How To Make Praline Rugelach Cookie Recipe YouTube
Step 1. Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon.
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How To Make Chocolate Rugelach. Begin by making the dough. Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter, cream cheese, and egg yolk. Process until the dough starts to come together into a well-moistened, crumbly mass, 20 to 30 seconds.
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Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the baking sheets, 8 on each. Repeat with the remaining two discs of dough. Preheat the oven to 350°F (177°C). Bake the rugelach for 25 - 30 minutes, or until golden brown.
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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.
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Watch how to make this recipe. 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.
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Step 5. Place racks in upper and lower thirds of oven; preheat to 375°. Finely grind raspberries in spice mill or with mortar and pestle. Transfer to a small bowl; mix in remaining ¼ cup.
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Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface.
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Heat oven to 350 degrees F and line a couple baking sheets with parchment paper or nonstick baking mats. Stir cinnamon and sugar together in a small dish. Combine coarse mixture of chocolate, nuts and dried fruit in a second dish.
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Expect the dough to be sticky initially, especially if your kitchen is warm and the butter and cream cheese are super soft. Flour your hands and the work surface well. 4. Shape the dough into 4 equal patties and refrigerate. This is critical to firm up the butter and cream cheese.
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Rugelach. 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.
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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.
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These days, my favorite is Ina Garten's Rugelach. It uses that butter and cream cheese dough and employs a filling of raisins, walnuts and apricot preserves that tastes very much like the one I.
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Mix in flour until combined. Pat dough into an 8-inch square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour. In the meantime, mix together ingredients for filling in a medium bowl. Adjust oven rack to upper-middle and lower-middle positions. Preheat oven to 350°F (180°C).
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Set aside and prepare your chocolate filling. Chocolate Filling. Chop or break chocolate bar into small pieces and heat in the microwave in 20-second intervals, stirring in between, until completely melted. 8 oz (226 g) semisweet chocolate¹. Add brown sugar, ground cinnamon, and salt and stir until combined.
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Roll the dough into a 14 x 5-inch rectangle. Trim the short edges so they are straight. Brush the dough with melted butter. Spread 4-5 tablespoons of the chocolate filling in the center of the rolled out dough, leaving a 1/4-inch border all the way around. Starting on the long edge tightly roll the dough.
