Best 8 Aylenish Rugelach With Orange Walnuts And Cinnamon Recipes

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Welcome to the delightful world of baking with Aylenish rugelach, a pastry that combines the flavors of oranges, walnuts, and cinnamon into a delectable treat. This article will guide you through the steps to create these scrumptious pastries, filled with a sweet and tangy orange-walnut filling, and infused with the warmth of cinnamon. Get ready to indulge in the perfect combination of flaky pastry and rich filling that will tantalize your taste buds with every bite.

Let's cook with our recipes!

ORANGE WALNUT RUGELACH



Orange Walnut Rugelach image

Provided by Molly Yeh

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 16

2 1/2 cups (325 grams) all-purpose flour, plus more for dusting
1/4 cup (50 grams) sugar
1/2 teaspoon kosher salt
1 cup (226 grams) unsalted butter, cold and cubed
8 ounces (226 grams) cream cheese, straight from the fridge
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
3/4 cup (245 grams) orange marmalade
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup (64 grams) finely chopped toasted walnuts
1 large egg beaten with a splash of water
A few pinches flaky salt
2 tablespoons sugar or coarse sanding sugar
Colorful sugar or sprinkles, if desired

Steps:

  • To make the dough, combine the flour, sugar and kosher salt in a stand mixer fitted with a paddle. Add the cubed butter, distributing it all over the top of the dry ingredients, and dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. Continue mixing and add the yolks, vanilla and almond extract if using. Continue mixing until the dough comes together. Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  • Mix the marmalade, cinnamon and cloves in a small bowl and set aside.
  • To form the rugelach, working with one dough disc at a time, roll it out on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread on half of the marmalade in a thin even layer, leaving a 1-inch border along the long edge that's furthest from you. Sprinkle on 1/2 cup of the walnuts. Brush the 1-inch border with a thin layer of egg wash and then start on the end closest to you and roll the dough into a long tight log, placing it seam-side down. Transfer to a cutting board or baking sheet and refrigerate for at least an hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with 4 shorter logs as opposed to 2 really long ones). If you're only refrigerating for an hour or 2, no need to cover the logs. If longer than that, cover with plastic wrap.
  • To bake, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt, the remaining 1/4 cup walnuts and the colorful sugar or sprinkles if using. Cut into 1 1/2-inch slices and transfer to the baking sheets, 1-inch apart. Bake until golden brown on top; begin checking for doneness at 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven, this is completely normal.) Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Or enjoy them warm! Leftovers can be stored at room temp for several days.

AYLENISH RUGELACH WITH ORANGE, WALNUTS AND CINNAMON



Aylenish Rugelach With Orange, Walnuts and Cinnamon image

Once upon a time, good Jewish housewives (known as balaboostas in Yiddish) all knew how to make pastries like strudel, rugelach and schnecken from scratch, using a cream-cheese-enriched dough supposedly stretched thin enough that you could read the newspaper through it. This was a day's work, but with the arrival of good-quality puff pastry on the market, modern bakers can quickly ("aylenish" in Yiddish) produce this close cousin: a sweet, fragrant filling of nuts, spices and dried fruit wrapped in rich dough. Orange marmalade gives a tart undertone (and the faintest suggestion of a Christmas fruitcake), but apricot or raspberry jam are also considered classic.

Provided by Julia Moskin

Categories     cookies and bars, dessert

Time 1h30m

Yield About 4 dozen

Number Of Ingredients 11

1/4 cup plus 2 tablespoons/55 grams golden raisins
1/4 cup/60 milliliters rum (optional)
2 tablespoons/25 grams granulated sugar, plus more for sprinkling
2 tablespoons/30 grams dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg, preferably fresh
1/2 cup/60 grams chopped toasted walnuts
Salt
1 cup/340 grams orange marmalade
About 1 pound/500 grams puff pastry
1 egg yolk, whisked with a splash of milk or water

Steps:

