Best Aylenish Rugelach With Orange Walnuts And Cinnamon Recipes

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ORANGE WALNUT RUGELACH



Orange Walnut Rugelach image

Provided by Molly Yeh

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 16

2 1/2 cups (325 grams) all-purpose flour, plus more for dusting
1/4 cup (50 grams) sugar
1/2 teaspoon kosher salt
1 cup (226 grams) unsalted butter, cold and cubed
8 ounces (226 grams) cream cheese, straight from the fridge
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
3/4 cup (245 grams) orange marmalade
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup (64 grams) finely chopped toasted walnuts
1 large egg beaten with a splash of water
A few pinches flaky salt
2 tablespoons sugar or coarse sanding sugar
Colorful sugar or sprinkles, if desired

Steps:

  • To make the dough, combine the flour, sugar and kosher salt in a stand mixer fitted with a paddle. Add the cubed butter, distributing it all over the top of the dry ingredients, and dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. Continue mixing and add the yolks, vanilla and almond extract if using. Continue mixing until the dough comes together. Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  • Mix the marmalade, cinnamon and cloves in a small bowl and set aside.
  • To form the rugelach, working with one dough disc at a time, roll it out on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread on half of the marmalade in a thin even layer, leaving a 1-inch border along the long edge that's furthest from you. Sprinkle on 1/2 cup of the walnuts. Brush the 1-inch border with a thin layer of egg wash and then start on the end closest to you and roll the dough into a long tight log, placing it seam-side down. Transfer to a cutting board or baking sheet and refrigerate for at least an hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with 4 shorter logs as opposed to 2 really long ones). If you're only refrigerating for an hour or 2, no need to cover the logs. If longer than that, cover with plastic wrap.
  • To bake, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt, the remaining 1/4 cup walnuts and the colorful sugar or sprinkles if using. Cut into 1 1/2-inch slices and transfer to the baking sheets, 1-inch apart. Bake until golden brown on top; begin checking for doneness at 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven, this is completely normal.) Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Or enjoy them warm! Leftovers can be stored at room temp for several days.

EASY RUGELACH



Easy Rugelach image

Though rugelach is enjoyed year-round, this fruit-and-nut pastry is especially popular during Hanukkah. Cream cheese in the cookie dough -- which is chilled for hours before it is rolled out and filled with apricot preserves, currants, walnuts, and raisins -- helps produce an extra-flaky crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 12

2 cups unbleached all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 package (8 ounces) cream cheese, room temperature
1/2 cup
1 1/2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup apricot preserves
1 cup (5 ounces) finely chopped toasted walnuts
1 cup currants
1/2 cup golden raisins, coarsely chopped
3 tablespoons heavy cream

Steps:

  • Whisk together flour and salt in a medium bowl. With an electric mixer on medium speed, beat butter and cream cheese until combined. Reduce speed to low. Add flour mixture; beat to combine. Turn out dough onto a lightly floured surface. Roll into a ball; wrap in plastic. Chill until firm, about 6 hours or up to overnight.
  • Preheat oven to 325 degrees. Whisk together sugar, cinnamon, and nutmeg. Divide dough into quarters. Working with one piece at a time, roll out dough on a lightly floured surface to an 8-by-12-inch rectangle. With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 cup each walnuts and currants, 2 tablespoons raisins, and about 2 tablespoons sugar mixture. Starting with a long side, tightly roll dough into a log; place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough.
  • Brush each log with cream, dividing evenly; sprinkle with 1 teaspoon sugar mixture. Bake until golden brown, about 45 minutes. Transfer to wire rack to cool 15 minutes. Slice into 1-inch-thick slices. Rugelach can be stored at room temperature in an airtight container up to 2 days.

RUGELACH



Rugelach image

These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards. The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with. Beyond that, it's really just a matter of rolling, spreading and cutting. These are meant to be bite-sized - about one-inch long - but if you want them bigger, go right ahead. (Should you choose to go larger, Dorie suggests rolling the dough into rectangles instead of circles and cutting the dough into bigger triangles. In that way, you would ultimately get more layers of filling and dough.)

Provided by Emily Weinstein

Categories     dessert

Time 4h

Yield 36 cookies

Number Of Ingredients 13

4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar

Steps:

  • To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes - you want them to be slightly softened but still cool.
  • Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds - don't work it so long that it forms a ball on the blade.
  • Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
  • To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
  • Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
  • To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
  • Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
  • Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
  • Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
  • To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
  • Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 32 milligrams, Sugar 7 grams, TransFat 0 grams

MAIDA HEATTER'S RUGELACH (WALNUT HORNS)



Maida Heatter's Rugelach (Walnut Horns) image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 1h30m

Yield About 36 cookies

Number Of Ingredients 11

1/2 pound unsalted butter at room temperature
1/2 pound cream cheese at room temperature
1/2 teaspoon salt, optional
2 cups sifted all-purpose flour
1/2 cup, plus 2 tablespoons, granulated sugar
3 teaspoons cinnamon
3 tablespoons melted butter
3/4 cup currants or raisins
1 1/4 cups walnuts, finely chopped
1 egg yolk
1 teaspoon water

