How To make Spicy Nut Rugelach
8 oz Cream Cheese, Softened
1/2 c Butter
2 c Unbleached All-Purpose Flour
3 tb Butter, Melted
1 c Finely Chopped Walnuts
3 tb Sugar
1 ts Cinnamon
Yield: About 36 Cookies Mix the cream cheese, butter, and flour together, blending well. Chill to firm the dough. Roll out about 1/3 of the dough, on a floured board, into a 12-inch circle. Brush with 1 Tbls of melted butter. Combine the walnuts, sugar and cinnamon, blending well, and sprinkle one-third of the mixture onto the dough. Cut into 12 long triangles and roll up, starting at the outside, so that the point of the triangle is on the outside. Repeat with the rest of the dough and sugar mixture. Place on ungreased cookie sheets and bake in a preheated 350 Degree F. oven for about 10 to 15 minutes, until lightly browned. Cool on wire racks. From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986 Shared by Rich Harper
How To make Spicy Nut Rugelach's Videos
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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How To Make Perfect Holiday Rugelach | Melissa Clark | NYT Cooking
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Cookie Week is here! First up: Melissa Clark making her new recipe for Cherry Rugelach With Cardamom Sugar. They have a flaky, cream cheese-spiked crust that makes them a little like soft, tiny pastries. This version calls for cherry preserves and some optional walnuts, but you can use any flavor of jam (or nut if you’re so inclined) you like. Apricot and raspberry jam are the most traditional.
Stay tuned as Cookie Week continues on our channel with videos from Claire Saffitz, Yewande Komolafe, Sohla El-Waylly and more.
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BONNIE'S RUGELACH RECIPE | Scrumptious homemade cookies!
#rugelach #cookiesrecipe #jamrugelach
0:00 INTRO
0:45 COOKIE DOUGH
1:25 FOUR DISCS OF DOUGH
1:45 TOASTED PECANS
1:58 ASSEMBLE NUT FILLING
2:10 APRICOT JAM
2:20 OVEN TEMP AND BAKING TRAYS
2:30 CREATE COOKIES
3:10 EGG WASH AND SANDING SUGAR
3:45 BAKE COOKIES
4:00 PACKAGE AS GIFTS
One bite and you’ll understand why everyone loves BONNIE'S RUGELACH RECIPE.
A few months back, I received a copy of DON’T WORRY, JUST COOK, a fab cookbook authored by my friends Bonnie Stern and Anna Rupert. Flipping through, I realized it was loaded with recipes I just had to try. One in particular caught my eye: BONNIE’S RUGELACH RECIPE. Here are some of the highlights:
- Rugelach are dainty, crescent-shaped cookies filled with jam, brown sugar and spiced nuts.
- These cookies are a filled baked confection originating in the Jewish communities of Poland, where they were often exchanged during Jewish holidays.
- The dough used to craft them is wonderfully flaky and made with both butter and cream cheese.
- The cookies are filled with jam, cinnamon, brown sugar and chopped nuts.
- The yield on this recipe is 48 cookies, so there’s some serious scrumptiousness on the way.
Here are a few tips and tricks I learned making BONNIE’S RUGELACH RECIPE:
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The Vegan Holiday Recipe Hack You NEED to Try!
In this video I make easy, vegan rugelach. So many of you asked for it so I combined a bunch of my favourite fillings with puff pastry to make this delicious dessert that's perfect for the holidays. You can make it with your favourite fillings too!
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Yes, You Want These Nutella-Filled Rugelach
There's a technique to rolling and baking rugelach cookies—watch the step-by-step here with these Chocolate-Nut Rugelach (there will be Nutella).
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Yes, You Want These Nutella-Filled Rugelach
Rugelach Recipe - Laura Vitale - Laura in the Kitchen Episode 848
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