Best Pie Crust Rugelach Recipes

RUGELACH

Steps:

• Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. 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, starting at the end opposite the pointy tip. Arrange on the baking sheet, pointy-tip down.
• Bake until the wedges are golden, 20 to 25 minutes. Transfer the pan to a rack to cool completely.

PIE CRUST RUGELACH RECIPE

Steps:

• 1. Put the flour and salt in the bowl of a food processor. All ingredients should be very cold. Add the pieces of the butter and process for approximately 10 seconds, or just until the mixture resembles coarse meal. 2. Add ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. 3. Turn the dough out onto a large piece of plastic wrap. Press the dough into a flat disc with your fists. Wrap the dough in the plastic and chill for at least an hour. 4. Preheat oven to 350. 5. Divide dough into four equal pieces. Work with one at a time, returning the others to refrigerator to keep cold. 6. Roll dough out, onto a piece of plastic wrap, into a rectangle, approximately, 12" x 4". Brush with some melted butter. 7. Sprinkle evenly with 1/4 of the brown sugar, cinnamon and nuts, if using. 8. Roll dough into a log, starting at the long side. Slice into pieces, about 1" wide. Place on greased cookie sheet, or baking liner on cookie sheet, cut sides facing up. 9. Repeat with remaining dough. Bake approximately, 8-10 minutes, or until lightly browned.

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.