Food recipes
Rugelach Tortes
Rugelach Tortes Ingredients: cheese, parmesan, hard margarine, regular, 80% fat, composite, stick, without salt sugars, granulated sugars, granulated salt, table vanilla extract wheat flour, white, all-purpose, unenri...
Rugelach Tortes
Ingredients:
cheese, parmesan, hard
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
raisins, seeded
nuts, pistachio nuts, raw
apricots, dried, sulfured, uncooked
Directions:
Cream the cheese and butter until light.
Add 1/4 cup granulated sugar, the salt, and vanilla.
On low speed, add the flour and mix until just combined.
Dump the dough out onto a well-floured board and roll it into a ball.
Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and pistachios.
On a well-floured board, roll each ball of dough into a 9-inch circle.
Using a cup or glass, cut circles into the dough.
Place the circles in the bottom of a cupcake pan or mini torte pan.
Spread the tortes with equal amounts of apricot preserves and sprinkle each with 1 heaping tsp of the filling.
Press the filling lightly into the dough.
Chill for 30 minutes.
Preheat the oven to 350F.
Bake for 15 to 20 minutes, until lightly browned.
Remove to a wire rack and let cool.
Ingredients:
cheese, parmesan, hard
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
raisins, seeded
nuts, pistachio nuts, raw
apricots, dried, sulfured, uncooked
Directions:
Cream the cheese and butter until light.
Add 1/4 cup granulated sugar, the salt, and vanilla.
On low speed, add the flour and mix until just combined.
Dump the dough out onto a well-floured board and roll it into a ball.
Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and pistachios.
On a well-floured board, roll each ball of dough into a 9-inch circle.
Using a cup or glass, cut circles into the dough.
Place the circles in the bottom of a cupcake pan or mini torte pan.
Spread the tortes with equal amounts of apricot preserves and sprinkle each with 1 heaping tsp of the filling.
Press the filling lightly into the dough.
Chill for 30 minutes.
Preheat the oven to 350F.
Bake for 15 to 20 minutes, until lightly browned.
Remove to a wire rack and let cool.