How to Shape Rugelach
Learn how to shape rugelach in this video from EVERY DAY WITH RACHAEL RAY magazine, plus dough and rolling techniques. From our collection of Step by Step cooking videos.
Hi. I'm Tracey Seaman, the Test Kitchen Director at Everyday with Rachel Ray Magazine. Today, I'm gonna show you how to make crescent-shaped cookies. I'm making a recipe called Black and Blue Berry Rugelach. I have an 8-inch rolled out round of cream cheese dough. I'm gonna top it with 2 tablespoons of seedless blackberry jam and spread it evenly with a little offset spatula. I wanna leave about half of an inch border all around. Next I'm gonna use a long thin knife to cut the dough circle into 8 portions, just cut it like a pie. It's easiest to do an even cutting job if you do 4 pieces and then cut each quarter. Okay. Next, add 2 tablespoons, heaping tablespoons of a mixture of dried blueberries or you can use currants and finely chopped walnuts and cinnamon. And then beginning from an outside edge, we're gonna roll toward the center, use my little offset spatula to help me start. You have to chill the cream cheese dough because it gets pretty soft pretty quickly. So I roll it up towards the center, put it on a lined baking sheet. You can use parchment paper or a non-stick baking mat. So if you feel like you can't move the triangle toward you, just roll it in the opposite direction. So all of these have the tip of the triangle over the top of the cookie. Next I'm gonna beat some egg whites just also a little bit loose and foamy, and then this will be brushed on and then we're gonna finish by sprinkling with some sugar, so they look nice and shiny once they're baked. Just dab the egg white on gently. Using egg white in general is a great way to finish off cookies because sprinkles will adhere to egg white. Sugar will adhere and it makes a nice shiny finish. It's just some plain regular sugar. You could use coarse sugar if you have it, just sprinkle it right on, just a pinch for each cookie. Now these are ready to go into the oven. Thanks for watching.
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