Super Easy mini Rugelach Recipe
Mini Croissant Cookies also known as rugelach, rogaliki, italian butterhorns, german nusshörnchen.
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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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Rugelach/rugelach recipe/Jewish pastry/walnut rugelach/chocolate rugelach
Rugelach recipe | How to make rugelach cookies | Jewish recipes |
Taste on the plate brings a new recipe Rugelach for you all. These are soft, buttery and flaky pastry. Rugelach is a Jewish pastry which is originated in poland. Rugelach is a filled pastry product It is very popular in Israel, commonly found in most cafes and bakeries.
Rugelach is made up of cream cheese, butter and filled with nuts , chocolate or jam. We can roll the rugelach pastry dough into different shapes, slicing pinwheels or spirals. Delicious to eat and fun to make these croissant shaped rugelach. Give it a try and share your feedbacks with us. And also tell me your version of filling.
Ingredients:
1/2 cup - butter(chilled and cubed)
1/2 cup- cream cheese (chilled)
1 tbsp- sugar
1 cup- all purpose flour
1 tsp- vanilla essence
Filling:1
1/4 cup- crushed chocolate
2-3 tbsp- chocolate chips
1 tbsp- cocoa powder
1/4 tsp- cinnamon powder
1+ 1/2 tbsp- sugar
Flour for dusting
Chocolate spread
Filling:2
Milk- 2-3 tbsp
1/2 cup- coarsely crushed walnuts
3 tbsp- sugar
1 tbsp- cinnamon powder
Pinch of salt
Mix fruit jam
dessert recipes | dessert | simple food recipes |
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This channel is related to the homemade vegetarian recipes. All recipes are tried and tasted. Enjoy Indian veg recipes with my channel and share your feedback ????
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❤️Taste on the plate channel serve you easy and simple food recipes. This channel is all about soulful meal.❤️
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#Tasteontheplate #rugelachrecipe
Rugelach Two Ways/ W SUBTITLES
Learn how to make this flaky buttery cream cheese cookie that is filled with sweet goodness.
INGREDIENTS: :المكونات
270 g/ 2 1/4 cups all purpose flour ٢٧٠ غم او كوبان وربع من الطحين المتعدد الاستعمالات
8 oz /226 g unsalted butter ٢٢٦ غم من الزبده بدرجه حراره الغرفه
8 oz cream cheese /225g ٢٢٥ غم من جبنه الدهن
1/4 tsp salt ٤/١ ملعقه من الملح
1/4 cup granulated sugar ٤/١ كوب سكر
1 tsp vanilla extract ١ ملعقه صغيره فانيلا
for the filling: من اجل الحشوه
3-4 tbsp fig jam ٣-٤ ملاعق من تطلي التين
3-4 tbsp peach jam ٣-٤ ملاعق من تطلي الدراق
the zest of 1 lemon القشره الخارجيه لليمونه واحده
1 cup of walnuts. ١ كوب من الجوز
50 g white granulated sugar ٥٠ غم سكر ابيض
50 g light brown sugar ٥٠ غم سكر بني فاتح
1 tsp cinnamon ملعقه صغيره قرفه
for the egg wash: خليط دهن البسكوت من الخارج
1 egg بيضه
3 tbsp milk ٣ ملاعق كبيره من الحليب
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How to Make Fruit Rugelach At Home: Perfect Rugelach Recipe | Big Y Dig In & Do It
Delicious to eat and fun to make, rugelach (pronounced rug-a-lah) are traditional Jewish pastries. Roll up your sleeves and give this classic walnut-fruit version a try! Get the full recipe at
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Ingredients:
2 cups Food Club all-purpose flour
3 tablespoons, plus 1/2 cup Big Y sugar, divided
1/4 teaspoon Food Club salt
12 ounce cream cheese, softened, cut into pieces
1 1/2 sticks cold Big Y unsalted butter, cut into pieces
3 tablespoons Food Club sour cream
2 teaspoons Big Y pure vanilla extract
2 tablespoons Food Club light brown sugar
2 teaspoons Big Y ground cinnamon
1/4 teaspoon Big Y ground nutmeg
1/2 cup Big Y raisins, chopped
1/4 cup dried apples, finely chopped
1/4 cup dried cranberries
1/2 cup apricot preserves, discard any large pieces of fruit
1 Big Y large egg
1 tablespoon water
Directions:
1. Wash hands with soap and water.
2. In a large bowl, using an electric mixer on low speed, combine flour, 3 tablespoons sugar and salt until just blended. Add cream cheese and butter and mix for 45 seconds or until just combined. Wash hands with soap and water after handling raw flour.
3. With the mixer running, add sour cream and vanilla and mix until all the ingredients are combined. Note: Dough will be soft and sticky.
4. Knead dough just until it comes together and shape it into a square or rectangle; divide into 4 equal portions. Flatten each portion into 1-inch-thick disks, wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
5. Preheat oven to 375 degrees Fahrenheit.
6. Wash hands with soap and water.
7. In a food processor, combine remaining sugar, brown sugar, cinnamon, nutmeg, raisins, apples and cranberries; pulse until finely chopped. Transfer filling to a bowl and set aside until the dough is ready.
8. Line two baking sheets with parchment paper. Remove disks from refrigerator and unwrap. If dough has become cold and hard, let it sit at room temperature for 10 minutes or until it is easy to roll.
9. Lightly flour a work surface and rolling pin. Roll 1 disk into a 10-inch square and trim the edges to be even. Using a thin spatula, spread apricot preserves evenly over the dough; top with ½ cup filling. Using your hands, press filling into the dough.
10. Using a pizza cutter or very sharp knife, cut dough into twelve equal wedges (just like you would cut a pizza). Roll each wedge up, beginning with the wide end and ending at a point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough, apricot preserves and filling.
11. Wash hands with soap and water after handling raw flour.
12. In a small bowl, whisk together egg and water; brush onto tops of rugelach.
13. Bake for 20-25 minutes or until pastry is golden brown. Note: Reverse the baking sheets after 10 minutes of baking, front to back and top to bottom, to ensure even browning; transfer to wire racks to cool.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Get the full recipe at
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Because we care, our Big Y family delivers a personal connection that benefits our customers and communities with every product, service and solution we provide. We are a family-owned grocery store based in Connecticut and Western Massachusetts and we value our founding principles of founding principles of Value, Quality, Service and Commitment to the Communities we serve above all else. Learn more about Big Y at
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Rugelach Recipe - Laura Vitale - Laura in the Kitchen Episode 848
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