Satisfy Your Cravings with Delicious Frozen Dough Rugelach
Hear ye! Hear ye! Gather round, lords and ladies – I have a tale to tell of a dessert so divine, it will transport you straight to the magical land of Tel Aviv. Friends, let me introduce you to Mimi’s Frozen Dough Rugelach Recipe!
As we all know, desserts are one of the most important parts of any meal. There’s nothing more satisfying than ending your meal on a sweet note – and that’s where these fabulous rugelach cookies come in! Made with cinnamon, sugar, ground walnuts, and vanilla, these little treats are just what you need to satisfy your sugar cravings.
But wait, there’s more! What makes these rugelach cookies truly special is the cream cheese dough – made with 8 ounces of cream cheese and butter, this dough is soft and silky, and brings the entire recipe together perfectly. And once the dough is shaped and frozen, it becomes even easier to make rugelach anytime you want!
Do not be afraid to take on this recipe – I assure you it’s simpler than it sounds! And trust me when I say that once you try Mimi’s Frozen Dough Rugelach Recipe, there will be no going back. So let us begin our journey into the world of rugelach – an adventure that will leave you begging for more!
Why You’ll Love This Recipe
Dearest readers, I implore thee to take heed and pay attention to this recipe for Mimi’s Frozen Dough Rugelach. I cannot express enough how wonderful and delicious these little cookies are. But let me tell thee why you’ll love this recipe.
Firstly, the combination of cinnamon, sugar, and ground walnuts creating a flavor that is unparalleled. The vanilla adds a touch of sweetness that complements the tanginess from the cream cheese dough. Unlike other rugelach recipes, the baking powder in this recipe creates a delicate yet chewy texture that is simply delightful.
Secondly, the simplicity of the ingredients is remarkable. All you need is flour, butter, cream cheese, sugar, cinnamon, vanilla, baking powder and ground walnuts. Not only is it easy to find these ingredients in your pantry, but it also saves thee from spending unnecessary time running around just to create a sumptuous dessert.
Lastly, this rugelach dough can be shaped and frozen for later use. This feature means that you can always have freshly baked rugelach cookies at thy disposal without having to spend extra time on busy days. It can be frozen for up to 3 months so that you can prepare for any sudden visits or cravings.
In conclusion, I sincerely hope I have convinced thee why this particular rugelach recipe stands head and shoulders above many others. So try out Mimi’s Frozen Dough Rugelach Recipe now and do let me know how it turns out in the comments below.
Ingredient List
Here are the ingredients you’ll need to make Mimi’s Frozen Dough Rugelach Recipe:
Dough:
- 2 cups + 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces cream cheese, room temperature
- 1/2 pound (2 sticks) unsalted butter, room temperature
Filling:
- 3/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 cup walnuts, ground
Egg Wash:
- 1 large egg yolk
- 1 tablespoon cold water
The dough is made with a combination of cream cheese and butter, which create a unique texture that is both flaky and creamy. The filling includes cinnamon and sugar, along with ground walnuts which add a delightful nutty flavor. And you will need an egg wash made from one egg yolk and water to give the rugelach a beautiful golden brown color after baking. Overall, this rugelach recipe requires few ingredients that come together to create delicious baked treats that can be enjoyed any time!
The Recipe How-To
Now it’s time to make the Mimi’s Frozen Dough Rugelach Recipe. We will begin by making the rugelach dough.
Making the Rugelach Dough
- In a bowl, mix 1 lb of cream cheese and 2 cups of butter, both at room temperature, until well combined.
- Add 2 teaspoons of baking powder and 4 cups of flour a little bit at a time, and mix until the dough is smooth.
- Divide the dough into 4 equal parts and shape each into a disc.
- Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
Assembling the Rugelach Cookies
- Preheat your oven to 350°F (175°C)and prepare a baking sheet lined with parchment paper.
- Take one portion of rugelach dough at a time out of the refrigerator and let sit for about 10 minutes.
- Once slightly softened, roll out the dough on a lightly floured surface to approximately 1/8 inch thickness.
- Spread a generous amount of cinnamon sugar (about 1/4 cup for each disc) over the rolled-out dough using your hands or a spoon.
- Then sprinkle with 1/2 cup ground walnuts, and add 1 teaspoon vanilla to each disc.
- Cut the circle into 12 wedges like pizza slices. Roll each wedge up starting from the wide end towards the point making sure that it’s not too loose or too tight. Place on the prepared baking sheet leaving an inch between them.
