WEBPlace the chocolate in a medium microwave-safe bowl and melt in 30-second intervals, stirring in between, until almost melted. Stir, allowing the residual heat in the bowl to …
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WEBSet aside and prepare your chocolate filling. Chocolate Filling. Chop or break chocolate bar into small pieces and heat in the microwave in 20-second intervals, stirring in …
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WEBPrepare the filling. Melt the chocolate, butter, and cream in a microwave-safe bowl at 50%power. Pulse the nuts in the food processor until finely chopped then add them to …
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WEBSet aside to proof for a second time for about 20 to 30 minutes. Preheat your oven on 180'C/350'F, then bake for approximatively 20 minutes, or until the rugelach have risen …
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WEBIn a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap …
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WEBMix walnuts and chocolate chips in a medium bowl. Set aside. Remove dough from refrigerator and quarter the dough, forming each quarter into a ball. On a floured …
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WEBPreheat the oven to 350 degrees F. Step 6. Roll out one of the dough balls between 2 sheets of parchment paper and cut into a rectangle that is 10 x 5 inches. Repeat with …
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WEBIn the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and ½ pound butter until fluffy. Add ¼ cup granulated sugar, the kosher salt, and the vanilla, …
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WEB⦁ – Cholesterol: 23 mg ⦁ – Carbohydrates: 16 g ⦁ – Saturated fat: 5 g Overworking can lead to tough and less flaky rugelach. 2. Using Low-Quality Chocolate: Opt for high …
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WEBRoll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the baking sheets, 8 on each. Repeat with the remaining two …
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WEBSet dough aside in a warm spot for 1 1/2 hours or until doubled in bulk. To prepare the filling, combine all the ingredients in a small bowl and whisk until smooth. Preheat the …
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WEBStarting from the top of the 10-inch side of the dough, roll to form a tight log. Cut 1-inch long pieces with a sharp knife. Transfer the rugelach to a parchment-lined sheet pan and …
WEBHeat oven to 375 degrees F. Whisk egg yolks and milk in small bowl until smooth. Brush top and sides of frozen crescents with egg-milk mixture. Bake crescents, turning baking …
WEBStep 1: The Dough. Add flour, salt, sugar, and baking powder to the food processor fitted with a metal blade. Give a few pulses to combine. Cut the cold cream cheese into 5 or 6 …
WEBRoll into a rectangle and fold into 3 like a letter. Repeat 2 more times. Cut the dough into 4 portions. Roll each into a ball and then flatten into a disk. Wrap in plastic and refrigerate …
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WEBRugelach Dough. Place the flour, sugar and salt in the food processor and process for about 10 seconds to combine. Cut the cream cheese and butter into chunks and add …
WEBTo bake, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt and …
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