The Best Rolled Cookies In The World | Rugelach Cookies
Rugelach – a rolled pastry that is usually filled with dates and nuts or jam and nuts. Rugelach are originated in eastern Europe and was popular among Jewish communities. Nowadays rugalach is a popular pastry in Israelis bakeries. Rugalach’s pastry is flaky, soft and melts in your mouth and the filling is sweet and delicious. If you have never tried rugelach recipe, you defiantly should try it.
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RECIPE
Ingredients:
For the dough:
3/4 cup (170g) Butter, melted
200g Sour cream
2 tablespoons Sugar
1/4 cup (60ml) Water
1 Egg
1 teaspoon Vanilla extract
4½-5 cups (550-600g) Flour
1/4 teaspoon Salt
1 teaspoon Baking powder
For the filling:
Date paste/Chocolate spread/jam
Walnuts, chopped
Powdered sugar for decorating
Directions:
1. Preheat oven to 180C (350F). Line two baking trays with parchment paper and set aside.
2. Make the dough: in a large mixing bowl, mix melted butter, sour cream, vanilla extract and water. Add egg and mix until combined.
3. Add flour, baking powder salt and mix until incorporated. Add the flour gradually, you may need few tablespoons more or less. Mix until smooth dough is formed.
4. Divide the dough into 4 equal parts. Roll out each dough into a thin circle.
5. Spread the circle with 3 tablespoons of your favorite filling (chocolate spread, date puree, jam). Sprinkle with chopped nuts.
6. Roll the cookies: Using a pizza cutter or sharp knife, slice the dough into 12 wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end.
7. Arrange rolled Rugelach on the baking tray.
8. Bake for 25-30 minutes, or until lightly golden.
9. Dust with powdered sugar. Serve warm or cold.
Eitan Bernath Teaches Drew How to Make Rugelach
It's Cookie Week at The Drew Barrymore Show, so Eitan Bernath stops by to teach Drew how to make Rugelach, a Jewish pastry, just in time for Chanukah!
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The Drew Barrymore Show is daytime’s brightest destination for intelligent optimism and maximum fun, featuring everyone’s favorite actor, businessperson, mom and cultural icon, Drew Barrymore! From news to pop culture, human interest to comedy - you’ll discover it here with Drew along with the beauty and wisdom, as well as the heart and humor in life.
Eitan Bernath Teaches Drew How to Make Rugelach
Cranberry and Walnut Rugelach
Learn how to make the most delicious Cranberry and Walnut Rugelach. The buttery and flaky cream cheese dough is enhanced by the sweet and slightly tart cranberry and walnut filling. This just might become your new favorite rugelach flavor — whether for Thanksgiving or for Hanukkah (or for both), or for any time of the year when you’re looking for an amazing sweet treat! This Cranberry and Walnut Rugelach recipe is easy to follow and the results will not disappoint!
As always, the exact tools needed, and the ingredients with their precise measurements, are listed right after my introduction in the video. Enjoy, and remember to have fun!
Rugelach - delicious butter & cream cheese cookie | Christine Cushing
Rugelach are the most perfect, tender, crescent shaped cookies that I have loved forever. Fill them with everything from chocolate to jam and nuts in no time and you'll see why i love them so much.
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FULL RECIPE: RUGELACH
1 1/4 cups all purpose flour (310 ml)
1 tbsp. sugar (15 ml)
Pinch salt
1/2 vanilla bean, scraped or 1 tsp. pure vanilla extract (5 ml)
1/2 cup unsalted butter, cold cut into pieces (125 ml)
4 ounces cream cheese, cold, cut into chunks (125 g)
1/2 cup apricot jam (125 ml)
1/8 cup chopped pecans (30 ml)
Combine the flour, sugar, salt and vanilla bean scrapings in a food processor. Add the butter and pulse until mixture is the consistency of coarse meal. Add the cream cheese and pulse until mixture just starts to come together. Divide the dough into 2 pieces and pat each piece into a disk. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Remove one piece of dough from the fridge. Roll dough between 2 sheets of wax paper into an 11-inch circle. Remove wax paper. Spread half the jam onto the circle of dough, evenly. Sprinkle with half the nuts.