Baking Process
- Bake for about 20 minutes or until golden brown have formed
- Remove from oven when done cooking and sprinkle additional cinnamon sugar over top while still hot
- Let them cool on the baking sheet for minimum five minutes before transferring them to wire racks.
Now you are ready to indulge in these delicious treats!
Substitutions and Variations
Hark! Thou canst spice up thy rugelach with various substitutions and variations to suit thy taste buds. If thou fanciest a nut-free rugelach, thou canst replace the ground walnuts with ground hazelnuts, almonds or even chocolate chips. Verily, raisins, dates or apricots may be added to the filling for a fruity twist.
Shouldst thou prefer a tangy flavor in thy rugelach, finely grate some lemon zest into the dough recipe before shaping it. Indeed, another option is to fill the rugelach with raspberry jam or cream cheese frosting to create a different texture and taste.
If thou art pressed for time or don’t want to make the cream cheese dough from scratch, thou canst use ready-made pie crust or crescent rolls instead. Just replace the rugelach dough with these and brush them with butter before baking.
For those who cannot have dairy, substitute the cream cheese with vegan cream cheese or almond milk cream cheese, and the butter with vegan buttery sticks or margarine.
But beware! Different substitutions may affect the texture and taste of thy rugelach. Shouldst thou decide to experiment with diverse ingredients and variations, twill behove thee to mind thy measurements and check for appropriate baking times.
Whether thy preference be traditional cinnamon or chocolate chip rugelach cookies or daringly different flavors such as raspberry jam-filled or lemon-zested, let thine imagination run free and create a personalized version that suits thy palate!
Serving and Pairing
Now that you’ve made these delectable rugelach cookies, it’s time to think about how to serve and pair them with other delicious treats. These sweet and savory bites can be served as a dessert or even as a breakfast pastry.
For a classic serving option, simply arrange the rugelach on a platter or cookie tray for guests to enjoy. The flaky, buttery pastry pairs well with a hot cup of coffee, tea, or even a glass of milk.
Another fun way to serve these cookies is to mix things up by combining them with other dessert flavors, such as chocolate or pie crust. You can also try pairing them with crescent rolls or cinnamon rolls for a tasty pastry platter. For something more indulgent, you can also add in some chocolate chip cookies into the mix.
If you’re feeling particularly adventurous, you can experiment with different beverage pairings too. A bold espresso or hot cocoa would make for an interesting flavor blast when paired with the warm and cinnamon-y rugelach!
In terms of storing any leftover cookies for later, keep them wrapped airtight in the freezer for up to 4 weeks. If you’d like to serve them again after freezing, simply thaw them in the refrigerator overnight before baking them up fresh.
Overall, this recipe gives you endless possibilities when it comes to how to serving and pairing your delicious rugelach creation.
Make-Ahead, Storing and Reheating
In planning any event or even your week ahead, it’s always a plus to know which dishes can be made in advance. Luckily, with Mimi’s Frozen Dough Rugelach Recipe, not only it can be made ahead of time, but it also stores well for your cravings over the next few days — or even weeks.
If you would like to freeze shaped rugelach cookies to bake later, keep them shaped but unbaked. Wrap them airtight and freeze for up to 2 months. When ready to bake, preheat oven and remove them from the freezer while the oven is preheating. Increase baking time by 3-5 minutes. You may thaw the frozen rugelach in the refrigerator overnight before baking.
For rugelach made ahead of time, wrap them airtight and freeze for up to 4 weeks using the same method mentioned above. When you planned to serve these cookies to your family or guests, reheat the thawed rugelach in a microwave or a low oven temperature (275°F) until just warm.
Storing unfrozen rugelachs is an easy process as well. Keep your freshly baked rugelach cookies in an airtight container for up to 3 days or so.
These delicious pastries are perfect for holiday gifts or gatherings with friends and family. Its versatility enables you to make enough for everyone’s pleasure without sacrificing quality nor time. So go ahead and make that extra batch that is everyone’s favorite cookie!
Tips for Perfect Results
If you want to make the best rugelach cookies every time, here are some tips that will help you achieve perfect results.
Firstly, make sure that your ingredients are at room temperature. The cream cheese and butter should be soft and pliable so that they mix together well. Softened cream cheese blends easier into your dough, making for a smoother texture overall.
Another tip is to roll the rugelach dough thin enough. This can be tricky because you don’t want it to be too thick, or the filling won’t bake fully, but if it’s too thin then it may break when rolling up the cookies. Use a rolling pin to gently roll out the dough to about 1/8 inch thick.
