Rugelach at the Jewish Community Center Blog The Forest at Duke
For the Dough. 4 ounces cold cream cheese, cut into 4 pieces; 1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces; 1 cup all-purpose flour; ¼ teaspoon salt; For the Filling. ⅔ cup raspberry jam, apricot jam or marmalade; 2 tablespoons sugar; ½ teaspoon ground cinnamon; ¼ cup chopped nuts (I prefer pecans, but you can use walnuts or almonds); ¼ cup plump, moist dried currants
Rugelach from Ina Garten Recipe Just A Pinch Recipes
Step 5. Place racks in upper and lower thirds of oven; preheat to 375°. Finely grind raspberries in spice mill or with mortar and pestle. Transfer to a small bowl; mix in remaining ¼ cup.
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Heat oven to 350 degrees F and line a couple baking sheets with parchment paper or nonstick baking mats. Stir cinnamon and sugar together in a small dish. Combine coarse mixture of chocolate, nuts and dried fruit in a second dish.
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Instructions. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball.
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Roll 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 discs of dough. Preheat the oven to 350°F (177°C). Bake the rugelach for 25 - 30 minutes, or until golden brown.
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Sprinkle blue and white coarse sugar on a work surface. Unroll the pie crust onto the sugar and press into the sugar. Spread the dough evenly with the jam. Cut into 16 wedges. Roll up each wedge.
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Rugelach. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball.
How To Make Praline Rugelach Cookie Recipe YouTube
How To Make Chocolate Rugelach. Begin by making the dough. Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter, cream cheese, and egg yolk. Process until the dough starts to come together into a well-moistened, crumbly mass, 20 to 30 seconds.
Rugelach for Hanukkah
Mix in flour until combined. Pat dough into an 8-inch square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour. In the meantime, mix together ingredients for filling in a medium bowl. Adjust oven rack to upper-middle and lower-middle positions. Preheat oven to 350°F (180°C).
ina garten rugelach recipe
Watch how to make this recipe. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With.
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These days, my favorite is Ina Garten's Rugelach. It uses that butter and cream cheese dough and employs a filling of raisins, walnuts and apricot preserves that tastes very much like the one I.
Rugelach Recipe Recipes, Food, Hanukkah food
Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface.
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Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and.
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Step 1. Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon.
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Set 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 between, until completely melted. 8 oz (226 g) semisweet chocolate¹. Add brown sugar, ground cinnamon, and salt and stir until combined.
