Jewish rugelach recipe - Preheat oven to 350 degrees Fahrenheit. 2. Roll out one part of the dough into a large circle. Spread oil on the dough with a spatula. Smear with the filling of your choice. 3. Cut into “pizza pie” slices (smaller are prettier). Roll up from the outer edge. Repeat with remaining dough.

 
Spread dough with 2½ tablespoons preserves. Sprinkle 2 tablespoons cinnamon sugar, ¼ cup raisins, and ½ cup walnuts over preserves and pat down gently with your fingers. Cut circle into 8 wedges. Roll each wedge into crescent shape; space crescents 2 inches apart on prepared sheets. Freeze crescents on sheets for 15 minutes.. How much do wedding cakes cost

Directions. Whisk flour, baking powder, salt, and sugar together in a bowl. Using an electric mixer, pastry blender, or two forks or knives, cut the butter into dry ingredients.22 Oct 2015 ... ... recipe and Sweet Tooth Friday all into one sweet rugelach; I mean, blog post. This recipe ... recipes are a wonderful mix of Jewish and Italian ...Dec 6, 2023 · Braised Brisket with Tomatoes & Onions. This saucy brisket is fork-tender and loaded with layers of umami, thanks to the combination of tamari, dried mushrooms, Worcestershire sauce and red wine. Pair a few slices of meat with crispy latkes, and spoon a bit of the sauce over everything for an unbeatable Hanukkah combo. Directions. Whisk flour, baking powder, salt, and sugar together in a bowl. Using an electric mixer, pastry blender, or two forks or knives, cut the butter into dry ingredients.1. Add pastry flour, butter, cream cheese, egg, coconut sugar, vanilla extract and salt to a clean food processor bowl. 2. Pulse sparingly until mixture comes together. 3. Transfer dough to floured work surface, roll into a ball and separate into halves. 4. Flatten into rounds and wrap with plastic wrap. 5.Set aside to proof for a second time for about 20 to 30 minutes. Preheat your oven on 180'C/350'F, then bake for approximatively 20 minutes, or until the rugelach have risen and have a golden colour. …Preheat your oven to 350°F. Line a cookie sheet with parchment paper. In a bowl of an electric mixer (or using a bowl and a hand held mixer), combine the margarine, sugar, and salt and mix on low-medium speed until combined. Then, add in the whip topping to the margarine mixture and mix on medium-low speed again.Chill for at least 30 minutes. Combine the remaining sugar and cinnamon and set aside. Roll half the pastry into a 10"x12" rectangle. Brush with half the butter. Sprinkle half the sugar mixture evenly over the pastry. Sprinkle with half the raisins and pecans. Roll up jellyroll fashion, starting with the long side.Preheat oven to 350 degrees. Take a disk of dough out of the refrigerator, and place on a floured countertop or pastry mat. Roll out to a 12" circle, trimming off the ends if needed. This dough is much softer than a traditional pastry crust, so you shouldn't need to let it warm up before rolling. Spread 1/3 cup apricot jam over the round of ... Sprinkle 2 tablespoons cinnamon sugar, ¼ cup raisins, and ½ cup walnuts over preserves and pat down gently with your fingers. Cut circle into 8 wedges. Roll each wedge into crescent shape; space crescents 2 inches apart on prepared sheets. Freeze crescents on sheets for 15 minutes. 4. 28 Aug 2011 ... Ingredients · 3 tablespoons granulated sugar · 1 teaspoon ground cinnamon · 1 15-ounce package refrigerated piecrust · 1/3 cup apricot j...Hanukkah is a joyous festival that celebrates the miracle of the oil in Jewish history. As families come together to light the menorah, exchange gifts, and enjoy delicious food, it...When ready to bake, take the dough out of refrigerator about 20-30 minutes before baking and let it sit on the counter. Preheat the oven to 350°F, line a baking pan with parchment paper and set aside. Roll out each piece of dough in a rectangular shape. Add about ¼ cup apricot jam and spread it in a thin layer.Oct 25, 2021 · For the dough: 2 sticks unsalted butter, room temperature; 4 oz cream cheese, room temperature; ½ cup sour cream; 2 Tbsp granulated sugar; 1 Tbsp orange zest (about 1 ½ medium oranges); 1 ¾ cups all-purpose flour 24 May 2016 ... Jump to Recipe Pin Recipe Jump to ... Print Recipe Pin Recipe Save Recipe Saved Recipe! ... Jewish bakery and they have tons of rugelach on display ...In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside. On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in ...Free eBook with 30+ hand-picked recipes for every holiday from the top Jewish chefs. Get the Free Recipe Book! Email. Name. Download the Recipe Book. Email. Name. Get the Free Recipe Book (Your info. is confidential! ... Rugelach; Challah, Lemon Chicken Soup, Shakshuka, Salmon over Lentils; Salmon Shawarma Salad, Stuffed Vegetables, Krembo ...Move the dough to a lightly floured flat surface, form into a ball and wrap in plastic wrap, refrigerate for 1 hour. While the dough is chilling make the filling. In a food processor or blender add the nuts, sugars and cinnamon and blend or pulse until finely chopped. Set aside. Pre-heat oven to 350F (180C).Cut the circle into quarters and cut each quarter into thirds, creating 12 triangles. 