How to Make The Best Rugelach with Nutella and Pecans *Easy and Delicious*
How to Make The Best Rugelach with Nutella and Pecans *Easy and Delicious*
Hi guys, in this video I am going to show you how to make the most delicious dessert in as little as 20 minutes. Try to resist your mouth from watering too much while you cook because believe me it's a challenge. Enjoy this amazing recipe and I will be looking forward to your thanks in the comment section :).
Rugelach with Nutella and Pecans Recipe:
- Puff pastry dough
-Nutella
- chopped Pecans
Summary:
1. Pre-heat your oven to 350 degrees
2. On a well-floured surface, roll your dough out very thin (about 1mm thick)
3. Place Nutella in the microwave for about 30 seconds to 1 minute until its slightly liquidy
4. Spread as much Nutella as you wish on the dough
5. Add as many chopped Pecans as you wish on top
6. Gently roll the dough
7. Cut 1.5 in pieces
8. Cover a baking sheet with parchment paper and spray it with pam
9. Place our Rugelach pieces on the baking sheet
10. Bake for 15 minutes
11. Sprinkle with powdered sugar and enjoy ;)
Enjoy your Rugelach my loves
Love, Svetlana
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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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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)!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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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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How to Make Rugelach at Home with Pastry Chef Camille Cogswell of Zahav
While making rugelach at home, the Ashkenazi Jewish pastry might seem difficult, we've got you covered. Camille Cogswell, the pastry chef of Philly's Zahav, makes a date and almond filled version that's inspired by American-style and Israeli rugelach. This recipe might take most of the day to make, but it's a baking project that's totally worth it, even for the bragging rights alone.
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Chocolate Cherry Walnut Rugelach Recipe with Chef Gail Sokol. Step by step baking tutorial.
A rich cream cheese dough is made and filled with ganache, dried cherries and walnuts to create a flaky, spiraled cookie. Learn how to make this delicious recipe step-by-step with Chef Gail Sokol!
Here's the recipe:
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Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
00:00 Intro
01:06 Dough
03:23 Prepping the filling
04:18 Rolling out the dough
06:12 Filling and rolling into logs
07:48 Baking and slicing
Makes 40 cookies
The Dough (make at least 1 day before baking):
284g unbleached all-purpose flour
1/2 tsp table salt or 1 tsp Diamond Crystal Kosher salt (2.8g using a 0.01g precision scale)
2 tsp sugar (8g)
226g unsalted butter, sliced 1/4 inch thick, kept cold
226g cream cheese, sliced 1/2 inch thick, kept cold
If your food processor is smaller than 10 cups, divide all ingredients in half and make the dough in 2 batches like I do in the video. Put the flour, salt, and sugar into a food processor and process for 10 seconds to combine. Add the butter and cream cheese and pulse in 1 second intervals until the mixture looks like couscous (about 15 one second long pulses). Turn the mixture out into a bowl and squeeze very firmly with your hands until it comes together into one big clump. If using a large food processor, divide the dough in half. If using a small food processor, repeat with the second batch of ingredients. Shape each piece into a 1.5 inch thick rectangle that is roughly 5 by 3 inches. Wrap in plastic and refrigerate overnight. The dough can be kept in the fridge for 5 days or frozen indefinitely.
The Filling:
Note about cinnamon sugar: The original recipe called for the cinnamon sugar mixture inside each log of rugelach and a little on top. After further testing I found that I like it on top of the logs, but prefer a dusting of cinnamon without the sugar inside the logs to reduce sweetness. If you only want the cinnamon sugar mix for the top, combine 12g (1 Tbsp) sugar with 1/4 tsp cinnamon.
320g apricot preserves (about 1 cup)
160g golden raisins, chopped (about 1 cup)
120g walnuts, chopped (about 1 cup)
50g granulated sugar + 1 tsp cinnamon, mixed well (see the note above)
Zest of 1 lemon and 1 orange, removed with a vegetable peeler, sliced, and minced
Milk for brushing cookies
Line the bottom of a half sheet (13x18x1 inch baking sheet) with parchment paper.
Cut the dough into 2 pieces that are half the thickness of the original piece (still 5 by 3 inches, but now about 2/3 inch thick). You should end up with 4 rectangles of dough. Chill the pieces you are not working with, wrapped in plastic wrap. Roll out each piece of dough as shown in the video to end up with a rectangle that is roughly 12x8 inches. Stack the rolled out pieces on a prepared half sheet and keep in the fridge until ready to fill.
Arrange 1 dough rectangle on the work surface with a long side facing you. Spread 1/4 cup (80g) preserves evenly over the dough with an offset spatula leaving 3/4 inch border on all sides except for the one facing you. Sprinkle the dough with a quarter of the raisins (40g), a quarter of the walnuts (30g), not quite a full tablespoon of cinnamon sugar (or just cinnamon), and a quarter of the zest.
Roll up the dough tightly into a log. Seal and trim the edges and crimp with a fork. Repeat with the remaining 3 pieces of dough. Place the logs seam side down onto the prepared half sheet.
Brush the logs with milk and sprinkle with the remaining sugar (if you are short on cinnamon sugar, add another teaspoon of sugar to the mix). Chill for 30 minutes. Put the oven rack in the middle position and preheat the oven to 350°F (180C).
With a sharp knife, make 3/4-inch-deep cuts crosswise in the logs (not all the way through) at 1-inch intervals.
Bake until golden brown, 45 to 50 minutes rotating the pan 180 degrees halfway through. Cool to warm in the pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice all the way through. If some of the filling leaked out during baking, don't panic. It usually ends up around the logs, not underneath. Carefully, scrape it off when transferring the logs to the cutting board.
Ideally, serve while still warm. Leftover cookies can be stored in an airtight container at room temperature for several days. Can be rewarmed for a few minutes in a 350F oven.
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