Cinnamon Raisin Pastry Rolls • Bakery Fresh Rugelach & Babka • Baked
Preheat the oven to 325°F. Remove the chilled dough from the fridge. Brush the top and sides of each log with the egg yolk, and sprinkle generously with your choice of demerara, sparkling, or cinnamon sugar. Using a sharp knife, trim the shaggy ends from each log. Slice the rugelach into 1 1/4" thick pieces.
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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 until a.
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Make the Topping and Bake: While the rugelach is chilling, pour milk into a small bowl and combine sugar and cinnamon in a separate small bowl; set aside. Fifteen minutes before baking, preheat oven to 350°F. Brush rugelach with milk and top with a sprinkling of cinnamon-sugar. Bake for approximately 25 to 30 minutes, rotating the pans front.
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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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Starting from the outer edge, roll the dough towards the center to form a crescent. Place on prepared baking sheet about 2 inches apart. Repeat with all the wedges. Preheat oven to 350 degrees. Place baking sheet of unbaked rugelach in the freezer to chill for 15 minutes. Remove chilled rugelach from freezer.
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Meanwhile, pulse walnuts, brown sugar, cinnamon, and remaining ¼ teaspoon salt in food processor until finely ground, about 20 pulses; set aside. Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Roll 1 dough disk into 12-inch circle on lightly floured counter.
CinnamonRaisin Rugelach Recipe on Food52 Recipe Rugelach recipe
1. Preheat oven to 425°F. Line a large baking sheet with parchment. In a small bowl, pour hot water over the raisins and let sit 10 min., then drain. To a food processor, add raisins, pecans, crystallized ginger, cinnamon, and granulated sugar. Pulse until spreadable consistency, adding 1 tbsp water if the mixture is too thick.
[Homemade] cinnamon raisin rugelach food
Step 4. Shape the rugelach: once the dough has rested, transfer 1 piece of dough onto a floured surface. Use a rolling pin to roll the dough into a ¼ inch thick circle. Evenly place ¼ of the filling on top of the dough. Gently press the filling into the dough with a rolling pin. Use a pizza cutter or a sharp knife to cut the circle of dough.
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Preheat oven to 425°F. Line a large baking sheet with parchment. In a small bowl, pour hot water over the raisins and let sit 10 min., then drain. To a food processor, add raisins, pecans, crystallized ginger, cinnamon, and granulated sugar. Pulse until spreadable consistency, adding 1 tbsp water if the mixture is too thick.
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Empty dough out onto a well floured surface and form into a ball. Cut dough into four quarters, form into discs, wrap, and refrigerate for 30 minutes. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a bowl, add dark brown sugar, cinnamon, and pecans.
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While the logs are chilling, preheat the oven to 350°F (180°C). Once both filled logs are firm enough to slice, brush with the egg wash. Cut slices in the logs about halfway down at 1-inch (2 ½cm) intervals taking care not to cut all the way through. Bake the rugelach for 25-30 minutes, until they are golden brown.
CinnamonRaisin Rugelach Recipe on Food52 Recipe Rugelach recipe
Cream.Using the paddle attachment, cream together the room-temperature ½ pound of butter and 8 ounces of cream cheese in the bowl of your stand mixer until light and fluffy.; Combine.Add in ¼ cup of sugar, ¼ teaspoon of salt, and 1 teaspoon of vanilla extract, and then mix until well combined.
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Chill for at least 60 minutes in the fridge or up to 1 day. 3. Make the filling: Add the brown sugar, granulated sugar, walnuts, raisins, and cinnamon to food processor (affiliate link) and pulse until finely chopped. Transfer to a separate bowl. Add the apricot preserves to the food processor (affiliate link), if using, and puree.
Cinnamon Raisin Rugelach Rich, flaky pastry dough rolled a… Flickr
Wrap each disc separately in plastic. Chill in the refrigerator; 2 hours to overnight. In a food processor, pulse together the brown sugar, pecans, raisins, and cinnamon; until finely chopped and mixed. In a small bowl, combine sugar and cinnamon to make the cinnamon sugar. Sprinkle a large cutting board and the top of the dough discs with.
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Cream the shortening and sugar together with an electric mixer until fluffy. Beat the eggs into the sugar and shortening, one at a time, until well incorporated. Mix in the vanilla. Add the dry ingredients and orange juice alternately, mixing after each addition, till the dough is uniform.
Apricot Raisin Rugelach Recipe How to Make It
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.
