Forevermama's Crescent Rugelach Cookies
- Ready In:
- 25hrs 30mins
- Ingredients:
- 13
- Yields:
-
70 cookies
- Serves:
- 22-25
ingredients
- 7.08 g package active dry yeast
- 177.44 ml plus 2 tablespoons sugar
- 118.29 ml warm water (105 - 115 degrees)
- 709.77 ml all-purpose flour
- 2.46 ml salt
- 3 large egg yolks
- 118.29 ml heavy cream or 118.29 ml whipping cream
- 4.92 ml vanilla extract
- 236.59 ml butter or 236.59 ml margarine, softened
- 44.37 ml cinnamon
- 236.59 ml strawberries or 236.59 ml seedless raspberry jam
- 236.59 ml finely chopped walnuts
- 295.73 ml golden raisins
directions
- In a small bowl, dissolve yeast and 2 tablespoons sugar in water.
- Combine flour and salt in a mixer bowl. With mixer at low speed, beat in yeast mixture, egg yolks, cream and vanilla.
- Blend in butter 2 tablespoons at a time until incorporated.
- Wrap dough and refrigerate several hours or overnight.
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with foil. Grease foil.
- Combine remaining 3/4 cup sugar and the cinnamon in a small bowl. Sprinkle heaping tablespoon on work surface (you will be using more of the sugar/cinnamon mixture for rolling). (If necessary, you may need to make more cinnamon-sugar mixture).
- Divide dough into 10 pieces; shape into balls. Cover each ball with plastic wrap. Place balls in a bowl and refrigerate until ready to use. (Can be refrigerated overnight at this point).
- Roll 1 ball into an 8" circle, turning to coat well with cinnamon-sugar. Cut into 8 wedges.
- Place 1/2 tsp jam, a pinch of walnuts and a few golden raisins in the outer edge of each wedge.
- Roll up each wedge from outer edge; transfer to cookie sheet, curving to form a crescent.
- Repeat with remaining dough.
- Bake 25-30 minutes, until browned and puffed.
- Remove rugelach immediately from aluminum foil (Very important step or else they will stick to foil and you will end up having to peel foil from bottom of cookies).
- Place on wire rack to cool.
- Tip!: In order to remove seeds from raspberry jam, heat jam in a small saucepan over low heat until jam begins to melt. Pour melted jam into a sieve and with a spoon press the jam "liquid" through the sieve mesh. The sieve will separate the seeds from jam and you'll wind up with seedless jam.
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RECIPE SUBMITTED BY
ForeverMama
United States
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