When spreading the filling, use an offset spatula to spread it evenly over the rolled-out dough surface; this will create a more even distribution of flavors throughout your rugelach. If you like your sweets less sweet, sprinkle less sugar and cinnamon.
It is important to cut a small amount of dough each time while shaping them into crescents since if you cut too much at once, the rugelach shape will become distorted. Try not to overfill your crescents with filling, get assurance in repeating the steps and soon everything will become easier!
One more essential tip for perfect results: don’t skip brushing egg wash over the shaped unbaked rugelach as this helps retain all the layers of pastry and ensures they turn out beautifully light and flaky. Rubbing raw egg quickly with a brush gives an attractive sheen on top of any type of dessert recipes.
Keep these tips in mind when baking Mimi’s Frozen Dough Rugelach Recipe for optimal results!
FAQ
As we come closer to the end of this article, let’s take into account some of the common concerns people might have regarding this Mimi’s Frozen Dough Rugelach Recipe. Here are the frequently asked questions (FAQ) that are answered for your convenience, making sure you produce the perfect rugelach using this recipe.
How do you defrost frozen rugelach?
Planning ahead is always a wise decision, especially when it comes to cooking. In the case of rugelach dough and unbaked rugelach, you can easily prepare them in advance and freeze them for up to 4 weeks, provided that they are wrapped air-tight. The best way to thaw them out is in the refrigerator overnight, still wrapped, for optimal results.
Does rugelach dough need to be refrigerated?
To ensure the longevity of your Rugelach, it is best to store them properly. When stored at room temperature, tightly wrapped, Rugelach can last up to 3 days. However, if you want your Rugelach to last longer, they can be kept in the refrigerator for up to 1-2 weeks. Alternatively, you can freeze the dough discs for up to 3 months and then thaw them overnight in the refrigerator before resuming with the recipe. Additionally, you can freeze the shaped Rugelach cookies for up to 3 months to enjoy at a later time.
Can I refrigerate rugelach dough overnight?
To prepare the dough, divide it into halves and form each half into logs with a diameter of 1 1/2 inches. Cover the logs with plastic wrap and place them in the refrigerator for at least 3 hours. The dough can also be refrigerated for as long as 3 days or frozen for up to 2 months.
How do you reheat frozen rugelach?
To maintain the quality of our Rugelach, I strongly advise against using a microwave. These delicacies are quite delicate and prefer not to have their molecules shifted around. It is best to leave them out on the counter to thaw to room temperature. If you prefer them to be warm, wrap them in foil and pop them in a warm oven for about ten minutes. This will ensure that they maintain their texture and flavor as intended.
Bottom Line
In conclusion, Mimi’s Frozen Dough Rugelach Recipe is a treat that cannot be missed. With its perfect balance of sweetness from the cinnamon and sugar filling and crunchiness from the ground walnuts, this rugelach recipe is one of the best in town. Not only does it make for a delightful dessert or snack, but it can also be made ahead, frozen and stored for up to 4 weeks.
Whether you follow the recipe exactly or get creative with substitutions and variations, this recipe will surely satisfy your sweet tooth. So head over to Duke St in Alexandria, VA to try some at Sarabeth Bakery or create your own version right at home with these easy-to-follow instructions.
Trust me, once you taste these heavenly treats, you won’t be able to resist making them again and again. So don’t wait any longer and gather your ingredients today. Happy baking!
Mimi’s Frozen Dough Rugelach Recipe
Ingredients
For Cookie Dough
- 1 lb butter
- 1 lb cream cheese
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- grated orange rind (optional)
For Filling
- 1/2 cup ground walnuts
- 1/3 cup sugar
- 1 1/2 teaspoons cinnamon
- apricot preserves
Instructions
- Preheat oven to 350F.
- Make cookie dough:
- Cream butter and cream cheese. Add vanilla and rind, if using.
- Mix dry ingredients (separately) and then add to creamed butter mixture.
- Mix well - use hands to work all of the dry ingredients into the wet until your hands are fairly dry.
- Divide dough into four pieces. Wrap and refrigerate until hard (3 hours or overnight).
- Roll out dough very thin. Cut into triangles about three (3) inches wide.
- Fill, Assemble and Bake Cookies:
- Combine nuts, sugar, and cinnamon.
- Smear a bit of preserves (can also use prune lekva or another thick jam) onto the cut dough. Add a bit of filling and roll triangles from the wide base towards the point.
- Place cookie on cookie sheet with the point on the bottom.
- Bake about 20 minutes until done.
Add Your Own Notes
Nutrition
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