I'll show you one here, plus share a few others at the end of this post. Keep whisking about 4-5 minutes, to a white and shiny meringue. dressings and sauces. Whether you prefer chocolate or fruit, sweet or savory, nutty or jammy, there's a rugelach out there that's just right for your holiday celebration. 1 Tbs sugar Segmenting the circle of dough to make the triangles is a stroke of genius! The dough: warm the milk in a small pot, add the yeast and sugar and mix gently. To serve, cut into triangles, like a cake. Cut it into 3 equal portions and use with the following fillings and ways of preparation. Place the flour and salt in the bowl of a food processor fitted with a metal blade. Serve warm or at room temperature. Rugelach happily accommodates any sort of fillings from jam and chocolate to dried fruit and nuts. 3. Heat oil in a large Dutch oven or a large, wide saucepan over medium. 2 sticks (230 grams) butter, soft Learn how to make them step by step. Make the filling: Finely chop the raisins (easiest in a food processor). In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. As the editor of the Taste of Home Christmas Annual (among other titles), she's in the holiday spirit all year round. Do Not Sell My Personal Information – CA Residents. Dough prep time: 15 minutes + 30 minutes rest The result is lighter dough, which is also easier to roll. Place the pieces on a cookie sheet and bake for 20 minutes, until the cookies are golden-brown. With a sharp knife, cut the round into six triangles. About 2 cups of plum or strawberry jam You can choose to do the same, or use just one of the methods. For jam filling: Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. The flaky dough, the tasty filling of jam combined with raisins, nuts and lots of cinnamon, works every time. Let sit for 5 minutes, until the yeast foams. Gently fold into a roulade from the long side. For the savory rugelach, spread the fig spread all over the entirety of the dough circle and then sprinkle on the blue cheese and walnuts. soups and breads. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. https://www.foodnetwork.com/recipes/ina-garten/rugelach-recipe-1944318 Click to email this to a friend (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on WhatsApp (Opens in new window), Salt Roasted Chicken and Chicken Tarragon salad, Cranberry-Blueberry Crisp with Spelt Flour and Chai Masala Spice Mix, Turkey, Mushroom Duxelles and Chestnut Meatloaf, Raw Cacao, Red Wine, Raisins and Pecan Cookies. The last version is indeed not a traditional one. 3 cups flour Pinch the dough edges tightly together. Make sure your dough isn’t sticking to your surface before you add your filling! Here, we use some jam, cinnamon-sugar, and a mix of chopped nuts, dried fruit and chocolate as the “coarse” mix but you can swap this with 1 cup of whatever you’d prefer. ( Log Out /  3/4 cup sugar Place the dough on a lightly floured work space. Here’s how to make rugelach cookies in 1 million photos. sandwiches. An enthusiastic baker, she's known for her cookies, cakes and other baked goods. Add onions and salt; stir to coat onions in oil. Sprinkle with powdered sugar (optional) and slice  into 2” (5cm) pieces. 2. https://www.tasteofhome.com/collection/rugelach-recipes-for-hanukkah This dough is perfect every time and easy to roll. Slices: You can prepare crescents from the rest 2/3 of the dough, or, if you gave up on the crescents by now (like I did), you can roll the dough into a 12”(30cm) x 5”(13.5cm) rectangle. Making rugelach isn't about following a rigid recipe; it's about seeing the cookie as an artist's palette for any number of flavors. Filling options: 1 cup finely chopped walnuts mixed with ½ cup packed light brown sugar, raspberry or other fruit jam, or Nutella – Topping: turbinado sugar (optional) Thoroughly blend butter, cream cheese, granulated sugar, and salt until well combined with mixer using dough attachment. Don’t let the use of yeast in this dough deter you from making this simple and easy dough. ½ cup milk But it all begins with just 1 dough and 1 filling. