A Jewish treat recipe?!
The ingredients are eggs, flour, raisins, chocolate chips...that's all I remember, but I remember that you make the dough then refridgerate it overnight.
I cannot remember how to make it though!!! I forget what to mix in the flour. Could somebody please tell me the recipe for Rugaluch and how to make it?
Answers: For my grandmother's birthday, I made a Jewish treat called Rugaluch or something. I don't know how to spell it, but it's pronounced "Ruguhluck"
The ingredients are eggs, flour, raisins, chocolate chips...that's all I remember, but I remember that you make the dough then refridgerate it overnight.
I cannot remember how to make it though!!! I forget what to mix in the flour. Could somebody please tell me the recipe for Rugaluch and how to make it?
The Best Rugelach!!!!!
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins
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.
Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.
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.
ummmm i try!! XD
http://www.goodhousekeeping.com/recipefi...
Here is a very good recipe for Rugelach, you can swap out different ingredients for others.
Rugelach
8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
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.
http://www.foodnetwork.com/food/recipes/...
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