Golden Rugelach

Golden Rugelach is a hor d'oeuvre that serves 36. Watching your figure? This lacto ovo vegetarian recipe has 130 calories, 2g of protein, and 9g of fat per serving. For 20 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 26 people have tried and liked this recipe. Head to the store and pick up sugar, greek yogurt, flour, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is improvable. Similar recipes include Rugelach, for Rugelach, and Rugelach.

Servings: 36

Preparation duration: 30 minutes

Cooking duration: 55 minutes

 

Ingredients:

1 cup apricot preserves

8 ounces cream cheese, cut in pieces and chilled

2 egg yolks

2 1/4 cups all-purpose flour, plus more for dusting

2/3 cup golden raisins

2 tablespoons sour cream or Greek yogurt

3/4 cup hazelnuts, toasted

1/4 teaspoon fine salt

1/2 teaspoon fine salt

1/4 cup sugar

1 tablespoon sugar

2 sticks (8 ounces) unsalted butter, cut in pieces and chilled

Equipment:

food processor

plastic wrap

spatula

baking paper

baking sheet

oven

whisk

Cooking instruction summary:

For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-size pieces of butter, about 20 pulses. Add the cream cheese and sour cream and pulse until it comes together in a rough dough, with some uneven pebble-size pieces. Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes. For the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt and puree to make a very smooth paste. Roll a portion of dough into a 6- by 14-inch rectangle about 1/4 inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugelach.) Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder, ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.) Meanwhile, preheat the oven to 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats. Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes. Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days.

 

Step by step:


1. For the dough: Pulse the flour, sugar and salt in a food processor until combined.

2. Add the butter and pulse until it resembles coarse sand with some pea-size pieces of butter, about 20 pulses.

3. Add the cream cheese and sour cream and pulse until it comes together in a rough dough, with some uneven pebble-size pieces. Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes.

4. For the filling: Meanwhile, chop the hazelnuts in a clean food processor.

5. Add the preserves, raisins and salt and puree to make a very smooth paste.

6. Roll a portion of dough into a 6- by 14-inch rectangle about 1/4 inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugelach.)

7. Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder, ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.)

8. Meanwhile, preheat the oven to 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats.

9. Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets.

10. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.

11. Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days.


Nutrition Information:

Quickview
145k Calories
1g Protein
9g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
145k
7%

Fat
9g
14%

  Saturated Fat
4g
29%

Carbohydrates
14g
5%

  Sugar
6g
7%

Cholesterol
31mg
10%

Sodium
73mg
3%

Get Enough Of These
Protein
1g
4%

Manganese
0.22mg
11%

Vitamin A
270IU
5%

Vitamin B1
0.08mg
5%

Selenium
3µg
5%

Folate
19µg
5%

Vitamin B2
0.07mg
4%

Vitamin E
0.58mg
4%

Copper
0.07mg
4%

Iron
0.61mg
3%

Phosphorus
32mg
3%

Vitamin B3
0.55mg
3%

Fiber
0.58g
2%

Magnesium
7mg
2%

Potassium
62mg
2%

Vitamin B6
0.03mg
2%

Calcium
16mg
2%

Vitamin B5
0.14mg
1%

Zinc
0.19mg
1%

Vitamin D
0.19µg
1%

Vitamin K
1µg
1%

covered percent of daily need
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