinnamon sugar
Peanut Butter + mini chocolate chips
Other dried fruits instead of raisins like: dried cherries, Craisins, chopped dates etc.
Apples and cinnamon (raw peeled and diced apples)
Ingredients for Rugelach dough:
45 gram all purpose flour
1 tbsp sugar
Pinch of salt
35 gram cold unsalted butter
40 gran cream cheese
For filling
20 gram walnut
10 gram pistachio
1 tsp sugar
1/8 tsp cinnamon powder
5 gram butter
For Honey glaze
25 gram honey
1/4 tsp brown sugar
Pinch of cinamon
1/4 tsp butter
4-5 drop lemon juice
Milk for brushing
Soft Almond Cookies/Gluten Free Dessert
Soft Almond Cookies
Ingredients:
2 cups (260 gr) of Almond meal
3/4 cup (160 gr) of Granulated sugar
2 egg whites
pinch of salt
1 tea spoon of Almond extract
1 tea spoon of Vanilla extract
Optional:
Some whole almonds for decoration
Method:
In a stand up mixer mix egg whites with a pinch of salt.
Add sugar, mix until soft peaks.
Add Vanilla and Almond extracts.
Spoon by spoon add almond meal to egg whites and mix until almond paste.
Transfer almond paste into a piping bag with a star piping tip.
Line backing sheet with parchment paper and pipe out your cookies about 2 inches apart.
Bake in a preheated to 350 degrees Fahrenheit oven for 15 min.
Almond cookies are a gluten-free cookies and can be stored in a tight container for up to 2 months.
Enjoy!
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Please like and subscribe!
I will see you soon!
Nastassja
Where to get almond meal:
How to Make Apple & Honey Rugelach | SavoryOnline
A classic Rosh Hashanah flavor pairing turns into cookies with the help of store-bought pie crust.
Get the full recipe at
Visit our website or social channels for more recipes, videos and tips: savoryonline.com
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❂ Ingredients:
200g. Butter
200g. Sour Cream
400g. All-purpose Flour
1 Tsp Vanilla
1 Tsp Baking powder
For Filing:
150g. Dulce de Leche
150g. Apple Paste
50g. Walnuts
100g. Brown Light Sugar
1 Tsp Cinnamon
2 Tbsp Lemon juice
❂ Cooking process:
To make the pastry:
⁃ Place the flour, butter, sour cream, baking powder and vanilla in a food processor and pulse to combine.
⁃ Transfer the pastry to the fridge for 30 min.
⁃ Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper and set aside.
1st filling - Apple Paste w Walnuts:
⁃ Mix Apple paste and lemon juice
⁃ Mix chopped walnuts, brown sugar and cinnamon
2nd filling - Dolce de Leche
⁃ Roll out the dough into a circle, divide into 8 equal triangles (use a pizza cutter for convenience), add fillings, sprinkle apple ones with chopped walnuts mixture on top of apple paste, roll each triangle into a rugelach.
⁃ Bake 20-25 min 350F.