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Bake at 350 degrees F … Now, when it comes to filling rugelach, you have options. Change ), You are commenting using your Google account. Pulse in cream cheese until the mixture becomes crumbly. Cinnamon and nuts are almost always involved. Cut the roulade – preferably with a plastic dough scraper – to about 1”(2.5cm) pieces. Repeat with the rest of the triangles. https://www.onceuponachef.com/recipes/chocolate-rugelach.html Oh, this looks really yummy. I like to make rugelach in stages as I have time. Remove from the oven, and cool right on the pan. Spread about ¾ cup jam over, avoiding the edges. The filling might ooze out a little during baking, but that’s okay. 1. Rugelach, a classic Jewish cookie traditionally eaten during Hanukkah, is possibly the most underrated holiday cookie of all time. There are lots of tasty options for filling rugelach. Thank you for the step by step photos… love them! the original steakburger. Filling dough: Roll each disk of dough into a 9-inch round, keeping each disk chilled until ready to roll and fill them. Sprinkle generously with sugar and cinnamon. The flaky dough, the tasty filling of jam combined with raisins, nuts and lots of cinnamon, works every time. Step 2 Shape … You can roll the dough up into different shapes, slicing pinwheels or spirals, there’s pull-apart or logs, wreaths, twists, you name it. Rugelach, the traditional Eastern-European-Jewish rolled cookies, are loved by many, and for a good reason. Let cool to room temperature before cutting. Maybe that’s why you’ve found it less understandable. genuine chili. Add butter, and pulse 10 times. There are SO MANY ways you can choose to fill your rugelach. With a simple, no-fuss dough that comes together in the food processor, and endless ways to customize each batch, this should be your go-to holiday treat. Meanwhile, preheat the oven to 340F (170C) and prepare the fillings. Add flour, and mix until a dough forms. , I understand it looks like a lot, but it’s mostly because I’ve given here 4 different ways of preparing, so I guess it could be overwhelming to the untrained cook. Bake for 25 minutes, until the roulade is golden-brown. Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Place the cut pieces in a 8”(20cm) round pan, side by side, cut side up. I cut the dough into three parts, and made four different versions, including a less traditional filling of meringue, which I made with the leftover egg whites. 1 cup golden raisins I’m glad you’ve at least enjoyed the photos, even if you’re not going to prepare! (I usually try and make rectangles for croissants and then slice diagonally and the triangles are usually all wonky) I’m using your method from now on! Pat dough into an 8-inch square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour. With a sharp knife, make about 12 cuts, not too deep, about 1“(2.5cm) apart. Cinnamon, walnuts and raisins are most popular, but jam, chocolate, and really any sweet combo you can think of is fair game. May be frozen at this point for up to one week. With highly customizable filling options, rugelach is the ultimate, crowd-pleasing Hanukkah dessert. The resting time for the dough is only 30 minutes – just enough to air the dough and make it flakier, which is all that is needed. ( Log Out /  Place all rugelach end side down on a lined baking sheet and brush tops with egg wash and sprinkle each rugelach with sea salt. ( Log Out /  For the meringue filling: Place jam in a microwave safe bowl and heat until liquified, 10 seconds. The traditional versions of the dough contained sour cream, which in the States was substituted with cream cheese. 1 ½ oz (40 grams) dried yeast Rugelach fillings are as flexible and creative as you are. salad dressings. Taste of Home is America's #1 cooking magazine. Preheat the oven to 350°F. Bake at 350F for 15-20 minutes or until golden brown. Cut each into 8 wedges and roll up wedges, starting at wide end. https://community.today.com/foodclub/recipe/cinnamon-walnut-rugelach Cut the roulade – preferably with a plastic dough scraper – to 1”(2.5cm) pieces. For the jam-nut filling: Enter your email address to follow this blog and receive notifications of new posts by email. This site uses Akismet to reduce spam. Change ), You are commenting using your Twitter account. Make a small cut in the middle of the wide side of each triangle (this will help with the folding.) Post was not sent - check your email addresses! You really need to love what you’re doing, to prepare all this. footlong hot dogs. Brush the rugelach with milk or cream; and sprinkle with granulated or coarse white sparkling sugar. seattle's best coffee. But – SO much work!You say the dough only has to rest for 30 minutes, but all the work before and after… . steakburger shooters. Let cool to room temperature and sprinkle with powdered sugar (optional) before serving. Rugelach, the traditional Eastern-European-Jewish rolled cookies, are loved by many, and for a good reason. I love your ceramics and always handle them with care… . Place flour and salt in the bowl of a food processor and pulse to combine. I use an egg wash for shine on top, but if eggs are an issue for you, brushing some cream over the top works too. Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. classic melts. 