Molly Yeh's Rugelach 2 Ways | Girl Meets Farm | Food Network

[Music] hi everybody it's Molly a from Girl Meets farm and today we're making one of my favorite holiday cookies regular they're buttery and Flaky and the dough is a little Tangy because there's cream cheese in them we're going to be making one dough into two cookies with our chocolate filling and orange marmalade and walnut filling halva is a sesame candy it is so good it has this crumbly texture and when it bakes and intertwines with the chocolate it's gonna be delicious I think that we should all taste the halva to make sure that it's okay oh yeah sweet Sesame e delicious rogola became a holiday cookie tradition for me when I realized that there are so many Christmas cookies around the holidays we've got to step up the Hanukkah cookie game so Ricola which is a Jewish cookie is something that has become somewhat of a tradition for me and these are inspired by the rogola that my mom would make for me growing up she is the OG regular maker in the family so if you're baking along with me make sure that your oven is preheated to 375 have some baking sheets ready to go that are lined with parchment and make sure you have an appetite for cookies so first grab the bowl of your stand mixer and if you don't have a stand mixer you can use a big bowl with an electric hand mixer and to this bowl add two and a half cups of all-purpose flour and a quarter cup of sugar foreign thing I like about this dough is that there's actually not that much sugar in it it's not too sweet and it really allows the flavors of the filling to shine also add a half teaspoon of kosher salt and those are the dry ingredients so put it back on your stand mixer or if you're mixing with a hand mixer just give it a little mix and now grab one cup of butter and eight ounces of cream cheese now it's important to have the butter and the cream cheese cold because that's what's going to help create the flakiness of the regular you want there to be little bits of butter and cream cheese in the dough still intact because when they bake they're going to melt out and create those Pockets which give you those nice flakes so first chop up the butter into little pieces and to do that first chop it lengthwise down the center flip it over and do the same thing chopping lengthwise down the center and now the other way first chop it in half and then in half again on both sides and then cut each of these four pieces in half so you have a bunch of little cubes of butter and they're all evenly sized and do the same thing with the other stick of butter so first chop it lengthwise in half flip it on the side chop it lengthwise in half again and then width-wise chop it in half chop both of those halves in half and now chop the quarters in half so now you have a bunch of uniformly sized butter cubes use this technique for cutting whenever you're making pie crust anything where you want the butter to incorporate really evenly so sprinkle these right over the flour mixture and get an even distribution you don't want any larger clumps like if you have two pieces stuck together just break them apart and scatter them all over the flower and try to work as quickly as you can so that the butter doesn't soften and now chop up your cream cheese is so much softer it's a little bit more difficult to chop up into those little cubes so do the best you can it doesn't need to be perfect we can just do slightly larger chunks of cream cheese so to me the Hallmark of a good regular is that slight panginess which comes from cream cheese I just love that little bit of sour flavor it's so good so pretty much we're making pie dough but with cream cheese and a little extra sugar that's what regular dough is now once your cream cheese is chopped up distribute these little cubes just like you did the butter now that the flour mixture is in the bowl and the butter and the cream cheese is in turn it on low to let the butter and the cream cheese incorporate while this is mixing let's separate our eggs we're only going to use two egg yolks not the egg whites so get two bowls crack an egg break it apart and then transfer the yolk back and forth between each half of the shell to let the egg white fall down into this bowl and then you'll add the egg yolk to the other Bowl so again crack the egg in half separate the two halves of the shells and then transfer the egg yolk back and forth between the shells so that the egg white falls down and you're left with just the yolk and if the oak breaks that's okay just try to get most of it into your yolk Bowl once the mixture is crumbly you can add your egg yolks and then also add one teaspoon of vanilla extract oh this looks perfect once it comes together in a big Clump like this you can use your hands to finish off bringing it together get it off a mixer smells so good now use your hands to bring the dough together into a ball dump it out onto your counter and you can get rid of your big bowl and the beater at this time and now since we're going to be making two different kinds of crocola divide the dough in half and you can just eyeball it and Pat these into discs patting them out into discs is going to help make it easier to roll out when it comes time now let's grab our plastic wrap foreign you want to make sure that they're airtight so that no fridge smells get in you also don't want the dough to dry out and this is a dough that you can make up to a