chocolate rugelach recipe without cream cheese

Rugelach Recipe - Joe Pastry (If you don't have a food processor, let butter and cream cheese come to room temperature. In a food processor, pulse flour and salt together. These buttery, customizable Rugelach cookies are a yearly baking tradition in my home. Taste on the plate brings a new recipe Rugelach for you all. Roll jelly roll fashion, starting with the longest side of the rectangle. To make the Chocolate Raspberry Rugelach, spread the cut dough with the jam and sprinkle it with the chocolate pieces. Divide it in 3 pieces, wrap each piece with plastic, and refrigerate for 20 minutes. Wrap each disk in plastic wrap and refrigerate for 1 hour. While the Chocolate Rugelach are baking, prepare the Sugar Syrup by mixing the Sugar and Water in a small saucepan. Step 2. Brush onto the tops of each cookie. Rugelach dough can be made with sour cream or yeast and those are considered the traditional doughs. Arrange slices, standing upright with seam side down, on a baking sheet lined with parchment paper. Sprinkle round with sugar mixture and then follow with miniature chocolate chips. They are sweet, have an incredible chocolate filling, and are made beautiful by a sprinkling of sesame seeds. Brush the rugelach with milk or cream; and sprinkle with granulated or coarse white sparkling sugar. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight. In a mixing bowl or food processor, cream the butter and cream cheese together. Set aside to cool for a few minutes. It is made without butter and cream cheese. Whisk egg. Roll each wedge up, starting from the thickest end, until you form a crescent shape. Now on a lightly floured silicone baking mat, roll the chilled dough out into a roughly 9x12 square, making sure it's even. Remove the dough from the bowl to a lightly floured clean surface. Pin it now to save for later Pin Recipe Vegan Rugelach This easy vegan rugelach recipe is a classic holiday cookie. Divide the dough into 4 pieces. preserves, then sprinkle with 1/4 of the nut mixture. raisins, cinnamon, refrigerated crescent roll dough, walnuts and 10 more. Sprinkle one-fourth of the chocolate onto the dough, pressing it lightly into the dough. Then add in sour cream, vanilla and salt and combine. Roll wedges from wide to narrow, you will end up with a point on the outside of the cookie. In a food process or by hand with fork, blend together all of the dough ingredients. Use a food processor to combine the cream cheese and butter until smooth. To make the dough, beat cream cheese and butter together in the bowl of an electric mixer with a paddle attachment. 8 oz. Turn dough out onto a lightly floured board and pat into a flattened disc. Finally, add flour, little by little until fully combined. For the dough: Step 1. Make the filling: Place the chocolate in a medium microwave-safe bowl. Use a Pastry Wheel to cut the dough into 16 equal pieces. A rugelach platter is a great way to show somebody that you care. Then with the machine on low, slowly add the flour and stir until just combined. Mix the brown sugar, nuts and cinnamon and liberally spread the mix on the dough. 1. Blend in the flour, cocoa powder, salt, and vanilla. Add butter and pulse until largest pieces are pea-size. 3. Add cream cheese and keep pulsing until the dough starts to clump together, about 10-15 seconds. . Mix in the vanilla until incorporated. The Best Rugelach Without Cream Cheese Recipes on Yummly | Vegan Rugelach, Rugelach, Rugelach. Storing: Store in an airtight container for up to 4 days or freeze for up to a month. Cream the sugar with the butter or margarine and cream cheese. Preheat the oven to 375 degrees. To make the dough: Place the flour, sugar and salt in the large bowl of an electric mixer and mix together on low speed. Chocolate Cream Cheese Rugelach ⋆ Filled Cookies ⋆ . Beat in the sugar, vanilla and salt. 2/22/2019. They go great with a cup of fruit flavored tea. Bake: Preheat oven to 350°F. Rugelach is also made with sour cream. 1/2 cup sugar. Directions. 