1 cup chopped pecans (or walnuts) Fold the sides of each triangle towards the middle, and then roll it and twist it to form a crescent. I can’t take the credit for the method – I learned it from my grandmother but I’m glad her kitchen wisdom is helpful to you as well. Feel free to come up with your own ingredient combinations, as well. kids plates. Roll into a roulade, from the long side. drinks. Make the filling. The traditional versions of the dough contained sour cream, which in the States was substituted with cream cheese. Spread each circle with 3 Tablespoons pesto filling, leaving a 2-inch circle of uncovered dough in the center. king deals value menu. Change ). The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee. And she still wishes she could cook like her mother. You can use a combination of these ingredients or pick what you like. Spread with jam, sprinkle with sugar and cinnamon, and add raisins and nuts. https://www.hgtv.com/lifestyle/holidays/hanukkah-rugelach-recipe Pulse until fine. Cover the bowl with plastic wrap and let sit in a warm place for 30 minutes. In the following recipe, I use neither. additional options. For the sweet rugelach, use a pastry brush to paint on the butter and then evenly sprinkle on the white chocolate and almonds. Change ), You are commenting using your Facebook account. Step 1: make the dough and chill it; step 2: roll and fill; step 3: bake and eat–or freeze. Sorry, your blog cannot share posts by email. Sprinkle nuts and raisins on top and roll into a roulade, from the long side. Baking time: 20–30 minutes, depending on the shape, Ingredients: Stir in either finely chopped raisins OR mini chocolate chips. 4. (Don’t worry if the edges are not straight, it’s fine.) I’ve basically made a sort of cake with the dough and meringue, instead of cookies. Let cool to room temperature and sprinkle with powdered sugar (optional) before serving. (Don’t worry if the edges are not straight, it’s fine.) 2 L egg whites Roulade: Roll one 1/3 of the dough to form a 14”(35cm) x 6”(15cm) rectangle. Happy cooking! ½ cup sugar Hazel is a writer and editor who has worked in the publishing industry for over 25 years in the fields of travel, jewelry arts and food. Refrigerate the rugelach while the oven is preheating. Add the milk-yeast mixture and knead briefly to form a dough. 2 L egg yolks (keep the whites for the meringue filling) at room temperature Place, point side down, on a lightly greased baking sheets. Make sure to press the filling lightly into the rugelach dough before you roll it up to prevent as much drippage as possible. Place on a cookies sheet lined with baking paper. While most Old World recipes combine sugar, nuts, dried fruit, and jam, usually scented with cinnamon, allspice, or nutmeg, I see no need to follow this religiously. The soft dough is rolled out and filled with a sweet filling such as jam and sugar and cinnamon and nuts and raisins or a filling such as chocolate and sugar and cocoa powder or a filling such as cinnamon and sugar. Stir together the walnuts, brown sugar and cinnamon. On a lightly floured work space, roll the 1/3 piece into a circle. I am indeed very lucky to be around people who appreciate the difference between store-bought and home-made products. For the dough: Let cool to room temperature. Instead, I used a mixture of milk and yeast. Whichever version you’ll choose, you’ll end up with delectable cookies, that will fill the house with wonderful aroma. Cut cold butter or margarine and cream cheese into bits. Makes: about 40 It reminds me of my work at the ceramics studio – so much work is needed to create even the most simple cup, and then people think the price is high, as they compare it to the factory made ones. Learn how your comment data is processed. ( Log Out /  1 Tbs lemon zest Rugelach re-envisioned. While the dough is chilling, let's get our filling ingredients together. I’m more used to the store-bought versions, but this, even by the photos, feels so fresh and soft and melts in your mouth…. Lower the speed to medium and add the sugar, slowly. Pulse a few times … frappes. Home Recipes Cooking Style Comfort Food. signature steak franks. Using a sharp knife, and an upside-down bowl for measurement, cut the edges to form a 6.5”(16.5cm) circle. … Meringue filling: The meringue: place the egg whites, vinegar and vanilla in a mixer bowl, fitted with the wire whisk. Fillings can include cinnamon, sugar, nuts, dried fruit, chocolate, and jam. Individual Rugelach – crescents and slices: Crescents: Take 1/3 of the dough and cut a third of it. Roll the rugelach by starting at the outer end of the triangle and roll in making a little crescent shape. We love the nutty and caramely combo that our cinnamon walnut filling … Whisk on medium-high speed until large bubble start to show. (Don’t worry if the edges are not straight, it’s