Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, rugelach. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Most rugelach I have made leak all over the pan giving the cookie a burnt look on the bottom but these did not do that. Rugelach (/ ˈ r uː ɡ əl ə x / ROO-gəl-əkh; Yiddish: ראָגאַלעך rōgaleḵ and Hebrew: רוגלך rūgəlaḵ), other spellings: rugelakh, rugulach, rugalach, ruggalach, roggelach, rogelach (all plural), rugalah, rugulah, rugala, roogala (singular), is a filled pastry product originating in the Jewish communities of Poland.
Rugelach is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Rugelach is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have rugelach using 9 ingredients and 6 steps. Here is how you cook that.
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
- Get Filling
- Prepare 1/4 cup raw honey
- Prepare 1 tablespoon cinnamon
- Take 1/2 teaspoon salt
- Make ready 1 cup chopped of walnuts
- Get 1/2 cup chopped raspberries or (apricot reserves)
Combine flour and salt; gradually add to cream cheese mixture and mix well. Brush the rugelach with milk or cream; and sprinkle with granulated or coarse white sparkling sugar, if desired. Refrigerate the rugelach while the oven is preheating. Remove from the oven, and cool right on the pan.
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.
Serve warm or at room temperature. The dough is simple to make and freezes well so that you can make the rugelach at a moments notice. Some of my favorites include: Fig preserves, apricot, or date. I make the traditional and the mini chocolate chip versions, as written, and the rugelach comes out perfectly every time. Do make sure you allow enough time to chill the dough and are patient when rolling so they are nice and tight.
So that is going to wrap this up with this exceptional food rugelach recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
