How To Make Rugelach

How To Make Rugelach - Hello everyone, readers The Best Recipes, In the article that you are reading this time with the title How To Make Rugelach, We have prepared this article well for you to read and take the information in it. Hopefully the contents of the post Artikel B, You can use it as a reference for your cooking. Also get more Secret Special Recipes here Click Here.

How To Make Rugelach

How To Make Rugelach

INGREDIENTS
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 8 ounces cold cream cheese, cubed
  • 2 sticks (1 cup) cold unsalted butter, cubed
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 batch filling (see ideas below)
  • Powdered sugar

EQUIPMENT
  • Food processor
  • Rolling pin
  • Pizza cutter or sharp knife
  • 2 baking sheets
  • Parchment or silicone baking mats

INSTRUCTIONS
  • Combine the flour and salt in a food processor. Place the flour and salt in the bowl of a food processor fitted with the blade attachment. Pulse several times to combine.
  • Mix in the cream cheese and butter. Scatter the cubes of cream cheese and butter over the flour. Pulse until coarse crumbs form, 10 to 12 pulses.
  • Mix in the yolk and vanilla. Place the vanilla and yolk in a small bowl and whisk to combine. Drizzle over the butter-flour mixture. Process until the dough starts to clump together and form large, curd-like pieces.
  • Refrigerate the dough. Transfer the dough onto a work surface and gather the pieces into a ball. Divide into 4 portions and flatten each into 1-inch-thick disks. Wrap each disk in plastic wrap and refrigerate at least 2 hours or up to 3 days, or freeze for up to 3 months (thaw in the refrigerator before using).
  • When ready to bake the rugelach, heat the oven to 375°F. Arrange a rack in the middle of the oven and heat to 375°F. Line 2 baking sheets with parchment paper. Meanwhile, prepare the filling (ideas below).
  • Roll out the dough. Sprinkle a work surface generously with powdered sugar. Take 1 disk of dough from the refrigerator and let it sit on the counter for 1 to 2 minutes to warm up slightly. Unwrap and then sprinkle the surface of the dough and the rolling pin with more powdered sugar. Roll the dough from the center out into a circle about 1/8-inch thick. Don't worry if a few cracks form near the edges. Use more powdered sugar as needed to prevent sticking.
  • Spread with filling. Spread the filling in a thin layer evenly over the surface of the dough. Make sure it goes right up to the edge of the dough.
  • Cut and roll the cookies. Using a pizza cutter or sharp knife, cut the dough into 16 wedges, like a pizza. Beginning at the wide outer edge and moving towards the center, roll up each wedge. Transfer to a parchment-lined baking sheet, spacing them evenly apart. Make sure the tip is tucked underneath.
  • Refrigerate the cookies for 20 minutes. Refrigerate the cookies on the baking sheet for 20 minutes. Meanwhile, fill and roll a second disk of dough, filling up the second baking sheet.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here