03-25-2006, 11:16 AM
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#1 (permalink)
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Tilted Cat Head
Administrator
Location: Manhattan, NY
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Rugelach
yummmmmmmy!!!!
Quote:
<TABLE cellSpacing=0 cellPadding=0 width=451 border=0><TBODY><TR><TD class=titletext vAlign=top colSpan=2>Cranberry & Orange Almond Rugelach</TD></TR><TR><TD class=titletext vAlign=top width=97><A href="http://www.odense.com/recipes/recipe35-400w.jpg"><IMG alt="" hspace=0 src="http://www.odense.com/recipes/recipe35-130h.jpg" align=left vspace=3 border=0></A> </TD><TD class=titletext vAlign=center align=left width=379><SPAN class=asian></SPAN></TD></TR><TR><TD class=recipedesc vAlign=top colSpan=2>This recipe combines classic flavors to make a festive cookie that’s perfect for the holidays.</TD></TR><TR><TD class=recipedesc vAlign=top colSpan=2><SPAN class=regularrecipetext>
<A href="javascript:Slides('http://www.odense.com/recipes/slideshow.cfm?35')" ;>See the slide show</A></SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=fielddescheading>
Yield:</SPAN>
<SPAN class=regularrecipetext>60 cookies </SPAN></TD></TR><TR><TD vAlign=top colSpan=2>
<SPAN class=fielddescheading>Time:</SPAN>
<SPAN class=regularrecipetext>30 minutes to assemble
21-23 minutes to bake per tray
Total Time: 1 hr. & 20 minutes</SPAN></TD></TR><TR><TD vAlign=top colSpan=2>
<SPAN class=fielddescheading>Ingredients:</SPAN></TD></TR><TR><TD vAlign=top colSpan=2><IMG height=50 src="http://www.odense.com/recipes/almondpaste50h-vertical-bordered.jpg" width=208 align=left> <SPAN class=bakingaisle><STRONG><FONT color=#cc0033>In the
Baking
Aisle</FONT></STRONG></SPAN></TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=ingsubheading>Crust:</SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>1 box (7oz)</SPAN><SPAN class=featuredproduct> <FONT color=#cc0033>Odense Almond Paste</FONT></SPAN><SPAN class=regularrecipetext></SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>2 cups flour</SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>1/4 tsp salt</SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>1-8 oz package chilled cream cheese, cut into 1/2” pieces</SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>2 sticks chilled butter (1 cup), cut into 1/2” pieces</SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=ingsubheading>Filling:</SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>1 cup almonds</SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>1-5 oz package sweetened dried cranberries</SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>1 tsp grated orange rind</SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>1-12 oz jar orange marmalade</SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>1 beaten egg</SPAN> </TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>Granulated sugar for dusting</SPAN> </TD></TR><TR><TD vAlign=top colSpan=2>
<SPAN class=fielddescheading>Equipment:</SPAN>
<SPAN class=regularrecipetext>Box grater </SPAN></TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>Food processor </SPAN></TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>Rolling pin </SPAN></TD></TR><TR><TD vAlign=top colSpan=2><SPAN class=regularrecipetext>2 large cookie sheets </SPAN></TD></TR><TR><TD vAlign=top colSpan=2><TABLE cellSpacing=0 cellPadding=0 width="100%" border=0><!--DWLayoutTable--><TBODY><TR><TD vAlign=top width=451>
<SPAN class=fielddescheading>Directions:</SPAN> <FONT color=#0000ff>(Click on any image to enlarge.)</FONT> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step1-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step1-90h.jpg" width=107 align=right border=0> </A><SPAN class=directionnobig>1</SPAN> <SPAN class=regularrecipetext>Grate</SPAN> <SPAN class=regularrecipetext>the almond paste on the large hole side of a box grater.</SPAN> </TD></TR><TR><TD vAlign=top colSpan=3 height=5><!--DWLayoutEmptyCell--> </TD></TR><TR><TD vAlign=top><SPAN class=directionnobig>2</SPAN> <SPAN class=regularrecipetext>Combine</SPAN> <SPAN class=regularrecipetext>the almond paste, flour and salt in a food processor fitted with a metal blade. Pulse to combine.</SPAN> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step3-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step3-90h.jpg" width=107 align=right border=0> </A><SPAN class=directionnobig>3</SPAN> <SPAN class=regularrecipetext>Add</SPAN> <SPAN class=regularrecipetext>the cream cheese and butter and pulse until mixture looks like a coarse corn meal.</SPAN> </TD></TR><TR><TD vAlign=top colSpan=3 height=5><!--DWLayoutEmptyCell--> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step4-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step4-90h.jpg" width=107 align=right border=0> </A><SPAN class=directionnobig>4</SPAN> <SPAN class=regularrecipetext>Pour</SPAN> <SPAN class=regularrecipetext>dough out onto a lightly floured work surface. Press and knead into a ball and divide into 4 equal balls. Shape each ball into a flat disk, about 5", and wrap well. Refrigerate while making filling.