  • Soak raisins in rum and 1/2 cup very hot water. In a medium bowl, combine both sugars, cinnamon, nutmeg, walnuts and a pinch of salt. Drain raisins (discard soaking liquid) and mix them into sugar mixture. In a saucepan, melt marmalade until runny. Remove any large chunks orange peel.
  • Cut about a 4-ounce piece of puff pastry and roll out on a floured board into a rectangle, about 17 inches by 7 1/2 inches. The pastry should be thin and supple enough to drape, but not so thin that holes start to appear when rolling.
  • Brush a 2 1/2-inch-wide stripe of marmalade down the long center of the rectangle. Sprinkle marmalade with filling and fold top edge down over filling. Brush the top of filled section with marmalade and sprinkle marmalade with filling. Fold bottom edge up over the filling to make a kind of flattened roll; do not press. Cut in half crosswise and refrigerate rolls for 20 to 30 minutes, or freeze for 10 to 15 minutes.
  • Heat oven to 375 degrees; use the convection setting if you have it. Cut rolls across into 1/2-inch-wide slices. Place slices, seam side down, on baking sheet lined with parchment paper or nonstick liners. Brush tops with egg yolk and sprinkle with sugar.
  • Bake 20 to 25 minutes, until golden brown and puffed. Let cool slightly before removing to a cooling rack. Meanwhile, repeat with remaining pastry and filling. Store at room temperature in layers separated by parchment paper, in airtight containers.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 49 milligrams, Sugar 7 grams

WALNUT AND BROWN-SUGAR RUGELACH



Walnut and Brown-Sugar Rugelach image

The combination of cream cheese and butter makes an especially rich dough in this delectable Walnut and Brown-Sugar Rugelach.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Yield Makes 32

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
2 tablespoons granulated sugar
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 large egg, lightly beaten
1 cup walnuts, finely chopped
1/2 cup packed light-brown sugar

Steps:

  • In a food processor, blend butter, cream cheese, granulated sugar, and salt until well combined. Add flour, and pulse just until a dough forms. Divide dough in half; flatten into disks, and wrap each in plastic. Refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
  • Preheat oven to 350 degrees, with racks set in upper and lower thirds. Line 2 baking sheets with parchment paper; set aside. In a small bowl, combine egg with 1 teaspoon water to make an egg wash.
  • Working with one disk at a time, place dough on lightly floured parchment paper, and roll out into an 11-inch circle (about 1/4 inch thick), dusting lightly with flour as needed. Using a large dinner plate as a guide, cut around dough to make a perfect circle; trim off and discard scraps. Brush circles with egg wash; dividing evenly, sprinkle with walnuts and brown sugar.
  • Using a sharp knife or pizza cutter, cut each circle into 16 equal triangles. Starting from the wide end, roll up each triangle of dough; place on lined baking sheets, seam side down. Brush rolls with egg wash.
  • Bake until golden brown, 30 to 32 minutes. Transfer rugelach to a wire rack to cool completely.

Nutrition Facts : Calories 142 g, Fat 10 g, Protein 2 g

CINNAMON, RAISIN & WALNUT RUGELACH



Cinnamon, raisin & walnut rugelach image

Bake these delicious pastries characterised by a melt-in-the-mouth cheese-based dough. They originated in Poland and are a popular Jewish treat

Provided by Victoria Prever

Categories     Dessert, Snack

Time 1h25m

Yield Makes 40-60

Number Of Ingredients 13

225g soft cheese, at room temperature
225g butter, softened
50g caster sugar, plus 2 tbsp for the topping
¼ tsp fine salt
1 tsp vanilla extract
250g plain flour, plus extra for rolling out
30g caster sugar
30g soft light brown sugar
½ - 1 tsp ground cinnamon, plus 1 tsp for the topping
75g raisins
75g walnuts, finely chopped
75g smooth apricot jam
1 egg, beaten with 1 tbsp milk, to glaze

Steps:

  • Beat the soft cheese and butter together using electric beaters or in an electric mixer fitted with the paddle attachment. Add the 50g of caster sugar, the salt and vanilla extract, and beat to combine.
  • Add the flour gradually, beating on a low setting until just combined. Do not overwork it or the dough will become tough and chewy. Add a little more flour if it's very sticky.
  • Press the dough into a ball and divide it into quarters. Wrap each ball of dough and press into a flat disc. Chill for at least 30 mins to firm up a little.
  • Meanwhile, mix together the 30g of caster sugar, the brown sugar, cinnamon, raisins and walnuts. If you prefer a less chunky finish, give them a quick whizz in a food processor or chop them very finely.
  • Take one of the discs from the fridge, and on a well-floured board, roll out the first ball into a large circle of at least 23cm diameter.
  • Cut out a 23cm circle and spread the circle thinly with a tablespoon of the apricot jam, then sprinkle evenly with about 2-3 tablespoons of the filling, so the circle has a fine covering.
  • Using a pizza cutting wheel or sharp knife, divide the circle into 8 or 12 wedges, depending how large you want your biscuits to be - 12 wedges makes mini rugelach.
  • Roll each wedge up from the wider, outside edge to the thinnest point, tucking the point under. Arrange on a baking sheet lined with baking parchment, allowing at least a centimetre or two between them.
  • Put the tray in the fridge while you repeat with the remaining balls of dough. You should have enough dough left over to make a fifth circle, and you may need to bake them in batches.
  • Chill the formed rugelach for at least 30 mins. Heat the oven to 180C/160C fan/gas 4 and mix the last 2 tbsp of caster sugar with the 1 tsp cinnamon.
  • Brush each rugelach with the egg wash, then sprinkle with a little cinnamon sugar and bake for 25 mins until lightly browned. Leave to cool on a wire rack.

