Nothing but Delightful Confections Raspberry Almond Rugelach
Assembly and Baking. Preheat oven to 350° F. Line three baking pans with parchment paper. Working with one piece at a time, roll the dough on a floured surface into an 11 to 12-inch round about 1/8-inch thick. Top the dough with 3 tablespoons of apricot jam, spreading almost all the way to the edges.
Nothing but Delightful Confections Raspberry Almond Rugelach
Next time you share a croissant with a 7-year old, or eat some rugelach (ideally the Cinnamon-Almond Rugelach below!), remember to tip your hat to the kipfel - the pastry that started it all. Cinnamon-Almond Rugelach. While shopping at the Park Slope Food Coop (aka my happy place) a few days ago, I came across a basket of unripe almonds.
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Directions. 01. To make the dough, combine the cream cheese, butter, and confectioners' sugar in the bowl of a food processor*. Pulse to blend. Add in the almond and vanilla extracts and lemon zest, and pulse until incorporated. Add in the flour and pulse until the dough comes together in a soft ball.
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For Sliced Rugelach: On a lightly floured surface, roll dough into a 4- by 12-inch rectangle. Spread jam over surface of dough using an offset spatula, leaving a 1/2-inch border along the two 12-inch edges. Sprinkle almond mixture evenly over jam, then top with bread crumbs. Starting at one 12-inch edge, tightly roll dough into a spiral.
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National Rugelach Day is April 29th. There's nothing better with a cup of tea or coffee than homemade rugelach. Try this recipe from QVC's David Venable. The history of rugelach is below. RECIPE: CHERRY ALMOND RUGELACH. Ingredients For 64 Cookies For The Dough. 8 ounces cream cheese; 1/2 pound unsalted butter; 7 ounces almond paste; 2 cups.
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STEP 1. Combine butter, cream cheese, salt, almond flavoring and 1/8 teaspoon nutmeg in bowl; beat at medium speed until well mixed. Add flour; beat at low speed until mixture forms dough.
Nothing but Delightful Confections Raspberry Almond Rugelach
Preheat oven to 350°F. Beat one egg with a tablespoon of water or milk to make egg wash. Brush egg wash all over the cookies, spread sliced almond and sprinkle granulated sugar over the top. Bake for 17 minutes, until the bottom of the cookies are brown.
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12 T (1 1/2 sticks) cold unsalted butter. 2 large eggs yolks. Directions. 1. Combine the flour and salt in the bowl of a food processor fitted with chopping blade. Cut the butter into 1/8-inch-thick slices and add to the flour mixture. Pulse 10 to 12 times, until the mixture resembles coarse crumbs. 2.
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For Sliced Rugelach: On a lightly floured surface, roll dough into a 4- by 12-inch rectangle. Spread filling over surface of dough using an offset spatula, leaving a 1/2-inch border along the two 12-inch edges. Sprinkle bread crumbs evenly over filling. Starting at one 12-inch edge, tightly roll dough into a spiral.
Apricot Raisin Rugelach Recipe How to Make It
STEP 1. Combine flour, 3 tablespoons sugar and salt in bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating. Bake the rugelach for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool right on the pan. Serve warm or at room temperature. Store leftover rugelach in an airtight container at room temperature for several days.
Apricot Almond Rugelach Of Batter and Dough
Arrange rugelach, points down, on prepared baking sheets, spaced 1-inch apart. Repeat procedures with remaining dough half, preserves, almonds an cinnamon-sugar. Chill rugelach ⏰ 30 minutes. Preheat oven to 350°. Brush rugelach with egg wash then sprinkle with turbinado sugar.
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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.
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While the dough chills, dump the almonds into the bowl of a food processor and pulse until there are no pieces larger than a pea. Preheat the oven to 350 degrees F (176 degrees C) and line a baking sheet with parchment paper. Remove the sheets of dough from the refrigerator. Work with one piece of dough at a time.
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Weigh or measure the flour, salt and add to a food processor. Pulse 1 or 2 times. Next, cut up the butter and cream cheese and add to the flour. Pulse till it looks like small little balls. Next, take the egg yolk and the vanilla and mix them with a fork before adding them to the flour, butter, cream cheese mixture.
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Add the vanilla and almond extracts, and mix again until blended. Add in 1 cup of flour and mix on low speed until a very soft dough is formed. Mix in the remaining 1 cup of flour by hand. Form the dough into a ball and cut into four equal portions. Shape each portion into a disc roughly ½-inch thick, and wrap in plastic.