</SPAN> </TD></TR><TR><TD vAlign=top colSpan=3 height=5><!--DWLayoutEmptyCell--> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step5-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step5-90h.jpg" width=107 align=right border=0> </A><SPAN class=directionnobig>5</SPAN> <SPAN class=regularrecipetext>In</SPAN> <SPAN class=regularrecipetext>the same bowl combine the almonds, cranberries and rind. Process until very finely chopped. Set aside.</SPAN> </TD></TR><TR><TD vAlign=top colSpan=3 height=5><!--DWLayoutEmptyCell--> </TD></TR><TR><TD vAlign=top><SPAN class=directionnobig>6</SPAN> <SPAN class=regularrecipetext>Preheat</SPAN> <SPAN class=regularrecipetext>oven to 375 F. Line cookie sheets with parchment paper or foil.</SPAN> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step7-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step7-90h.jpg" width=107 align=right border=0> </A><SPAN class=directionnobig>7</SPAN> <SPAN class=regularrecipetext>On</SPAN> <SPAN class=regularrecipetext>a lightly floured table, roll one of the disks into a 9” circle, keeping other disks refrigerated until ready to roll out. Use a 9” plate or cake pan for a guide and trim edges neatly. Save trimmings for 5th circle.</SPAN> </TD></TR><TR><TD vAlign=top colSpan=3 height=5><!--DWLayoutEmptyCell--> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step8-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step8-90h.jpg" width=107 align=right border=0> </A><SPAN class=directionnobig>8</SPAN> <SPAN class=regularrecipetext>Spread</SPAN> <SPAN class=regularrecipetext>3 Tbsp of marmalade over dough. Sprinkle 1/2 cup of filling over marmalade. Press firmly into dough. Cut circle into 12 equal pie shaped wedges.</SPAN> </TD></TR><TR><TD vAlign=top colSpan=3 height=5><!--DWLayoutEmptyCell--> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step9-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step9-90h.jpg" width=107 align=right border=0> </A><SPAN class=directionnobig>9</SPAN> <SPAN class=regularrecipetext>Beginning</SPAN> <SPAN class=regularrecipetext>with the wide end of the wedge, roll cookie to the point. Shape into a crescent and place on cookie sheets.</SPAN> </TD></TR><TR><TD vAlign=top colSpan=3 height=5><!--DWLayoutEmptyCell--> </TD></TR><TR><TD vAlign=top><A href="http://www.odense.com/recipes/recipe35-step10-400w.jpg"><IMG height=80 src="http://www.odense.com/recipes/recipe35-step10-90h.jpg" width=107 align=right border=0> </A><SPAN class=directionnobig>10</SPAN> <SPAN class=regularrecipetext>Brush</SPAN> <SPAN class=regularrecipetext>rugelach with egg and sprinkle with sugar. Bake for 21 to 23 minutes or until golden. Cool on wire rack.</SPAN> <SPAN class=regularrecipetext>
<FONT color=#0000ff><B>Tip: </B></FONT>Since unbaked rugelach freezes well, prepare all cookies & bake only what you need. Wrap well and freeze the rest to bake for unexpected company.</SPAN> </TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
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Quote:
Almond-Cranberry Rugelach
Makes 36
Active: 40 min/Total: 2 hr (includes 1 hr chilling dough)
Planning Tip: Rugelach can be made up to 4 days ahead and stored in an airtight container at room temperature.
Dough
1/2 of a 7-oz tube almond paste
1 1/2 cups all-purpose flour
2 Tbsp packed light-brown sugar
1/4 tsp salt
3/4 stick (6 Tbsp) unsalted butter, cut in pieces
1 brick (3 oz) cream cheese
Filling
1 cup toasted almonds, very finely chopped
1 cup frozen or fresh cranberries, very finely chopped
2/3 cup packed light-brown sugar
1/2 tsp ground cinnamon
Topping
1 large egg, lightly beaten
2 Tbsp granulated sugar
1/4 tsp ground cinnamon
1. Dough: Grate almond paste on large holes of a box grater into food processor bowl. Add flour, sugar and salt; process until almond paste is incorporated into flour. Add butter and cream cheese; pulse until moist crumbs form. Transfer mixture to work surface and press together and knead until a dough forms. Divide dough in thirds. On a lightly floured surface, shape each portion into a 1/2-in.-thick disk. Wrap separately in plastic wrap; refrigerate 1 hour.
2. Heat oven to 350°F. Line baking sheet with parchment paper, nonstick foil or reusable nonstick liner.
3. Filling: Combine ingredients in a medium bowl. On floured surface, roll 1 disk dough (keep rest refrigerated) into a 9-in. circle; trim to an even 8 1/2-in. circle. Spread 1/3 the filling (a scant 1/2 cup) over round; lightly press onto dough to adhere. With pizza wheel or knife, cut in 12 wedges. With spatula, slide 1 wedge out from round. Roll up from wide edge to point. Repeat with remaining wedges. Place point side down about 2 in. apart on prepared baking sheet.
4. Topping: Brush rugelach with egg. Mix sugar and cinnamon in a cup; sprinkle over cookies.
5. Bake 21 to 23 minutes, until lightly browned. Cool on rack on baking sheet. Repeat with remaining dough.
Per rugelach: 105 cal, 2 g pro, 12 g car, 1 g fiber, 5 g fat (2 g sat fat), 14 mg chol, 28 mg sod
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