How To make Maple Nut Rugelach
Dough: 4 oz Cream cheese softened
1/3 c Butter, unsalted, room temp
1/4 c Sugar
2 tb Maple syrup
1/4 ts Salt
1 Egg yolk
1 1/2 c Flour
Filling: 1 c Fine ground walnuts
1/3 c Sugar
2 tb Maple syrup
1/8 ts Cinnamon
1 Egg white
1 ts Water
1 ts Sugar
Beat first 6 ingredients in bowl until smooth.Beat in flour to blend. Shape into ball, wrap in wax paper and chill 2 hours until firm. Prepare filling: stir together the first 4 ingredients. Divide dough in half. Roll each half on a floured surface 1/8 inch thick.Cut dough into 10 inch circle. Spread circle with filling.Cut circle into 16 pie shaped wedges.Roll up with wide edge, jelly roll fashion. Place point side down on baking sheet.Repeat procedure with remaining dough. Beat egg with water and brush over cookies. Sprinkle with sugar. Bake in a 350 oven 15 to 20 minutes or lightly browned. Remove to racks to
cool. Store airtight for up to 2 days. Almonds or pecans may be substitiuted for walnuts. -----
How To make Maple Nut Rugelach's Videos
How To Make Walnut Strudel With Raisins and Sour Cream | Clinton Kelly
Watch Clinton Kelly make an apple strudel that uses a key store-bought ingredient to keep things nice and easy.
Chocolate Nut Filled Pastry
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Servings - 2 - 3
INGREDIENTS
All purpose flour - 300 grams
Butter - 80 milliliters
Cold water - 140 milliliters
Butter - 300 grams
Pistachios - 40 grams
Almonds - 50 grams
Cashews - 70 grams
Milk chocolate slab - 50 grams
Egg wash - for brushing
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 80 milliliters butter and mix it well.
2. Then, add 140 milliliters cold water and knead it into a smooth soft dough.
3. Freeze for 15 minutes.
4. Take a dough ball and roll out the dough into a large rectangle about 1/2 inch thick. Brush it with butter and fold the two ends over and freeze for 15 minutes. Repeat this process 3 times.
5. Take a pan, add 40 grams pistachios, 50 grams almonds, 70 grams cashews and dry roast for 5 - 7 minutes on medium heat.
6. Remove it from heat and keep aside.
7. Now roll out the butter dough into a rectangle shape and cut it’s sides.
8. Place a chocolate slab on it.
9. Add some roasted dry fruits on it.
10. Now place cuts at the sides of the dough and close its upper and lower cutter sides.
11. Brush the dough with egg wash.
12. Preheat the oven to 350°F/180°C. Bake for 35 - 40 minutes.
13. Remove it from oven.
14. Serve hot.
Make the Best Cinnamon Rolls of Your Life With Claire Saffitz | NYT Cooking
Ready to get your bake on? You’re in luck, Claire Saffitz is here! “Try This at Home” is a series that guides you through different baking projects and techniques.
This time, Claire is showing us how to make her recipe for cinnamon rolls, with a special trick that makes them extra special. Watch on to learn her tips and tricks.
Get the recipe:
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Chocolate Rugelach Cake #jewishfood #kosher #shabbat #recipe #chocolate #rugelach #cake #מתכון
《不萊嗯的烘焙廚房》猶太可頌餅乾 | Jewish Rugelach
★ 每月定額贊助計畫：
完整配方與操作說明：
[ 材料 ] - 餅皮麵團
高筋麵粉：210g
低筋麵粉：50g
糖粉：20g
鹽：1/4茶匙
無鹽奶油：145g
奶油乳酪：80g
[ 材料 ] - 捲心餡料
不同風味果醬：70g x 2份
核桃 (胡桃)：80g
細白砂糖：20g
肉桂粉：1/8茶匙
雞蛋：1顆 (外層刷覆與固定用)
這份外型長得類似傳統可頌的Rugelach，是一道猶太餅乾小點，常見於以色列咖啡館及糕點鋪。部分記載資料提到「可頌餅乾 | Rugelach」應該創始於15~16世紀，雖然這造型極為近似知名法式可頌 (牛角麵包)，不過其實法式可頌外型是一直到19世紀才出現，比起「可頌餅乾 | Rugelach」晚了近2個世紀之久。這樣的餅乾風味包含了兩個特色與重點，第一是【外層麵團】，它必須是含有奶油及奶油乳酪 (Cream Cheese)成分。第二是【內層捲心餡料】必須包含堅果 (核桃) 或葡萄乾，然後搭配不同果醬變化風味，例如可使用草莓、杏桃果醬或是巧克力醬等風味。
製作程序需先完成外層餅乾麵團、並擀整切出大片圓片餅狀，預先切出類PIZZA的三角片狀分割線條，鋪上內餡後再各別捲成牛角可頌造型、入爐烘烤。雖然不萊嗯在查詢資料及研習製作至今，還沒機會品嘗過它的原始面貌，不過據說這樣的餅乾小點在美國與歐洲地區相當受到歡迎，如果大家有機會在遇見它這「可頌餅乾 | Rugelach」，一定要嘗試，並分享吃後心得。
經過幾次製作時，採用不同內餡風味變化中發現，含水量低的餡料 (如巧克力醬、花生醬、榛果醬...)，比其含水量高的一般果醬，其烘烤後外型會更為挺立。
Easy to make Walnut Filled Puff Pastry | puff pastry recipes
Commercially produced puff pastry is available in most grocery stores. Easy puff pastry recipes, simple yet unique and tasty recipe with walnuts. My easy recipes for college students. ♡SUBSCRIBE : ; #puffpastry #walnutrecipes #easyrecipes
0:00 Walnut-puff pastry recipe
0:21 Ingredients
5:04 Walnut Puff Pastry
INGREDIENTS
Walnut Puff Pastry
****
2 sheets puff pastry
40 g (1.4 oz) walnuts (grounded)
20 g (0.7 oz) icing sugar
1 egg (beaten)
2 tbsp vegetable oil
200 g (7 oz) plain flour
****
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