Rugelach with fresh raspberry and blackberry fillings Blackberry

Raspberry Rugelach The Little Epicurean

Position a rack in the center of the oven and preheat to 350°F (177°C). Make an egg wash by whisking together in a small bowl the egg and water. Brush the rugelach with the egg wash and sprinkle with turbinado sugar. Bake until golden, about 25 to 30 minutes until pastry is golden brown.

Raspberry Rose Rugelach Recipe NYT Cooking

Preheat oven to 350°F. On a well floured surface, roll the dough to about an 1/8-inch thick round. Cover with about 1/2 cup of the preserves. Use a Pastry Wheel to cut the dough into 16 equal pieces. I cut the dough into quarters, then cut those in half, and then half those pieces.

Rugelach with fresh raspberry and blackberry fillings Blackberry

These raspberry pistachio rogaliki cookies are made with a soft and buttery yeast dough. It's super easy to make, too! Heat the milk in the microwave or on the stovetop to between 120°F and 130°F. Pour the warm milk into a large mixing bowl. Sprinkle in about a tablespoon of sugar and the dry active yeast.

Raspberry Rugelach The Little Epicurean

Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be.

Blackberry Rugelach Trudy's Foodies

In separate bowls, have melted butter, raspberry jam, and toasted pistachios ready. Work with one chilled dough rectangle at a time. Divide dough into two parts. On a lightly floured surface, roll each part into a rectangle about 12 x 6-inches. Brush surface of rectangle with melted butter.

Raspberry Rugelach {and a Lesson in Imperfection}

Use a food processor to combine the cream cheese and butter until smooth. Add sugar and flour then pulse to combine just until a dough forms. Divide into three pieces of dough, wrap in plastic wrap and refrigerate to chill. After chilling, roll dough, one piece at a time, into a 12-inch circle, ⅛" thick.

Nothing but Delightful Confections Raspberry Almond Rugelach

Making the rugelach. Preheat the oven to 325°F and line a baking sheet with parchment paper. In a small bowl, mix the sugar and cinnamon together. Lightly coat your dough circle with flour and on a lightly floured surface (I like to use parchment paper), roll out one disk of dough to a 11-inch circle.

Raspberry Rugelach Spread The Love Foods

Unwrap one log at a time and brush lightly with the egg wash. Slice the log into ¾-inch-thick pieces using a sharp, serrated knife. Roll the pieces in the cinnamon sugar and place them on the baking sheet, spiral side up, leaving 2 inches in between. Bake one sheet at a time on the center oven rack for 25 minutes.

several pastries are lined up on the table

Cut and bake rugelach cookies. Place log of filled dough in freezer for 10 to 15 minutes; it will cut more easily if semi-firm. Trim ends off each log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange chocolate rugelach on prepared baking sheets a couple inches apart from each other.

Raspberry Rugelach {and a Lesson in Imperfection}

Divide dough into three equal portions on separate parchment or wax paper sheets. Fold parchment over on top of dough and press into a 6″x 8″ rectangle. Cover and refrigerate for 1 hour or until firm. I did this on wax paper then used the same paper to wrap up the dough for refrigeration. Preheat oven to 375 degrees F.

Raspberry Rugelach The Merchant Baker

Pinch the ends to seal. Wrap the filled dough in the paper and refrigerate. Repeat for the remaining two pieces of dough. Refrigerate for 2 to 3 hours. Preheat the oven to 350 o F. Line one or two large baking sheets with parchment paper. For eggwash: Unwrap one log at a time and brush lightly with the egg wash.

Raspberry Rugelach The Merchant Baker

Step 5. Place racks in upper and lower thirds of oven; preheat to 375°. Finely grind raspberries in spice mill or with mortar and pestle. Transfer to a small bowl; mix in remaining ¼ cup.

Raspberry Rugelach {and a Lesson in Imperfection}

Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil. Roll one piece of chilled dough on a lightly floured surface with a floured rolling pin into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough.

Cranberry Rugelach Recipe Recipes, Rugelach recipe, Cookie recipes

Knead for 3-5 minutes. Let rise for 1.5 - 2 hours at room temperature. Make the filling, cover with plastic wrap, and set aside. 12pm: Roll out the dough, fill, and shape the rugelach. Let rise at room temperature on a parchment lined baking sheet for 1 - 1.5 hours. Preheat the oven to 375 degrees F.

Rugelach Recipe (Raspberry, Nuts and Chocolate) ZoëBakes

This Raspberry Rugelach Cookie recipe is a great make-ahead recipe. Here are two make-ahead options: 1. Make-ahead dough: Prepare the dough in advance. Refrigerate the dough for up to 1 week. For longer periods of time, wrap the rugelach dough tightly in plastic wrap and place it inside an airtight container or freezer bag. Freeze the dough for.

Raspberry Rugelach {and a Lesson in Imperfection}

Step 2. Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt. Step 3. In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining ½ cup plus 1 tablespoon/113 grams sugar until light and fluffy, about 3 minutes.