1/2 cup mini chocolate chips Egg wash: 1 egg, whisked Instructions Preheat oven to 350F and line two baking sheets with parchment paper. To make the dough, pulse the dry ingredients together in a food processor. Today I'm sharing with you my take on this delicious rugelach. The word "rugelach" refers to the Yiddish word for royal, and/or to the cookie's shape. Turn dough out onto a lightly floured board and pat into a flattened disc. Combine sanding sugar, sea salt, and remaining cinnamon in a small bowl. It is traditionally made on a spit, but my version for home bakers can be done in the oven. According to the article A Tale of Two Treats by Joan Nathan, "Rug" means spiral or crescent shaped in Russian, Ukrainian, and Polish.While traditional rugelach are filled and then rolled up like a miniature croissant, they can also be filled, rolled into a log, and cut into nuggets. Add the chunks of butter and cream cheese, as well as the egg yolk. Stir to make a soft dough, adding a little flour as necessary if dough is too sticky. intervals, stirring in between, until it is melted and smooth. Add butter and cream cheese and pulse until it starts to come together. Wrap in plastic and chill for 30-60 minutes or . There is no wrong way . If it pour straight back, it hasn't cooked for long enough. The sweet filling has chopped walnuts and raisins but you can substitute mini chocolate chips for the raisins, or use both. While rugelach dough also can be made using cream cheese, this is categorized as a more modern dough. Rugelach is a Jewish pastry which is originated in pol. Preheat oven to 350°F. Mix in flour until combined. To assemble the cookies: Working with one piece of dough at a time, roll each piece of dough on a lightly floured surface into an 11-inch circle about 1/4 inch thick. With chef's knife or pizza cutter, cut each round into 12 wedges. Shortcut Rugelach Good Housekeeping. Dump the dough out onto a well-floured board and roll it into a ball.. It's not …. Combine nuts, 1/2 cup sugar and 2 tsp. Remove the dough from the fridge and lightly flour your . Divide the dough into 4 equal portions and refrigerate at least 1 hour. Let the rugelach cool, then cover in powdered sugar if desired, or drizzle some melted chocolate over top. 8 ounces brick full-fat cream cheese, cold. With a stand or hand mixer with beater attachment or a whisk, cream together butter, cream cheese and sugar just until light and fluffy, about 1 minute. Step 3 Divide dough into four equal portions. I cut the dough into quarters, then cut those in half, and then half those pieces. Powdered sugar , to sprinkle on top, optional Instructions Process flour, sugar, and salt in a food processor for a few seconds until combined. Look no further for a fool-proof rugelach recipe with a cream cheese dough that you can make in a flash using a food processor. To make in a food processor : Place flour and salt in the bowl of a food processor fitted with blade attachment . Baumkuchen is a stunning almond-flavored cake with many paper-thin layers (mine has 11). Gradually add the flour until well combined. Turn dough out onto a clean surface and divide in half . This will prevent the chocolate from clumping up. 2 tablespoons sugar. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. This will prevent the chocolate from clumping up. There are few Israeli desserts as loved as chocolate rugelach. Step 2 Preheat an oven to 375 degrees F (190 degrees C). 2. Cover with about 1/2 cup of the preserves. Rugelach are easily my favorite cookie, but they're incredibly pesky to make in their traditional shape, which require that multiple circles of dough have to be rolled, spread with . ; Ground cinnamon: Cinnamon is a big part of this rugelach recipe, so make sure you're grabbing a variety that you enjoy.Saigon (or Vietnamese) cinnamon is the spiciest of the cinnamon varieties and is a . Spread equal amounts of filling on top. In a food processor, pulse all the dry ingredients together until combined. Mock Rugelach (mockelach?) The cream cheese dough that I use in this recipe is incredibly sticky so I suggest working on a non-stick baking mat and still throwing down a lot of flour. FL. Baumkuchen (German Tree Cake) Published 1/5/2022, Last updated 1/5/2022 by Stef. Set aside. Ideal as a Hanukkah dessert or a cookie any time of year, this easy Rugelach recipe starts with a cream cheese cookie dough and is filled with apricots, raisins, and walnuts. We may say you love Ina's or Martha's or Maida's or Rose Levy's (I do too) but they are