5. Sprinkle the jam with half of the nut mixture. 6. Starting at the widest end, roll each triangle up towards the tip like a crescent roll. 7. Place the rugelach on the prepared baking sheets about 2 inches apart.Preheat the oven to 325°F. Remove the chilled dough from the fridge. Brush the top and sides of each log with the egg yolk, and sprinkle generously with your choice of demerara, sparkling, or cinnamon sugar. Using a sharp knife, trim the shaggy ends from each log. Slice the rugelach into 1 1/4" thick pieces.For the pastry: ¼ cup warm water; 2 teaspoons white sugar; 1 scant tablespoon active dry yeast; 2 cups all-purpose flour; ¼ teaspoon kosher salt; 1 cup unsalted butter, cold, cut into 1" cubesInstructions. Pulse together flour, salt, and baking powder in a food processor for about 10 seconds to evenly combine the ingredients. Cut cold butter into 1/2" chunks and add to the food processor along with the vanilla extract and lemon zest. Pulse until mixtures resemble breadcrumbs, about 30 seconds.The Slice-and-Roll. To get the classic shape that your bubbe always made, roll out the dough on a sheet of floured parchment into a 14" round. Top the dough with fillings as directed. Slice into ...Preheat oven to 400 °F.; On a lightly floured surface, roll each piece of defrosted malawach to approximately 10-inch diameter circle. Spread a thin, even layer of chocolate spread on the first layer.6 Dec 2018 ... ▢ 1 cup (227 g) unsalted butter, (2 sticks), softened · ▢ 8 ounces (226.8 g) cream cheese, (1 brick), softened · ▢ 1/4 cup (50 g) granulated ...Canavan disease is a condition that affects how the body breaks down and uses aspartic acid. Canavan disease is a condition that affects how the body breaks down and uses aspartic ...Passover is a special time of year for Jewish people, and it’s important to have the right recipes to make the holiday even more special. Here are some of the best recipes to make ...Free eBook with 30+ hand-picked recipes for every holiday from the top Jewish chefs. Get the Free Recipe Book! Email. Name. Download the Recipe Book. Email. Name. Get the Free Recipe Book (Your info. is confidential! ... Rugelach; Challah, Lemon Chicken Soup, Shakshuka, Salmon over Lentils; Salmon Shawarma Salad, Stuffed Vegetables, Krembo ...In a large bowl, beat the butter and cream cheese with an electric mixer on high speed until soft and creamy, about 1 minute. Mix in the sour cream and 2 tablespoons of the sugar until well combined, about 1 minute. Stir in the flour by hand until well blended.10 Dec 2021 ... my rugelach recipe with Chef Jeremy Langlois. MICHELLE'S RUGELACH RECIPE Rugelach is a traditional Jewish cookie/pastry that originated in ...Directions. Beat butter, cream cheese and 1/2 teaspoon salt in a large bowl on medium speed with a stand or hand mixer until smooth and creamy. Add all-purpose flour and whole-wheat flour; continue mixing on medium speed just until a semi-stiff dough forms, scraping the sides as needed.Let the cream cheese and butter soften slightly, then pulse in a food processor with the flour and salt just until the dough forms curds. Shape into 2 disks, cover in plastic and chill for at least 2 hours. Prepare the filling. Melt the jam or marmalade in a saucepan over low heat or in the microwave.Tracing your family history can be an exciting and rewarding experience. For those of Jewish heritage, it can be especially meaningful to uncover your ancestors’ stories and learn ...1. Add pastry flour, butter, cream cheese, egg, coconut sugar, vanilla extract and salt to a clean food processor bowl. 2. Pulse sparingly until mixture comes together. 3. Transfer dough to floured work surface, roll into a ball and separate into halves. 