GRANDMA'S BUTTER HORNS (BROWN SUGAR WALNUT RUGELACH)
My grandma's butter horns - aka brown sugar walnut rugelach! These buttery, slightly sweet cookies are irresistible. A special family recipe that is made with sour cream instead of cream cheese. Vegetarian.
Provided by Ashley / Cook Nourish Bliss
Categories Dessert
Time 3h2m
Number Of Ingredients 7
Steps:
- Add the flour to a large bowl. Using a pastry cutter, two knives or your fingers, cut the butter into the flour, until it resembles even-sized crumbs. Add in the sour cream and egg yolk. Mix until the dough comes together in large clumps.
- Form the dough into three equal sized balls. Pat each into a disc and then wrap tightly with plastic wrap.
- Transfer to the refrigerator and let chill at least 2 hours or even overnight, until well chilled. You want it to be firm enough so that you can roll it out easily.
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, mix together the walnuts and brown sugar until well combined, making sure to break up any clumps of brown sugar. Set aside.
- Working one ball of dough at a time (keep the other balls in the fridge while you do this), place the chilled dough on a well-floured work surface (I like to do this on well-floured parchment paper). Roll out into a circle that is between ⅛ and ¼ inch in thickness.
- Sprinkle ⅓ of the walnut / sugar mixture evenly over the dough (all the way to the edges) then press down lightly into the dough. With a pastry or pizza cutter, slice the dough like you would a pizza, into 16 equal triangles.
- Starting with the wide end, roll up each triangle - some of the filling will fall out - that's totally fine. Place the shaped cookies on the prepared baking sheet, with the seam side / tip down. Repeat this process with the remaining two balls of dough.
- Bake for about 22 to 24 minutes, until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If baking in batches, keep any unbaked, shaped cookies in the refrigerator.
- Once completely cool, dust generously with confectioners' sugar.
Nutrition Facts : Calories 104 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 5 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
WALNUT AND BROWN-SUGAR RUGELACH
The combination of cream cheese and butter makes an especially rich dough in this delectable Walnut and Brown-Sugar Rugelach.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 32
Number Of Ingredients 8
Steps:
- In a food processor, blend butter, cream cheese, granulated sugar, and salt until well combined. Add flour, and pulse just until a dough forms. Divide dough in half; flatten into disks, and wrap each in plastic. Refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
- Preheat oven to 350 degrees, with racks set in upper and lower thirds. Line 2 baking sheets with parchment paper; set aside. In a small bowl, combine egg with 1 teaspoon water to make an egg wash.
- Working with one disk at a time, place dough on lightly floured parchment paper, and roll out into an 11-inch circle (about 1/4 inch thick), dusting lightly with flour as needed. Using a large dinner plate as a guide, cut around dough to make a perfect circle; trim off and discard scraps. Brush circles with egg wash; dividing evenly, sprinkle with walnuts and brown sugar.
- Using a sharp knife or pizza cutter, cut each circle into 16 equal triangles. Starting from the wide end, roll up each triangle of dough; place on lined baking sheets, seam side down. Brush rolls with egg wash.
- Bake until golden brown, 30 to 32 minutes. Transfer rugelach to a wire rack to cool completely.
Nutrition Facts : Calories 142 g, Fat 10 g, Protein 2 g
BROWN SUGAR WALNUT RUGELACH COOKIES
Rugelach cookies are both savory and sweet. They have a tender flaky pastry dough exterior and a sweet filling made of brown sugar, walnuts, cinnamon and a drizzle of honey.
Provided by Tara Moore
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350
- Cream together the butter and cream cheese
- Mix in the egg yolk
- Sift the flour and salt into your mixing bowl, stir until combined and a dough forms
- Roll the dough out on to a floured surface, cut in half
- Form each half in to a ball, flattening the top a bit
- Wrap each one in plastic wrap and chill for 30 minutes in the fridge
- In a mini food processor combine the brown sugar, walnuts, cinnamon and butter
- Generously flour a flat surface, unwrap one of the chilled dough and sprinkle the top with flour
- Use a rolling pin to roll it out to a circle (half way through lift up the circle, dust the surface with more flour and turn the circle over, sprinkle a bit more flour on top - this will prevent any sticking)
- Spread half of the brown sugar walnut filling on to the circle
- Drizzle lightly with honey
- Use a pizza cutter to make 6 cuts, so you have 12 triangles
- Gently pull one of the triangles away from the others, starting at the bottom roll upward so you end at the tip of the triangle
- Place each rugelach cookie onto a cookie sheet lined with parchment paper
- Bake 20-25
- Remove from oven, transfer to a wire rack
- Serve
Nutrition Facts : Calories 115 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 82 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
RUGELACH
This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.
Provided by Jackie
Categories Desserts Cookies Nut Cookie Recipes Walnut
Time 3h17m
Yield 48
Number Of Ingredients 9
Steps:
- Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
- Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
- Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
- Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
- Preheat oven to 350 degrees F (180 degrees C).
- After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
- Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 7.9 g, Cholesterol 16 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 27.6 mg, Sugar 3.1 g
BROWN SUGAR & WALNUT FILLED RUGELACH
These are worth the work. You have to double this recipe, because if you don't you will not be able to sample them. This recipe is a Jewish favorite, but you do not have to be Jewish to love them. These are a typical recipe for the Jewish holiday of Chanukah, my non Jewish friends have made them as one of their Christmas...
Provided by Meryl Hausner
Categories Cookies
Number Of Ingredients 16
Steps:
- 1. To make Pastry: In a large bowl, combine the butter & the cream cheese.
- 2. Using the electric mixer, set on high speed, beat until smooth.
- 3. Mix in the salt. Reduce the speed to low, add the flour & mix just until dough forms.
- 4. Turn dough out onto floured work surface. Using floured hands, form the dough into a log. Cut into 4 equal pieces. Flatten each piece into a disk & wrap each disk in plastic wrap. Refrigerate until firm, at least 2 hours or overnight.
- 5. PREHEAT oven to 375.
- 6. TO MAKE FILLING & ASSEMBLE RUGELACH:
- 7. Line two large baking sheets with parchment paper. Set aside.
- 8. Remove dough disks from the refrigerator. Unwrap the dough disks & let stand at room temperature for about 10 minutes to soften slightly.
- 9. Meanwhile in small bowl, mix together the brown sugar, granulated sugar & ground cinnamon.
- 10. Flour one dough disk & place between two sheets of waxed paper. With a rolling pin, roll out into a round 10 inches in diameter & 1/8 inch thick.
- 11. Remove the top sheet & brush the dough with the melted butter, then sprinkle with 3 tbsp. of the sugar mixture. Top with about 1/3 cup of the finely ground walnuts (pressing mixture into the dough to help it adhere to the dough).
- 12. Using a pizza cutter or a sharp knife cut the round into 12 wedges. Starting at the wide end roll up each wedge, jelly-roll style. transfer to prepared baking sheet, arranging the cookies point side down & spacing them at least one inch apart.
- 13. TOPPING:
- 14. In a small bowl, mix together the granulated sugar & ground cinnamon.
- 15. Using a pastry brush, brush the cookies with the egg white/water egg wash, then sprinkle with the cinnamon-sugar mixture.
- 16. Bake until golden brown, about 18-20 minutes. Transfer the cookies to wire racks to cool. Repeat with the remaining dough, filling & topping.
- 17. Can be stored in an airtight container at room temperature for up to 5 days. Makes about 4 dozen rugelach cookies.
RUGELACH
Steps:
- 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. 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 walnuts.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
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