Ina Garten Rugelach Recipe

how to make Ina Garten Rugelach

• Mix the flour and sugar with vanilla extract: You will need to mix the salt, flour, and sugar as part of your dough-making process for the Rugelach. For this, pour these ingredients into the food processor. Allow the machine to pulse the mixture for 5 minutes. After that, add the vanilla extract and pulse it for another two to three minutes. 
  
• Add cheese and butter: After pulsing the flour and vanilla mixture, add the cheese and butter inside the food processor. Close its lid to pulse all these ingredients for 15 minutes. The mixture will look like a pea when you stop pulsing it in the machine. 
  
•  Prepare and refrigerate the dough: On an even surface, pour in some fresh flour and distribute it evenly. Pour the flour, butter, and cheese mixture on the floured board. Now, press it with your hand to prepare the dough correctly. As it forms a rectangular shape, cut it with a knife. 
  
  Finally, preserve the dough in the refrigerator overnight. It will help the mixture set better. 
  
• Melt the chocolate: Take a water bath or saucepan. Put it on the stove to preheat slightly. Then, add the chocolates and continue hitting them until the chocolate melts. Stir it with a spoon, so the melted chocolate doesn’t get burnt. Also, ensure there’s no lumpy feel inside it. 
  
• Add cinnamon and brown sugar: When the chocolate starts melting, add brown sugar and cinnamon with it. Continue heating it until the sugar dissolves in the chocolate perfectly. Some people will add a little salt to it for a salty feel. Also, add walnuts and raisins there. 
  
• Cut the dough: Take the dough from the fridge. Due to overnight freezing, the dough will set perfectly. Use a cooking knife to cut the dough into four equal pieces. If you find touching the frozen dough tough, you can wear gloves. Or allow the dough to warm up a bit. 
  
• Roll the cut dough into a cylinder shape: Now, put one piece of dough on a floured surface. Press the dough with a rolling pin to roll it out. Once the rectangular dough rolls out and becomes thin, keep it aside. You must follow the same process for the other three pieces of dough. 
  
• Pour in and spread the chocolate mixture: Pour 1/4^th of the chocolate, walnut, and raisin mixture on the dough. Spread it evenly with your fingers. Also, do it for the remaining three pieces of dough. Finally, roll all four dough pieces in a tight cylindrical shape. 
  
• Apply milk to the rolled dough: Place all the pieces of dough on the baking tray. Apply the fresh milk to the rolls. It will give the Rugelach a milky flavor and fresh yumminess. 
  
•  Sprinkle cinnamon and sugar mixture: In a separate bowl, blend sugar and ground cinnamon. It should look the finest. You may blend it in a blender or food processor for the best results. Then, sprinkle the mixture over the dough properly. 
  
• Freeze the dough: Now, put in all the pieces of dough with milk spread inside the refrigerator. It will help the milk, cinnamon, and sugar mixture accurately on the dough. You need to freeze the dough for 30 minutes, and then it’s ready for the final step. 
  
•  Cut the dough into pieces: Now, use a sharp knife to cut the dough into pieces. Each cut of the dough should be roughly 2.5cm. As you cut the dough, proceed slowly. It will allow you to cut the dough into the right-sized pieces. 
  
•  Bake and serve the Rugelach: Transfer the dough to a baking tray. Preheat the oven to 350°F for two to three minutes. Finally, place the baking tray inside to bake the dough for 30 to 40 minutes. Once they turn brownish, take them out and serve them with coffee or tea.