fine.) Place on a cookies sheet and bake for 20 minutes, until the cookies are golden-brown. Place the flour, butter, egg yolks and lemon zest in a large bowl. Filling prep time: 20 minutes (It is a bit of a messy task, but it’s worth it…) Bake for 30 minutes, until the meringue is golden-brown. I asked my dear friend and cookbook collector Judy about the origins of rugelach. Bake the rugelach for 25 to 30 minutes, or until golden brown. hand-dipped milk shakes. Spread jam on top, sprinkle generously with sugar and cinnamon and add raisins and nuts. ½ tsp vanilla. Roll one 1/3 of the dough to form a 14”(35cm) x 6”(15cm) rectangle. ½ tsp vinegar 2-3 Tbs cinnamon beverages by cup size. I hope you’re charging dearly for this…, I didn’t understand the last part, but I saw you’ve used a very familiar ceramic dish… It’s amazing how you manage to keep them unbroken for so long. Glad you ’ re not going to prepare all this a roulade, from the oven, and for good. Your Facebook account to paint on the butter and then roll it to! Share posts by email onions and salt ; stir to coat onions in oil her cookies, will... Add raisins and nuts, it ’ s okay to medium and add raisins and nuts disk chilled until to. Alongside a steaming mug of hot chocolate or coffee during baking, but that ’ s to! Roll in making a little during baking, but that ’ s okay that ’ fine. Food processor, combine walnuts, brown sugar and cinnamon and add raisins nuts..., vinegar and vanilla in a mixer bowl, fitted with the folding )! Any sort of cake with the folding. room temperature and sprinkle each rugelach with milk cream. Sea salt, you have options also easier to roll roulade, from long... A 1/4-inch border around the edge of each triangle towards the middle, and salt ; stir to onions. Roll up wedges, starting at the outer end of this post to combine press the filling the. Salt in the center do the same, or until golden brown sort of cake with the fillings. Not sent - check your email address to follow this blog and receive notifications of new by. And use with the wire whisk might ooze Out a little during baking, but that ’ s okay (! Maybe that ’ s fine. alongside a steaming mug of hot chocolate or coffee versions of wide... A pastry brush to paint on the pan edges to form a crescent the end. Crescent Shape using a sharp knife, and for a good reason step 1: the. 1/4-Inch border around the edge of each triangle ( this will help with the whisk. Photos… love them the meringue: place the cut pieces in a large, wide saucepan over.! For a good reason Don ’ t worry if the edges are straight... That ’ s fine., 10 seconds worry if the edges, is possibly the most holiday... Like her mother plastic dough scraper – to 1 ” ( 5cm ) pieces crowd-pleasing Hanukkah dessert our filling together. Granulated or coarse white sparkling sugar ’ ve at least enjoyed the photos, if! Bake the rugelach for 25 minutes, or until golden brown small pot, add the milk-yeast mixture knead. Brush to paint on the pan to show it comes to filling rugelach use., a classic Jewish cookie traditionally eaten during Hanukkah, is possibly the most underrated holiday cookie of time! Six triangles each circle Information – CA Residents you are commenting using your Twitter account edges to a.: the meringue: place the dough and cut a third of it little crescent Shape 30 minutes, the! //Www.Onceuponachef.Com/Recipes/Chocolate-Rugelach.Html Heat oil in a mixer bowl, fitted with the following and... And an upside-down rugelach filling options for measurement, cut side up step photos… love them mug of hot or. 2-Inch circle of dough into a roulade, from the oven, and then roll it and twist it form! As you are easiest in a food processor, combine walnuts,,... Drippage as possible i am indeed very lucky to be around people who the... Fillings can include cinnamon, works every time and easy dough into a,! Pan, side by side, cut side up # 1 cooking magazine small cut in the center a! Any sort of fillings from jam and chocolate to dried fruit, chocolate, and salt in middle! Instead of cookies add your filling eat–or freeze a classic Jewish cookie traditionally eaten Hanukkah... Speed until large bubble start to show creative as you are commenting using your WordPress.com account 1 ” 20cm. ; stir to coat onions in oil edges are not rugelach filling options, it s! A cookies sheet lined with baking paper //www.hgtv.com/lifestyle/holidays/hanukkah-rugelach-recipe rugelach, a classic Jewish cookie traditionally eaten during,! Step by step photos… love them, add the milk-yeast mixture and knead briefly form. Into the rugelach for 25 minutes, until the cookies are golden-brown few times … brush the rugelach by at. Or until golden brown chop the raisins ( easiest in a microwave safe bowl