How to make RUGELLA?!
How to make RUGELLA?
Additional Details
4 weeks ago
SOME KIND OF PASTRY
Answers:
4 weeks ago
SOME KIND OF PASTRY
Rugala
Ingredients:
1 x Filling:
1 c Ground pecans
1 c Currants (you can really use whatever dried fruits you
want. i like to use dried apricots and raisins)
1/2 c Sugar
1 t Cinnamon
1 x Dough:
8 oz Cream cheese, room temperatu
2 c All purpose flour
1 c Butter, room temp.
2 tb Sugar
1 x Flour
12 oz Jar apricot jam
Directions:
For filling: combine pecans, currants, sugar and cinnamon in mixing bowl.
For dough: combine cream cheese, flour, butter and sugar in processor or mixer and blend well. Divide dough into 4 pieces. Dust each with flour, shaking off excess. Roll each piece between sheets of waxed paper into 10" circle. Refrigerate 1 hour.
Preheat oven to 375.
Grease baking sheets. Spread each circle of dough with apricot jam. Divide filling among circles, spreading evenly. Cut each into 12 wedges. Roll up each wedge from bottom to point. Arrange on prepared sheets, point side down.
Bake until golden, about 16-17 minutes. Transfer to wire rack and let cool. Store cookies in airtight container.
Tips:
*Be sure to work on just one circle at a time and keep others refrigerated.
*Don't overdo the jam and cinnamon/pecan filling because they tend to overflow and will burn quickly on your baking sheets.
*Remove at once from the baking sheet to cool on racks when they turn golden brown on top.
*After rolling out between waxed paper, one hour of cooling is perfect to cut out, but they may be made ahead and refrigerated longer.
*Just leave them out a bit before cutting out so dough won't be so stiff to handle properly and roll well.
I did a search for this and nothing as far as food or recipes came up. Are you sure it's spelled correctly?
Sugar Free Rugelach
INGREDIENTS:
1 cup margarine
8 ounces cream cheese,
softened
2 3/4 cups all-purpose flour
2 teaspoons vanilla extract 1 cup chopped raisins
1 cup chopped walnuts
2 tablespoons ground
cinnamon
1 cup apricot spreadable fruit
DIRECTIONS:
1. Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in the flour. Chill the dough.
2. To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
3. Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
4. Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
5. Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. Place point down on a lightly greased or parchment lined baking sheets.
6. Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.