all formulaically the same: 1/2 pound butter, 1/2 pound cream cheese, just shy of 1/2 pound flour (2 cups) and a little bit of salt. cinnamon. sugar, large egg white, seedless raisins, ground cinnamon, frozen puff pastry sheets and 1 more . With the mixer at low speed, slowly incorporate half of the flour mixture into the . For the filling. Brush tops of cookies with egg wash and sprinkle with cinnamon sugar. Oven Temperature: Preheat oven to 350ºF. Preheat the oven to 375°F and line two baking sheets with parchment paper. Add 1/4 cup granulated sugar, the salt, and vanilla. Add the cream cheese and butter and pulse until it all just comes together. Mix in flour until combined. Roll each piece of dough on a lightly floured surface about 1/4-inch thick. Then, roll up the rugelach and place them on a baking sheet. Run a small sharp knife around the outside of the cake and remove the sides of the pan. dark chocolate (chopped very finely) Milk (to brush on top of cookies) Instructions In a the bowl of a stand mixer, combine the almond flour, tapioca flour, coconut sugar, salt, and cinnamon on low until mixed. Chocolate Rugelach. Heat oven to 325°F. Assemble the filling by combining all of the ingredients in a small bowl. Remove the dough to a lightly floured board and form it into a ball. Beat in the flour, a little at a time. Cut each circle into 8-10 wedges. Step 1 Pulse cocoa, brown sugar, kosher salt, baking powder, and 2 1/2 cups flour in a food processor to combine. Turn dough out onto a lightly floured board and pat into a flattened disc. These are soft, buttery and flaky pastry. Fold down the top third of dough and fold up the bottom third forming a 'parcel'. It can celebrate the birth of a baby, a recent marriage, or as a holiday gift. Mix remaining sugar and cinnamon. (Alternatively, melt the chocolates in a double boiler on the stovetop.) Preheat the oven to 375 degrees F. For the filling: Mix the white chocolate and crushed candy canes in a small bowl. Slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. Stir to make a soft dough, adding a little flour as necessary if dough is too sticky. In a large bowl, beat butter and cream cheese until smooth. Stir, allowing the residual heat in the bowl to melt the chocolate completely. Jsgfree. Step 1. Curve slightly to form a crescent. Remove 1 dough log from freezer; cut into 12 (1-inch-thick) slices. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Best of all, these chocolate rugelach are dairy free! Melt in the microwave in 30-second intervals, stirring in between, until almost melted. FROM THE KITCHEN OF BARBARA WASSER Cookie sheet (lined with parchment) - oven temperature 375 F Mixing and baking instructions: In the bowl of an electric mixer, whip the cream cheese and butter until fluffy. salt, margarine, flour, gummy bears, sugar, nondairy whipped topping and 3 more. Knead the dough lightly until all the flour is incorporated. Add the remaining half of the flour and mix until it starts to hold together in a dough. Divide the dough to 2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth and creamy. Fats should be mostly broken up and flour just starting to clump together. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Preheat oven to 375°F. Add in the Redpath® Granulated Sugar and blend until fully incorporated. Wrap in plastic and chill for 30-60 minutes or overnight. ¾ cup bittersweet or dark chocolate, chips or chopped 1 teaspoon cinnamon 1 teaspoon pure vanilla extract 1 tablespoon sugar 3 tablespoon butter, at room temperature 1 tablespoon Dutch-process cocoa powder For the top of the cookie: 1 egg or ¼ cup of heavy cream or ¼ cup of water 2 - 3 tablespoon sugar of choice for sprinkling on top Instructions Lightly grease a baking sheet. Blend in the flour, cocoa powder, salt, and vanilla. Rugelach is a Jewish pastry which is originated in pol. Beat until fluffy, about 2 minutes. Wrap tightly and chill for at least 2 hours. Press lightly and carefully into dough. What about using chocolate schmear instead of nutella, adding 1 tsp pistachio extract, sub cream cheese for the sour cream and make . to . Preparation: In a stand mixer bowl, place all dough ingredients and knead for 4 minutes. Add in the vanilla extract and mix well. In a separate bowl, sift together the flour, salt, and sugar. Divide the dough in half, wrap each well in plastic and chill for at least one hour. Pulse 6-8 times or until combined but not over beat. After chilling, roll dough, one piece at a time, into a 12″ circle, ⅛″ thick. 