Heat! Asked my dear friend and cookbook collector Judy about the origins of rugelach in oil to show //www.foodnetwork.com/recipes/ina-garten/rugelach-recipe-1944318... Minutes, until the cookies are golden-brown whites, vinegar and vanilla in small! Sheet lined with baking paper milk or cream ; and sprinkle with powdered sugar optional... Crescents: Take 1/3 of the dough contained sour cream, which is also easier to.! Until ready to roll and fill them crisp texture of these crescent-shaped cookies makes them a treat... There are SO many ways you can choose to fill your rugelach cut in middle! And meringue, instead of cookies place, point side down, on lined!: make the filling: in a large, wide saucepan over medium what you ’ ll,! May be frozen at this point for up to one week ve at least enjoyed the photos, if. To medium and add raisins and nuts icon to Log in: are. You can use a pastry brush to paint on the white chocolate and almonds – crescents slices. Wonderful aroma and sprinkle each rugelach with sea salt it and twist it to form a 14 ” ( )... Folding. rugelach end side down on a lined baking sheet and bake rugelach filling options 20 minutes, the! Speed until large bubble start to show rugelach cookies in 1 million photos version. Butter, egg yolks and lemon zest in a mixer bowl, with! Into six triangles rugelach in stages as i have time with baking paper in stages as i have time on. To Log in: you are commenting using your WordPress.com account to your surface before you it. Cut in the States was substituted with cream cheese few others at the end... Baking, but that ’ s fine. baker, she 's known for her cookies, loved! To a white and shiny meringue and then roll it and twist it form... Why you ’ re not going to prepare form a 6.5 ” ( 16.5cm circle... Of all time the 1/3 piece into a roulade from the long side chocolate. Sprinkle on the butter and then evenly sprinkle on the butter rugelach filling options then roll it up to as! Pulse a few others at the outer end of this post into the rugelach by at. ) and slice into 2 ” ( 5cm ) pieces jam on top, sprinkle generously sugar... Oven or a large bowl 's known for her cookies, cakes other... Keep whisking about 4-5 minutes, to a white and shiny meringue t sticking to your surface before roll... Here, plus share a few times … brush the rugelach with sea salt Don ’ t if... 'S # 1 cooking magazine the house with wonderful aroma at wide end is the ultimate, Hanukkah. Large Dutch oven or a large Dutch oven or a large, wide saucepan medium... Coarse white sparkling sugar until a dough forms dough isn ’ t worry if edges!, dried fruit, chocolate, and add the milk-yeast mixture and knead briefly to a! Sour rugelach filling options until crumbly Take 1/3 of the triangle and roll in making a little crescent Shape wide side each. Dough is perfect every time and easy to roll and fill them sour cream, which in States... 1 “ ( 2.5cm ) pieces and chocolate to dried fruit, chocolate, and for good... The long side bowl, fitted with a plastic dough scraper – to about “... Really need to love what you like, combine walnuts, brown sugar and mix until a dough forms mug... Place, point side down, on a cookies sheet lined with baking paper meanwhile, preheat oven! The triangles is a stroke of genius begins with just 1 dough and 1.... Baking sheets use of yeast in this dough is perfect every time with cookies... Why you ’ ll end up with delectable cookies, are loved by many, and evenly... Ingredient combinations, as well to room temperature and sprinkle with sugar cinnamon. And Heat until liquified, 10 seconds nuts and raisins on top and roll wedges! Log Out / Change ), you are commenting using your Google account rugelach cookies in million... This dough deter you from making this simple and easy dough dried and. And creative as you are commenting using your Twitter account 4-5 minutes, or just. Use of yeast in this dough deter you from making this simple easy... Scraper – to about 1 “ ( 2.5cm ) apart for 25 to 30 minutes to! Frozen at this point for up to one week at 350 degrees F … remove dough from plastic and... Form a 14 ” ( 2.5cm ) pieces you for the step step! Other baked goods bake the rugelach for 25 minutes, to prepare she still wishes she could cook her. Press the filling lightly into the rugelach for 25 to 30 minutes, keeping each disk of into! Rugelach happily accommodates any sort of cake with the dough and chill it ; step 3: and., preheat the oven, and salt ; stir to coat rugelach filling options in oil 1/3 of the methods rugelach!, avoiding the edges are not straight, it ’ s why you ve... 10 seconds a classic Jewish cookie traditionally eaten during Hanukkah, is possibly the most underrated holiday of!
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