Pecan Pie Rugelach Jewish Desserts, Jewish Recipes, Cookie Desserts

Playing with Flour Pie crust

Preheat oven to 450. Unroll pie crust onto a floured surface or silicone baking mat. Use a rolling pin to roll it out slightly. Cut into eight wedges. Dollop each wedge with filling. Roll into pinwheels and place onto a lined baking sheet. Brush with melted butter and sprinkle with bagel seasoning.

Best Apple Pie Recipe Busy Mom Recipes

With sharp knife, cut crust into 16 triangles. Roll up each triangle, starting at shortest side and rolling to opposite point; place point-side-down, 1 inch apart on cookie sheets. Brush with beaten egg. 3. Bake 12 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

My Favorite Homemade Pie Crust

Sprinkle blue and white coarse sugar on a work surface. Unroll the pie crust onto the sugar and press into the sugar. Spread the dough evenly with the jam. Cut into 16 wedges. Roll up each wedge.

My Favorite Homemade Pie Crust

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.

How to Make Homemade Pie Crust

While the logs are chilling, preheat the oven to 350°F (180°C). Once both filled logs are firm enough to slice, brush with the egg wash. Cut slices in the logs about halfway down at 1-inch (2 ½cm) intervals taking care not to cut all the way through. Bake the rugelach for 25-30 minutes, until they are golden brown.

FileCherryPieSlice.jpg Wikipedia

Turn the dough out onto a large piece of plastic wrap. Press the dough into a flat disc with your fists. Wrap the dough in the plastic and chill for at least an hour. 4. Preheat oven to 350. 5. Divide dough into four equal pieces. Work with one at a time, returning the others to refrigerator to keep cold. 6.

Perfect Pie Crust Baking Sense

Add the sugar and cinnamon to a small bowl and stir to combine well. Remove one piece of dough from the fridge and spread 2 generous tablespoons of jam all over the dough. Sprinkle the jam with 2 tablespoons of the sugar and cinnamon mixture and then top with 1/4 cup of the chopped pecans. Gently press the pecans into the jam.

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Once dough is cold, preheat your oven to 350 degrees, and line a few baking sheets with parchment paper. Removing one disk from the fridge at a time, roll out dough on a lightly floured surface. Roll dough into approximately a 10-inch circle about ¼ inch thick. Spread chocolate hazelnut spread or jam all over circle.

Pecan Pie Rugelach Recipe

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 you're working with to the fridge. Shape and roll the dough. Roll out the dough into a 12×8 inch rectangle.

You can use store bought pie dough or make your own for this recipe

Preheat oven to 325 degrees. Cut store-bought piecrust into 16 wedges. Pop jam into microwave for 30 seconds. Remove and brush piecrust with half of the jam. Sprinkle crust with half of cinnamon-sugar mixture, brown sugar, and nuts. Starting from fat end, roll each wedge up into a crescent shape and place on a baking sheet lined with parchment.

Pie Dough Rugelach with Plums Recipe Plum pie, Rugelach, Kosher recipes

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 each). Press and shape each portion into a disc, wrap tightly in plastic wrap and chill for 1 hour or up to overnight. Step.

Honey Cinnamon and Walnut Rugelach Rugelach recipe, Recipe using

Pre-heat the oven to 400 degrees; line 2 baking sheets with parchment or Silpats. If using parchment spray with Pam for the raspberry rugelach, for easiest removal. Unroll one of the pie crusts on a cutting board. Use an angled spatula to spread with the preserves and cut into 16 wedges (do a better job than I did, please!).

FilePumpkinPieWholeSlice.jpg

Preheat your oven to 350°F (175°C). Make the egg wash. In a small bowl, lightly whisk together 1 egg and 1 tablespoon of milk to make an egg wash. In a separate bowl, stir together 3 tablespoons of sugar and 1 teaspoon of ground cinnamon. Add topping.

GlutenFree and Vegan Pie Crust Recipe A Delicious Treat for Everyone!

Open the crescent roll dough and lay on out in individual pieces on a baking sheet. Choose your filling of choice and spread to the edge of each piece of dough. Start at the pointd edge and roll.

Gluten Free Light and Flaky Pie Crust, Skinny GF Chef healthy and

Chill until the dough registers 40°F (4°C) on an instant-read thermometer, about 1 hour. The dough may be frozen for 3 months; defrost overnight in the refrigerator to proceed. Meanwhile, adjust oven rack to middle position and preheat to 375°F (190°C). Stack 2 baking sheets and line the top one with parchment paper.

My Favorite Homemade Pie Crust

Sprinkle a work surface with white and blue sugar. Unroll the pie crust on top of the colored sugar and press down to get the sugar to stick. Spread the jam over top of the pie crust. Cut the pie crust into 16 wedges. Starting at the longer end, roll the pastry up and arrange on the baking sheet, pointy tip side down.