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 - 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
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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????Vegan Rugelach:
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How to Make Apple & Honey Rugelach | SavoryOnline
A classic Rosh Hashanah flavor pairing turns into cookies with the help of store-bought pie crust.
Get the full recipe at
Visit our website or social channels for more recipes, videos and tips: savoryonline.com
Rugelach: Definitely Not Croissants!
Move over Croissant, Rugelach is here. Thank you Surfshark for sponsoring this video! Go to and enter promo code ANDONG for 85% off and 3 months free.
???? My Cook Book KITCHEN PASSPORT!
???? Rugelach Dough
180 ml milk, room temperature
1/2 tsp salt
7g (1 packet) instant dry yeast
100 ml butter
2 eggs, room temperature
500g all purpose flour
75g sugar
???? Rugelach Filling
75g cocoa powder
75g (brown) sugar
1 tsp cinnamon
1 tsp green cardamom powder
50g butter, melted
???? Egg Wash
1 yolk
1 tbsp milk
???? Sugar Syrup
5 tbsp sugar
2 tbsp water
1 tsp vanilla extract
- simmer until slightly thickened
Video by Andong
Channel Producer Grace Phan-Nguyen
Channel Manager Jacques Wecke
Spanish subtitles by Daniel González
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.