4. Flatten into rounds and wrap with plastic wrap. 5.Brush the top of each crescent with the beaten egg and sprinkle with some granulated sugar. Baked the rugelach on greased cookie sheet in a preheated 350 degree over for 15-20 minutes. The cookies should be golden brown when they have finished baking. This recipe should yield about 25 rugelach.Jul 1, 2010 · It was in America that rugelach began to be made with a cream cheese dough, which according to Joan Nathan, may have been created by the Philadelphia Cream Cheese Company. A traditional filling usually consisted of nuts, raisins, sugar and cinnamon; although today they are made with various fillings that range from chocolate to jam. 6 Dec 2022 ... Starting from the long edge, roll each segment into a rugelach shape. -place each rugelach on a lined baking tray, leave rugelach to rest and ...Place on ungreased baking sheets and chill rugelach for 20 minutes before baking. Preheat the oven to 350 degrees F (180 degrees C). After rugelach are chilled, bake in the preheated oven on center rack …The Slice-and-Roll. To get the classic shape that your bubbe always made, roll out the dough on a sheet of floured parchment into a 14" round. Top the dough with fillings as directed. Slice into ...1 Jul 2010 ... I made rugelach with a cream cheese dough because I prefer it to the yeast dough. The addition of cream cheese creates a dough that is light and ...Directions. Cream the butter and cream cheese together in a mixer until light. Add sugar and salt. With the mixer on its lowest speed, add the flour ½ cup at a time until a dough forms.Dec 4, 2023 · Step 7: Bake and finish the rugelach. TMB STUDIO. Bake the rugelach until golden brown, 24 to 26 minutes. Transfer the cookies to wire racks. Brush the warm cookies with the remaining butter, and sprinkle with the remaining cinnamon-sugar. This will give the rugelach cookies an extra-buttery flavor and a bit of crunch! Rugelach Variations 18 Oct 2018 ... Learn how to make this super simple recipe for a Jewish favorite, rugelach! It's made with a sweet pastry dough and chopped chocolate rolled ...Chill for at least 60 minutes in the fridge or up to 1 day. 3. Make the filling: Add the brown sugar, granulated sugar, walnuts, raisins, and cinnamon to food processor (affiliate link) and pulse until finely chopped. Transfer to a separate bowl. Add the apricot preserves to the food processor (affiliate link), if using, and …Beat the egg till blended and brush over the tops of each rugelach. Combine the granulated sugar with the 1/2 tsp cinnamon and sprinkle over the tops. Chill for at least 1 hour. Preheat the oven to 350°F. Bake the rugelach till golden brown. This can take anywhere from 15-25 minutes so start checking at 15 minutes.15 Mar 2015 ... Rugelach is a jewish cookie made with a cream cheese pastry dough, and rolled with brown sugar, nuts, cinnamon, anything else you love (like ...In a large bowl, beat the butter and cream cheese with an electric mixer on high speed until soft and creamy, about 1 minute. Mix in the sour cream and 2 tablespoons of the sugar until well combined, about 1 minute. Stir in the flour by hand until well blended.Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). To roll out the dough, place a 10- x 15-inch (25- x 38-centimeter) sheet of Gefen Parchment Paper on the counter. Sprinkle it with flour and place one disc of dough on the parchment; sprinkle with more flour and then cover with a second sheet of parchment.Tracing your family history can be an exciting and rewarding experience. For those of Jewish heritage, it can be especially meaningful to uncover your ancestors’ stories and learn ...Passover is a special time of year for many Jewish families, and it’s often celebrated with traditional dishes. But why not mix things up this year and try something new? Here are ...Instructions. Preheat oven to 400 F. Put raisins, pecans, and fruit spread in the food processor, process until finely ground. Roll out pastry sheet on a floured surface. Using a round plate, make a round shape on a pastry sheet and trim around that shape. What you have now is a circle.To assemble the rugelach, line an 8 or 9-inch round baking pan with parchment paper. Place the dough on a lightly floured work surface and roll to a 40×40 cm/16×16 inch rectangle, about 5 mm/0.2 inches thick.Spread dough with 2½ tablespoons preserves. Sprinkle 2 tablespoons cinnamon sugar, ¼ cup raisins, and ½ cup walnuts over preserves and pat down gently with your fingers. Cut circle into 8 wedges. Roll each wedge into crescent shape; space crescents 2 inches apart on prepared sheets. Freeze crescents on