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Full Online Book HomeLearning KitchenPastries - Rugelach Recipes By Schmitty
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Pastries - Rugelach Recipes By Schmitty Post by :Money Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1926

Click below to download : Pastries - Rugelach Recipes By Schmitty (Format : PDF)

Pastries - Rugelach Recipes By Schmitty

1 cup butter softened
1 (8 ounce) package cream cheese softened
1 teaspoon pure vanilla extract
2 cups sifted all purpose flour

Variations of Rugelach Fillings

Coconut Chocolate:
1/3-cup apricot preserves
3/4 cup shredded sweetened coconut
1/2 cup slivered almonds toasted
1/2 cup semisweet chocolate mini chips
4 tablespoons granulated sugar


Melt preserves in a microwave or a small saucepan over low heat. Press through a fine strainer into a small bowl. Brush pastry with preserves (approximately 1/4 of preserves per pastry-it will barely cover the dough). Sprinkle with 3 tablespoons coconut, 2 tablespoons each almonds and chocolate chips and 1-tablespoon sugar. Gently press filling into dough.

This is based on the pastry being divided into four portions.

Mincemeat Rugelach:
1 1/2 cup prepared mincemeat
1 tablespoon brandy or orange juice
1 cup plus 2 tablespoons ground walnuts
1 large egg white.


In food processor, process mincemeat and brandy until blended. Transfer mixture to bowl; stir in 1 cup ground walnuts; set aside.

Based on dividing dough into four parts. Spread pastry to 1/4 inch of edge with heaping 1/3-cup mincemeat mixture. Proceed with cutting into wedges and roll up each wedge beginning at end on outside of pastry round. Beat Egg white with 1 teaspoon water – in custard cup, combine remaining ground walnuts and sugar; brush each cookie with some of the egg white mixture and sprinkle with some of the walnut mixture. Bake as directed.

Each of the following fillings makes about 1/2 cup.

Apricot Coconut Mixture:
In food processor or blender, process 3/4 cup dried apricots, 1 tablespoon freshly squeezed orange juice and 2 teaspoons grated orange peel until apricots are finely chopped and mixture is thoroughly blended. ddStir in 1/4 cup flaked coconut.

Chocolate Peanut Butter:
In small bowl, stir 1/4 cup mini semisweet chocolate chips and 1/4 cup chunky peanut butter until thoroughly mixed.

Cranberry Orange: In small bowl, stir 1/4 cup orange marmalade, 1/4 cup chopped fresh or frozen cranberries and 1 tablespoon grated orange peel until thoroughly mixed.

Poppy Seed:
In food processor or blender, process 1/2 cup golden raisins, 1/4 cup poppy seeds, 1 tablespoon granulated sugar, 1 teaspoon freshly squeezed lemon juice and pinch of ground cinnamon until raisins are finely chopped and mixture is thoroughly blended.

Ricotta Raisin:
In small bowl, combine 1/2 cup very fresh ricotta cheese, 1/4 cup chopped golden raisins, 1 tablespoon granulated sugar, yolk of 1 large egg, 1 teaspoon grated lemon peel, 1/2 teaspoon vanilla extract and ground cinnamon and freshly grated nutmeg to taste; stir until thoroughly blended.

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1 cup Butter -- softened 6 ounces Cream cheese -- room temp 3 cups All-purpose flour 1/2 teaspoon Salt 3/4 cup Sugar -- divided 2 teaspoons Cinnamon 6 tablespoons Chopped raisins 1/2 cup Chopped walnuts 3/4 cup Jam (apricot, strawberry Or raspberry) 1 Egg yolk 1 tablespoon Water This is a rich, interesting cookie, made with nuts, raisins, cinnamon, and jam rolled into a tender cream-cheese pastry. Combine the butter and cream cheese and beat until well mixed. Add the flour and salt, and mix until completely blended. The dough will be easier to handle if you wrap and chill it
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Pastries - Rugelach Fillings Pastries - Rugelach Fillings

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3/4 cup dried apricots chopped 1/4 cup packed light brown sugar 1/4 cup plus 2 tablespoons granulated sugar 1 1/2 teaspoons ground cinnamon 1/2 cup seedless raspberry preserves In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons sugar and 1/2 teaspoon cinnamon until well mixed. Brush the pastries with 2 tablespoons raspberry preserves and then sprinkle with approximately 1/2 cup apricot filling. (Based on 4 equal pastry rounds) This recipe calls for brushing pastries with milk and sprinkling with additional sugar/cinnamon mixture before baking. More traditional filling: 1 stick (1/2 cup) unsalted
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