Rugelach Apricot Filling Recipe

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 …

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 …

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:

Show details

Apricot Almond Rugelach Of Batter and Dough

WEBFeb 9, 2023 · Make the pastry: Add the flour and salt to a small bowl and stir to combine. Set aside. Add the butter, cream cheese, lemon zest, …

1. Stir together the flour and the salt and set aside.
2. Beat together the butter, cream cheese, vanilla and lemon zest with an electric mixer until well blended and fluffy, about 3 minutes. On low speed, mix in the flour mixture just until combined.
3. Divide the dough in half, shape each into a small disk, wrap in plastic wrap and refrigerate for an hour or two. You want the dough to be firm, but not hard. (The dough may be refrigerated for up to 2 days. Just set it out on the counter to soften about 45 minutes before you want to use it.)
4. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.

Preview

See Also:

Show details