Un-Rugelach Mini Turnovers
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
8 tbsps
Unsalted Butter (softened)1 tbsp
Granulated Sugar1 tsp
Pure Vanilla Extract1 tsp
Salt2 tbsps
Light Brown Sugar (packed)1 tsp
Ground Cinnamon2 tbsps
MilkDirections:
1
Food Processor Method In a food processor with the metal blade, place the cream cheese and butter and process until smooth and creamy, scraping the sides once or twice
2
Add the sugar and vanilla and process for a few seconds to incorporate them
3
Add the flour and salt and pulse just until the dough starts to clump together
4
In a food processor with the metal blade, place the cream cheese and butter and process until smooth and creamy, scraping the sides once or twice
5
Add the sugar and vanilla and process for a few seconds to incorporate them
6
Add the flour and salt and pulse just until the dough starts to clump together
7
Electric Mixer Method In a mixing bowl, beat the cream cheese and butter until blended
8
Beat in the sugar and vanilla extract
9
On low speed, beat in the flour and salt just until incorporated In a mixing bowl, beat the cream cheese and butter until blended
10
Beat in the sugar and vanilla extract
11
On low speed, beat in the flour and salt just until incorporated Both Methods Scrape the dough into a piece of plastic wrap and press it together to form a ball
12
Place the dough in a bowl, cover it well, and refrigerate for at least 2 hours, or overnight
13
Scrape the dough into a piece of plastic wrap and press it together to form a ball
14
Place the dough in a bowl, cover it well, and refrigerate for at least 2 hours, or overnight
15
Make the Filling In a medium bowl, with a fork, stir together the sugars, cinnamon, raisins and walnuts until well mixed
16
Using a 1 1/4 inch cookie scoop or a tablespoon measure, scoop out level measures of dough, placing them on a cookie sheet
17
Refrigerate the dough
18
Remove one piece of dough and roll it quickly between floured palms to form a ball
19
Dust it well with flour and place it between two sheets of plastic wrap
20
Use the flat bottom of a tumbler to press the ball flat and then a light rolling pin to roll it into a 3 1/2-inch circle
21
Remove the top sheet of plastic wrap and spread rounded 1/2 tablespoons of apricot lekvar or preserves evenly over the dough, almost to the edge
22
Carefully place 2 teaspoons of the nut mixture on one half of the dough circle, leaving a narrow border
23
Use the plastic wrap to lift the other half of the dough up and over the filling to encase it
24
Leaving the plastic wrap in place, press along the border of the dough to seal in the filling
25
Remove the plastic wrap, brush away any excess flour, and place the turnover on a prepared cookie sheet
26
Repeat with the remaining dough and filling, leaving at least 1 1/2 inches between each turnover
27
For the best shape, cover the turnovers with plastic wrap and refrigerate for at least 30 minutes before baking
28
Preheat the oven to 350°F
29
At least 15 minutes before baking
30
Set the oven racks so that they divide the oven into thirds
31
In a small bowl, stir together the sugar and cinnamon for the topping
32
With a pastry brush or feather, brush each turnover with milk and sprinkle evenly with the sugar and cinnamon topping
33
Bake for 15 to 20 minutes or until lightly browned
34
For even baking, rotate the cookie sheets from top to bottom and back to front halfway through the baking period
35
Use a small pancake turner to transfer the turnovers to wire racks to cool completely
36
In a medium bowl, with a fork, stir together the sugars, cinnamon, raisins and walnuts until well mixed
37
Using a 1 1/4 inch cookie scoop or a tablespoon measure, scoop out level measures of dough, placing them on a cookie sheet
38
Refrigerate the dough
39
Remove one piece of dough and roll it quickly between floured palms to form a ball
40
Dust it well with flour and place it between two sheets of plastic wrap
41
Use the flat bottom of a tumbler to press the ball flat and then a light rolling pin to roll it into a 3 1/2-inch circle
42
Remove the top sheet of plastic wrap and spread rounded 1/2 tablespoons of apricot lekvar or preserves evenly over the dough, almost to the edge
43
Carefully place 2 teaspoons of the nut mixture on one half of the dough circle, leaving a narrow border
44
Use the plastic wrap to lift the other half of the dough up and over the filling to encase it
45
Leaving the plastic wrap in place, press along the border of the dough to seal in the filling
46
Remove the plastic wrap, brush away any excess flour, and place the turnover on a prepared cookie sheet
47
Repeat with the remaining dough and filling, leaving at least 1 1/2 inches between each turnover
48
For the best shape, cover the turnovers with plastic wrap and refrigerate for at least 30 minutes before baking
49
Preheat the oven to 350°F
50
At least 15 minutes before baking
51
Set the oven racks so that they divide the oven into thirds
52
In a small bowl, stir together the sugar and cinnamon for the topping
53
With a pastry brush or feather, brush each turnover with milk and sprinkle evenly with the sugar and cinnamon topping
54
Bake for 15 to 20 minutes or until lightly browned
55
For even baking, rotate the cookie sheets from top to bottom and back to front halfway through the baking period
56
Use a small pancake turner to transfer the turnovers to wire racks to cool completely
57
Store Airtight, room temperature, up to 5 days; frozen, up to 3 months
58
Airtight, room temperature, up to 5 days; frozen, up to 3 months
59
Understanding This cream cheese dough can be more fragile and tender than the one used for pies and tarts (it contains no water to develop gluten), because it does not need strength due to the small size of the pastries
60
This cream cheese dough can be more fragile and tender than the one used for pies and tarts (it contains no water to develop gluten), because it does not need strength due to the small size of the pastries