Apricot Walnut Rugelach A Cookie That Wants To Be A Pastry

Apricot Rugelach Veronika's Kitchen

WEBDec 12, 2020 · When ready to bake, take the dough out of refrigerator about 20-30 minutes before baking and let it sit on the counter. Preheat …

1. In a large bowl, using a stand mixer with paddle attachment or a hand mixer, cream together 1 cup softened butter and 8 oz softened cream cheese for a few minutes. The mixture should become light and airy.
2. Then add ¼ cup granulated sugar and 1 tsp vanilla extract and beat again for a few minutes.
3. Add 2 ¼ cups all-purpose flour and ¼ tsp salt and mix again until everything combines. Don’t overmix this step.
4. Divide the dough into 4 equal parts, wrap each in plastic wrap, flatten into a dish, and refrigerate for at least 8 hours or overnight.

Preview

See Also:

Show details

Apricot Rugelach (VIDEO) Simply Home Cooked

WEBDec 8, 2022 · Add the butter and cream cheese to the flour. Sift the flour and salt into a large bowl. Then add the cold cubed butter and cream cheese to the flour and cut …

1. Sift the flour and salt into a large mixing bowl.
2. Slice the cold butter into cubes and cut it into the flour using a pastry cutter. Continue cutting through until the pieces of butter are about the size of a pea.
3. Add the cream cheese and continue to cut through until the cream cheese is pea sized as well.
4. Add the egg yolk to the flour and butter and begin working it in with your hands.

Preview

See Also:

Show details

How to Make Classic Rugelach Gemma’s Bigger Bolder …

WEBDec 15, 2020 · While the logs are chilling, preheat the oven to 350°F (180°C). Once both filled logs are firm enough to slice, brush with the …

1. Line a baking sheet with parchment paper and set aside.
2. Combine the raisins, walnuts, brown sugar, and cinnamon in a bowl. Set aside.
3. Working with one disc of dough at a time, roll the dough out on a floured surface into a rectangle about 1/8-1/4 (3-6mm) inch thick.

Preview

See Also: Share RecipesShow details