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Rugelach with Variations

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Ingredients Edit

Basic rugelach Edit

Coconut chocolate filling Edit

Mincemeat filling Edit

Apricot coconut filling Edit

Chocolate peanut butter filling Edit

Cranberry orange filling Edit

Poppy seed filling Edit

Ricotta raisin filling Edit

Directions Edit

Basic rugelach Edit

  1. Mix the basic rugelach ingredients.
  2. Roll the dough into a ball and wrap in plastic; flatten into a rectangle.
  3. Refrigerate for 12 to 24 hours.

Coconut chocolate filling Edit

  1. Melt preserves in a microwave or a small saucepan over low heat.
  2. Press through a fine strainer into a small bowl.
  3. Brush pastry with preserves (approximately ¼ of preserves per pastry-it will barely cover the dough).
  4. Sprinkle with 3 tablespoons coconut, 2 tablespoons each almonds and chocolate chips and 1-tablespoon sugar.
  5. Gently press filling into dough.
  6. This is based on the pastry being divided into four portions.

Mincemeat filling Edit

  1. In food processor, process mincemeat and brandy until blended.
  2. Transfer mixture to bowl; stir in 1 cup ground walnuts; set aside.
  3. Based on dividing dough into four parts.
  4. Spread pastry to ¼ inch of edge with heaping ⅓-cup mincemeat mixture.
  5. Proceed with cutting into wedges and roll up each wedge beginning at end on outside of pastry round.
  6. Beat egg white with 1 teaspoon water ½ in custard cup, combine remaining ground walnuts and sugar; brush each cookie with some of the egg white mixture and sprinkle with some of the walnut mixture.
  7. Bake as directed.

Each of the following fillings makes about ½ cup.

Apricot coconut filling Edit

  1. In food processor or blender, process ¾ cup dried apricots, 1 tablespoon freshly squeezed orange juice and 2 teaspoons grated orange peel until apricots are finely chopped and mixture is thoroughly blended.
  2. Stir in ¼ cup flaked coconut.

Chocolate peanut butter filling Edit

  1. In small bowl, stir ¼ cup mini semisweet chocolate chips and ¼ cup chunky peanut butter until thoroughly mixed.

Cranberry orange filling Edit

  1. In small bowl, stir ¼ cup orange marmalade, ¼ cup chopped fresh or frozen cranberries and 1 tablespoon grated orange peel until thoroughly mixed.

Poppy seed filling Edit

  1. In food processor or blender, process ½ cup golden raisins, ¼ cup poppy seeds, 1 tablespoon granulated sugar, 1 teaspoon freshly squeezed lemon juice and pinch of ground cinnamon until raisins are finely chopped and mixture is thoroughly blended.

Ricotta raisin filling Edit

  1. In small bowl, combine ½ cup very fresh ricotta cheese, ¼ cup chopped golden raisins, 1 tablespoon granulated sugar, yolk of 1 large egg, 1 teaspoon grated lemon peel, ½ teaspoon vanilla extract and ground cinnamon and freshly grated nutmeg to taste; stir until thoroughly blended.

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