Apricot Raisin Rugelach Recipe How to Make It
Brush rugelach tops with the egg wash and, if desired, sprinkle with the turbinado sugar. Bake 22-25 min., until puffed and golden brown. Store in an airtight container for up to 5 days.
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Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating. Bake the rugelach for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool right on the pan. Serve warm or at room temperature. Store leftover rugelach in an airtight container at room temperature for several days.
Food Therapy Cinnamon Rugelach with Walnuts and Raisins
Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface.
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Empty dough out onto a well floured surface and form into a ball. Cut dough into four quarters, form into discs, wrap, and refrigerate for 30 minutes. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a bowl, add dark brown sugar, cinnamon, and pecans.
Cinnamon Raisin Rugelach
Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a.
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Preheat oven to 425°F. Line a large baking sheet with parchment. In a small bowl, pour hot water over the raisins and let sit 10 min., then drain. To a food processor, add raisins, pecans, crystallized ginger, cinnamon, and granulated sugar. Pulse until spreadable consistency, adding 1 tbsp water if the mixture is too thick.
Cinnamon Raisin Rugelach
Wrap each disc separately in plastic. Chill in the refrigerator; 2 hours to overnight. In a food processor, pulse together the brown sugar, pecans, raisins, and cinnamon; until finely chopped and mixed. In a small bowl, combine sugar and cinnamon to make the cinnamon sugar. Sprinkle a large cutting board and the top of the dough discs with.
Cinnamon Raisin Rugelach Rich, flaky pastry dough rolled a… Flickr
Preheat the oven to 325°F. Remove the chilled dough from the fridge. Brush the top and sides of each log with the egg yolk, and sprinkle generously with your choice of demerara, sparkling, or cinnamon sugar. Using a sharp knife, trim the shaggy ends from each log. Slice the rugelach into 1 1/4" thick pieces.
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Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar.
Hanukkah Rugelach w/ Walnuts Raisins and Cinnamon Sugar The
Chill for at least 60 minutes in the fridge or up to 1 day. 3. Make the filling: Add the brown sugar, granulated sugar, walnuts, raisins, and cinnamon to food processor (affiliate link) and pulse until finely chopped. Transfer to a separate bowl. Add the apricot preserves to the food processor (affiliate link), if using, and puree.
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Starting from the outer edge, roll the dough towards the center to form a crescent. Place on prepared baking sheet about 2 inches apart. Repeat with all the wedges. Preheat oven to 350 degrees. Place baking sheet of unbaked rugelach in the freezer to chill for 15 minutes. Remove chilled rugelach from freezer.
Rugelach Rugelach, Rugelach recipe, Recipes
1. Preheat oven to 425°F. Line a large baking sheet with parchment. In a small bowl, pour hot water over the raisins and let sit 10 min., then drain. To a food processor, add raisins, pecans, crystallized ginger, cinnamon, and granulated sugar. Pulse until spreadable consistency, adding 1 tbsp water if the mixture is too thick.
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Cream the shortening and sugar together with an electric mixer until fluffy. Beat the eggs into the sugar and shortening, one at a time, until well incorporated. Mix in the vanilla. Add the dry ingredients and orange juice alternately, mixing after each addition, till the dough is uniform.
Cinnamon Walnut Raisin Rugelach House of Nash Eats
Add 2 cups of the flour and salt and mix until a smooth dough forms. Wrap in plastic and refrigerate for 2 hours. In a small bowl, mix the remaining 1/2 cup flour with the confectioners' sugar. Make the filling: In a medium bowl, toss all the filling ingredients to combine. Preheat the oven to 375° F. Divide the dough into 3 equal parts.
CinnamonRaisin Rugelach Recipe on Food52 Recipe Rugelach recipe
Cream.Using the paddle attachment, cream together the room-temperature ½ pound of butter and 8 ounces of cream cheese in the bowl of your stand mixer until light and fluffy.; Combine.Add in ¼ cup of sugar, ¼ teaspoon of salt, and 1 teaspoon of vanilla extract, and then mix until well combined.
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Make the Topping and Bake: While the rugelach is chilling, pour milk into a small bowl and combine sugar and cinnamon in a separate small bowl; set aside. Fifteen minutes before baking, preheat oven to 350°F. Brush rugelach with milk and top with a sprinkling of cinnamon-sugar. Bake for approximately 25 to 30 minutes, rotating the pans front.
