These Strawberry rugelach, made using Ina Garten’s recipe, are sweet, buttery, and very satisfying. Opt for the filling of your choice.
Strawberry Rugelache recipes
- 8 ounces cream cheese at room temperature
- 1/2 - lb unsalted butter at room temperature (2 sticks)
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar packed
- 1 1/2 teaspoons ground cinnamon
- 1 cup walnuts finely chopped
- 1/2 cup strawberry jam pureed if necessary
- 1 egg beaten with 1 tablespoon mil,for egg wash
- Mix the cream cheese and the butter at high speed with a paddle attachment, until light and fluffy. Add 1/4 cup granulated sugar, the salt and vanilla extract. Lower the speed and add the flour, mixing until just combined.
- Roll the dough into a ball on a well floured surface, and cut into 4 quarters. Wrap each piece in plastic, and place in the fridge for 1 hour.
- Prepare the filling by combining 6 tablespoons of granulated sugar, brown sugar, 1/2 teaspoon cinnamon, and the walnuts into a small bowl.
- On a well-floured board, roll each dough quarter into a 9-inch circle. Spread the dough with 2 tablespoons strawberry jam and sprinkle 1/2 cup of the filling on top. Press the filling lightly into the dough. Roll the dough forward with the long side facing you, then slice into 1/2 inch sections, with a serrated knife, being careful to not press the dough down too much.
- Place the cookies on a pan sheet lined with parchment paper and chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash. Combine the remaining 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookie tops. Bake for 15 to 20 minutes, or until the cookies are lightly browned. Cool on a rack.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Easy Easter Recipes
Strawberry rhubarb jam
Make a batch of homemade strawberry rhubarb jam this summer by following this easy recipe. To make this delicious jam, hull the berries and rhubarb. Then, mash the berries until they release juice. Next, add the sugar. Cover and let sit overnight. Stir occasionally. Store the jam in a cool, dark place and it will keep for up to a month. It’s sweet and tart.
This recipe is easy to make and only takes about 30 minutes to prepare. The result is a sweet, slightly tart jam that will be great on toast, scones, porridge, and more. It’s also perfect for gift-giving. Just make sure to thaw the fruit first so it has time to mash. When ready to use, simply cut back on the sugar. The resulting jam will be thicker than you might think.
A classic Jewish cookie, strawberry raisin walnut rugelach is a delicious combination of sweet pastry and a creamy strawberry jam filling. The dough for these cookies is made with a mixture of sugar, butter, egg yolks, and cinnamon. Once the ingredients are combined, the dough should look crumbly. Wrap the dough in plastic wrap and refrigerate for at least 2 hours. Once chilled, fill each cookie with strawberry jam.
This chocolate-topped strawberry rugelach recipe is a classic Jewish cookie that is sure to please your family and friends. It has a flaky pastry base and a delicious strawberry jam filling. This recipe calls for a food processor, but you can also mix the dough with a fork or a whisk. Once baked, strawberry jam rugelach will be piping-hot and delicious! You can even store the leftovers in an air-tight container for up to 3 days. You can also heat them up and enjoy the melted chocolate.
Dried currants are a unique addition to this delicious recipe. This recipe calls for just five ingredients, including eggs, butter, flour, sugar, and dried currants. You’ll need to bake them until they’re set in the middle, and then cool them on a cooling rack. Once they’re cool, you can slice them into six rows by three rows and refrigerate them until ready to serve.
First, prepare the filling. You can use apricot jam, raspberry jam, or marmalade. You can also use dried currants, cranberries, cherries, or chocolate. If you don’t have any dried fruit or apricots, use them instead. You can also use two cups of jam or other solid filling. During this step, you will spread the jam or nut mixture on the dough.
The rich cream cheese dough of this cookie recipe makes for an incredible filling. Cream cheese rugelach are traditionally served during Jewish holidays, but you can enjoy these delicious treats all year round. This recipe is an easy way to make rugelach, as the dough can be easily prepared by hand. Simply combine the cream cheese, butter, and vanilla in a food processor. Then, add the flour, one tablespoon at a time, and blend until combined.
After the dough has chilled overnight, roll out the dough and cut into wedges. Sprinkle with sugar. Bake at 350 degrees F for about 20 minutes. After the rugelach cool, dust with powdered sugar. Alternatively, you can freeze the dough and make them later. Then, simply unwrap them to serve. Make sure to allow the rugelach to cool completely before serving them. The filling can be refrigerated in the refrigerator until the day of baking.
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