RAISIN' the Roof for 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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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
Spread 1 tablespoon of powdered sugar on a clean, cool work surface. Remove one dough disc from the refrigerator, unwrap from the plastic wrap, and allow the dough to rest at room temperature for about 3 minutes to soften slightly. Meanwhile, combine the filling ingredients in a small bowl and stir well. Set aside.
Cinnamon Raisin Rugelach CPA Certified Pastry Aficionado
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.
Cinnamon Raisin Rugelach CPA Certified Pastry Aficionado
Meanwhile, pulse walnuts, brown sugar, cinnamon, and remaining ¼ teaspoon salt in food processor until finely ground, about 20 pulses; set aside. Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Roll 1 dough disk into 12-inch circle on lightly floured counter.
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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.
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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.
Cinnamon Walnut Raisin Rugelach House of Nash Eats
Step 4. Shape the rugelach: once the dough has rested, transfer 1 piece of dough onto a floured surface. Use a rolling pin to roll the dough into a ¼ inch thick circle. Evenly place ¼ of the filling on top of the dough. Gently press the filling into the dough with a rolling pin. Use a pizza cutter or a sharp knife to cut the circle of dough.
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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.
Apricot Raisin Rugelach Recipe How to Make It
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.
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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.
Cinnamon Raisin Rugelach Rich, flaky pastry dough rolled a… Flickr
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.
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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 CPA Certified Pastry Aficionado
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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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.
Nutella Rugelach What Jew Wanna Eat
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.
