Rugelach Recipes by Schmitty

posted by Schmitty 10-16-99 7:15 PM


1 cup butter softened
1 (8 ounce) package cream cheese softened
1 teaspoon pure vanilla extract
2 cups sifted all purpose flour

Variations of Rugelach Fillings

Coconut Chocolate:
1/3-cup apricot preserves
3/4 cup shredded sweetened coconut
1/2 cup slivered almonds toasted
1/2 cup semisweet chocolate mini chips
4 tablespoons granulated sugar

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

This is based on the pastry being divided into four portions.

Mincemeat Rugelach:
1 1/2 cup prepared mincemeat
1 tablespoon brandy or orange juice
1 cup plus 2 tablespoons ground walnuts
1 large egg white.

In food processor, process mincemeat and brandy until blended. Transfer mixture to bowl; stir in 1 cup ground walnuts; set aside.

Based on dividing dough into four parts. Spread pastry to 1/4 inch of edge with heaping 1/3-cup mincemeat mixture. Proceed with cutting into wedges and roll up each wedge beginning at end on outside of pastry round. Beat Egg white with 1 teaspoon water 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. Bake as directed.

Each of the following fillings makes about 1/2 cup.

Apricot Coconut Mixture:
In food processor or blender, process 3/4 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. dd Stir in 1/4 cup flaked coconut.

Chocolate Peanut Butter:
In small bowl, stir 1/4 cup mini semisweet chocolate chips and 1/4 cup chunky peanut butter until thoroughly mixed.

Cranberry Orange: In small bowl, stir 1/4 cup orange marmalade, 1/4 cup chopped fresh or frozen cranberries and 1 tablespoon grated orange peel until thoroughly mixed.

Poppy Seed:
In food processor or blender, process 1/2 cup golden raisins, 1/4 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:
In small bowl, combine 1/2 cup very fresh ricotta cheese, 1/4 cup chopped golden raisins, 1 tablespoon granulated sugar, yolk of 1 large egg, 1 teaspoon grated lemon peel, 1/2 teaspoon vanilla extract and ground cinnamon and freshly grated nutmeg to taste; stir until thoroughly blended.

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