RUGELACH COOKIE SALAD
Cookie salad is my favorite of the Midwest dessert salads and it's typically made with fudge stripe cookies, whipped cream, pudding and fruit. Rugelach is a rolled Jewish cookie that's usually filled with jam, chocolate or cinnamon sugar. I got the idea to combine the two when my friends kept calling rugelach "arugula" (they kind of sound the same!), so the whole thing is a play on words and it's really really tasty because the cookies get a little soft, almost cake-like, and the flavors all play so well together.
Provided by Molly Yeh
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the pudding: Combine the granulated sugar, flour and salt in a medium saucepan. Whisk in the egg yolks, then the heavy cream. Heat over medium heat, stirring constantly, until the mixture is thickened and coats the back of a spoon, about 5 minutes. Remove from the heat.
- Add the vanilla and most of the orange zest (save some for garnish), pour into a heat-safe bowl and cover with plastic wrap so that it touches the surface of the pudding. Refrigerate until cooled, at least 1 hour and up to overnight.
- For the rugelach: Preheat the oven to 425 degrees F.
- Roll the pie dough out on a lightly floured surface to a large round, about 1/4 inch thick. Brush the dough with the egg wash, then sprinkle the granulated sugar, cinnamon and half of the walnuts in a light even layer across the dough. Using a pizza cutter or knife, cut the dough into 8 triangular wedges. Roll up each section starting with the wide end. Transfer the rugelach to a parchment-lined baking sheet and space them 1 inch apart. Lightly brush the top of the rugelach with the egg wash and sprinkle with the turbinado sugar, flaky salt and the rest of the walnuts.
- Bake until golden brown; start checking for doneness at 15 minutes. Let cool completely on the pan or a cooling rack.
- For the whipped cream. In a stand mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar to stiff peaks.
- For the assembly: Roughly chop half of the rugelach cookies, leaving the rest intact.
- In a large bowl, fold together the whipped cream and pudding. Add the marshmallows, apples and chopped rugelach and mix together. Top with the intact rugelach, some marshmallows, the remaining orange zest and a few more toasted nuts. Refrigerate until ready to serve.
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Shyamanand Yadav
[email protected]I wouldn't recommend this Rugelach cookie recipe. There are better recipes out there.
Mr Qalab
[email protected]These Rugelach cookies are just okay. They're not bad, but they're not great either.
Mo Golap
[email protected]I'm not a fan of the walnut filling in these Rugelach cookies. I think it would be better with a chocolate or fruit filling.
Turshal Lalwani
[email protected]These Rugelach cookies are a bit too time-consuming to make for a weeknight dessert.
oman mohammed
[email protected]I'm not sure what went wrong, but my Rugelach cookies turned out flat and crumbly.
Scarlett Sobczak
[email protected]The filling for these Rugelach cookies is delicious, but the dough is a bit dry.
Rock Ster
[email protected]I had a hard time getting the dough to roll out properly. The cookies ended up being a bit thick and dense.
Hammad cheema
[email protected]These Rugelach cookies are a bit too sweet for my taste, but they're still pretty good.
Asif Apon
[email protected]I've tried many different Rugelach cookie recipes, but this one is by far the best. The cookies are flaky, buttery, and filled with a delicious mixture of walnuts, cinnamon, and sugar.
Ernesto Rivera
[email protected]These Rugelach cookies are the perfect holiday treat. They're festive and delicious!
Yassin Selim
[email protected]I'm not a huge fan of walnuts, but I still really enjoyed these Rugelach cookies. The filling is sweet and tangy, and the dough is flaky and buttery.
Djgbenga Property
[email protected]These Rugelach cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
Md Tamim Ahmed
[email protected]I've made these Rugelach cookies several times now and they're always a crowd-pleaser. They're perfect for any occasion.
Mariah Trayham
[email protected]These Rugelach cookies are the perfect combination of sweet and savory. The filling is addictive and the dough is flaky and buttery.
ARMY BOY
[email protected]I'm not much of a baker, but these Rugelach cookies were surprisingly easy to make. They're also incredibly delicious. I'm so glad I tried this recipe!
Amina AMusa
[email protected]I followed the recipe exactly and the Rugelach cookies turned out perfectly. They're so beautiful and taste even better than they look!
Osama Alfayoumi
[email protected]I'm always looking for new and exciting cookie recipes, and this one definitely fits the bill. The Rugelach cookies are flaky and buttery, with a sweet and tangy filling. I'll definitely be making these again!
joy chinyere
[email protected]These Rugelach cookies were a hit at my last party! They're so easy to make and taste delicious.