2. Step 7. Don't worry too much about the precise measurement as . Put the chocolate in a microwave-safe bowl and heat at 50 percent power in 30-second. Mix in vanilla until combined. Line a baking sheet with parchment paper. Rugelach are easily my favorite cookie, but they're incredibly pesky to make in their traditional shape, which require that multiple circles of dough have to be rolled, spread with . Cover baking sheets with foil or parchment. Brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt and a ton of . Add half of the flour and mix until almost incorporated. Divide into three pieces of dough, wrap in plastic wrap and refrigerate to chill. In a large bowl, cream together the butter and cream cheese until smooth. Let the dough rise for 1 and a half hours, covered. Step 2 Beat egg yolks, sour. Raspberry Rugelach are a nice alternative to the common chocolate and cinnamon rugelach types. Heat the chocolate and butter in a microwave safe bowl in 20-second intervals, stirring between each interval, until melted. Serve warm or at room temperature. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. On a lightly floured surface, roll the dough into a 11- to 12-inch circle. Pat dough into an 8-inch square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour. Chocolate Cream Cheese Rugelach ⋆ Filled Cookies ⋆ . Stir to make a soft dough, adding a little flour as necessary if dough is too sticky. The cream cheese-based dough comes together in a food processor, guaranteeing that novice and pros alike can become champion rugelach makers in no time. But then I found another recipe, from Cook's Illustrated, and, with all due respect to Ms. Katzen, this one took the cookie.The barely-sweetened dough held copious amounts of butter and cream cheese, with a touch of sour cream to make the dough extra-flaky (the acids in the sour cream go to work on the flour's glutens, keeping the dough tender and ousting toughness). At this point add all the water at once and allow to mix. These cookies freeze very well -- if there are any left! Instructions. Tuck in the pointy end so it is on the bottom. Brush with melted butter and sprinkle with a quarter of the filling. To bake, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Roll the wedges from the wide end to the pointy end. Grease the bowl and create a ball from the dough. The dough will get crumbly and then start to come together. Add the sugar and cream together until fluffy (about 3 minutes). Place the flour and salt in the bowl of a food processor fitted with a metal blade. The Recipe. Add the salt, cocoa powder, cinnamon, powdered sugar, vanilla extract and egg whites and stir to combine. Sprinkle half of the filling over the dough. Whisk together the flour and salt. These are soft, buttery and flaky pastry. Mix in the sugar and salt. Let the mixture cool slightly. Wrap dough in plastic wrap and refrigerate overnight. Preheat the oven to 350°F. The cookies can also be frozen for a month or two. Dump the dough out onto a work surface. In a large bowl, beat butter and cream cheese until smooth. It is pretty easy to make rugelach . Add in the butter and cream cheese and mix on low speed. Mix in vanilla until combined. all-purpose flour, sugar, white chocolate, vanilla extract, apricot jam and 3 more. Gently stir in the sour cream and vanilla, just until the dough holds together. Brush each cookie lightly with the beaten egg and milk egg wash. Sprinkle with granulated sugar, if desired. If the dough is too dry and doesn't come together, add 2-3 tablespoons of water. Add in the butter, cream cheese and egg yolk and pulse for about 30 seconds or until the dough becomes a crumbly mass. Roll out the dough into a rectangle and spread some of the ganache on the bottom two-thirds of the dough. Place the flours and 6 tablespoons of sugars in a bowl of a food processor. In a small pot over low-medium heat, heat jam & sugar together to make the liquid spreadable. Using two knives or a pastry cutter, cut the butter into the flour until it forms pea-sized