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Weigh or measure the flour, salt and add to a food processor. Pulse 1 or 2 times. Next, cut up the butter and cream cheese and add to the flour. Pulse till it looks like small little balls. Next, take the egg yolk and the vanilla and mix them with a fork before adding them to the flour, butter, cream cheese mixture.
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Line a large baking sheet with parchment. Place the flour, salt, cream cheese and butter in bowl of food processor with metal blade. Process until a smooth dough forms, about 10 to 20 seconds. Divide dough into 3 or 4 equal pieces and wrap in plastic and chill at least 1 hour before using.
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Directions. 01. To make the dough, combine the cream cheese, butter, and confectioners' sugar in the bowl of a food processor*. Pulse to blend. Add in the almond and vanilla extracts and lemon zest, and pulse until incorporated. Add in the flour and pulse until the dough comes together in a soft ball.
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Combine the sugar and cinnamon in a small bowl and whisk together to make cinnamon-sugar. Sprinkle lightly over the cookies. 11. Bake the rugelach until golden, about 22 to 24 minutes. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
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While the dough chills, dump the almonds into the bowl of a food processor and pulse until there are no pieces larger than a pea. Preheat the oven to 350 degrees F (176 degrees C) and line a baking sheet with parchment paper. Remove the sheets of dough from the refrigerator. Work with one piece of dough at a time.
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For Sliced Rugelach: On a lightly floured surface, roll dough into a 4- by 12-inch rectangle. Spread jam over surface of dough using an offset spatula, leaving a 1/2-inch border along the two 12-inch edges. Sprinkle almond mixture evenly over jam, then top with bread crumbs. Starting at one 12-inch edge, tightly roll dough into a spiral.
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STEP 1. Combine flour, 3 tablespoons sugar and salt in bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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For Sliced Rugelach: On a lightly floured surface, roll dough into a 4- by 12-inch rectangle. Spread filling over surface of dough using an offset spatula, leaving a 1/2-inch border along the two 12-inch edges. Sprinkle bread crumbs evenly over filling. Starting at one 12-inch edge, tightly roll dough into a spiral.
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Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating. Bake the rugelach for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool right on the pan. Serve warm or at room temperature. Store leftover rugelach in an airtight container at room temperature for several days.
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STEP 1. Combine butter, cream cheese, salt, almond flavoring and 1/8 teaspoon nutmeg in bowl; beat at medium speed until well mixed. Add flour; beat at low speed until mixture forms dough.
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Beginning at the wide end, roll up each triangle; place formed rugelach on parchment-lined sheet trays, pointed edge down. Repeat with remaining disc of dough. Freeze for 30 minutes.
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Assembly and Baking. Preheat oven to 350° F. Line three baking pans with parchment paper. Working with one piece at a time, roll the dough on a floured surface into an 11 to 12-inch round about 1/8-inch thick. Top the dough with 3 tablespoons of apricot jam, spreading almost all the way to the edges.
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Make the pastry: Add the flour and salt to a small bowl and stir to combine. Set aside. Add the butter, cream cheese, lemon zest, and vanilla to another bowl and beat with an electric mixer on medium-high speed for about 3 minutes, until it looks light and fluffy. Add the flour and salt and mix on low speed just until combined.
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Arrange rugelach, points down, on prepared baking sheets, spaced 1-inch apart. Repeat procedures with remaining dough half, preserves, almonds an cinnamon-sugar. Chill rugelach ⏰ 30 minutes. Preheat oven to 350°. Brush rugelach with egg wash then sprinkle with turbinado sugar.
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Add the vanilla and almond extracts, and mix again until blended. Add in 1 cup of flour and mix on low speed until a very soft dough is formed. Mix in the remaining 1 cup of flour by hand. Form the dough into a ball and cut into four equal portions. Shape each portion into a disc roughly ½-inch thick, and wrap in plastic.
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Next time you share a croissant with a 7-year old, or eat some rugelach (ideally the Cinnamon-Almond Rugelach below!), remember to tip your hat to the kipfel - the pastry that started it all. Cinnamon-Almond Rugelach. While shopping at the Park Slope Food Coop (aka my happy place) a few days ago, I came across a basket of unripe almonds.
