Best 3 Cottage Cheese Rugelach With Walnuts Recipes

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.

WALNUT RUGELACH

Steps:

• Sift flour, baking powder, and salt together onto a sheet of waxed paper.
• Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
• Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
• Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.

COTTAGE CHEESE RUGELACH WITH WALNUTS

Steps:

• Mix cheese and 2/3 cup margarine in medium bowl. Stir in flour. Knead in bowl until dough is smooth, about 1 minute. Divide dough into 2 balls. Flatten into disks. Wrap each in plastic; freeze until firm enough to roll, about 10 minutes.
• Meanwhile, combine brown sugar, walnuts, cinnamon, vanilla and 3 tablespoons margarine in processor. Blend until almost smooth paste forms.
• Preheat oven to 350°F. Roll out 1 dough disk on lightly floured surface to 10-inch round. Spread half of brown sugar mixture evenly over. Cut round into 16 wedges. Starting at wide ends, roll up wedges. Bend ends in, forming crescents. Place on ungreased heavy baking sheet. Repeat rolling, filling and shaping with remaining dough disk.
• Beat egg and milk to blend in small bowl. Brush glaze over crescents. Bake until cooked through and light brown, about 25 minutes. Transfer cookies to racks and cool. (Can be made 2 days ahead. Store airtight at room temperature.)