How to make Cinnamon-Nut Rugelach скачать в хорошем качестве

How to make Cinnamon-Nut Rugelach

Learn how to make Cinnamon-Nut Rugelach. The dough is made with butter and cream cheese and produces a cookie with almost croissant-like flakiness. A delicious treat! RECIPE: Cinnamon-Nut Rugelach Makes 32 rugelach For the dough: 2 sticks (8 ounces) unsalted butter, at room temperature 8 ounces cream cheese, at room temperature ¼ cup sugar ½ teaspoon vanilla extract ½ teaspoon kosher salt 2 cups all-purpose (plain) flour, plus more for rolling For the filling: 1 cup walnut halves, finely chopped ½ cup pecan halves, finely chopped 3 tablespoons light brown sugar 1½ teaspoons ground cinnamon 1 cup apricot jam For baking: 2 tablespoons sugar ½ teaspoon ground cinnamon Egg wash: 1 egg beaten with 1 teaspoon water Instructions: Make the dough: In a stand mixer, beat together the butter, cream cheese, sugar, vanilla and salt on medium speed until smooth and creamy, about 2 minutes. Slowly add the flour, beating on low until just incorporated and scraping down the sides of the bowl as necessary until a soft dough forms. Knead the dough a few times in the bowl to bring it together, then divide and form into 2 round discs. Wrap both discs in plastic wrap (cling film) and refrigerate for at least 2 hours, or up to 1 day. Make the filling: In a medium bowl, stir together the walnuts, pecans, brown sugar and cinnamon. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Remove one of the dough discs from the fridge and, on a lightly floured surface, roll it into a large round that is 1/8 inch thick. Using a ruler as a guide, trim the dough into a round 12 inches in diameter. Spread half of the apricot jam evenly over the round, leaving a ½ inch border around the edges. Sprinkle with half of the cinnamon-nut mixture and gently press the filling into the dough with your fingers. Using a pizza cutter or sharp knife, cut the dough into 4 equal wedges, then cut each wedge into 4 wedges (ending up with 16 wedges). Starting from the wide edge, roll each wedge in on itself until you reach the point. Place the cookies on the prepared baking sheets. Repeat with the remaining disc of dough and remaining jam and filling. To bake: In a small bowl, stir together the sugar and cinnamon. Brush the tops of each cookie with a little egg wash and sprinkle with a little cinnamon sugar. Bake, rotating the pans front to back halfway through, until deep golden brown and the tops are crisp like a croissant, 30 to 35 minutes. Immediately transfer the cookies to wire racks to cool. Source: Excerpted from the book The Jewish Cookbook by Leah Koenig. Notes: These crescent-shaped cookies have become a darling of the traditional Ashkenazi cuisine. But while they have roots in Central Europe, they are technically a twentieth century American innovation. The dough, enriched with butter and cream cheese, yields a cookie with almost croissant-like flakiness that is the perfect vehicle for the mixture of jam, dried fruit, nuts or chocolate that make up a typical filling. Rugelach pair well with tea and coffee and freeze well, making them a wonderful nibble to have on hand when guests drop by.