Nutrition Facts : Calories 80 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.12 milligram of sodium

RUGELACH WITH CURRANTS AND WALNUTS



Rugelach with Currants and Walnuts image

Rugelach is a traditional Jewish recipe, best when very fresh. They freeze perfectly. The dough must be refrigerated overnight.

Provided by A Newby

Time 9h35m

Yield 36

Number Of Ingredients 15

1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
½ teaspoon salt
2 cups all-purpose flour
3 tablespoons unsalted butter, melted
½ cup white sugar
2 tablespoons white sugar
1 tablespoon ground cinnamon
1 ¼ cups finely chopped walnuts
¾ cup currants
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 large egg yolk
1 teaspoon water

Steps:

  • Combine butter and cream cheese for pastry in a large bowl; beat with an electric mixer until completely blended and smooth. Beat in sugar and salt. Add flour gradually, mixing on low speed to incorporate until smooth. If the dough starts to run up on the beaters while adding flour, you can stir it by hand.
  • Flour your hands lightly and form dough into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap individually in plastic wrap or waxed paper. Transfer to the refrigerator, 8 hours to overnight.
  • Position the oven racks in the upper and lower thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with foil.
  • Prepare filling ingredients by placing melted butter in a small bowl. Mix sugar and cinnamon for filling in a second bowl. Mix walnuts and currants in a third bowl. Set aside.
  • Remove pastry dough from the refrigerator. Place 1 ball of dough on a floured surface. Pound the ball firmly with a floured rolling pin to soften it slightly. Roll out the dough to a 12-inch circle; the edges can be slightly uneven.
  • Brush the circle with 1/3 of the melted butter, then quickly sprinkle with 1/3 of the cinnamon-sugar mixture followed by 1/3 of the nut-currant mixture. Gently roll over the filling to press toppings into the dough. Cut dough into 12-pie-shaped wedges and roll each one in jelly-roll fashion, from the outside in toward the point. Place each roll, point-side down, on a cookie sheet. Repeat with remaining dough and filling ingredients.
  • Mix sugar and cinnamon for glaze together in a small bowl. Stir egg yolk and water together with a fork in a small cup. Brush egg wash over the top of each pastry then sprinkle cinnamon-sugar on top.
  • Bake 2 sheets at a time in the preheated oven until golden brown, about 30 minutes, reversing sheets halfway through to ensure even browning. Remove from the oven and immediately transfer to a cooling rack with a wide metal spatula.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 13.3 g, Cholesterol 28.6 mg, Fat 11.1 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 5.5 g, Sodium 52.3 mg, Sugar 7 g

POLISH RUGELACH



Polish Rugelach image

Categories     Cookies     Mixer     Fruit     Nut     Dessert     Bake     Thanksgiving     Rosh Hashanah/Yom Kippur     Cream Cheese     Cranberry     Walnut     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 64

Number Of Ingredients 16

For dough:
1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package Neufchâtel cheese*, room temperature
1/2 cup sugar
2 3/4 cups all purpose flour
1 teaspoon salt
For filling:
3/4 cup sugar
2/3 cup (3 1/2 ounces) dried cranberries, finely chopped
2/3 cup (2 3/4 ounces) finely chopped toasted walnuts
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 large egg, beaten to blend
Additional sugar
*A light style of cream cheese available at most supermarkets.

