Jewish Cookies Rugelach Recipes

Rugelach Cookies with Cream Cheese Dough Sally's …

WEBNov 29, 2016 · Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the …

Rating: 4.7/5(40)
1. For the crust: Place the flour and salt in the bowl of a food processor. Pulse a couple times to blend.
2. Add the butter, cream cheese, and sour cream. Pulse until crumbly; this will take 30 seconds or so. Pulse until there are pea-sized crumbs throughout. See photo above for a visual.
3. Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. Or freeze for up to 3 months and thaw overnight in the refrigerator before using.
4. For the filling: Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined. The filling will feel a little moist. You’ll have a little over 2 cups total.

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Rugelach Everyday Eileen

WEBDec 21, 2015 · Bring to a boil over low heat. Drain and cool. In a separate bowl, combine the turbinado sugar, finely chopped walnuts, and …

1. Combine the flour and salt, in a food processor, and pulse several times.
2. Cut the butter into 15 pieces and add to the bowl of the food processor. Pulse repeatedly, about 20 times. The mixture will become a fine powder. Check the consistency to avoid over-working the dough.
3. Add the sour cream, pulse an additional 5 or 6 times. The dough will form a ball. Remove from the food processor and press into a 6-inch square. Wrap in plastic and refrigerate for about 1 hour.
4. Divide the dough into thirds and shape into circles. roll each out to about 10-inch squares.

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Low Fat Cranberry Walnut Rugelach • Simple …

WEBMar 12, 2013 · Preheat oven to 375 degrees. Line a cookie sheet with a silicone liner or parchment paper. Alternatively, coat it lightly with …

1. Preheat oven to 375 degrees. Line a cookie sheet with a silicone liner or parchment paper. Alternatively, coat it lightly with nonstick cooking spray.
2. To make filling, combine the cranberries, walnuts, granulated sugar, and fruit spread in a small bowl; set aside.
3. Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour). Separate along the perforations into 8 triangles. Cut each triangle in half lengthwise, making 16 long triangles.
4. Spoon a scant teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.

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