In this article i will show you how to make Rugelach Cookie Recipe. Rugelach are little rolled pastries filled with any number of fillings such as cinnamon sugar or various types of jam or preserves.
RUGELACH COOKIE RECIPE
2¼ cups Carol’s Sorghum Blend
1 cup granulated sugar
1 tablespoon packed light brown sugar
1 teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon salt
1⁄8 teaspoon baking soda
½ cup (1 stick) unsalted butter or buttery spread and cut into tablespoons
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon almond extract
White rice flour for rolling
½ cup apricot or raspberry preserves
½ cup granulated sugar mixed with 1 teaspoon ground cinnamon
1 large egg, beaten, for egg wash
1 tablespoon granulated sugar, for sprinkling on cookies
Make the pastry: In a food processor, combine sorghum blend, granulated sugar, brown sugar, xanthan gum, baking powder, salt, and baking soda. Add the butter, egg, vanilla extract, and almond extract, and process until the mixture forms a ball or several clumps. Remove dough from food processor and knead with your hands until it is soft and pliable. Flatten the dough into fourths, wrap each fourth tightly in plastic, and refrigerate 1 hour.
Place a rack in the middle of the oven. Preheat oven to 350°F. Line a 15 × 10-inch baking sheet (not nonstick) with parchment paper. Lay a moistened paper towel on flat surface, such as a countertop. Cut a 10 × 10-inch piece of heavy duty plastic wrap. Place one sheet directly on the dampened paper towel.
Unwrap one quarter of dough (leaving remaining three quarters tightly covered on countertop) and work with hands until dough is no longer cool. Flatten into disk and place on plastic wrap that is dusted with white rice flour. Cut another 10 × 10-inch piece of plastic wrap and place on disk. With rolling pin, roll into a 9-inch circle, taking care to roll from the inside of the circle out to the edge and working in a clockwise fashion to keep the dough at an even thickness. Remove top sheet of plastic wrap.
Make the filling: Spread dough evenly with 2 tablespoons of the preserves and 2 tablespoons of the cinnamon sugar. Cut the circle into 8 equal wedges. Use a flat metal spatula or knife to gently lift the first wedge away from the circle to make it easier to roll. Starting from the wide end, roll each wedge up. Place the cookies, points tucked under, on prepared baking sheet. Repeat with remaining3 quarters of dough. Brush cookies with beaten egg. Sprinkle with granulated sugar.
Bake 15 to 20 minutes or until lightly browned. Remove from oven, cool cookies on pan 5 minutes, then transfer them to a wire rack to cool completely. Store, tightly covered, for up to 2 days or in the freezer for up to 1 month.
Follow this directions and you will be amazed how good this recipe is. Hope you enjoy this unique dessert and Bon Apetit.
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