Steps:

  • Make dough:
  • Using electric mixer, beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)
  • For filling:
  • Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend. Set aside.
  • Position rack in center of oven and preheat to 350°F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2-inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

LIGHT & FLAKY CINNAMON RUGELACH



Light & Flaky Cinnamon Rugelach image

The ingredients might look the same as other recipes, but the technique is unique and the "secret" ingredient won Tina Wasserman's reputation as a baker and is now one of her most sought-after recipes. (Tina is a well-known Dallas cookbook author, chef, food columnist, and cooking instructor.) The mixing technique of the mixer allows the cream cheese and butter to really combine and become light and airy. This results in a flaky, crisp, but tender, finished product. The vigorous beating of the butter and cream cheese before adding the flour creates a light, layered dough similar to puff pastry. Rolling the dough in confectioners' sugar to give a slight glaze to the finished pastry and helps balance the richness of the dough with the sweet filling. Make sure the dough is well chilled or it will not roll out properly. *NOTE: In general, it is not a good idea to use salted butter in baked goods. However, because of the lack of liquid in rugelach dough, salted butter is the only way to get the salt evenly distributed. (The addition of a little salt is important to the flavor.)

Provided by blucoat

Categories     Dessert

Time 45m

Yield 72 small rugelach

Number Of Ingredients 8

8 ounces cream cheese, at room temperature
8 ounces salted butter, at room temperature (2 sticks)
2 cups all-purpose flour
confectioners' sugar
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup raisins (about 2 ounces)
1/2 cup walnuts, chopped (about 2 ounces) (optional)

Steps:

  • In a large bowl with an electric mixer on high speed, beat the cream cheese and butter until well combined and light and fluffy. (The mixture should feather out from the edge of the bowl.) Add the flour and turn your mixer on and off only until the flour has been incorporated. Transfer the dough to a work surface and lightly toss it on a smooth surface until it forms a compact mass.
  • Divide the mixture into 8 portions, form each into a cylinder and refrigerate until dough is cold and firm, at least 1 hour. This is important; without chilling, the dough is difficult to handle.
  • While the dough is chilling, combine the sugar, cinnamon, raisins and walnuts in a bowl. Cover with plastic wrap and set aside.
  • Preheat the oven to 350 degrees.
  • Heavily dust a work surface with confectioners' sugar. Roll out each portion of the dough into a 6-by-9-inch rectangle. Sprinkle with some of the sugar-nut mixture. Starting at one of the long sides, tightly roll the dough into a log. Pinch the seam together and tuck the ends underneath the roll.
  • Cut the filled log into 8 or 9 pieces and place, seam side down, on an ungreased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining logs of dough. Bake for 15 to 20 minutes or until golden. Cool completely. May be frozen.

CRANBERRY ORANGE RUGELACH



Cranberry Orange Rugelach image

A hint of cranberry and a splash of orange are wrapped in buttery cookie, then drizzled in chocolate. Can you say, "heaven?" A platter of these showstopping treats makes any event a celebration. -Ginger Sullivan, Cutler Bay, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
2 large egg yolks, room temperature
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt
2 packages (5 ounces each) dried cranberries
1-1/2 cups golden raisins
1/2 cup orange juice
1 large egg, beaten
Melted chocolate, optional

Steps:

  • In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and extracts. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough into four portions. Shape each into a ball, then flatten into a disk. Wrap each in plastic wrap; refrigerate 2 hours or until firm., Preheat oven to 350°. Place cranberries, raisins and juice in a food processor; cover and process until finely chopped. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/2 cup cranberry mixture. Cut each circle into 12 wedges., Roll up wedges from wide end and place point side down 1 in. apart on greased baking sheets; brush with egg., Bake 10-12 minutes or until lightly browned. Remove to wire racks to cool. Drizzle with melted chocolate if desired. Store in an airtight container.

Nutrition Facts : Calories 122 calories, Fat 6g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 56mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • To achieve perfect crescent shapes, use a sharp knife and make sure the dough is chilled before cutting.
  • Don't overfill the rugelach with filling, or they will become difficult to shape and may burst open during baking.
  • To prevent the filling from leaking out, brush the edges of the dough with egg wash before baking.
  • Bake the rugelach until they are golden brown, about 20-25 minutes.
  • Let the rugelach cool slightly before serving. They are best enjoyed warm, but they can also be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

Aylenish rugelach with orange, walnuts, and cinnamon is a delicious and festive pastry that is perfect for any occasion. With its flaky dough, sweet filling, and irresistible aroma, it is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!

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