ITALIAN PRUNE RECIPE RECIPES

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RUGELACH RECIPE | INA GARTEN | FOOD NETWORK



Rugelach Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 dozen cookies

Number Of Ingredients 12

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar, plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup finely chopped walnuts
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Steps:

  • Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer 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 walnuts.
  • On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.

CLASSIC SAUSAGE ROLLS RECIPE - DELICIOUS. MAGAZINE



Classic sausage rolls recipe - delicious. magazine image

On the lookout for a recipe for classic sausage rolls? Look no further than this easy peasy recipe which uses readymade puff pastry but you can actually make your own puff pastry if you’d prefer.

Provided by delicious. magazine

Total Time 0 minutes

Yield Makes 16-20

Number Of Ingredients 8

1 tbsp olive oil, plus extra for greasing
1 red onion, finely chopped
3 or 4 dried apple rings, finely chopped, or chopped dried apricots (or both)
8 good-quality pork sausages or 450g good-quality pork sausagemeat
Handful fresh flatleaf parsley or thyme leaves, chopped
Plain flour, for dusting
375g pack ready-rolled puff pastry or https://www.deliciousmagazine.co.uk/how-to-make-foolproof-puff-pastry/make your own
1 medium free-range egg, beaten

Steps:

  • Preheat the oven to 200Œc/fan 180Œc/gas 6. Lightly grease 2 large baking trays with some olive oil.
  • Heat the olive oil in a frying pan, add the onion and cook gently for 3-4 minutes, until the onion is slightly soft. Add the chopped dried apple or apricot and cook for 2-3 more minutes, until soft. Turn the heat off and leave to cool.
  • Put the sausagemeat (if using sausages, snip the skins and peel) into a bowl, add the onion mixture and the parsley or thyme and season with a little black pepper.
  • Sprinkle the work surface with a little flour and use a rolling pin to roll the pastry out until it forms a thinner, rectangular sheet, about 30cm x 40cm.
  • Cut the pastry in half lengthways. Divide the sausagemeat mixture into 2. Put half of the sausagemeat down the middle of a piece of pastry and shape into a long sausage.
  • Brush 1 long edge of the pastry with beaten egg. Fold the edge that does not have the egg on it over the sausagemeat and press the pastry edges together. Seal and roll over so that the seam and excess pastry are underneath. Repeat with the other half of sausagemeat and pastry.
  • Cut each roll into 8-10 short sausage roll lengths (about 4cm each). Cut a small slit in the top of each sausage roll, brush with beaten egg and transfer to the baking tray. Chill for 15 minutes, then bake in the oven for 20-25 minutes. Ask an adult to remove the tray from the oven and allow to cool before eating.

Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent

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