Easy Rugelach Cookies Recipe | Crescent Cookies With Nuts and Cinnamon
My take on the delicious rugelach, filled with cinnamon sugar, pecans, and raisins. Flaky, crispy pastry dough that takes less than a minute to make. These beauties are perfect for the holidays!
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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.
2 Easy Rugelach Recipes [YOU SHOULD DEFINITELY TRY]
Easiest rugelach recipe from the scratch. Everyone who loves pastry should taste it!
Also we made a 6 STEP strawberry jam
By the way great idea for holiday cookie ;)
Enjoy and stay safe!
⬇️ Full recipes in description ⬇️
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Ingredients
DOUGH:
● 5 cups flour (650 g)
● 2 tsp baking powder
● 1 cup butter or margarine (250 g)
● 1 cup sour cream (250 g)
STRAWBERRY JAM:
● 1 cup strawberry (200 g)
● 1/2 cup sugar (100 g)
● 1 tsp agar agar powder or gelatin
RUGELACH WITH BROWN SUGAR:
● Oil
● 1/2 cup brown sugar (100 g)
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↘️ DOUGH (0:00)
Step by Step Recipe:
1. Add baking powder to flour
2. Rub the butter or margarine on flour
3. Add sour cream
4. Mix well and knead the dough
5. Divide a piece of dough into equal pieces
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↘️ STRAWBERRY JAM RECIPE (01:25)
Step by Step:
1. Grind the strawberries in a blender
2. Pour into a saucepan on medium heat
3. Add sugar
4. Mix Agar-Agar powder or gelatin with 1 Tsp of water
5. Mix and add it to jam
6. Leave for 5 minutes on medium heat
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↘️ RUGELACH WITH STRAWBERRY JAM (02:02)
Step by Step Recipe:
1. Roll out a piece of dough
2. Cut out a circle using a plate
3. Cut the dough into triangles, like in video (02:28)
4. Make cuts on the dough (02:40)
5. Put the jam and roll rugelach
6. Bake ≈ 20 minutes at 350 °F / 180 °C
7. Sprinkle powdered sugar on top
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↘️ RUGELACH WITH BROWN SUGAR (3:12)
Step by Step Recipe:
1. Spread oil with brush on the circle of dough
(This is necessary in order for the sugar to better adhere to the dough)
2. Pour sugar and put dough on it
3. Press down a bit with a rolling pin
4. Cut into triangles and make cuts (03:30)
5. Roll rugelach
6. Bake ≈ 20 minutes at 350 °F / 180 °C
_______________________________________
Timecodes:
0:00 – Dough
01:25 – Strawberry Jam Recipe
02:02 – Rugelach with Strawberry Jam
03:12 – Rugelach with Brown Sugar
What to watch next:
Crisp and Melt in YOUR Mouth | NAPOLEON CAKE
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Super Easy mini Rugelach Recipe
Mini Croissant Cookies also known as rugelach, rogaliki, italian butterhorns, german nusshörnchen.
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---------------------------------- RECIPE ------------------------------------
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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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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Walnut Rugelach Recipe
I'm sharing my favorite walnut rugelach recipe today! It gets rolled out in sugar instead of flour, so the cookies get the most amazing, crisp, caramelized crust on the bottom. I'm also sharing my shortcut method for shaping a LOT of rugelach quickly. Get the full recipe and all the details on the blog: