Best 2 Golden Rugalach Recipes
Indulge in the delectable world of Golden Rugelach, a delightful pastry originating from Jewish cuisine. These buttery, crescent-shaped cookies are crafted from a rich yeasted dough and generously filled with a variety of sweet and savory fillings, making them a versatile treat for any occasion. The classic filling of choice is a mixture of cinnamon, sugar, and nuts, but modern variations explore a wide range of flavors, from chocolate and fruit to cheese and herbs. With their golden-brown crust and irresistible aroma, Golden Rugelach are sure to become a beloved addition to your baking repertoire. Embark on a culinary journey with our curated collection of recipes, offering step-by-step instructions and expert tips to help you create these delectable pastries in your own kitchen. Whether you prefer traditional flavors or crave something more adventurous, our recipes cater to every palate, ensuring a delightful Golden Rugelach experience for all.
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GOLDEN RUGALACH
Rugelach (a Yiddish word) are often served at Hanukkah meals. The flaky dough that enfolds the fruit and nuts is made like pie dough and is easy to do in the food processor.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 3 dozen cookies
Number Of Ingredients 12
Steps:
- For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 pulses. Add the cream cheese and sour cream, and pulse until it comes together in a rough dough; (with some uneven pebbles sized-pieces). Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes.
- Foe the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt; and puree to make a very smooth paste.
- Roll a portion of dough into a 6- by 14-inch rectangle about 1/4-inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugalach.) Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder; ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.)
- Meanwhile, preheat the oven 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats.
- Slice the cylinders into 1 1/2-inch pieces, and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
- Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days.
GOLDEN RUGALACH
Steps:
- For the dough: Pulse the flour, sugar and salt in food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 times. Add the cream cheese and sour cream, and pulse until it comes together in a rough dough (with some uneven pebbles sized-pieces). Turn the dough out of the bowl onto a floured work surface and divide into 4 equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze dough for 15 minutes. Meanwhile, chop the nuts in a clean food processor. Add the preserves, raisins and salt; puree to make a very smooth paste. Roll a portion of dough into a 6 by 14-inch rectangle about 1/4-inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugalach.) Spread 1/4 of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder ending with the seam on the bottom. Press the top slightly to flatten; wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.) Meanwhile, evenly position the racks in the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats. Slice the cylinders into 1 1/2-inch pieces, and place rugalach seam-side down on the prepared pans. Whisk the egg yolks together and brush this glaze over the top of the rugalach. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes. Remove from oven and let cool slightly on the baking sheet. Carefully transfer rugalach to a rack to cool. Serve.
Tips:
- Use cold butter: Cold butter is easier to work with and will help keep the rugelach from spreading too much in the oven.
- Chill the dough: Chilling the dough before rolling it out will also help prevent it from spreading too much.
- Use a sharp knife to cut the dough: A sharp knife will help you get clean, even cuts.
- Brush the rugelach with egg wash before baking: Egg wash will help the rugelach brown beautifully in the oven.
- Bake the rugelach until they are golden brown: The rugelach should be golden brown on the outside and cooked through on the inside.
Conclusion:
Golden rugelach are a delicious and easy-to-make pastry that are perfect for any occasion. With their flaky, buttery dough and sweet, nutty filling, they are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy dessert, give golden rugelach a try!
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