Holiday Desserts from Around the Globe
https://www.elkgrovenews.net/2019/12/holiday-desserts-from-around-globe.html
(Family Features) Over time, many families tend to return to the same holiday favorites, from ham and mashed potatoes to pies and cookie classics. This season, you can add a twist to tradition with these globally inspired desserts.
Rugelach, for instance, is like a cross between a croissant and a cookie featuring walnuts for a nutty flavor and crunch with ties to Greece, Turkey and the Middle East. If you’re looking to steal the show at cookie exchanges, Mexican Wedding Cookies provide a crumbly, melt-in-your-mouth texture perfect for dipping in hot chocolate.
Both treats include California walnuts, which have an agricultural history deeply rooted in tradition and can stand alone as a tasty snack or offer an opportunity to level up dishes from appetizers to desserts.
Find more holiday dessert ideas at walnuts.org/holiday.
Rugelach
Recipe courtesy of California WalnutsPrep time: 50 minutes
Cook time: 20 minutes
Servings: 32
Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup flour
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup apricot jam
- 1 cup finely chopped California walnuts
- 1/2 cup raisins, chopped
- 2 tablespoons unsalted butter melted
- To make dough: In large bowl, using electric mixer on medium speed, beat butter, cream cheese, sugar, vanilla and salt until light and fluffy, about 5 minutes.
- Scrape sides of bowl and beaters as necessary. Reduce speed and slowly mix in flour, about 30 seconds.
- On floured work surface, form dough into ball. Divide into two equal pieces.
- Wrap tightly in plastic wrap and press into two disks. Refrigerate 30 minutes, or until firm.
- To make filling: Heat oven to 375° F and place racks at upper-middle and lower-middle positions.
- Line two baking sheets with parchment paper.
- In small bowl, combine sugar and cinnamon; mix well and set aside.
- On lightly floured surface, roll out each piece of dough into 11-inch circles, about 1/4-inch thick. On each round, spread 1/4 cup jam and sprinkle 1/2 cup walnuts and 1/4 cup raisins. Evenly sprinkle 1 tablespoon cinnamon-sugar mixture on each disk.
- Using knife, cut each round into 16 even wedges. Beginning at wide ends, roll each wedge up into cookie.
- Place cookies on prepared baking sheet with pointed end underneath cookie. Space cookies about 2 inches apart.
- Using pastry brush, brush melted butter over cookies; sprinkle remaining cinnamon-sugar over top.
- Bake cookies about 20 minutes until slightly puffed and pale gold, rotating baking sheets halfway through.
- Transfer hot cookies to wire rack and allow to cool completely before serving.
Mexican Wedding Cookies
Recipe courtesy of California WalnutsPrep time: 20 minutes
Cook time: 38 minutes
Servings: 36
- 2 cups California walnuts, toasted, divided
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar, plus additional (optional)
- Heat oven to 325° F. Adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper or silicone mats.
- In food processor, finely grind 1 cup walnuts, about 10-15 seconds. Transfer to medium bowl.
- In food processor, pulse remaining walnuts about 5 seconds. Add to medium bowl with finely ground walnuts. Stir in flour and salt; set aside.
- In electric mixer bowl, combine butter and granulated sugar. Beat 2 minutes, or until fluffy. Scrape sides of bowl. Add vanilla; beat 1 minute. Add flour and walnut mixture; beat 30 seconds, or until combined. Scrape down sides of bowl and beaters; continue hand-mixing dough until well combined.
- Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls and arrange 1 inch apart on prepared baking sheets. Bake until cookies are lightly golden brown, about 18 minutes, rotating baking sheets halfway through.
- Remove cookies from oven and cool on baking sheets 10 minutes. Transfer to wire rack; cool completely. Roll cookies in powdered sugar.
- Before serving, re-roll cookies in powdered sugar, if desired. Gently shake to remove excess.
SOURCE:
California Walnuts
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