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Full Online Book HomeLearning KitchenPastries - Rugelach - Rugelach By Rusty
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Pastries - Rugelach -  Rugelach By Rusty Post by :floridacards Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3250

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

Pastries - Rugelach - Rugelach By Rusty

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 for about an hour.

Stir together 1/2 cup of the sugar and the cinnamon. Add the raisins and nuts, and toss to coat all the pieces. Preheat the oven to 375`, and get out some cookie sheets. Divide the dough into 6 equal pieces. Keep chilled any dough you are not working on.

Roll 1 of the pieces into an 8-inch circle. Spread with 2 tablespoons jam and sprinkle with 2 tablespoons of the sugar-raisin-nut mixture. Cut into 8 pie-shaped wedges. Beginning at the wide end, roll toward the point, forming a crescent shape. Roll out, and form the remaining dough in the same way.

Place the cookies point sides down, about 1" apart on the ungreased cookie sheets. Mix together the egg yolk and water and brush over the top of each cookie. Sprinkle each cookie with a little of the remaining 1/4 cup sugar. Bake for about 15 minutes, or until lightly golden. Remove from the oven, and transfer to racks to cool.
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Pastries - Rugelach Pastries - Rugelach

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Dough: 12 ounces cream cheese, softened 3/4 cup (1 1/2 sticks) unsalted butter, softened 1/4 cup granulated sugar Pinch salt 2 1/3 cups all-purpose flour Filling: 1 1/2 cups miniature semisweet chocolate chips, divided 1 cup finely chopped walnuts, divided 1/3 cup granulated sugar 2 1/2 tsp. ground cinnamon 1/2 cup seedless raspberry jam, at room temperature, well-stirred Glaze: 1 egg, graded "large" 1/2 tsp. water For Dough: In small bowl of electric mixer, combine softened cream cheese, softened butter, sugar, and salt. Beat at medium speed until very smooth, scraping bowl and beater(s) as required with rubber spatula to ensure
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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,
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