sheets for 15 minutes.Brush the top of each crescent with the beaten egg and sprinkle with some granulated sugar. Baked the rugelach on greased cookie sheet in a preheated 350 degree over for 15-20 minutes. The cookies should be golden brown when they have finished baking. This recipe should yield about 25 rugelach.Place the dough on plastic wrap and press into a 1-inch thick rectangle. Wrap tightly in plastic wrap and refrigerate for at least 6 hours. Divide. Divide the dough into 4 and return all except the piece …Learn how to make rugelach, a flaky cookie filled with jam, nuts and dried fruit, with a cream cheese dough. This recipe shows you how to shape the cookies in…6 Mar 2013 ... The filling is a loose combination of nuts, sugar, and raisins instead of the more common spreadable fillings. But none of that really matters.Instructions. Melt the butter and leave to one side. In a large mixing bowl, using an electric whisk, beat together the cream cheese, yogurt, egg replacer and lemon zest. Now beat in the melted butter. Beat in the flour and salt until you have a soft dough. Spoon the dough onto a piece of clingfilm.Shaping and baking rugelach. Roll out the dough on a floured surface into an 18“ x 22” (45cm x 55cm) rectangle. Spread the filling on top. Fold the dough slab in half.Shaping and baking rugelach. Roll out the dough on a floured surface into an 18“ x 22” (45cm x 55cm) rectangle. Spread the filling on top. Fold the dough slab in half.Wrap disks individually with plastic wrap and refrigerate for at least 1 hour or up to 2 days. Meanwhile, pulse walnuts, brown sugar, cinnamon, and remaining ¼ teaspoon salt in food processor until finely ground, about 20 pulses; set aside. Adjust oven rack to middle position and heat oven to 375 degrees.Prepare the Rugelach. Mix all ingredients for filling. Roll out each part of dough into a 12-inch circle. Brush each circle with one tablespoon melted butter. Sprinkle each circle with one third of filling mixture. With rolling pin, roll over filling to slightly press into dough. Cut each circle into 12 wedges. Roll up, wide end first.Pinch the rugelach to give them a tall shape. Chill for 20-30 minutes in the refrigerator. Mix the egg yolk and milk in a small bowl to make an egg wash, brush over each rugelach, and sprinkle with sugar. Bake in a 175 C / 350 F oven for 20-25 minutes, to an internal temp of 93 C / 200 F, then let cool on a rack.Nov 10, 2023 · Preheat oven to 400 °F.; On a lightly floured surface, roll each piece of defrosted malawach to approximately 10-inch diameter circle. Spread a thin, even layer of chocolate spread on the first layer. Hanukkah, also known as the Festival of Lights, is a special time for Jewish families to come together and celebrate their faith. It is a time filled with traditions, delicious foo...15 Mar 2015 ... Rugelach is a jewish cookie made with a cream cheese pastry dough, and rolled with brown sugar, nuts, cinnamon, anything else you love (like ...22 Jun 2021 ... Rugelach and schnecken are the subject of much confusion in the world of Jewish baking. They are both treats made from the combination of cookie ...Knead for 3-5 minutes. Let rise for 1.5 – 2 hours at room temperature. Make the filling, cover with plastic wrap, and set aside. 12pm: Roll out the dough, fill, and shape the rugelach. Let rise at room temperature on a parchment lined baking sheet for 1 – 1.5 hours. Preheat the oven to 375 degrees F.Step 4. Shape the rugelach: once the dough has rested, transfer 1 piece of dough onto a floured surface. Use a rolling pin to roll the dough into a ¼ inch thick circle. Evenly place ¼ of the filling on top of the dough. Gently press the filling into the dough with a rolling pin. Use a pizza cutter or a sharp knife to cut the …18 Oct 2018 ... Learn how to make this super simple recipe for a Jewish favorite, rugelach! It's made with a sweet pastry dough and chopped chocolate rolled ...6 Mar 2013 ... The filling is a loose combination of nuts, sugar, and raisins instead of the more common spreadable fillings. But none of that really matters. Rugelach is a delicious pastry-like cookie! This treat is very popular amongst Jewish communities. Rugelach can be in many flavors and you can use different ... Apr 19, 2018 · Place the rugelach seam side down onto your parchment. Brush each cookie with egg wash and sprinkle with raw sugar. Bake for 20-25 minutes, rotating the trays halfway through baking, until the cookies are a nice, golden brown. Pour the batter over the rugelach