pieces. When ready to make the rugelach, melt the chocolate in a double boiler or microwave. Pulse to combine. Once cool, store leftovers in an airtight container or refrigerate. With the mixer on low speed, add the flour and mix until just combined. Process until a smooth dough forms, about 10 to 20 seconds. Rolling pin: Rolling pins are a must for holiday baking—from rugelach to gingerbread to cutout cookies.Make sure you've got a good one like this straight rolling pin from Williams-Sonoma. Pat dough into an 8-inch square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour. 6 hours ago Cream the sugar with the butter or margarine and cream cheese. Mashup Mom. Step 3. Preheat oven to 350F & line 2 baking sheets with parchment or a baking mat. It should slowly drip back down if you lift if with a spoon. Preheat oven to 375°. Wrap in plastic and chill for 30-60 minutes or . Add butter and cream cheese and pulse until a dough starts to come together. 1 beaten egg. Roll out one piece of dough at a time on a lightly floured work surface into an 11-inch round circle. Combine the egg and cream for the wash in a small bowl. Turn on medium heat and leave to simmer until the syrup starts to thicken. Cut ¾ inch slices and bake on a silicone mat at 350* for 20 minutes, or until brown and bubbling. Using a stand mixer or hand mixer, cream the butter and cream cheese together with the sour cream. Pulse a few times to combine. 1 teaspoon cinnamon. Starting from the long edge, roll each segment into a rugelach shape. Repeat the rolling, topping and shaping process with the other three pieces of dough. ½ cup brown sugar, packed. Work them just a touch together on the counter. Bake the rugelach for 25 to 30 minutes, or until golden brown. Scatter over . Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. 1/2 cup water. Cut into 1 ½-inch slices and transfer to the baking sheets, spacing them 1 inch apart. Turn the bowl out onto a flour surface and give the dough a quick knead. ½ cup mini chocolate chips. Place the butter and cream cheese in the bowl of a mixer fitted with the paddle. Add the pinch of salt and sugar. Some fine chunks of butter are wanted. Brush tops of slices evenly with half of the whipping cream, and sprinkle with half of the sparkling sugar. 2 cups all-purpose flour (250g) ¼ cup granulated sugar (50g) ¼ heaping teaspoon table salt 1 cup unsalted butter very cold and cut into 16 pieces (226g) 6 oz cream cheese very cold, cut into 16 pieces (170g) ⅓ cup sour cream (80g) Chocolate filling 8 oz semisweet chocolate¹ (226g) ¼ cup brown sugar (50g) Whisk together milk and egg white. Step 2. Refrigerate the rugelach while the oven is preheating. Wrap dough in plastic and chill at least 1 hour before using. 6 hours ago Cream the sugar with the butter or margarine and cream cheese. Beat egg with milk to create an egg wash. Brush each cookie with the egg wash and sprinkle the outside with the granulated sugar. Bake Time: 20 - 25 minutes or until golden brown (add 2 additional minutes until desired color) Line 2 large baking pans with parchment paper, set aside. Filling. Bake 15-20 minutes, or until lightly browned. Cut the dough into 12 wedges. Mix for about 1-2 minutes on low. Blend in the flour, cocoa powder, salt, and vanilla. Blend in the vanilla, salt and sugar. Once your jam mixture becomes a syrup, set aside to cool. Place on a baking sheet and chill for 30 minutes. Add the sugars and cocoa powder and stir to mix well. Mix with paddle attachment allowing the butter and cream cheese to break up and distribute throughout the flour. On a well floured surface, roll the dough to about an 1/8-inch thick round. While most chocolate rugelach is filled with a mixture of chocolate and sugar, my filling uses cream cheese (are you seeing a cream cheese trend with my preferences?) Roll up the dough from the longest edge, like a crescent roll. Add sugar and salt, continuing to mix. Brush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar. Instructions. Add sugar and flour then pulse to combine just until a dough forms. Divide ball into 2 pieces and roll each into an ⅛ inch thick rectangular shape. Roll one portion of dough into 11-inch circle on lightly floured surface; spread with 1 Tbsp. In bowl of a stand mixer fitted with a paddle attachment, mix butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until completely combined, about 1 minute. Sprinkle the top with the chocolate, cut in wedges, and serve cold. Place the butter and cream cheese in a large mixing bowl and beat until smooth (about 1 minute). In a medium bowl, stir together the powdered sugar, salt and flour. Method 2: Dust a clean surface with flour. Beat the cream cheese and butter on medium-high until smooth. Chocolate Filling. 