Rugelach Ingredients :
A bit of Dorie Greenspan, a bit of Ina Garten, and a bit of meIngredientsFor Dough:2 cups all-purpose flour1/4 cup granulated sugar 1/4 teaspoon salt8 ounces cream cheese cut into small pieces2 sticks unsalted butter, diced into small pieces For Filling: (I didn't measure this is an estimate. Feel free to add more or less to taste, or make additions of such things as cinnamon, allspice, cardamom, etc. to the fillings)scant 1/4 cup of selected filling per round of dough it is to be used on (Nutella, Cranberry Sauce, Apricot Preserves, Raspberry Jam, etc.)1 egg beaten with 1 tablespoon milk for egg washcoarse sugar to top Directions :Measure flour, sugar, and salt into your food processor. Add the diced cubes of butter and cream cheese and process until it looks like large curds (do not process until it comes into a ball or it will be over mixed).Divide the crumbles of dough onto four separate pieces of plastic wrap and press them each into disks. Wrap each piece and chill in the fridge at least 2 hours or overnight. When dividing the dough I found it worked best for me to use my kitchen scale in this manner: Place a bowl on the scale and balance to zero. Dump the contents of your food processor bowl into the bowl on the scale and read the weight of the dough. Divide that number into four. Reset the scale to zero and remove a quarter of the dough, which will be reflected in negative numbers of the scale, and place on a piece of plastic wrap. Reset to zero again and repeat for each quarter.When ready to assemble, preheat oven to 350°F. Put about a tablespoon of oil (or less) on your countertop and spread into a very thin later. Sprinkle flour on top of the oiled spot and using your hand, spread the flour out well. Alternately, you can just flour the counter but I find the previous method works better. Roll out each ball of dough into a 9-12 inch circle. Spread your selected filling over the dough, leaving a slight perimeter bare.Using a round wheeled pizza cutter, cut the circle into even wedges, I chose 16 since it is easier but you may also do 12 for larger cookies. Starting with the bare outer edge, roll each piece up and place on a parchment lined cooking sheet. Chill for 30 minutes.Brush each cookie with the egg wash and sprinkle with coarse sugar. Bake each tray 15 minutes or until light golden brown. Cool on a wire rack.Makes four dozen or so depending on how you divide your rounds.
Ingredients :
Directions :
A bit of Dorie Greenspan, a bit of Ina Garten, and a bit of me
Ingredients
For Dough:
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
8 ounces cream cheese cut into small pieces
2 sticks unsalted butter, diced into small pieces
For Filling: (I didn't measure this is an estimate. Feel free to add more or less to taste, or make additions of such things as cinnamon, allspice, cardamom, etc. to the fillings)
scant 1/4 cup of selected filling per round of dough it is to be used on (Nutella, Cranberry Sauce, Apricot Preserves, Raspberry Jam, etc.)
1 egg beaten with 1 tablespoon milk for egg wash
coarse sugar to top
Measure flour, sugar, and salt into your food processor. Add the diced cubes of butter and cream cheese and process until it looks like large curds (do not process until it comes into a ball or it will be over mixed).
Divide the crumbles of dough onto four separate pieces of plastic wrap and press them each into disks. Wrap each piece and chill in the fridge at least 2 hours or overnight. When dividing the dough I found it worked best for me to use my kitchen scale in this manner: Place a bowl on the scale and balance to zero. Dump the contents of your food processor bowl into the bowl on the scale and read the weight of the dough. Divide that number into four. Reset the scale to zero and remove a quarter of the dough, which will be reflected in negative numbers of the scale, and place on a piece of plastic wrap. Reset to zero again and repeat for each quarter.
When ready to assemble, preheat oven to 350°F. Put about a tablespoon of oil (or less) on your countertop and spread into a very thin later. Sprinkle flour on top of the oiled spot and using your hand, spread the flour out well. Alternately, you can just flour the counter but I find the previous method works better. Roll out each ball of dough into a 9-12 inch circle. Spread your selected filling over the dough, leaving a slight perimeter bare.
Using a round wheeled pizza cutter, cut the circle into even wedges, I chose 16 since it is easier but you may also do 12 for larger cookies. Starting with the bare outer edge, roll each piece up and place on a parchment lined cooking sheet. Chill for 30 minutes.
Brush each cookie with the egg wash and sprinkle with coarse sugar. Bake each tray 15 minutes or until light golden brown. Cool on a wire rack.
Makes four dozen or so depending on how you divide your rounds.