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.
Support my channel
My Online Cooking Classes:
FACEBOOK:
TWITTER:
INSTAGRAM:
Chocolate-Raspberry Rugelach Cookies | Pillsbury Recipe
Inspired by traditional rugelach pastries, these festive cookies are made with Pillsbury™ refrigerated pie crust and a sweet filling of nuts, chocolate and raspberry preserves.
Recipe:
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 ⬇️⬇️⬇️⬇️
????PRINT THIS RECIPE:
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
KITCHEN EQUIPMENT (affiliate links):
►Boos Maple Cutting Board -
►Glass Mixing Bowls -
►Cuisinart Food Processor -
►KitchenAid Stand Mixer -
►OXO Mini Strainer -
►Half Baking Pan (13x18) -
VIDEO GEAR (affiliate links):
►CANON 6D -
►Canon 80D -
►Canon EF 24-105 F4 Lens -
►Canon EF 100mm 2.8L IS Lens -
►Canon EF 50mm f/1.2 L IS USM Lens -
►Manfrotto Tripod -
►Manfrotto Video Head -
►Camera Mount Wireless Lavalier System -
►Rhino Slider with Motion Controller -
►Rhino Arc Motorized Pan Head for Motion -
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????????????????????
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, the gear we film with and more) -
????????????????????
Thanks for watching!!
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #dessert #cookies
Orange-Chocolate Israeli Style Rugelach - Recipe Update Below
NOTE- The video calls for 200 grams of flour but that was a typo on our part. Please note that we use 280 grams of flour (corrected below in ingredient list).
Israeli style chocolate rugelach with a twist - orange!
These are a rich, flaky, and delicious orange-chocolate yeast rugelach. A perfect treat for Yom Ha’atzmaut or any time! Best the day they’re baked, these rugelach keep well for a few days in an airtight container.
Filling:
170 g bitter or semi sweet chocolate, chopped
6 T butter
1/4 cup sugar
3 T cocoa powder
zest from 2 oranges
Combine chocolate, butter and sugar in a bowl over a double boiler. Stir occasionally until everything is melted and combined. Sift cocoa into mixture and incorporate. Add orange zest and mix through. Set aside to cool while you make the dough.
Dough:
6 T warm water
1 1/2 tsp. dry active yeast
1/4 cup sugar
2 cups (or 280g) all-purpose flour
1/2 tsp. salt
1 large egg
1 large egg yolk
1 tsp. vanilla
1/4 cup butter, softened
In a measuring cup, add the yeast and 1 tsp. of sugar to the warm water and let bloom (up to 10 minutes). Meanwhile, add the rest of the sugar, flour and salt to the mixing bowl of a stand mixer and mix. Once the yeast has bloomed, add it along with the eggs and vanilla to the flour and use a dough hook on low to mix together. Slowly raise the speed of the mixer and let knead until the dough comes together into a ball, about 5 minutes -- if necessary, add extra water 1 T at a time until all of the flour is incorporated. We needed to add 1 T to this batch. Add the soft butter and continue to knead with the dough hook until fully incorporated, scraping down the sides of the bowl if necessary. Knead until the dough forms a smooth, elastic ball -- about 5 minutes. Cover and set aside in a lightly oiled bowl. We use the proof option on our stove and leave it for 1 hour, or until double in size. You can leave it on a counter to rise, but it might take longer in a cool room (or it will double faster in a warm room).
Forming -- it's really easier to show than explain, so we recommend watching the video.
Roll the dough into a large rectangle on a lightly floured worktop. Spread half the filling over two thirds of the dough (if the filling is still warm and too runny, refrigerate for a few minutes, making sure it doesn't get too cold and firm --- if the dough is too firm to spread, microwave it for just a few seconds to soften slightly). Carefully fold the naked 1/3 over the chocolate filling (from right to left) and then fold the other 1/3 of the dough over so that the edges line up (from left to right). (Watch the video.) Place on a pan, cover and refrigerate for exactly 20 minutes.
After 20 minutes, roll the dough back out to a large rectangle and repeat the above step, using the remaining filling. (Watch the video.) Place on a pan, cover and refrigerate for another 20 minutes.
After 20 minutes, remove from the fridge and roll out into a large rectangle. Trim the edges to make it nice and neat, then cut down the middle (horizontally) into two long strips. Cut each strip into narrow triangles (check the video!). You should get approximately 10 triangles for each strip. Roll each triangle from the long side to the tip, forming a small croissant (watch the video for shaping). Place the rugelach on parchment lined baking sheets, leaving space between them. Cover and let rise until doubled (another 45-60 minutes).
Egg Wash:
1 large egg
1 T water
Preheat the oven to 350F.
When the rugelach are ready to bake, whisk the egg water together and brush each one with some of the egg wash.
Bake for 10 minutes, turn the trays and bake another 15-20 minutes or until golden brown.
Glaze:
1/4 cup water
1/4 cup sugar
While the rugelach back, combine the water and sugar in a small pot and bring to a bowl. Let it simmer for 1-2 minutes.
When the rugelach are golden brown, remove them from the oven and immediately brush generously with the glaze (use all of the glaze). If you have any questions, watch the video. ;)
Enjoy!
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
---
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
About Big Y
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
Dig In Magazine serves as inspiration and recipes that you can make for yourselves and your friends & family! Learn more about Dig In at
Find us on social media:
Instagram:
Facebook:
Pinterest:
Try downloading our app on the App Store here:
Or on Google Play here:
Chocolate Raspberry Rugelach
The most buttery, delicious chocolate raspberry rugelach with a perfect cream cheese dough! The dough is made in a food processor, making these easier than you think. Instructions for freezing included!
????CHOCOLATE RASPBERRY RUGELACH ingredients????
For the dough:
2 cups AP flour
½ tsp Kosher salt
½ lb unsalted butter
½ lb cream cheese
For the filling: ⅔ cup granulated sugar
1½ Tbsp ground cinnamon
1 cup semi-sweet chocolate
½ cup raspberry jam
To finish:
1 egg
1 tsp water or milk
FULL RECIPE INSTURCTIONS + PRINTABLE:
♥️ Let's connect + stay in touch! ♥️
FOOD + LIFESTYLE BLOG:
INSTAGRAM:
TIKTOK:
FACEBOOK:
♥️ BE SURE TO LET US KNOW IF YOU MADE THIS AT HOME! ♥️
#cookies #baking #chocolate