and set it aside to soak for 30 minutes. Bake the bread pudding cheesecake for 1 hour 15 minutes, until the edges have set and the center is still a bit wiggly. Turn off the oven, prop open the door and leave the cheesecake inside the oven for 2 hours to cool.Dec 16, 2015 · Then slowly add in the flour and cinnamon and mix until just combined. Scrape down the bowl to make sure everything is mixed well. Once done, dump the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes. Place each pastry on a parchment-lined baking sheet one inch apart; cover and refrigerate for 45 minutes. Preheat the oven to 350 degrees Fahrenheit. In a small bowl, whisk the egg with milk. Brush each pastry with egg wash. Bake for 15–20 minutes or until lightly golden.Sprinkle about 1/4 of the sugar mixture over dough. Sprinkle 1/4 of chopped hazelnuts and chocolate chips. Press hazelnuts and chocolate chips into the dough. Using a pizza cutter or sharp knife, cut the dough into 12 equal wedges (triangles). Beginning with the wide outside edge, roll dough.The Spruce. Refrigerate dough for an hour or more. Preheat oven to 350 F. The Spruce. Divide the dough into four balls. On a floured surface, using a floured rolling pin, roll 1 ball out into a circle until about 1/8-inch thick. The Spruce. In a small bowl, mix together the cocoa, cinnamon, sugar, and grated chocolate.Scrape down sides of bowl. Add the sugar, salt, and tomato paste and beat until combined. You can also do this by hand. Add the flour and mix just until dough comes together. Divide the dough into four pieces. Wrap in plastic wrap and place in the fridge for 1 to 2 hours or up to 24 hours. Preheat oven to 375°F.Starting from the outer edge, roll the dough towards the center to form a crescent. Place on prepared baking sheet about 2 inches apart. Repeat with all the wedges. Preheat oven to 350 degrees. Place baking sheet of unbaked rugelach in the freezer to chill for 15 minutes. Remove chilled rugelach from freezer.Tracing your family history can be an exciting and rewarding experience. For those of Jewish heritage, it can be especially meaningful to uncover your ancestors’ stories and learn ...Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface.Watch how to make this recipe. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With ...Add the eggs, yolks, and vanilla extract, mix. Mix together the flour, remaining 2 tablespoons sugar and salt in a large mixing bowl or the bowl of a stand mixer. Add liquid mixture. Knead (with your hands or a dough hook attachment) for about 5 minutes. Add the butter and knead for another 5 minutes, until the dough is elastic.Free eBook with 30+ hand-picked recipes for every holiday from the top Jewish chefs. Get the Free Recipe Book! Email. Name. Download the Recipe Book. Email. Name. Get the Free Recipe Book (Your info. is confidential! ... Rugelach; Challah, Lemon Chicken Soup, Shakshuka, Salmon over Lentils; Salmon Shawarma Salad, Stuffed Vegetables, Krembo ...Directions. In a large bowl, mix the dry ingredients for the dough. Cut the butter into 12 pieces (or more). Then cut the butter into the dry ingredients until the butter pieces are the size of pecan halves.Place the walnuts, sugar, and cinnamon in a small bowl and stir to combine. Preheat the oven to 350 degrees F. Brush the rugelach with egg wash and sprinkle with the walnut topping. Bake the rugelach …Top with the apricot filling or chocolate filling. Roll each rectangle into a jelly roll and cut into 1/2-inch pieces. Lay flat on a greased cookie sheet. Beat the egg, brush the tops of each ...Start by making the dough. Put 2 Tbsp sugar into a small bowl, add in the zest and combine with your hands until the sugar is fragrant with the zest. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until soft and creamy, about 1 minute. Mix in the sour cream and 2 …Step 1 For the Dough: Pulse together the flour, sugar and salt in a food processor until well combined, about 5 times. Add the butter and cream cheese. Pulse until crumbly and the mixture holds together when pinched, 20 to 25 times. Step 2 Turn the dough out onto a clean work surface and divide into 3 even portions (about 8 ½ ounces …2. Joan Nathan’s recipe, which incorporates ground almonds for extra-soft cookies, is always a winner, too.. Sweet and Sticky. Photo credit: Food Network. 3. …24 May 2016 ... Jump to Recipe Pin Recipe Jump to ... Print Recipe Pin Recipe Save Recipe Saved Recipe! ... Jewish bakery and they have tons of rugelach on display ...

