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window.ATGalleries[52874] = {“id”:52874,”type”:”Slideshow”,”images”:[{“image_id”:”d986c0d92b3b7991c61391a352ba64052128bf7d”,”caption”:”\u003cb\u003eMix the butter, cream cheese and sugar:\u003c/b\u003e In a stand mixer fitted with the paddle attachment, or with a handheld electric mixer and large bowl bowl, beat the butter, cream cheese, and sugar on medium-low speed until very soft, completely smooth, and lighter in color and texture, 3 1/2 to 4 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.”,”image”:{“id”:”d986c0d92b3b7991c61391a352ba64052128bf7d”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:37:26.056-05:00″,”updated_at”:”2016-11-26T11:37:26.056-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27359_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”3584e67da9bc7c8308fb87bcd4228f62e56b9b2c”,”caption”:”\u003cb\u003eAdd the egg and vanilla:\u003c/b\u003e Add the egg and vanilla and beat on medium-low speed until combined. Stop the mixer and scrape down the sides of the bowl with the rubber spatula again.”,”image”:{“id”:”3584e67da9bc7c8308fb87bcd4228f62e56b9b2c”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:37:32.019-05:00″,”updated_at”:”2016-11-26T11:37:32.019-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27361_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”544c5c59bce87635e3ee286a5cd6bf96c6755f6a”,”caption”:”\u003cb\u003eAdd the flour mixture:\u003c/b\u003e Whisk the flour, baking powder, and salt together in a medium bowl until combined. With the mixer on low speed, beat the flour into the butter mixture on medium-low speed until fully incorporated, stopping the mixer and scraping the sides of the bowl once. This is a tacky dough that will gather around the paddle. Remove the paddle or beater and stir 2 to 3 times by hand with the rubber spatula to insure that the cream cheese and butter mixture is fully incorporated and there are no streaks.”,”image”:{“id”:”544c5c59bce87635e3ee286a5cd6bf96c6755f6a”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:38:09.167-05:00″,”updated_at”:”2016-11-26T11:38:09.167-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27373_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”66f0374b3f660101c41ab30d66e5a0671b4c6bb8″,”caption”:”\u003cb\u003eShape and chill the dough:\u003c/b\u003e Transfer the dough onto a large piece of plastic wrap. Shape and pat it into a 6 by 8-inch rectangle. Wrap it tightly in the plastic and refrigerate until thoroughly chilled, about 1 hour.”,”image”:{“id”:”66f0374b3f660101c41ab30d66e5a0671b4c6bb8″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:45:44.056-05:00″,”updated_at”:”2016-11-26T11:45:44.056-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27389_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”747948f09398a7f38d307e15eb37c12024cbefea”,”caption”:”\u003cb\u003eMake the filling:\u003c/b\u003e Meanwhile, combine the butter, cocoa powder, sugar, salt, and cinnamon in a small bowl and mix with a spoon until smooth and well incorporated. Cover with plastic wrap and set aside.”,”image”:{“id”:”747948f09398a7f38d307e15eb37c12024cbefea”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:43:00.701-05:00″,”updated_at”:”2016-11-26T11:43:00.701-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27421_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”b1c7baaf788db9749d1786b975728f3a4dd16314″,”caption”:”\u003cb\u003ePrepare to bake:\u003c/b\u003e Coat a rimmed baking sheet with cooking spray, line it with parchment paper, and set aside.”,”image”:{“id”:”b1c7baaf788db9749d1786b975728f3a4dd16314″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:42:27.924-05:00″,”updated_at”:”2016-11-26T11:42:27.924-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27621_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”cbaaa5bb2c4670b71ce0b75f42ee7b031d137c65″,”caption”:”\u003cb\u003ePrepare to roll:\u003c/b\u003e Drizzle about 1/2 teaspoon of water on a work surface and place a piece of parchment paper on top. (The water will secure the paper so it does not move much, but it will dry as you work, allowing the parchment to help you shape the dough.) Heavily dust the parchment and a rolling pin with flour. Place the dough onto it and dust the top with a little flour.”,”image”:{“id”:”cbaaa5bb2c4670b71ce0b75f42ee7b031d137c65″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:47:23.259-05:00″,”updated_at”:”2016-11-26T11:47:23.259-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27570_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”eb9e5e662d4227adb802d1beeb692f1eb92ab8ef”,”caption”:”\u003cb\u003eRoll the dough:\u003c/b\u003e Roll the dough into a 8 by 12-inch rectangle, between 1/8 and 1/4-inch thick.\r\n “,”image”:{“id”:”eb9e5e662d4227adb802d1beeb692f1eb92ab8ef”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:43:39.736-05:00″,”updated_at”:”2016-11-26T11:43:39.736-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27579_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”a0f3d51bd53ffb6c4a61436b1b895b3f4b9e1019″,”caption”:”\u003cb\u003eAdd the filling:\u003c/b\u003e Spread the filling mixture with the rubber spatula over the rectangle, leaving a 1/2 to 3/4-inch border on the long sides. Scatter the chocolate evenly over the top.”,”image”:{“id”:”a0f3d51bd53ffb6c4a61436b1b895b3f4b9e1019″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:48:09.379-05:00″,”updated_at”:”2016-11-26T11:48:09.379-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27591_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”6dc39ea94ab43a13a67816246efa3173ef732d44″,”caption”:”\u003cb\u003eRoll up the rugelach:\u003c/b\u003e Starting with one of the long sides, roll the dough up and over the filling, jelly-roll style, to form a tube, using the parchment paper to assist you as necessary. Add a little more flour