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Meanwhile, adjust oven rack to middle position and preheat to 375°F (190°C). Stack 2 baking sheets and line the top one with parchment paper. For the Filling: In a large heavy pan, such as a Dutch oven, heat oil over medium heat until shimmering. Add onions and stir to coat with oil.
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Wipe counter clean, dust counter with additional flour, and repeat with remaining dough disk and remaining ⅓ cup jam. Arrange rugelach in 8 rows of four on sheet. Working with few rugelach at a time, brush tops with egg wash, then sprinkle with demerara sugar. Bake until golden brown, 30 to 35 minutes. Let cookies cool completely on sheet.
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While the logs are chilling, preheat the oven to 350°F (180°C). Once both filled logs are firm enough to slice, brush with the egg wash. Cut slices in the logs about halfway down at 1-inch (2 ½cm) intervals taking care not to cut all the way through. Bake the rugelach for 25-30 minutes, until they are golden brown.
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Refrigerate until firm, about 1 hour. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll half of dough into a 9- to 10-inch circle. Spread half of jam on dough circle, and sprinkle with half of granulated sugar and half of cinnamon. Using a pastry wheel or a sharp knife, cut dough into 12 triangles.
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Repeat with remaining dough, jam, sugar, and cinnamon. Arrange 1 to 2 inches apart on prepared baking sheets. Refrigerate rugelach for at least 30 minutes before baking. Preheat oven to 350°. Brush egg over each rugelach. Bake until golden brown, 12 to 20 minutes. Transfer to a wire rack to cool completely.
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5. Wipe counter clean, dust counter with additional flour, and repeat with remaining dough disk and remaining ⅓ cup jam. Arrange rugelach in 8 rows of four on sheet. 6. Working with few rugelach at a time, brush tops with egg wash, then sprinkle with demerara sugar. Bake until golden brown, 30 to 35 minutes.
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Preheat oven to 350° and line 2 large baking sheets with parchment. For jam filling: Place one disk of dough on a lightly floured surface and roll into a 12" circle, about ¼" thick. Place.
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For the Dough. 4 ounces cold cream cheese, cut into 4 pieces; 1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces; 1 cup all-purpose flour; ¼ teaspoon salt; For the Filling. ⅔ cup raspberry jam, apricot jam or marmalade; 2 tablespoons sugar; ½ teaspoon ground cinnamon; ¼ cup chopped nuts (I prefer pecans, but you can use walnuts or almonds); ¼ cup plump, moist dried currants
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Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating. Bake the rugelach for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool right on the pan. Serve warm or at room temperature. Store leftover rugelach in an airtight container at room temperature for several days.
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Heat oil in a large Dutch oven or a large, wide saucepan over medium. Add onions and salt; stir to coat onions in oil. Cover and cook, stirring occasionally, until onions soften and start to brown.
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First, you need to make the dough using a mixer with the paddle attachment. Combine the cream cheese and the butter mix. Add the vanilla and mix until becomes uniform. Add the flour and salt and continue mixing until the dough forms a ball. Remove from the mixer, wrap in plastic wrap and chilling for two hours.
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For Sliced Rugelach: On a lightly floured surface, roll dough into a 4- by 12-inch rectangle. Spread filling over surface of dough using an offset spatula, leaving a 1/2-inch border along the two 12-inch edges. Sprinkle bread crumbs evenly over filling. Starting at one 12-inch edge, tightly roll dough into a spiral.
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Cut about 16 triangles. Put a dollop of jam and a small piece of walnut (optional) on the bottom of one of the triangles. Loosely roll-up. Place the cookie on a baking tray covered with parchment paper. Continue doing this with all your triangles until done. Bake them at 350F for about 13-15 mins or until golden brown.
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Make The Dough By Hand. Add the flour and butter to a large bowl. Using two knives or a pastry cutter, cut the butter into the flour until it forms pea-sized pieces. Gently stir in the sour cream and vanilla, just until the dough holds together. Turn the bowl out onto a flour surface and give the dough a quick knead.
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Mix flour, sugar and yeast in a medium bowl. Cut in the butter till mixture resembles a coarse meal. Add cream cheese and egg yolks and mix well. The dough should look a bit crumbly. Form the dough into a ball and place in a bowl covered with plastic wrap. Let the dough chill in a fridge for at least 2 hours.
