Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, rugelach. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
One note the rugelach is always rolled out in a sugar cinnamon mix never flour if rolled and turned once it is covered in sugar it is no problem to roll out at all. Jackie this Rugelach recipe was fantastic! Rugelach are the most perfect, tender, crescent shaped cookies that I have loved forever.
Rugelach is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Rugelach is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook rugelach using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Rugelach:
- Get 8 oz cream cheese room temperature
- Make ready 8 oz butter room temperature
- Prepare 21/2 cup flour
- Make ready Filling
- Make ready 1/4 cup raw honey
- Get 1 tablespoon cinnamon
- Prepare 1/2 teaspoon salt
- Prepare 1 cup chopped of walnuts
- Get 1/2 cup chopped raspberries or (apricot reserves)
I am a student of the Dorie Greenspan School of Rugelach. Also as part of the Dorie Greenspan School, I prefer rugelach rolled individually into crescents rather than rolling the dough around the. Rugelach Recipe: Rugelach is a Jewish rolled pastry tradtionally filled with jelly, nuts, sugar, and cinnamon. They are extremely tasty and easy-to-make.
Steps to make Rugelach:
- Cream together cream cheese and butter until they are combined
- Add the flour to the creamy mixture until every thing is combined to sticky dough.
- Easy to divide this dough into four pieces, wrap each into plastic wrap and pop it in the fridge for 8 hours.
- Mix the honey, salt, walnut and the cinnamon
- Take one dough at a time and roll it to a circle, I take a little of my puree raspberry and scatter the walnut mixer over and press the filling down, with pizza cutter cut it into 8 little triangles, roll them tight like a croissant.
- Preheat oven to 350 degrees, for about 22 minutes until they golden brown.
Don't let the amount of steps ahead fool you. (Silicone baking mats are great for rugelach.) To shape the cookies: Pull one packet of dough from the refrigerator. Rugelach is a Jewish pastry originating in Ashkenazy, or European Jewish, culture. It has many alternative spellings, including rugelakh, rugulach, rugalach, ruggalach, and rogelach in the plural. I absolutely adore rugelach and can't believe that it took me so long to make them myself. Ironically, I made them the same day that I made the Chocolate Babka - it was a Jewish baking extravaganza!
So that’s going to wrap this up for this special food rugelach recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
