Red Bean Rugelach

If you want to add more lacto ovo vegetarian recipes to your recipe box, Red Bean Rugelach might be a recipe you should try. This recipe serves 48 and costs 13 cents per serving. One serving contains 80 calories, 1g of protein, and 6g of fat. This recipe from Serious Eats requires sugar, salt, cream cheese, and red bean paste. A few people made this recipe, and 52 would say it hit the spot. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 3%. Similar recipes are Black Bean/Red Bean Chili, Rugelach, and Rugelach.

Servings: 48

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 With a wooden spoon, mix together the softened butter and cream cheese until well combined. (Alternatively, you can soften the cream cheese and butter by creaming them together with the paddle attachment of your stand mixer.) Add the flour, sugar, and salt and mix until well blended. 2 Divide the dough in half. Lay down two pieces of plastic wrap at least 16 by 12 inches. Form each dough half into a 6- by 3-inch rectangular block of dough. Cover and chill in the refrigerator for at least 2 hours and up to 4 days. 3 When ready to roll, remove the dough from the refrigerator and allow it to sit on the counter for about 30 minutes or until it is malleable enough to roll. In the meantime, place 2 oven racks in the upper and lower thirds of the oven and preheat oven to 350°F. 4 To Fill: In a medium bowl, combine the sugar and cinnamon. Set aside. Roll out each block of dough between two sheets of parchment paper or plastic wrap into a 12- by 18-inch rectangle, about 1/4-inch thick. Place in freezer for 10 minutes until slightly firm (rugelach dough can be left in freezer for up to 2 weeks, tightly wrapped). Return to counter and remove top sheet of paper. Sprinkle half the cinnamon sugar evenly so that the surface is lightly covered. Spread half the red bean paste in a 1/2-inch wide strip across one long end of the rectangle. Carefully roll the dough up, starting at the end with the red bean paste into a large baton. Freeze the dough again for at least 10 minutes. Cut the dough into 3/4- to 1-inch segments and freeze again for 10 minutes. 5 Bake for 15 to 20 minutes, until the bottoms are deeply browned. Let cool and sprinkle with powdered sugar. Leftover rugelach may be stored in an airtight container for up to 4 days.

 

Step by step:

1. 1

2. With a wooden spoon, mix together the softened butter and cream cheese until well combined. (Alternatively, you can soften the cream cheese and butter by creaming them together with the paddle attachment of your stand mixer.)

3. Add the flour, sugar, and salt and mix until well blended.

4. 2

5. Divide the dough in half. Lay down two pieces of plastic wrap at least 16 by 12 inches. Form each dough half into a 6- by 3-inch rectangular block of dough. Cover and chill in the refrigerator for at least 2 hours and up to 4 days.

6. 3

7. When ready to roll, remove the dough from the refrigerator and allow it to sit on the counter for about 30 minutes or until it is malleable enough to roll. In the meantime, place 2 oven racks in the upper and lower thirds of the oven and preheat oven to 350°F.

8. 4

9. To Fill: In a medium bowl, combine the sugar and cinnamon. Set aside.

10. Roll out each block of dough between two sheets of parchment paper or plastic wrap into a 12- by 18-inch rectangle, about 1/4-inch thick.

11. Place in freezer for 10 minutes until slightly firm (rugelach dough can be left in freezer for up to 2 weeks, tightly wrapped). Return to counter and remove top sheet of paper. Sprinkle half the cinnamon sugar evenly so that the surface is lightly covered.

12. Spread half the red bean paste in a 1/2-inch wide strip across one long end of the rectangle. Carefully roll the dough up, starting at the end with the red bean paste into a large baton. Freeze the dough again for at least 10 minutes.

13. Cut the dough into 3/4- to 1-inch segments and freeze again for 10 minutes.

14. 5

15. Bake for 15 to 20 minutes, until the bottoms are deeply browned.

16. Let cool and sprinkle with powdered sugar. Leftover rugelach may be stored in an airtight container for up to 4 days.

Nutrition Information:

covered percent of daily need