• Tania Gisela

HERBAL RUGELACH

Updated: Dec 13, 2020

I love sharing my recipes and showing how simple it is to incorporate "herbal medicine"

into your everyday cooking and baking

.

I won't ever bore you with a long back story on why i created and/or decide to share recipes.


It's pretty simple, i LOVE cooking and i love sharing my culinary herbalism ideas.


Not your Bubbe's traditional recipe but a wonderful modern herbal twist

on a delectable Holiday treat...CHAG URIM SAMEACH!

FIG LAVENDER PISTACHIO

ingredients :

2 cups all purpose flour

1/4 cup powdered lavender flowers

1/2 teaspoon salt

1 cup (1/2 stick) unsalted butter, softened

8oz cream cheese or sour cream

1/2 cup (plus 4 tsp) light brown sugar

1 teaspoon cinnamon

1 cup fig preserves

1 cup pistachio


instructions :

  1. Whisk together flour, salt, powdered flower in a bowl

  2. Beat together butter and cream cheese (sour cream) in a large bowl with an electric mixer until well combined.

  3. Add flour mixtuture, stir with a wooden spoon until a soft dough forms. gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7 x 5 inch rectangle. Chill until firm (8-24 hours)

  4. Put oven rack in middle position and preheat oven to 350 degrees F. Line a 1 - 1.5" deep shallow baking sheet with parchement paper

  5. Cut dough into 4 pieces and roll out into a 12x8 inch rectangle on a well floured surface with a floured rolling pin. Transfer dough onto a sheet of parchement paper (not the baking sheet)

  6. Combine 1/2 cup sugar and cinnamon

  7. Arrange dough rectangles on work surface with a long side nearest you, spread 1/4 cup preserves evenly over dough, sprinkle with cinnamon sugar mixture, top with crushed pistachios

  8. Using parchment paper as an aid, roll up the dough tightly into a log. Place seam side down in lined baking sheet, then pinch ends closed and tuck underneath. Make all logs in the same manner and arrange 1 inch apart on baking sheet (sprinkle cinnamon sugar on top if desired) *if dough is too soft to cut, chill until firmer, about 20-30min

  9. Bake until golden, 40-50min. Cool to warm on sheet - about 30min, then transfer logs to a cutting board and slice cookies all the way through. Plate and enjoy!


CINNAMON ROSE

ingredients :

2 cups all purpose flour

1/4 cup powdered rose flowers

1/2 teaspoon salt

1 cup (1/2 stick) unsalted butter, softened

8oz cream cheese or sour cream

1/2 cup (plus 4 tsp) light brown sugar

1 teaspoon cinnamon


instructions :

  1. Whisk together flour, salt, powdered flower in a bowl

  2. Beat together butter and cream cheese (sour cream) in a large bowl with an electric mixer until well combined.

  3. Add flour mixtuture, stir with a wooden spoon until a soft dough forms. gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7 x 5 inch rectangle. Chill until firm (8-24 hours)

  4. Put oven rack in middle position and preheat oven to 350 degrees F. Line a 1 - 1.5" deep shallow baking sheet with parchement paper

  5. Cut dough into 4 pieces and roll out into a 12x8 inch rectangle on a well floured surface with a floured rolling pin. Transfer dough onto a sheet of parchement paper (not the baking sheet)

  6. Combine 1/2 cup sugar and cinnamon

  7. Arrange dough rectangles on work surface with a long side nearest you, sprinkle with cinnamon sugar mixture

  8. Using parchment paper as an aid, roll up the dough tightly into a log. Place seam side down in lined baking sheet, then pinch ends closed and tuck underneath. Make all logs in the same manner and arrange 1 inch apart on baking sheet (sprinkle cinnamon sugar on top if desired) *if dough is too soft to cut, chill until firmer, about 20-30min

  9. Bake until golden, 40-50min. Cool to warm on sheet - about 30min, then transfer logs to a cutting board and slice cookies all the way through. Plate and enjoy!

*shop for lavender flowers (click link)

* shop for rose buds (click link)


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