Apricot rolls with raisins and nuts "Rugelach"
Votes: 15
Time: 1 hour 55 minutes
Complexity: easily
Quantity: 48 bagels
Complexity: easily
Quantity: 48 bagels
Apricot rolls with raisins and nuts "Rugelah" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g of cream cheese at room temperature
- 225 g of butter at room temperature
- 1/4 cup granulated sugar or 9 tbsp.
- 1/4 tsp coarse salt
- 1 tsp vanilla extract
- 2 cups of wheat flour
- 1/4 tbsp. brown sugar (tamp down)
- 1.5 tsp ground cinnamon
- 3/4 cup raisins
- 1 cup finely chopped walnuts
- 1/2 cup pureed in a food processor apricot jam
- 1 egg beaten with 1 tbsp. milk (for coating)
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Recipes with similar ingredients: premium flour, shortcrust pastry, cream cheese, eggs, milk, walnuts, brown sugar, vanilla extract, Apricot jam, cinnamon, raisin
Cooking the dish according to the recipe:
- In the bowl of an electric mixer fitted with a pastry attachment, beat the cream cheese and butter until light and fluffy.
Add 1/4 cup granulated sugar, salt, and almond extract. Reduce mixer speed to low, add flour, and mix. Turn the dough out onto a floured surface and shape it into a ball.
Cut the ball into four pieces, wrap each piece in cling film and place in the refrigerator for an hour. - For the filling, combine 6 tablespoons granulated sugar, brown sugar, 1/2 teaspoon cinnamon, raisins and walnuts.
Dust a work surface with plenty of flour and roll each ball of dough into a 23cm (9.5in) circle. Spread 2 tablespoons of apricot jam over the dough and sprinkle with 1/2 cup of filling. Press the filling lightly into the dough.
Cut the circle into 12 equal triangles: first cut the circle into quarters, then each quarter into three more. Starting from the wide edge, roll each triangle. Place the croissants, dough corner down, on a baking sheet lined with parchment paper. Chill for 30 minutes. - Preheat oven to 180°C.
Brush each roll with egg wash. Mix 3 tablespoons of granulated sugar with a teaspoon of cinnamon and sprinkle over the cookies. Bake for 15-20 minutes, until lightly browned. Transfer to a wire rack and let cool.
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