Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, rugelach cookies. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Rugelach cookies is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Rugelach cookies is something that I’ve loved my entire life. They’re fine and they look fantastic.
How To Make the Best Rugelach Cookies. There is no resisting rugelach, no matter how nubbly or imperfectly rolled. They're buttery, flaky, and just the right amount of sweet.
To get started with this recipe, we must prepare a few ingredients. You can have rugelach cookies using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Rugelach cookies:
- Prepare For the Dough:
- Make ready 8 oz Cream Cheese, softened at room temperature
- Get 1 cup Unsalted Butter, softened at room temperature
- Take 2 1/4 cups All Purpose Flour
- Get 1/4 cup Granulated Sugar
- Take 1/2 tsp Salt
- Get 2 tsp Vanilla Extract
- Prepare For the Filling:
- Get 1 cup Apricot Preserves
- Take 1/3 cup Brown Sugar
- Prepare 1/3 cup Granulated Sugar
- Make ready 2 tsp Cinnamon
- Take 1 cup Finely chopped Walnuts
- Make ready Egg wash: one egg beaten with a splash of milk
These apricot walnut rugelach cookies are filled with apricot jam and chopped walnuts. Rugelach is a filled pastry product originating in the Jewish communities of Poland. It is very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in the diaspora.
Instructions to make Rugelach cookies:
- In the bowl of a standing mixer fitted with a paddle attachment, cream together the cream cheese, butter and sugar. Add the vanilla and mix to incorporate.
- Add the flour and salt and mix until everything is combined. Divide your dough into 4 equal pieces (the dough will be very sticky at this point but that’s ok) wrap each one with some plastic wrap and pop them in the fridge for about 8 hours or overnight.
- Take the dough out of the fridge about 45 minutes before you’re ready to use it. Preheat your oven to 350 degrees F and line a couple of baking sheets with parchment paper, set them aside.
- To make the filling, mix together the brown sugar, granulated sugar, walnuts and cinnamon, set aside. Add the apricot preserves in a microwave safe bowl and pop it in the microwave for a few seconds just to loosen it up a bit.
- Take each piece of dough, roll it out to a 9” circle on a well floured surface (if the dough cracks and breaks, gather it up, warm it with your hands and re-roll it) brush or spread some of the preserves over the surface of the dough and sprinkle some of the cinnamon sugar mixture over the top.
- Lightly press the sugar filling into the dough using your hands, cut the circle into 12 little triangles and starting from the wider end, roll them up like little crescents. Repeat this process with the remaining dough and filling.
- Place them seam side down on your baking sheet and brush the tops with some egg wash.
- Before you bake them, pop them in the fridge for about 15 minutes so the dough can firm up a bit.
- Bake them in your preheated oven for about 20 to 25 minutes or until golden brown.
Rugelach are crescent-shaped cookies, traditionally served for Hanukkah, but the rich cream cheese dough and variety of possible fillings make this a delicious any-holiday cookie recipe. Store in airtight containers.they freeze very well. To freeze unbaked rugelach: Fill and roll the rugelach, and then freeze them on a parchment-lined To freeze baked rugelach: If you'd like to OHIO (Only Handle it Once), you can bake the cookies and. These cherry pecan rugelach cookies are so light, flaky and I love the fact This Rugelach Recipe is the only recipe you'll ever need for rugelach cookies. They have a super buttery, flaky crust and are.
So that is going to wrap it up for this special food rugelach cookies recipe. Thank you very 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!
