**Indulge in the Delightful Symphony of Almond Agave Rugelach: A Culinary Journey of Sweetness and Tradition**
Embark on a culinary adventure with the Almond Agave Rugelach, a delectable pastry that harmoniously blends the rich, nutty flavor of almonds with the subtle sweetness of agave. This traditional Jewish treat, originating from Poland, is a testament to the enduring charm of classic recipes. As you delve into the treasure trove of recipes presented within this article, you'll discover variations that cater to diverse dietary preferences, including gluten-free and vegan options. Prepare to tantalize your taste buds with the original Almond Agave Rugelach, the wholesome Gluten-Free Almond Rugelach, and the delectable Vegan Almond Agave Rugelach. Each recipe promises a unique symphony of flavors, textures, and aromas that will leave you craving more.
RUGELACH
Steps:
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
APRICOT ALMOND RUGALACH
These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.
Provided by Bonnie Fedunec
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
- To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
- To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
- Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 15.1 g, Cholesterol 23.1 mg, Fat 8 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 21.6 mg, Sugar 8.3 g
APRICOT-ALMOND RUGELACH
A Hanukkah tradition, these rolled cookies are buttery and flaky, with a slick of jam in every bite. They might look rather fancy, but they're easy and fun to make. (This recipe makes 24 cookies.)
Provided by Jenn Louis
Categories dessert
Time 2h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Dough: In a food processor, pulse flour, sugar, salt, and butter until butter breaks into pea-size pieces. Add cream cheese and process just until incorporated and a mass of dough is formed. Do not overmix or dough will be tough.
- Turn dough out onto a work surface and knead a couple times to bring dough into a cohesive mass. Divide dough in half and form two flat, round discs; wrap each in plastic and refrigerate for 45 minutes. (At this point, dough can be frozen for several months.)
- Filling: Lightly flour a work surface and a rolling pin, then roll one disc of dough into a 16-inch round (add more flour to prevent sticking). Evenly spread half the jam in a thin layer, stopping 1 inch from the edge of the dough. Sprinkle half the sugar over the top, followed by half the almonds.
- Assembly: Trim the outer edge of the dough to make a clean circle all around. Cut dough like a pizza into 12 triangles. Beginning at the wide end, roll up each triangle; place formed rugelach on parchment-lined sheet trays, pointed edge down. Repeat with remaining disc of dough. Freeze for 30 minutes. Preheat oven to 350 F.
- Bake rugelach until golden, 25-35 minutes. Remove to a wire rack, let cool, and serve.
ALMOND TOFFEE RUGELACH
This is a recipe I came up with on a whim while trying to find a way to use refrigerated pre-rolled pie crusts that I had on hand, and didn't want to waste. Although not as rich a dough as traditional rugelach, these are delicious, and they came out even better than I expected!
Provided by Mary Scheffert
Categories Dessert
Time 30m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 6
Steps:
- Remove pie crust sleeves from box, and let sit on counter for 10-15 minutes while you prepare the other ingredients.
- Preheat oven to 350°F Have two cookie sheets ready, lined with parchment paper.
- In a small bowl, combine the cinnamon & sugar; set aside.
- Spoon the almond paste into a microwave-safe bowl. Microwave on high for about 10-15 seconds. Stir; add 1-2 tablespoons of water and stir again. If paste is still too thick, microwave again for about 10 seconds. Stir well & make sure the paste is spreadable, adding a little more water if necessary, but mixture should not be too thin or runny (it should look like thick mashed potatoes).
- On a lightly floured board, unroll one of the pie crusts and roll lightly with a rolling pin to even out the dough.
- Spread about half of the almond paste to within about 1/2" of the edge of the dough; sprinkle with the cinnamon sugar, then sprinkle about half of the toffee bits.
- Cut the dough into 16 wedges with a pizza cutter (quarter the dough, then cut each quarter in half, and then half again).
- Roll up each wedge, starting at the wide end. Place cookie, point underneath, on parchment-lined cookie sheet. Brush each cookie with egg wash & sprinkle with cinnamon sugar. Repeat above steps with the other roll of pie crust dough.
- Bake at 350F for 10-15 minutes, or until lightly browned. Remove cookies onto a cooling rack to cool completely.
Nutrition Facts : Calories 111.6, Fat 6.6, SaturatedFat 1.6, Cholesterol 6.6, Sodium 88.9, Carbohydrate 11.9, Fiber 0.6, Sugar 4.9, Protein 1.5
ALMOND AGAVE RUGELACH
Number Of Ingredients 8
Steps:
- Cream butter and cream cheese until fluffy. Add 3 tablespoons agave and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer. Divide dough in 4 portions on a floured board roll each portion into a 9-inch circle. Combine 2 tablespoons agave and lemon juice mix well. Brush dough with agave mixture sprinkle 1/4 teaspoon cinnamon over entire surface of each circle. Combine almonds and dried cherries drizzle remaining agave over mixture and mix well. Spread 1/4 of almonds mixture onto each circle of dough, stopping 1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling. Bake at 350°F for 20 to 25 minutes or until golden brown. Cool on racks.
Nutrition Facts : Nutritional Facts Serves
Tips:
- To make the perfect rugelach dough, use a food processor to combine the butter and cream cheese until smooth. Then, add the flour and salt and pulse until the dough just comes together. Avoid overmixing, as this will make the dough tough.
- For a delicious filling, combine chopped almonds, agave syrup, cinnamon, and vanilla extract. You can also add other dried fruits or nuts, such as raisins, cranberries, or walnuts.
- To shape the rugelach, divide the dough into small balls and roll them out into thin circles. Place a spoonful of filling in the center of each circle and then fold up the sides, pinching them together to seal. Brush the tops of the rugelach with egg wash and sprinkle with sugar.
- Bake the rugelach at 350 degrees Fahrenheit for 20-25 minutes, or until they are golden brown. Let them cool slightly before serving.
Conclusion:
Almond agave rugelach is a delicious and easy-to-make treat that is perfect for any occasion. With its sweet filling and flaky crust, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give almond agave rugelach a try! They're sure to become a new favorite.
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