few days in advance just keep it in the fridge now we want our dough to refrigerate for a minimum of one hour so press pause now come back when you're ready and when you're back get your chocolate chips and halva ready for one filling and the orange marmalade and walnuts ready for the other [Music] all right let's get started on melting the chocolate for our chocolate if you want to skip this one and just go straight onto the orange marmalade ruggola with walnuts you can jump ahead but if you want to make both like me I'm here for you so make sure that your double boiler is set up and that's a pot of simmering water with a heat safe Bowl set on top of it and using a double boiler will ensure that your chocolate doesn't burn pour three quarters of a cup of milk chocolate chips into your bowl and remember how I said that the regular dough isn't actually that sweet this is why I like using milk chocolate because it has that extra sweetness now grab a rubber spatula and stir the chocolate as it melts so that it melts smoothly and evenly and if you don't want to use a double boiler you could also melt your chocolate in a microwave stir after every 30 seconds until it's smooth around the holidays Nick and I go to at least three cookie swaps so we have boxes of cookies just lying around the kitchen and Nick always goes for these arugula how's your chocolate looking is it melted if it is you can take the heat off and then go grab half of your dough grab a handful of flour and dust your work surface so that the dough doesn't stick and then we're going to roll a nice big rectangle out of our dough that's just the top of the dough with flour too grab your rolling pin if you don't have a rolling pin you can use a wine bottle and now start working the dough rolling it out and rotate it every so often to make sure that it's not sticking to your counter and just work it into a very wide rectangle and every so often you can give the dough a little wiggle to make sure that it's not sticking to your work surface and if it is just the bottom with a little more flour so we're going for a rectangle that's 18 inches wide by nine inches tall get out your kitchen rulers so this is almost oh this is nine inches and I have a little ways to go to make it wider the way that my mom makes regular is she rolls the dough into a big circle and then Cuts pie wedges and then rolls those up into crescents so if you really like this recipe you can try making those shapes as well all right how is your dough looking is it about 9 by 18 if it is you can start spreading the chocolate onto the dough so grab an offset spatula and plop the chocolate right onto the dough that look resist the urge to eat all of the chocolate right now and now use your offset spatula to spread it in a thin even layer but I want you to leave a one inch border along the top and that's going to be used to seal the roll of cookies shut and work kind of quickly too because the cold dough does have the ability to firm up the thin sheet of chocolate spread it back and forth how gorgeous does that look isn't this process satisfying I love making regular as much as I love eating regular spread it all the way to the bottom Edge and the side edges and then leave that border up top okay now grab your halva just sprinkle it all over the chocolate and if you guys don't have halva you can skip it or you can add something else you can add chopped nuts or even toasted sesame seeds and now we're going to make an egg wash so grab a small bowl and an egg crack the egg into your bowl and then add a splash of water and beat it up and this egg wash is going to act as the glue that's going to hold our roll of arugula shut and now let's grab a pastry brush and brush a thin layer on that exposed edge of the dough so excited to eat these and now starting at the edge closest to us let's roll up the dough into a nice tight jelly roll and this is going to make a really pretty swirly shape because ultimately what we're going to do is chop this roll into our individual regular cookies now when you get to the end you want it to sit seam side down so let the whole roll sit on top of the seam and give it a little squeeze so that it can seal shut and now what we want to do is carefully transfer this roll to one of our baking sheets foreign if it's just too big to handle you can always cut it in half and then transfer both halves to the cookie sheet and now let's refrigerate this until the chocolate firms up and that's going to help us get really clean beautiful swirls when we cut our cookies it's time for our second flavor of rugula let's make our marmalade filling grab a small bowl and some orange marmalade and add three quarters of a cup to your bowl and now let's spice it up for the holidays let's add a teaspoon of cinnamon and this is something you can just eyeball and Gotta Have cloves with orange a little bit of cloves go a long way so just add a pinch or two are you smelling that smells just like the holidays and now mix to combine super easy now grab the other half of your dough and just like we did with the chocolate have arugula we're going to roll this out into a big rectangle dust your surface with a little flower so that the dough doesn't stick from the top of the dough too and I'll roll it out so when I went off to college for music school my mom would send me huge care packages full of her regular and it was the best stress reliever after a long day