Apricot-cherry "Rugelach" (finger cookies)
Votes: 24
Time: 1 hour.
Complexity: easily
Quantity: 36 bagels
Complexity: easily
Quantity: 36 bagels
A detailed recipe for preparing a Jewish cuisine dish.
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:
- 1 pack (225 g) of cream cheese at room temperature
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3/4 tsp salt
- 2.5 cups wheat flour, plus a little more for dusting
- 225 g cold butter, cut into pieces
- 1 cup dried cherries
- 2/3 cup apricot jam
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 3 tbsp. milk
- Sugar sprinkles for decoration (optional)
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Recipes with similar ingredients: cream cheese, shortcrust pastry, Apricot jam, dried cherries, vanilla extract, almond extract, milk, flour, allspice, cinnamon
Cooking the dish according to the recipe:
- In a food processor, pulse the cream cheese, granulated sugar, both extracts, and 1/2 teaspoon salt until smooth.
Add the flour and butter, pulse until the butter is cut into pea-sized pieces. Divide the dough into 3 portions, form into discs, and wrap in plastic wrap. Chill for 1 hour. - Prepare the filling: Place the dried cherries and 1/4 cup water in a microwave-safe bowl. Cover the bowl with plastic wrap and pierce the inside with a knife.
Heat for 5 minutes, then remove the film and let cool. Transfer to a food processor, add the jam, cinnamon, allspice, and the remaining 1/4 teaspoon of salt. Puree until a paste forms.
Let the dough soften slightly at room temperature. Roll each piece out between floured parchment paper into a 23 cm (9.5 in) circle. Transfer the circle to the freezer while you roll out the next portion of dough. - Spoon 1/2 cup of filling onto each dough circle, leaving a 1/2-inch border and a 2-inch circle in the center. Using a sharp knife, cut each circle into 12 triangles. Starting at the wide end, roll each triangle toward the pointed end. Place the finished croissants on a baking sheet, spacing them 2 inches apart. Refrigerate until firm, about 30 minutes.
Position racks in the upper and lower thirds of the oven and preheat to 180°C (350°F). Brush the croissants with milk and sprinkle with sugar. Bake, rotating the pan halfway through, until golden brown, 30 minutes. Transfer to a wire rack to cool completely.
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