Solo Foods

Great tastes from the inside out!

 

   |   home

call us: 800-328-7656

Solo Foods Slogan - Bake up some love

  • Solo Foods on Facebook - Baking Tips and More!
  • Solo Foods on Twitter - Baking Recipes and More!
  • Solo Foods on YouTube - Baking Product Uses and More!

Rugelach

Rating: 
0
No votes yet

Description

Nuts and cinnamon are rolled in a rich, flaky dough to make this traditional Jewish cookie a holiday favorite.

Summary

Yield
66 Cookies
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

Cookie

3⁄4 cup
butter or margarine, softened
1 cup
sugar
3  
eggs whites
2 tablespoon
maple syrup
3 3⁄4 cup
all-purpose flour
2 teaspoon
baking powder
1 teaspoon
cinnamon
1⁄2 teaspoon
salt

Filling

1 can
or 1 jar Baker Nut Filling
1 cup
finely chopped nuts (walnuts, almond, hazelnut or pecans)
1⁄2 cup
currants
1⁄2 cup
milk
1 teaspoon
brandy extract or rum extract
6 tablespoon
melted butter or margarine for brushing
   
Sugar for sprinkling

Instructions

To bake this rugelach recipe, beat butter, sugar, eggs, and maple syrup in large bowl until thoroughly blended. Combine flour, baking powder, cinnamon, and salt. Stir vigorously in butter mixture until stiff, pliable dough. Divide dough into 3 equal-size pieces, wrap each piece separately in waxed paper, and refrigerate 3 to 4 hours or overnight. To make the rugelach filling, combine nut filling, chopped nuts, currants, milk, and brandy extract in medium-size bowl. Stir until blended and set aside. Preheat oven to 350° F. Grease baking sheets and line with parchment paper or aluminum foil. Roll out 1 piece of dough on lightly floured surface with floured rolling pin. Roll to 11-inch square and brush with melted butter. Spread one-third of nut filling evenly over dough. Cut dough in half lengthwise. Cut each half into eleven 1-inch wide strips with pizza cutter or sharp knife. Roll strips, jelly-roll style, and place, seam side down, on lined baking sheets about 1 inch apart. Brush with melted butter and sprinkle with sugar, if desired. Repeat with remaining dough and filling. Bake 18 to 20 minutes or until golden brown. Cool on baking sheets on wire racks 1 minute. Remove from baking sheets and cool completely on racks.

Diet: 
Occasion: 
Food Type: 
Prep Method: