WebMake The Dough By Hand. Add the flour and butter to a large bowl. Using two knives or a pastry cutter, cut the butter into the flour until …
Preview
See Also: Rugelach recipe without cream cheeseShow details
Web1/4 cup sour cream 2 cups all purpose flour 1/4 teaspoon salt 2 tablespoons granulated sugar Filling Ingredients 1 1/2 cups chopped walnuts or pecans 1 1/4 cups …
See Also: Rugelach cookies with cream cheese doughShow details
WebPreheat the oven to 350° F. Line a cookie sheet with parchment paper. Place the cream cheese in a small bowl. Soften the cream cheese in …
See Also: Rugelach recipe easyShow details
Web2 oz cream cheese 1 large egg, lightly beaten 1 teaspoon vanilla extract 2 teaspoons apple cider vinegar filling: 4 oz Lily's Sugar-Free Dark Chocolate Baking …
See Also: Quick rugelach recipeShow details
Web8 oz (1 package) cold cream cheese, cut into 1-inch chunks 1 egg yolk For the Filling ½ cup light brown sugar ¼ cup granulated sugar 1 cup walnuts ½ cup raisins 4 teaspoons cinnamon Instructions Place the flour and salt in …
See Also: Fruit rugelach recipeShow details
Web2 cups ( 250g) all-purpose flour ( spoon & leveled) 1/2 teaspoon salt 1 cup ( 16 tablespoons; 230g) unsalted butter, cold and cubed 3/4 cup ( 6 ounces; 170g) block cream cheese, cold and cubed 1/3 cup ( …
See Also: Recipes for rugelach cookiesShow details
Web1/2-pound unsalted butter, at room temperature 1/4 cup granulated sugar plus 9 tablespoons 1/4 teaspoon kosher salt 1 teaspoon pure vanilla …
See Also: Recipe for rugelach doughShow details
Web7 Pre-heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Slice the frozen dough into 1/4 inch slices for pinwheel pastries or into 1 inch sections for Rugelach. Bake the pastries for 15-17 minutes or …
See Also: Raspberry rugelach recipeShow details
WebPress lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets …
See Also: Share RecipesShow details
WebOn a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. …
WebTo make the dough, in a stand mixer with the paddle attachment, beat the butter, cream cheese and white sugar on low until smooth, scraping the bowl as needed, about 2 …
WebAdd 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 …
WebChill in refrigerator 2 hours to overnight. For the filling, in a food processor, pulse brown sugar, pecans, raisins and cinnamon until finely chopped and mixed. In a small bowl, …
WebPreheat the oven to 375 degrees F. Brush the tops of the Rugelach with egg wash and cinnamon-sugar. Bake until lightly golden brown. Allow to cool then dust with …
WebBrush the rugelach with milk or cream; and sprinkle with granulated or coarse white sparkling sugar. Preheat the oven to 350°F. Refrigerate the rugelach while the oven is …
See Also: Baking RecipesShow details
WebGradually beat in flour. Divide dough into 4 portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle. Preheat oven to 350°. Place …
See Also: Chocolate RecipesShow details
WebIn a the bowl of a stand mixer, combine the almond flour, tapioca flour, coconut sugar, salt, and cinnamon on low until mixed. Add in the butter and cream …
Try These: This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make! Cinnamon Sugar (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon) In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
The butter and cream cheese dough is soft, but as it bakes it gets buttery, crunchy, and caramelized. And the filling is traditionally a combination of nuts and fruits but you can really fill get creative with what you want to add! I have simplified my Rugelach Recipe so it’s approachable, easy and adaptable.
Yiddish for “little twists” or “rolled things,” rugelach have become a popular dessert in America, enjoyed by Jews and non-Jews alike. They descend from an Eastern European pastry known as kipfel, which is a croissant-like cookie made with flour, butter, sour cream, sugar, and yeast. Sometimes kipfel are filled with fruit or nuts, sometimes not.
The Dough Is Made With Butter AND Cream Cheese! The trick to making rugelach dough is the combination of cream cheese and butter. If you were to use an all butter dough it would be a lot like a pie crust, which isn’t necessarily a bad thing, it’s just the cream cheese keeps the dough soft, tender, and pliable, because you are rolling it up.