RUGELACH WITH A TWIST
Once I read about making rugelach with ice cream, there was no stopping me! My family loved these flaky cookies so much, I had to bake more right away. -Diane Fuqua, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 32 cookies.
Number Of Ingredients 10
Steps:
- Beat butter and flour until blended. Beat in ice cream. Divide dough into four portions; shape each into a disk. Wrap and refrigerate 1 hour., Preheat oven to 350°. Mix pecans and chocolate chips. In another bowl, mix sugars and cinnamon. Roll each portion of dough into a 10-in. circle; sprinkle each with 2 tablespoons of the sugar mixture and about 1/3 cup of the pecan mixture. Gently press pecan mixture into the dough. Cut each circle into 8 wedges; roll up from wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and water; brush over pastries., Bake until golden brown, 18-22 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 151 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 52mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein
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Jeremiah Stikeleather
jeremiah_stikeleather@yahoo.comI'm not sure what I did wrong, but my rugelach turned out dry and crumbly.
SWXR
swxr@yahoo.comThese rugelach were a bit too sweet for my taste, but they were still good.
Fayorielle
fayorielle74@yahoo.comI'm not a baker, but I was able to make these rugelach without any problems. They turned out great and everyone loved them.
Mark Eutsey
eutsey_mark40@gmail.comThese rugelach were amazing! The filling was sweet and tangy, and the pastry was flaky and buttery. I will definitely be making these again.
Lee Walker
l-w@hotmail.comI've been looking for a good rugelach recipe for ages, and this one is definitely a keeper. The dough was easy to work with and the filling was delicious.
Stella Morris Ohaesokam
m.stella@gmail.comI followed the recipe exactly and my rugelach turned out perfect. They were flaky and delicious.
Admhjtwu Jadmgptw
admhjtwu@yahoo.comI'm not a huge fan of rugelach, but I tried this recipe and was pleasantly surprised. They were really good!
Noah Banda
banda-noah14@hotmail.comThese rugelach were a bit time-consuming to make, but they were totally worth it. They were so delicious and everyone loved them.
George paschal Ezeanogota
george_p@aol.comI've made rugelach before, but this recipe is by far the best. The dough was so easy to work with, and the filling was delicious. I used a variety of jams and preserves, and they all turned out great.
Adam Chadhar
c67@gmail.comThese rugelach were a huge hit at my holiday party! I made a double batch and they disappeared in no time. The filling was sweet and tangy, and the pastry was flaky and buttery. I will definitely be making these again.