During the holiday season, it’s about giving to others to show you care.
It’s the Season of Love.
A great baked gift to give are Rugelach.
These are pastries (or cookies) made of a cream cheese dough filled with fruit preserves.
The versatility in using different ingredients in the filling make these a wonderful recipe.
How is this pastry pronounced, you ask? Click on the word Rugelach.
This Christmas, celebrate the Season of Love by giving to a family in need.
Watch the video by World Vision to see how you can
send love to others with your gift.
Unwrap the TRUE SPIRIT of Christmas…
© Sponsor a child
© Give a goat--change a life
Read on…Go to World Vision to find out how you can share your Spirit of Christmas.
photography is a new creative outlet for me. Love it.
Snapped a few Christmas-themed photos which coincided with various Christmas songs.
A special ‘Thank You’ to those who allowed me to post their music videos.
I’ll be adding more Christmas photos and music videos in my
next post on Christmas Eve, 12/24/11…stay tuned.
The Heart of Christmas by Matthew West
Give This Christmas Away by Matthew West and Amy Grant
~ ~ ~ ~ ~ ~ ~
Other bakers who made Ina Garten’s Rugelach Recipe:
As I bake, I like to listen to music. Do you? It’s very soothing…it’s my zen.
Join me in the kitchen friends. Let’s bake!
RUGELACH
Adapted by Carmen Ortiz of Baking is my Zen
Prep Time: 10 min
Inactive Prep Time: 1 hr 30 min
Cook Time: 15 min
Level: Intermediate
Serves: 4 dozen
Ingredients
DOUGH
8 ounces cream cheese, at room temperature
½ pound (2 sticks) unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
CINNAMON/SUGAR FILLING
6 tablespoons sugar
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
3/4 cup raisins (I omitted this)
1 cup walnuts, finely chopped
FRUIT
1/2 cup apricot preserves, pureed in a food processor
EGG WASH
1 egg
1 tablespoon milk
CINNAMON/SUGAR TOPPING
3 tablespoons sugar (or more to roll cookies in)
1 teaspoon cinnamon (add a pinch more if desired)
Directions
MAKE THE DOUGH
· 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.
make the CINNAMON/SUGAR filling
· Combine 6 tablespoons granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins (I omitted this), and walnuts.
· On a well-floured board, roll each ball of dough into a 9-inch circle.
APRICOT FILLING
· Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling.
· Press the filling lightly into the dough.
FORM COOKIES
~Crescent Shape (traditional Shape)
· 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.
~Pinwheel Shape (optional shape)
· Roll up the dough. Cut in pieces.
CHILL
· Chill for 30 minutes.
PREP COOKIES FOR BAKING
· Preheat the oven to 350 degrees F.
· Brush each cookie with the egg wash.
CINNAMON/SUGAR TOPPING
· Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
(I roll the cookie in the sugar/cinnamon mixture. You may need more cinnamon/sugar topping.)
BAKE
· Bake for 15 to 20 minutes, until lightly browned.
COOL
· Remove to a wire rack and let cool.
PHOTO RECIPE TUTORIAL
BY CARMEN ORTIZ OF BAKING IS MY ZEN
Rugelach
Adapted by Carmen Ortiz of Baking is my Zen
MAKE THE DOUGH
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.
make the CINNAMON/SUGAR filling
Combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon,
the raisins (I omitted this), and walnuts.
FORM COOKIES
On a well-floured board, roll each ball of dough into a 9-inch circle.
APRICOT FILLING
Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling.
Press the filling lightly into the dough.
~Crescent Shape (traditional Shape)
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.
CINNAMON/SUGAR MIXTURE
Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
(I roll the cookie in the sugar/cinnamon mixture.)
Bake for 15 to 20 minutes, until lightly browned.
Remove to a wire rack and let cool.
~Pinwheel Shape (optional shape)
Roll up the dough. Cut in pieces.
Chill.
Brush on egg wash.
Roll in cinnamon/sugar mixture.
Bake.
This is so delicious...a keeper for sure!
Enjoy your Rugelach!
Happy Holidays!
Peace in baking,
Carmen
Baking is my Zen...sweet nibbles for the soul