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
HOW TO: Rugelach from The Sweet Roasting Tin by Rukmini Iyer
Watch Rukmini Iyer demonstrate the technique to create delicious Rugelach, as featured in The Sweet Roasting Tin.
Get your copy of The Sweet Roasting Tin here:
Almond Croissants
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Rugelach
Recipe:
Today is the ninth of 12 installments of the video series, The 12 days of Old World Cookies. Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.
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
Chocolate Rugelach - In A Bag Recipe
Ingredients (Makes 30 Rugelach)
For the dough
1 egg + 1 more for basting
1/4 cup melted butter (or canola oil)
1/3 cup warm milk (or water)
1/2 teaspoon vanilla extract
1 packet active dry yeast (2 1/4 teaspoons)
2 1/2 tablespoons sugar
1/2 teaspoon salt
1 3/4 cup flour
For the filling
3 tablespoons honey
1/3 cup cocoa powder
1/2 cup butter, softened (or canola oil)
For the syrup
1/2 cup water
1/2 cup sugar
Preparation
1. In a bag, add one egg, melted butter, milk, vanilla, yeast, sugar, salt and flour. Squish and knead the bag for 5-10 minutes until the dough is evenly mixed. Kids are especially good at this step.
2. Place the bag in a bowl of very warm water for 45 minutes or until dough doubles in size. You can add more warm water if it gets cold.
3. Preheat oven to 350F/ 175C. Time to make the filling. Mix the honey, cocoa powder and softened butter in a bowl. If the butter is too hard, you can melt it. *If you melt it, stick it in the refrigerator before you spread it on the dough.
4.Separate the dough into 3 even balls. Sprinkle with a little bit of flour. Roll out each ball, flipping and stretching until the dough is super thin. Place a plate on the dough and cut around it so you have a circle.
5. Spread a layer of filling on the dough. Cut into 8 slices, like a pizza. Separate each slice and roll tightly. *You need to separate the slices so they don't get covered in chocolate on the outside from the other slices. Place each rugelach on a non-stick baking tray.
6. Brush with a beaten egg and bake for 15-20 minutes. Meanwhile, make the glaze by adding the water to a saucepan on medium heat. Then add the sugar and stir until the sugar melts. Simmer for 1 minute. When the rugelach are done baking, scoop the glaze onto the rugelach while they are still hot. The rugelach soak up the delicious glaze.