Steps:

  • Prepare the pastry the night before you are ready to cook.
  • To make the pastry, put the butter, cream cheese and salt into the large bowl of an electric mixer. Beat on medium, then high speed, until the mixture is creamy and smooth. Then beat on low speed while gradually adding the flour. If the dough starts to overly coat the beaters, scrape the dough off the beaters and continue adding flour, stirring it in with the hands until thoroughly and evenly blended. The dough will be extremely sticky.
  • Scrape the dough off the hands and fingers. Rinse, wash and dry the hands. Turn the dough out onto a well-floured board. Flour the hands and gather the dough into a short sausage shape. Cut this into three pieces of equal size. Flatten each piece slightly and wrap each piece in clear plastic wrap. Refrigerate overnight.
  • When ready to cook, preheat the oven to 350 degrees. Line two cookie sheets with aluminum foil and set aside.
  • Combine the sugar and cinnamon for the filling and set aside.
  • Place one ball of dough on a floured pastry cloth. Hammer the dough firmly to soften it slightly. Do not let it become warm. Quickly roll out the dough, turning it occasionally, with a floured rolling pin into a circle about 12 inches in diameter. Don't worry about a slighly uneven edge.
  • Using a pastry brush, brush the dough with a tablespoon of the melted butter. Sprinkle the dough all over with one-third of the cinnamon-sugar mixture. Sprinkle with one-third of the currants or raisins and one-third of the walnuts. Roll the rolling pin lightly over the top to press the filling slightly into the dough.
  • Using a long, sharp knife, cut the circle into 12 pie-shaped wedges. Roll each wedge jellyroll fashion, rolling from the outside toward the point. Do not be dismayed if some of the filling falls out. Place each roll, point side down, about one inch apart on one foil-covered cookie sheet. Repeat with a second ball of dough and then a third, filling and rolling each as indicated.
  • For the glaze, beat the egg yolk with the water. Brush the top of each walnut horn lightly and evenly with the mixture.
  • Place each sheet on a rack in the oven and bake for 30 minutes. Preferably at mid-point during the baking, you should reverse the sheets top to bottom and front to back, to insure even browning. When the horns are cooked, remove them with a metal spatula and transfer them to racks to cool.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 24 milligrams, Sugar 2 grams, TransFat 0 grams

AYLENISH RUGELACH WITH ORANGE, WALNUTS AND CINNAMON



Aylenish Rugelach With Orange, Walnuts and Cinnamon image

Once upon a time, good Jewish housewives (known as balaboostas in Yiddish) all knew how to make pastries like strudel, rugelach and schnecken from scratch, using a cream-cheese-enriched dough supposedly stretched thin enough that you could read the newspaper through it. This was a day's work, but with the arrival of good-quality puff pastry on the market, modern bakers can quickly ("aylenish" in Yiddish) produce this close cousin: a sweet, fragrant filling of nuts, spices and dried fruit wrapped in rich dough. Orange marmalade gives a tart undertone (and the faintest suggestion of a Christmas fruitcake), but apricot or raspberry jam are also considered classic.

Provided by Julia Moskin

Categories     cookies and bars, dessert

Time 1h30m

Yield About 4 dozen

Number Of Ingredients 11

1/4 cup plus 2 tablespoons/55 grams golden raisins
1/4 cup/60 milliliters rum (optional)
2 tablespoons/25 grams granulated sugar, plus more for sprinkling
2 tablespoons/30 grams dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg, preferably fresh
1/2 cup/60 grams chopped toasted walnuts
Salt
1 cup/340 grams orange marmalade
About 1 pound/500 grams puff pastry
1 egg yolk, whisked with a splash of milk or water

Steps:

  • Soak raisins in rum and 1/2 cup very hot water. In a medium bowl, combine both sugars, cinnamon, nutmeg, walnuts and a pinch of salt. Drain raisins (discard soaking liquid) and mix them into sugar mixture. In a saucepan, melt marmalade until runny. Remove any large chunks orange peel.
  • Cut about a 4-ounce piece of puff pastry and roll out on a floured board into a rectangle, about 17 inches by 7 1/2 inches. The pastry should be thin and supple enough to drape, but not so thin that holes start to appear when rolling.
  • Brush a 2 1/2-inch-wide stripe of marmalade down the long center of the rectangle. Sprinkle marmalade with filling and fold top edge down over filling. Brush the top of filled section with marmalade and sprinkle marmalade with filling. Fold bottom edge up over the filling to make a kind of flattened roll; do not press. Cut in half crosswise and refrigerate rolls for 20 to 30 minutes, or freeze for 10 to 15 minutes.
  • Heat oven to 375 degrees; use the convection setting if you have it. Cut rolls across into 1/2-inch-wide slices. Place slices, seam side down, on baking sheet lined with parchment paper or nonstick liners. Brush tops with egg yolk and sprinkle with sugar.
  • Bake 20 to 25 minutes, until golden brown and puffed. Let cool slightly before removing to a cooling rack. Meanwhile, repeat with remaining pastry and filling. Store at room temperature in layers separated by parchment paper, in airtight containers.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 49 milligrams, Sugar 7 grams

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