★★★★★666 Reviews: #Sweet #Dish >> Rugelach
★★★★★666 Reviews: #SweetDish >> Rugelach
#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking
This time the dish is very delicious, it tastes sweet, crispy, and soft mixed into one and makes it very delicious. This dish is highly recommended for your sweet food lovers.
And you can make it yourself at home because the ingredients are easy to obtain and also still natural.
So, let's make this dish at home feel the sensation and adjust your taste ...
Fixings
- 16 tablespoons unsalted margarine (2 sticks), room temperature, cut into 1/2-inch 3D squares
- 8 ounces cream cheddar, diminished, cut into 1/2-inch solid shapes
- 2 tablespoons sugar
- 1/2 teaspoon vanilla concentrate
- 1/8 teaspoon fine ocean salt
- 2-1/4 containers unbleached generally useful flour
- 1/2 container raspberry or apricot jelly, or a blend of the two
- 1/4 container (1 ounce) finely cleaved walnuts
- 1 tablespoon granulated sugar
- 1 tablespoon light dark colored sugar
- 1/2 teaspoon Dutch-handled cocoa powder
- 1/2 teaspoon ground cinnamon
Steps
- confectioner's sugar, for cleaning
- In the bowl of a stand blender fitted with the oar connection, beat the spread and cream cheddar on medium-rapid until equally consolidated, halting the blender on more than one occasion to rub down the sides and base of the bowl, around 2 minutes. Beat in 2 tablespoons of sugar, vanilla, and salt. Lessen the speed to low. Include 1-1/4 measures of the flour and blend just until fused, at that point rehash with the rest of the 1 measure of flour. Don't overmix.
- Turn out the batter onto a daintily floured work surface. Flour your hands and tenderly ply to make certain that the fixings are equally conveyed around 10 seconds. Partition the batter into thirds. Shape each part into a 1-inch thick circle and envelop each by cling wrap. Refrigerate until chilled and firm, around 2 hours.
- To make the filling, consolidate the walnuts, 1 tablespoon granulated sugar, dark-colored sugar, cocoa, and cinnamon in a little bowl; put aside.
- Position the racks in the middle and best third of the broiler and preheat to 350°F. Line two half-sheet container with material paper.
- Working with one circle of batter at once, unwrap and place on a delicately floured work surface. Sprinkle the highest point of the mixture with flour, and take off into a 13-inch-breadth circle. Utilizing a little counterbalanced metal spatula, spread with around 2 tablespoons of the jam, leaving a 2-inch distance across space in the focal point of the mixture, and a 1-inch fringe around the edge. Sprinkle the jam with around 2 tablespoons of the sugar blend. Utilizing a sharp pizza wheel or extensive blade, cut the mixture into quarters, at that point cut each quarter into 3 wedges, to give an aggregate of 12 wedges. Each one, in turn, beginning at the wide end, overlay the corners in around 1/4-inch and afterward move up. Try not to roll the rugelach too firmly or the rounding will overflow out. Wipe your fingers clean in the wake of rolling every rugelach to abstain from getting jam outwardly of the treats. Spot every rugelach on the skillet around 1-inch separated, with the purpose of each looking down. Bend the finishes of the rugelach somewhat toward the middle to make a sickle. Rehash this procedure with the other two plates of the mixture.
- Prepare until gently caramelized, around 30 minutes. Cool totally on the dish. The treats can be put away in a water/air proof holder for as long as 5 days. Just before serving, filter with confectioners' sugar.
Thank you for visiting my blog, enjoy it and have a good try
Click ==> Original recipe here :
https://fancyfoodfancy.wordpress.com/2011/12/15/rugelach/
