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Rugelach

 
One serving costs about $0.32

$0.32 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

32 vegetarian,lacto ovo vegetarian
spoonacular Score:11%

Spoonacular Score: 11%

 

The recipe Rugelach can be made in about around 45 minutes. This recipe serves 32 and costs 32 cents per serving. One portion of this dish contains roughly 3g of protein, 9g of fat, and a total of 149 calories. This recipe from Foodista has 3 fans. A mixture of butter, block of cream cheese, egg yolks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is improvable. Rugelach, Rugelach, and Rugelach are very similar to this recipe.

Rugelach can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
8.82 oz
8.82 oz salted butter
salted butter
8.82 oz
8.82 oz cream cheese block
cream cheese block
1 pinch
1 pinch salt
salt
2.5 cups
2.5 cups plain flour
plain flour
2 large
2 large egg yolks
egg yolks
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 cup
0.5 cup sugar
sugar
1 cup
1 cup fruit
fruit
0.5 cup
0.5 cup walnuts
walnuts
1.76 oz
1.76 oz butter
butter
0.25 cup
0.25 cup sugar
sugar
1 tsp
1 tsp ground cinnamon
ground cinnamon
8.82 oz salted butter
8.82 oz
salted butter
8.82 oz cream cheese block
8.82 oz
cream cheese block
1 pinch salt
1 pinch
salt
2.5 cups plain flour
2.5 cups
plain flour
2 large egg yolks
2 large
egg yolks
1 tsp vanilla extract
1 tsp
vanilla extract
0.5 cup sugar
0.5 cup
sugar
1 cup fruit
1 cup
fruit
0.5 cup walnuts
0.5 cup
walnuts
1.76 oz butter
1.76 oz
butter
0.25 cup sugar
0.25 cup
sugar
1 tsp ground cinnamon
1 tsp
ground cinnamon

Equipment

baking paper
baking paper
baking pan
baking pan
mixing bowl
mixing bowl
rolling pin
rolling pin
oven
oven
blender
blender
whisk
whisk
baking paper
baking paper
baking pan
baking pan
mixing bowl
mixing bowl
rolling pin
rolling pin
oven
oven
blender
blender
whisk
whisk


Instructions

Leave butter and cream cheese in a warm place for a couple of hours to soften. They have to be soft and cannot be used straight out of the fridge. Pre-heat oven to 180 deg Celsius. Place soft butter in a large mixing bowl. Add a block of cream cheese. Use block cream cheese, not cream cheese in a tub. Set the beater to a medium speed and beat the butter and cream cheese till its combined and light and fluffy. Add 2 large egg yolks, 1 teaspoon of vanilla extract, 1/2 cup of caster sugar, a pinch of salt and 2.5 cups of plain flour. Mix all the ingredients together in the mixer on medium speed. The dough should come together. While the dough is being mixed, chop 1/2 cup of walnuts into fine pieces. Set aside. When the dough is ready to be used, scatter some flour on the table or counter top. Knead the dough and gently form into a large block. Add more flour if dough is too sticky. The dough should be a nice elastic block. Cut the dough into 4 equal pieces. Set 3 pieces of dough aside. Cover with a slightly damp cloth to prevent them from drying out. Roll the 4th piece of dough into a nice ball. Using a floured rolling pin, roll out that ball of dough into a flat circle. The dough should be thin, about 2 to 3mm thick. Cut the rolled dough into 8 pieces. Prepare some fruit preserves. I used a good jar of orange marmalade with pieces of orange rind in it. If the preserves is thick and difficult to spread, whisk it with a fork for a minute first. Place one teaspoon of preserves on the long end of each triangular piece of dough. Lightly spread it towards the other end, keeping most of the preserves on the long end. Scatter some chopped walnuts on the preserves at the long end. To roll the rugelach, tuck in the sides of the triangle slightly to hold the preserves and nuts in. Roll towards the 3rd corner of the triangle. Repeat for all the blocks of dough till the rugelachs are prepared. Place all the prepared rugelachs on a sheet of baking paper on a baking tray. Add 1/4 cup of caster sugar and 1 teaspoon of ground cinnamon to a small bowl. Mix well to combine. Melt 50g of butter. Gently brush each rugelach with melted butter. Sprinkle lots of the cinnamon-sugar mixture on to each rugelach. You can also roll the rugelachs in the mixture. Place the rugelachs in a pre-heated oven and bake at 180 deg Celsius for about 35 minutes or till they are a dark golden brown. Leave the rugelachs to cool before storing them.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.32
Ingredient
250 grams salted butter
250 grams cream cheese block
2.5 cups plain flour
2 larges egg yolks
1 teaspoon vanilla extract
½ cups sugar
1 cup fruit
½ cups walnuts
50 grams butter
¼ cups sugar
1 teaspoon ground cinnamon
Price
$2.14
$2.86
$0.42
$0.45
$0.30
$0.14
$2.10
$1.40
$0.43
$0.07
$0.08
$10.39

Tips

Health Tips

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Disclaimer

Nutritional Information

Quickview
149k Calories
2g Protein
9g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
149k
7%

Fat
9g
14%

  Saturated Fat
5g
32%

Carbohydrates
14g
5%

  Sugar
6g
7%

Cholesterol
32mg
11%

Sodium
124mg
5%

Get Enough Of These
Protein
2g
6%

Manganese
0.14mg
7%

Phosphorus
65mg
7%

Selenium
4µg
6%

Folate
24µg
6%

Vitamin B1
0.09mg
6%

Vitamin A
276IU
6%

Vitamin B2
0.08mg
5%

Calcium
35mg
4%

Vitamin B3
0.65mg
3%

Iron
0.58mg
3%

Copper
0.05mg
3%

Fiber
0.54g
2%

Zinc
0.28mg
2%

Magnesium
7mg
2%

Vitamin B12
0.11µg
2%

Vitamin E
0.27mg
2%

Vitamin B5
0.16mg
2%

Potassium
50mg
1%

Vitamin D
0.2µg
1%

Vitamin B6
0.02mg
1%

Vitamin K
1µg
1%

covered percent of daily need

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