Best 2 Light Flaky Cinnamon Rugelach Recipes
Indulge in the delightful world of light and flaky cinnamon rugelach, a delectable treat that combines the flavors of sweet cinnamon sugar filling with a tender, buttery pastry. This article presents a collection of carefully curated recipes that cater to various dietary preferences and skill levels, ensuring that everyone can experience the joy of baking and savoring these irresistible pastries.
Dive into the classic Cinnamon Rugelach recipe, a timeless favorite that captures the essence of this traditional Jewish pastry. For those seeking a healthier indulgence, the Light Flaky Cinnamon Rugelach recipe offers a reduced-fat version that maintains the same irresistible taste and texture.
If you're gluten-free, rejoice! The Gluten-Free Cinnamon Rugelach recipe provides an alternative that doesn't compromise on flavor or texture. And for those with egg allergies, the Egg-Free Cinnamon Rugelach recipe offers a delicious solution without sacrificing the richness of the pastry.
Craving a vegan treat? Look no further than the Vegan Cinnamon Rugelach recipe, which uses plant-based ingredients to create a delightful and compassionate pastry.
Explore the unique flavors of the Chocolate Cinnamon Rugelach recipe, a delightful combination of chocolate and cinnamon that elevates this classic treat to new heights.
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.
LIGHT & FLAKY CINNAMON RUGELACH
The ingredients might look the same as other recipes, but the technique is unique and the "secret" ingredient won Tina Wasserman's reputation as a baker and is now one of her most sought-after recipes. (Tina is a well-known Dallas cookbook author, chef, food columnist, and cooking instructor.) The mixing technique of the mixer allows the cream cheese and butter to really combine and become light and airy. This results in a flaky, crisp, but tender, finished product. The vigorous beating of the butter and cream cheese before adding the flour creates a light, layered dough similar to puff pastry. Rolling the dough in confectioners' sugar to give a slight glaze to the finished pastry and helps balance the richness of the dough with the sweet filling. Make sure the dough is well chilled or it will not roll out properly. *NOTE: In general, it is not a good idea to use salted butter in baked goods. However, because of the lack of liquid in rugelach dough, salted butter is the only way to get the salt evenly distributed. (The addition of a little salt is important to the flavor.)
Provided by blucoat
Categories Dessert
Time 45m
Yield 72 small rugelach
Number Of Ingredients 8
Steps:
- In a large bowl with an electric mixer on high speed, beat the cream cheese and butter until well combined and light and fluffy. (The mixture should feather out from the edge of the bowl.) Add the flour and turn your mixer on and off only until the flour has been incorporated. Transfer the dough to a work surface and lightly toss it on a smooth surface until it forms a compact mass.
- Divide the mixture into 8 portions, form each into a cylinder and refrigerate until dough is cold and firm, at least 1 hour. This is important; without chilling, the dough is difficult to handle.
- While the dough is chilling, combine the sugar, cinnamon, raisins and walnuts in a bowl. Cover with plastic wrap and set aside.
- Preheat the oven to 350 degrees.
- Heavily dust a work surface with confectioners' sugar. Roll out each portion of the dough into a 6-by-9-inch rectangle. Sprinkle with some of the sugar-nut mixture. Starting at one of the long sides, tightly roll the dough into a log. Pinch the seam together and tuck the ends underneath the roll.
- Cut the filled log into 8 or 9 pieces and place, seam side down, on an ungreased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining logs of dough. Bake for 15 to 20 minutes or until golden. Cool completely. May be frozen.
Tips:
- Using cold butter is crucial for creating flaky layers in the dough. If the butter is too warm, it will melt and make the dough greasy.
- Chilling the dough before baking helps to develop the flavor and prevent the cookies from spreading too much.
- Rolling the dough out evenly and thinly ensures that the cookies bake evenly.
- Brushing the cookies with egg wash before baking gives them a golden brown color.
- Sprinkling cinnamon sugar on the cookies before baking adds a sweet and crunchy topping.
- Baking the cookies at a high temperature for a short amount of time creates a crispy exterior and a soft and chewy interior.
- Allowing the cookies to cool slightly before serving allows the flavors to meld together.
Conclusion:
These light and flaky cinnamon rugelach are a delicious and easy-to-make treat. With their buttery, flaky dough, sweet cinnamon sugar filling, and crispy exterior, they are sure to be a hit with everyone who tries them. Whether you are baking them for a special occasion or just for a snack, these cookies are sure to please.
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