Best 3 Pie Crust Rugelach Recipes
Indulge in a delightful journey of flavors with our selection of pie crust rugelach recipes. These delectable pastries, originating from Jewish cuisine, are a delightful blend of flaky pie crust and sweet or savory fillings, meticulously rolled and baked to perfection. Discover the art of creating these irresistible treats with our curated collection of recipes. Embark on a culinary adventure as you explore the diverse flavors of rugelach, from classic fillings like chocolate and cinnamon to unique savory options like cheese and herbs. Each recipe provides detailed instructions and helpful tips to ensure your rugelach turns out perfect every time. Whether you're a seasoned baker or a novice in the kitchen, our recipes will guide you through the process of creating these delightful pastries that are sure to impress your family and friends. So, prepare to tantalize your taste buds and embark on a delicious journey with our pie crust rugelach recipes.
Here are our top 3 tried and tested 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.
PIE CRUST RUGELACH RECIPE
Provided by Kwatt
Number Of Ingredients 8
Steps:
- 1. Put the flour and salt in the bowl of a food processor. All ingredients should be very cold. Add the pieces of the butter and process for approximately 10 seconds, or just until the mixture resembles coarse meal. 2. Add ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. 3. Turn the dough out onto a large piece of plastic wrap. Press the dough into a flat disc with your fists. Wrap the dough in the plastic and chill for at least an hour. 4. Preheat oven to 350. 5. Divide dough into four equal pieces. Work with one at a time, returning the others to refrigerator to keep cold. 6. Roll dough out, onto a piece of plastic wrap, into a rectangle, approximately, 12" x 4". Brush with some melted butter. 7. Sprinkle evenly with 1/4 of the brown sugar, cinnamon and nuts, if using. 8. Roll dough into a log, starting at the long side. Slice into pieces, about 1" wide. Place on greased cookie sheet, or baking liner on cookie sheet, cut sides facing up. 9. Repeat with remaining dough. Bake approximately, 8-10 minutes, or until lightly browned.
RUGELACH
This rugelach recipe comes together quickly by using prepared pie dough and jam. Simply spread some jam on a round of dough, cut into thin wedges, roll up, sprinkle with decorative colorful sugar and bake. In a few minutes, you have a delicious batch of rugelach!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 16 rugelach
Number Of Ingredients 4
Steps:
- Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Sprinkle blue and white coarse sugar on a work surface. Unroll the pie crust onto the sugar and press into the sugar.
- Spread the dough evenly with the jam. Cut into 16 wedges. Roll up each wedge, starting at the end opposite the pointy tip. Arrange on the baking sheet, pointy-tip down.
- Bake until the wedges are golden, 20 to 25 minutes. Transfer the pan to a rack to cool completely.
Tips:
- For the best results, use cold butter and cream cheese. This will help to keep the dough from becoming too sticky and difficult to work with.
- If you don't have any sour cream, you can substitute plain yogurt or buttermilk.
- To make the assembly easier, place the dough between two sheets of plastic wrap and roll it out to a 12-inch circle.
- If the dough becomes too sticky, place it in the freezer for a few minutes to firm it up.
- Be sure to chill the dough for at least 30 minutes before baking. This will help to prevent the rugelach from spreading too much in the oven.
- For a more golden brown crust, brush the rugelach with an egg wash before baking.
Conclusion:
These pie crust rugelach are a delicious and easy-to-make treat that are perfect for any occasion. With their flaky crust and sweet filling, they are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert, give these rugelach a try. You won't be disappointed!
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