Cut the circle into 12 wedges and roll each wedge up with your fingers, starting from the outside edge of cirlce towards the center to make a crescent shaped roll. Place rolls on the parchment-lined baking sheet and bake for about 20 minutes, rotating tray halfway through, until firm and golden in colour. Cool completely on a rack. Repeat with second ball of dough.
Makes 24 delicious cookies
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Music: Feelin Good, by Kevin MacLeod (incompetech.com)
Sound Effects: Tick Tock, by Mike Koenig (soundbible.com)
Licensed under Creative Commons: By Attribution 3.0 License
# Rugelach #MyFavouriteFoods
How To Make Pistachio Rugelach Recipe | Cardamom Pistachio Rugelach
Learn how to make pistachio rugelach with my easy recipe. This is the perfect easy holiday cookie recipe: it makes a lot of rugelach, and the biscuits themselves are rich, buttery, lightly-spiced and not too sweet. They're sure to be a crowd-pleaser for Channukah and Christmas alike.
Rugelach are somewhere between a biscuit and a pastry, and are traditionally made with walnuts and raisins for the filling or chocolate, but you can get creative and add all sorts of sweet fillings.
The secret to a super rich dough is to add cream cheese and and an egg yolk as well as butter.
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Video contents:
00:00 – Intro
02:21 – Making the rugelach dough
04:58 – Preparing the filling
06:02 – How to roll up rugelach
10:03 – The slowmo
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Music: Wallflowers by Bad Snacks, A Caring Friend by Bad Snacks, A Night Alone by Track Tribe. Easy Stroll by Track Tribe
#rugelach #pistachiorugelach #pistachiocookies
Jewish Croissant Rogalach Recipe #Shorts | BenGingi
#rogalach #shorts #youtubeshorts #bengingi
Rogalach (Jewish Croissant)
This weekend instead of doing another challah recipe I decided to share with you a sweet Jewish pastry. Compared to French croissants- this guy is a much faster and forgiving dough. The filling is made of sugar, butter, and cocoa. It will render heavy nostalgia within you, even if you didn’t have it as a child. What else can I say?!
Yasss.
Ingredients for the dough-
- 250 grams of white flour
- 250 grams of whole wheat flour
- 150 ml milk at RT
- 10 grams of dry yeast
- 90 grams of white sugar
- 10 grams of salt
- 100 grams of soft butter (not melted).
- 2 eggs
Ingredients for the filling-
- 100 grams of high quality cocoa
- 200 grams of brown sugar
- 150 grams of melted butter
Ingredients for the syrup
- Water and sugar in equal amount.
Preparation steps
- In a bowl, mix the flour, yeast and sugar and mix well.
- Add the milk and eggs and mix all ingredients until almost no flour remains in the bowl. Add the soft butter (note !!! soft butter, not melted!).
- Add salt. Move the dough to a working surface. Knead dough manually for about 10 to 7 minutes until smooth and beautiful dough is obtained.
- Round the dough and place in a bowl covered with towel, let it proof until almost doubled the volume.
- While waiting for the dough to proof- melt butter, add the cocoa and sugar and stir until combined.
- After proofing, divide the dough in half. Take one of the halves, open it with a rolling pin for a rectangular dough, about 0.5 cm thickness.
- Using the scraper or spatula, spread the cocoa filling we prepared on the dough.
- Using a knife, cut the dough into narrow-long triangles. Start rolling them out from the wide side- Repeat with the extra piece of dough.
- Place our sexy Rugelech on a baking sheet, let them proof for another 45 minutes.
- At this time prepare the syrup for the Rugelech- dissolve water and sugar in equal amount in a pot. Let the syrup cool down.
- Preheat oven to 356F or 180C degrees.
- Brush your Rugelech with an egg and bake in the oven for 15-20 minutes or until you can’t resist anymore.
- Brush your Rugelech with the syrup (it is very important that the syrup is cold and the Rugelech are hot).
- Yassss.
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