Preheat oven to 350 degrees Fahrenheit. 2. Roll out one part of the dough into a large circle. Spread oil on the dough with a spatula. Smear with the filling of your choice. 3. Cut into “pizza pie” slices (smaller are prettier). Roll up from the outer edge. Repeat with remaining dough.. Sushi irvine

jewish rugelach recipe

Dissolve yeast in juice. Combine all ingredients for dough and knead well. Let rise for 50 minutes. Divide dough into eight parts. Roll out one part into nine-inch circle. Cut into 16 triangles. Roll up each triangle, wide end first. Repeat with remaining dough. Bake for 12–15 minutes.Refrigerate for at least 30 minutes. As dough chills, make the caramel sauce. In a small pot add all the caramel sauce ingredients together and cook on low-medium heat until butter and sugar melt. Continue cooking and stirring with a whisk until sauce thickens and is pourable, about 5-7 minutes.Knead for 3-5 minutes. Let rise for 1.5 – 2 hours at room temperature. Make the filling, cover with plastic wrap, and set aside. 12pm: Roll out the dough, fill, and shape the rugelach. Let rise at room temperature on a parchment lined baking sheet for 1 – 1.5 hours. Preheat the oven to 375 degrees F.Rosh Hashanah, also known as the Jewish New Year, is a time of reflection, renewal, and celebration. It is a time when families and friends come together to pray, eat traditional f...If you have never heard of Rugelach, it is a Jewish Pastry. These cookies have a flaky cream cheese dough with a sweet fillings in layers with sugar, cinnamon, ...Shape and Bake. Preheat oven to 350 degrees Fahrenheit. Divide dough into four equal parts. Place three parts of the dough back in the refrigerator. Roll out the fourth part into a 10-inch diameter circle, adding flour, if necessary. Spread one fourth of …The myth that Jewish people are buried standing up is untrue, although there are a number of traditions specific to Jewish funerals. The most important of these is that burial shou...Rugelach Makes Twenty-four 2½ inch cookies Oven Temperature 350°F/175°C Baking Time 15 to 20 minutes If there were just one sweet treat in the world, would that it were rugelach. The comfortingly soft yet crisp and flaky cinnamon-imbued dough—with the sticky tang of caramelized apricot, juicy plump chewiness of raisins, and earthy crunch of …Refrigerate for about 1 hour. Prepare filling by combining the finely grated chocolate with the cocoa and sugars. Prepare topping by combining the cinnamon and sugar. Preheat oven to 375. Put one oven rack in the top third of the oven and the other in the lower third. (Not at the top or bottom!)1. Add pastry flour, butter, cream cheese, egg, coconut sugar, vanilla extract and salt to a clean food processor bowl. 2. Pulse sparingly until mixture comes together. 3. Transfer dough to floured work surface, roll into a ball and separate into halves. 4. Flatten into rounds and wrap with plastic wrap. 5.Hanukkah, also known as the Festival of Lights, is a special time for Jewish families to come together and celebrate their faith. It is a time filled with traditions, delicious foo...Refrigerate until firm, about 1 hour. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll half of dough into a 9- to 10-inch circle. Spread half of jam on dough circle, and sprinkle with half of granulated sugar and half of cinnamon. Using a pastry wheel or a sharp knife, cut dough into 12 triangles.Rosh Hashanah, the Jewish New Year, is a time of reflection, introspection, and reconnection with one’s faith. It is a time when Jews around the world gather to attend Rosh Hashana...Canavan disease is a condition that affects how the body breaks down and uses aspartic acid. Canavan disease is a condition that affects how the body breaks down and uses aspartic ....

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