Joy of ina garten rugelach Recipe!
ina garten rugelach: The best thing I’ve done since starting my blog was participating in the inaugural Great Food Blogger Cookie Swap, organized by Julie of The Little Kitchen and Lindsay of Love and Olive Oil.
We were each given the names of three food bloggers to gift a dozen cookies. I loved the idea of a “Secret Santa” cookie trade, but I never dreamed I’d meet so many great individuals via it. I’m looking forward to next year’s event.
ina garten rugelach
This recipe, which was adapted from one found on FoodNetwork.com and was written by Ina Garten, produces four dozen cookies.
Cream cheese, 8 ounces, at room temperature, for the dough
1/2 pound unsalted butter, at room temperature
1/4 cup sugar
1/4 tsp salt
1 tsp vanilla extract
2 cups all-purpose flour
1/3 cup of lightly packed light brown sugar
a third of a cup of golden raisins
1/2 cup apricot preserves
1 egg, for the wash, made with egg
Rugelach is one of my most-loved sweets to bake throughout the Christmas season, and they keep exceptionally well in an airtight container, placed between sheets of wax paper, at room temperature for up to a week. They are also wonderful for freezing in their unbaked form. When you are ready to use them, simply let them thaw and place them in the oven. Adapted from Ina Garten’s Recipe for Rugelach Pastry
Dorie Greenspan’s Rugelach FAQs
Is there anything else that could go inside rugelach?
You most surely are able to. The interior of a rugelach may be customized to your liking by using almost any filling. Cherries that have been chopped, the sugar that has been spiced with cinnamon, chocolate pieces, jam, chopped dried fruit (especially figs and apricots), and chopped almonds.
Is it possible to freeze the dough for rugelach?
Airtight dough may be frozen for 2 months. Make a mound of dough and roll out batches as needed for preparing holiday cookies.
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