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You really need to love what you’re doing, to prepare all this. dressings and sauces. 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. You can roll the dough up into different shapes, slicing pinwheels or spirals, there’s pull-apart or logs, wreaths, twists, you name it. Let cool to room temperature and sprinkle with powdered sugar (optional) before serving. There are lots of tasty options for filling rugelach. additional options. Individual Rugelach – crescents and slices: Crescents: Take 1/3 of the dough and cut a third of it. You can choose to do the same, or use just one of the methods. Place, point side down, on a lightly greased baking sheets. The filling might ooze out a little during baking, but that’s okay. Place the flour and salt in the bowl of a food processor fitted with a metal blade. Change ), You are commenting using your Facebook account. Pinch the dough edges tightly together. steakburger shooters. 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 lemon zest Let sit for 5 minutes, until the yeast foams. May be frozen at this point for up to one week. Pulse until fine. Bake for 25 minutes, until the roulade is golden-brown. Rugelach, the traditional Eastern-European-Jewish rolled cookies, are loved by many, and for a good reason. Taste of Home is America's #1 cooking magazine. Step 2 Shape … I asked my dear friend and cookbook collector Judy about the origins of rugelach. Learn how to make them step by step. Baking time: 20–30 minutes, depending on the shape, Ingredients: Rugelach, a classic Jewish cookie traditionally eaten during Hanukkah, is possibly the most underrated holiday cookie of all time. Sprinkle with powdered sugar (optional) and slice  into 2” (5cm) pieces. 1. , 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. Gently fold into a roulade from the long side. 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. ½ tsp vanilla. ½ cup milk For the dough: 1 ½ oz (40 grams) dried yeast Using a sharp knife, and an upside-down bowl for measurement, cut the edges to form a 6.5”(16.5cm) circle. Learn how your comment data is processed. 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. Add the milk-yeast mixture and knead briefly to form a dough. ½ tsp vinegar 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. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. ( Log Out /  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. There are SO MANY ways you can choose to fill your rugelach. sandwiches. The dough: warm the milk in a small pot, add the yeast and sugar and mix gently. 1 cup golden raisins I like to make rugelach in stages as I have time. 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. The flaky dough, the tasty filling of jam combined with raisins, nuts and lots of cinnamon, works every time. 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…. (Don’t worry if the edges are not straight, it’s fine.) Don’t let the use of yeast in this dough deter you from making this simple and easy dough. soups and breads. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Let cool to room temperature before cutting. (Don’t worry if the edges are not straight, it’s fine.) Cut it into 3 equal portions and use with the following fillings and ways of preparation. Rugelach happily accommodates any sort of fillings from jam and chocolate to dried fruit and nuts. Happy cooking! ½ cup sugar (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! Place jam in a microwave safe bowl and heat until liquified, 10 seconds. Sprinkle nuts and raisins on top and roll into a roulade, from the long side. 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. Brush the rugelach with milk or cream; and sprinkle with granulated or coarse white sparkling sugar. Make the filling: Finely chop the raisins (easiest in a food processor). Makes: about 40 Refrigerate the rugelach while the oven is preheating. Bake at 350F for 15-20 minutes or until golden brown. drinks. With a sharp knife, cut the round into six triangles. Cut cold butter or margarine and cream cheese into bits. beverages by cup size. ( Log Out /  We love the nutty and caramely combo that our cinnamon walnut filling … . Rugelach re-envisioned. Stir together the walnuts, brown sugar and cinnamon. Place the cut pieces in a 8”(20cm) round pan, side by side, cut side up. 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. https://www.foodnetwork.com/recipes/ina-garten/rugelach-recipe-1944318 For the sweet rugelach, use a pastry brush to paint on the butter and then evenly sprinkle on the white chocolate and almonds. Cinnamon and nuts are almost always involved. The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee. For the jam-nut filling: Spread about ¾ cup jam over, avoiding the edges. And she still wishes she could cook like her mother. For jam filling: Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. The last version is indeed not a traditional one. Let cool to room temperature. 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