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Joan Nathan's Rugelach continued Mix or prep the ingredients for your fillings of choice. Divide the dough into 4 balls. On a lightly floured surface roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted
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Joan Nathan is Tablet Magazine's food columnist and the author of 10 cookbooks including King Solomon's Table: a Culinary Exploration of Jewish Cooking from Around the World. #recipe #rugelach
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Preparation. Step 1. To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool. Step 2. Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times.
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Top with the apricot filling or chocolate filling. Roll each rectangle into a jelly roll and cut into 1/2-inch pieces. Lay flat on a greased cookie sheet. Beat the egg, brush the tops of each.
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2. Joan Nathan's recipe, which incorporates ground almonds for extra-soft cookies, is always a winner, too.. Sweet and Sticky. Photo credit: Food Network. 3. Once you've mastered that, you can start to experiment with fillings. Like strawberry and cream rugelach, with a dollop of sour cream added to the dough for extra tenderness.. 4.
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Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat). Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls.
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Joan Nathan was the host of Jewish Cooking in America as a companion to her classic cookbook by the same name.. Apricot or Chocolate Rugelach Course: Dessert Occasion: Jewish Holidays. Kasha.
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Joan Nathan is Tablet Magazine's food columnist and the author of 10 cookbooks including King Solomon's Table: a Culinary Exploration of Jewish Cooking from Around the World. #Alfred Knopf #baking
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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.
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Get full Joan Nathan's Rugelach (Cinnamon, Chocolate, or Apricot) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Joan Nathan's Rugelach (Cinnamon, Chocolate, or Apricot) recipe with 8 oz cream cheese, at room temperature, 1 cup unsalted butter, at room temperature, 2 cups unbleached all-purpose flour, 1/4 tsp salt (optional), 1 cup thick apricot preserves, 3/4.
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Rugelach. By Joan Nathan.. Joan Nathan is the author of several cookbooks, contributes articles on international ethnic food and special holiday features to The New York Times, Food Arts, Gourmet, and the B'nai B'rith International Jewish Monthly. Visit her website here. The Latest.
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It was in America that rugelach began to be made with a cream cheese dough, which according to Joan Nathan, may have been created by the Philadelphia Cream Cheese Company. A traditional filling usually consisted of nuts, raisins, sugar and cinnamon; although today they are made with various fillings that range from chocolate to jam.
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Nathan blames American rugelach's decline in quality on Costco, which began to mass produce them, and on versions that are pareve, made with oil or margarine instead of butter and cream cheese.
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For Sliced Rugelach: On a lightly floured surface, roll dough into a 4- by 12-inch rectangle. Spread filling over surface of dough using an offset spatula, leaving a 1/2-inch border along the two 12-inch edges. Sprinkle bread crumbs evenly over filling. Starting at one 12-inch edge, tightly roll dough into a spiral.
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According to The World of Jewish Desserts by Gil Marks, rugelach was originally made with sour cream, but Joan Nathan, another Jewish food historian, thinks the marketers of Philadelphia cream cheese may have introduced their cream-cheese dough version in the 1950s. Rugelach are usually served at celebratory events, such as holidays or parties.
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Potato Latkes with Celeriac Root and Apple. "A Twist on the Traditional Latke" - via Tablet Magazine. Read more. 1 2 3. 5. Next page. Joan Nathan is the author of the cookbooks King Solomon's Table, Jewish Cooking in America and Quiches, Kugels, and Couscous.