under any area that sticks. Dust off any excess flour on the outside, especially at the seam and the open edges at the ends.”,”image”:{“id”:”6dc39ea94ab43a13a67816246efa3173ef732d44″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:46:06.353-05:00″,”updated_at”:”2016-11-26T11:46:06.353-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27608_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”48b226b7445a5ffd636d39a1332098727e0ef4ff”,”caption”:”\u003cb\u003eMove the rugelach tube to the baking sheet:\u003c/b\u003e Gently lift the rugelach tube onto the prepared baking sheet and place it seam-side down.”,”image”:{“id”:”48b226b7445a5ffd636d39a1332098727e0ef4ff”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:40:49.772-05:00″,”updated_at”:”2016-11-26T11:40:49.772-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27622_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”598e2d17c91c850c85c7da9b6e89cdbd810e20f7″,”caption”:”\u003cb\u003eRefrigerate the dough:\u003c/b\u003e Cover the pan with plastic wrap and refrigerate until the dough is chilled, about 30 minutes.”,”image”:{“id”:”598e2d17c91c850c85c7da9b6e89cdbd810e20f7″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:42:46.771-05:00″,”updated_at”:”2016-11-26T11:42:46.771-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27628_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”0af72a06f2ef3539bb23ac04c9b007f3d04fd7f3″,”caption”:”\u003cb\u003ePartially cut the rugelach roll:\u003c/b\u003e Uncover the rugelach and reserve the plastic wrap. Using a sharp knife, cut the log crosswise, making cuts that are 2/3 to 3/4-inch apart and three-fourths of the way through the log, cutting all the way to the bottom, but leaving a border of about 1/2- inch uncut on the other long side, so that the rugelach roll is still a single entity with a very thick fringe. You should have 16 slashes.\r\n “,”image”:{“id”:”0af72a06f2ef3539bb23ac04c9b007f3d04fd7f3″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:46:50.813-05:00″,”updated_at”:”2016-11-26T11:46:50.813-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27673_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”7ab370845c345c173e1422b07dd612a818e4bab1″,”caption”:”\u003cb\u003eForm the cut tube into a ring shape:\u003c/b\u003e Bend the cut tube into a ring, make sure that the the exposed ends touch each other, and gently pinch them together. Dust off any excess flour with a pastry brush.”,”image”:{“id”:”7ab370845c345c173e1422b07dd612a818e4bab1″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:43:38.350-05:00″,”updated_at”:”2016-11-26T11:43:38.350-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27680_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”360cd7d0aa88b92841f91c9f81cd13305845feee”,”caption”:”\u003cb\u003eSpread the cookies apart:\u003c/b\u003e Gently spread open the slashed portions about 1/4 to 1/2-inch apart so they do not touch each other.”,”image”:{“id”:”360cd7d0aa88b92841f91c9f81cd13305845feee”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:46:39.918-05:00″,”updated_at”:”2016-11-26T11:46:39.918-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27683_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”226987fa40cf324d3781eb1f189526f6483655f5″,”caption”:”\u003cb\u003eRefrigerate the filled, cut ring:\u003c/b\u003e Cover the rugelach again with the reserved plastic wrap and refrigerate until chilled, about 30 minutes. Arrange a rack in the middle of the oven and heat to 350°F.”,”image”:{“id”:”226987fa40cf324d3781eb1f189526f6483655f5″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:46:33.932-05:00″,”updated_at”:”2016-11-26T11:46:33.932-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27685_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”e200eee81f7430a4a56ec14767153168cf1d8e2d”,”caption”:”\u003cb\u003eCoat with egg wash:\u003c/b\u003e Whisk the egg yolk and and 1 teaspoon water together in a small bowl. Brush the egg wash over the rugelach ring and between the cut pieces. Sprinkle turbinado sugar evenly over the top.”,”image”:{“id”:”e200eee81f7430a4a56ec14767153168cf1d8e2d”,”width”:5655,”height”:3770,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:48:10.320-05:00″,”updated_at”:”2016-11-26T11:48:10.320-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27709_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”dbb03e105d543a5ae30cbea055b309ad8bd01e1b”,”caption”:”\u003cb\u003eBake the rugelach:\u003c/b\u003e Bake for 20 minutes. Rotate the pan from front to back, and bake until the rugelach ring is a warm golden brown, 8 to 10 minutes more. Cool completely on the baking sheet, about 1 hour. Carefully transfer to a large serving tray or dish and serve.”,”image”:{“id”:”dbb03e105d543a5ae30cbea055b309ad8bd01e1b”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-26T11:43:54.189-05:00″,”updated_at”:”2016-11-26T11:43:54.189-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Laren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Rugelach_27730_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Rugelach is a rolled baked treat that cooks as easily as a cookie, yet tastes like a pastry. It’s crisp and sweet on the outside, and so delicate and tender on the inside that it melts in your mouth. This circular pull-apart rugelach is a charmingly decorative variation — yet another take on a confection that has had many versions. If you make rugelach often, you will notice that this dough is a bit sturdier and holds its shape a bit better than other rugelach doughs. It very much remains the sumptuous, butter-rich cookie we all know and crave.
<p><a href=’http://www.thekitchn.com/how-to-make-a-pull-apart-rugelach-ring-238065′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/12/02/how-to-make-a-pull-apart-rugelach-ring-baking-lessons-from-the-kitchn/
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