of practicing xylophone it always reminded me of home gradually roll out your rectangle and be sure to roll it out evenly so that it's all an even thickness and don't be afraid to dust it with as much flour as it takes so that the dough doesn't stick we're ready to add the filling so grab another offset spatula or you can clean off your chocolatey one ah and spread a thin even layer of the marmalade right onto the dough just like we did before with the chocolate all the way to each side and to the bottom but leave that top border and now grab your toasted chopped walnuts these are going to add great nuttiness and texture and sprinkle them all over the marmalade if you don't like nuts you can skip them or you can use any nut you want just make sure to toast them first to bring out the flavors and out brush with egg wash so a thin even layer on this top exposed Edge will be just enough to seal the regular shut so if you scrolled ahead this egg wash is just one large egg beaten with a splash of water and this is going to act as the glue that holds our regular rolls shut and now starting with the edge closest to you roll this up and this is going to lock all of the filling in and then when we slice up our cookies they're going to be beautiful swirls if it's sticking your work surface you can just help it up with your fingers or a knife or an offset spatula and I'll place the roll seam side down give it a little squeeze to seal it grab your cookie sheet and gently transfer the roll to the cookie sheet and now let's stick this in the fridge to firm up and in the meantime our chocolate roll should be firm enough to slice and then bake oh yeah if it's firm to the touch it is ready so transfer it back to your cutting board and before we slice we've got to decorate it it is the holidays so first brush with your egg wash again and this is going to make the top shiny and it's also going to help our sprinkles stick sprinkle the tops with a little bit of flaky salt this little bite of salt is just the perfect touch with the chocolate and now grab your sprinkles and go to town these sprinkles are so pretty just sprinkle them literally right on top and the egg wash is going to help the sprinkles stick just pile them on and now we're going to slice our roll into cookies so grab a sharp knife and cut one and a half inch slices I get my ruler out for this if they're too thin they could topple over while they're baking in the oven so it's best to air on the side of two wide than two Thins foreign look at that perfect roll isn't that gorgeous let's keep on going I think this is my favorite part other than eating them and I'll transfer the rolls to your baking sheet and allow at least an inch in between each of them so that they have room to bake evenly on all sides that's two three rolls of three rows I've been saying rolls so much now these are Gonna Bake at 375 for about 24 minutes until they're golden brown on top and while these bake we can keep working on our orange marmalade Ricola so just like we did with the chocolate half arugula we're gonna brush the top of this with egg wash and it should be pretty cool to the touch as well so brush the top with egg wash and now the top of these will get a little bit of salt just like the chocolate halva I've got to have a little salt on my sweets and some sugar this just adds the perfect extra hit of sweetness and grab your ground walnuts and pile them on top and these are going to get nice and toasty in the oven and they'll add really beautiful crunch on top a flavor combination in this regular orange cloves cinnamon and walnuts it's going to be so good and just like we did with the chocolate half arugula let's slice into one and a half inch slices these are going to bake up so beautifully are you guys excited as I am to eat these oh this one at the end is going to be a massive one dibs on that one let's transfer these to the baking sheet allow about an inch of space in between all of them so that they can get baked evenly on all sides and now these are going to bake at 375 for about 24 minutes until they're golden brown all over it really smells like the holidays in here I love cookie season [Music] kitchen right now it smells so good in my kitchen we should check on the regular ah these look perfect I'm smelling that butter smelling the cinnamon can't wait to eat these I love the way the chocolate swirls stayed intact and the sprinkles got slightly melty so beautiful and the orange marmalade is so shiny and pretty yum arugula look incredible two different cookies from one dough shall we taste them both yes I don't even know I I feel like they're so buttery and Flaky and the outside is crisp but the insides are still soft just the way I like them oh man I hope you guys enjoy these as much as I'm enjoying them right now happy holidays

Channel: Food Network

Views: 38,437

Keywords: food network, food, cooking, recipe, how-to, how to make, cook, recipes, food network recipes, girl meets farm, Molly Yeh, Midwest cooking, farm to table, simple life, farm food, make your own food, my name is yeh, comfort food, dinner recipes, homemade, family meals, dinner, Jam, Rugelach, flaky dough, dessert, how to make Rugelach, Rugelach recipe, Jewish, Jewish recipes, sweet rugelach, snack, eat, Rugelach 2 Ways, Rugelach two ways, Chocolate Halva Rugelach, Orange Walnut Rugelach

Id: 9e2idnw5KfI

Length: 23min 2sec (1382 seconds)

Published: Sat Dec 24 2022