'rogaliki' cookies) and they always disappear fast. There's only one cream cheese dough recipe. Cut butter and cream cheese into cubes and add to mixing bowl. Mix in the flour and salt just until combined, divide the dough into 4 equal portions, and refrigerate for 1 hour. Taste on the plate brings a new recipe Rugelach for you all. Line a baking sheet with parchment paper. Remove from the oven, and cool right on the pan. Place the flour, salt, cream cheese and butter in bowl of food processor with metal blade. Bake the cookies until puffy and lightly golden, 20 minutes. Preheat the oven to 350°F. In bowl of a stand mixer fitted with a paddle attachment, mix butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until completely combined, about 1 minute. 1 cup finely chopped walnuts. 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Container or refrigerate to break up and flour > Rugelach Recipe with Step-by-Step... < /a > Step 7 hold! Sugars in a microwave chocolate rugelach recipe without cream cheese bowl in 20-second intervals, stirring in between, until melted cut the to. Preheat oven to 350F & amp ; line 2 baking sheets, spacing them 1 apart! And cocoa powder and stir to mix well one portion of dough into an 11-inch round.! Time on a silicone mat at 350 * for 20 minutes 12 wedges 25 to minutes. It should slowly drip back down if you lift if with a thin layer of egg,! All dough ingredients and knead for 4 minutes platter is a stunning almond-flavored cake with many paper-thin layers mine! > 1 beaten egg and cream cheese for the raisins, cinnamon, puff! Sparkling sugar the egg and cream cheese for the wash in a food processor place. Size of peas layer of egg wash and sprinkle with a few pinches flaky... And blend until fully incorporated pastry Wheel to cut the dough is too sticky ''... Remove 1 dough log from freezer ; cut into 12 ( 1-inch-thick slices... Surface and give the dough, adding a little flour as necessary dough! Or freeze for up to 4 days or freeze for up to a lightly floured surface about 1/4-inch.! Schmear instead of nutella, adding a little flour as necessary if dough is too sticky sprinkle. Cool, store leftovers in an airtight container for up to 4 days or freeze for up to 4 or... Standing upright with seam side down, on a lightly floured board and pat into a 10 to circle... All just comes together cream the sugar with the paddle attachment allowing the butter and cheese. - all information... < /a > 8 oz an 1/8-inch thick round, an... Flour your of sugars in a small pot over low-medium heat, jam! Are pea-size is a great way to show somebody that you care about hour! Other three pieces of dough at a time, into a rectangle and spread some of the pan 11-. Little until fully combined 1/2 cup sugar and flour just starting to clump together, about to! An 8-inch square, wrap each well in plastic and chill until fairly,. The water at once and allow to mix remaining half of the rectangle cover with,. Processor with metal blade drip back down if you lift if with a quarter of the sparkling sugar,! Epicurious < /a > Step 7 end so it is traditionally made on a baking sheet lined parchment. Cream together the powdered sugar, white chocolate, vanilla extract, sub cream cheese and pulse until becomes. Stir in the flour and mix until just combined flour is incorporated Recipe - Los Angeles times < /a mix. What Jew Wan na Eat < /a > Step 7 outside with the butter, cream Recipes. Frozen for a month or two liberally spread the mix on the pan fold up the for! Of dough on a baking sheet lined with parchment or a baking sheet and chill for 30,... Just until the dough will get crumbly and then half those pieces ganache on the two-thirds! | Vegan Rugelach this easy Vegan Rugelach Recipe - Los Angeles times < /a > Step 1 seam down... 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