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-> Recipe Collection
-> Kugels and Side Dishes
wereafamily
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 Sat, Mar 03 2012, 11:36 pm
I was thinking of making for the meal vegetable and deli rugelach (since its something that doesn't need to be warm) - I don't mean rugelach but that's what I imagine them to look. I'm looking for a dough and a vegetable recipe that I can spread. Same with deli rugelach - which can probably be the same dough with ketchup and mustard with deli on top.
Recipe or suggestions please.
Thanks 
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mizle10
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Sun, Mar 04 2012, 4:12 am
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Why not just use puff pastry dough? Like mini deli rolls.
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myself
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Sun, Mar 04 2012, 6:35 am
I've used malawach rounds with the following filling:
Fry onions then add butternut squash, zucchini and carrots. Steam until soft, mash and fill.
Enjoy!
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OOTBubby
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Sun, Mar 04 2012, 10:58 am
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I've made mini-deli roll rugelach with Malawach -- they were outstanding. Malawach is very fattening though.
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lakewooder
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Sun, Mar 04 2012, 11:54 am
cabbage rugaluch are also really good -
saute an onion and a bag of coleslaw, add spices - salt and pepper etc.
defrost puff pastry (can use the dough or the cut squares)
cut into triangles
spread mustard on the dough
spoon some of the coleslaw mix
roll up
spread some duck sauce on top and back
can also make them in advance and freeze raw, then just defrost put the duck sauce on top and bake
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wereafamily
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Sun, Mar 04 2012, 12:05 pm
Thank you so much!
Malawach or puff pastry are two doughs my DH finds extremely oily - does anyone have a dough recipe I can use?
More filling ideas would be great! Thanks again!
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Fabulous
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Sun, Mar 04 2012, 12:06 pm
| wereafamily wrote: | Thank you so much!
Malawach or puff pastry are two doughs my DH finds extremely oily - does anyone have a dough recipe I can use?
More filling ideas would be great! Thanks again! |
you can make your own puff pastry. It's a lot of work but it tastes better and not so oily. I used the recipe from the purple spice and spirit book.
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wereafamily
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Sun, Mar 04 2012, 6:14 pm
Thanks ra_mom!
Is there any other dough I can use besides puff pastry?
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ra_mom
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Sun, Mar 04 2012, 6:22 pm
| wereafamily wrote: | Thanks ra_mom!
Is there any other dough I can use besides puff pastry? | You can use a knish dough.
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wereafamily
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Sun, Mar 04 2012, 6:51 pm
| ra_mom wrote: | | wereafamily wrote: | Thanks ra_mom!
Is there any other dough I can use besides puff pastry? | You can use a knish dough. |
I think that's less oily - Do you have a recipe? 
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paprika
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Sun, Mar 04 2012, 6:56 pm
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The Family First had a recipe for vegetable croissants on February 22. If your interested, please let me know.
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wereafamily
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Sun, Mar 04 2012, 7:11 pm
| paprika wrote: | | The Family First had a recipe for vegetable croissants on February 22. If your interested, please let me know. |
Can you give me the recipe(  )? That would be amazing and I'll use half the dough for vegetables and half I'll put cold cuts! Thank you so much!
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paprika
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Sun, Mar 04 2012, 7:34 pm
Vegetable Croissants:
Dough:
2 cups flour
1/2 cup margarine
1 egg
1/2 oz. fresh yeast or 3/4 Tbsp. dry yeast
1/2 cup warm apple juice
1 Tbsp sugar
pinch of salt
Filling:
1 large onion, diced
1 Tbsp. oil
1 4 oz. can mushrooms, drained
1 lb. frozen vegetables cooked and drained
1/4 cup mayonnaise
1 egg
1 1/2 Tbsp. onion soup mix
Garnish:
1/4 cup oil
2 Tbsp. parsley flakes
1/2 tsp. salt
1 tsp. garlic
Dissolve yeast in apple juice. Combine all dough ingredients. Divide dough in half. Rise 1/2 hour.
Meanwhile, saute onion till golden. Add mushrooms and saute another 2 minutes. Add cooked frozen veg., mayo, eggs, and soup mix. Add vegetable mixture. Using a hand blender, pulse veg. into fine pieces (not creamy).
Preheat oven to 375. Roll out one piece of dough into a 12 inch circle. Cut into 8 triangles. Place 1 tsp. filling in the center of each triangle. Roll up, rugelach style, starting from the outer edge. Pinch ends tightly to make sure filling stays in.
Repeat with remaining dough.
Place croissants on parchment lined baking sheets and bake for approx 20 minutes until golden.
Combine ing. for garnish. While croissants are still warm, brush on seasonings with a pastry brush.
You can freeze croissants raw and bake when ready to eat (defost 1 hour before baking).
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shanie5
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Sun, Mar 04 2012, 11:10 pm
simplist dough I use
4 cups flour
2 cups crisco
1 cup orange juice
mix, refrigerate 1 hour or a few days. freezes well too.
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wereafamily
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Mon, Mar 05 2012, 12:14 am
| paprika wrote: | Vegetable Croissants:
Dough:
2 cups flour
1/2 cup margarine
1 egg
1/2 oz. fresh yeast or 3/4 Tbsp. dry yeast
1/2 cup warm apple juice
1 Tbsp sugar
pinch of salt
Filling:
1 large onion, diced
1 Tbsp. oil
1 4 oz. can mushrooms, drained
1 lb. frozen vegetables cooked and drained
1/4 cup mayonnaise
1 egg
1 1/2 Tbsp. onion soup mix
Garnish:
1/4 cup oil
2 Tbsp. parsley flakes
1/2 tsp. salt
1 tsp. garlic
Dissolve yeast in apple juice. Combine all dough ingredients. Divide dough in half. Rise 1/2 hour.
Meanwhile, saute onion till golden. Add mushrooms and saute another 2 minutes. Add cooked frozen veg., mayo, eggs, and soup mix. Add vegetable mixture. Using a hand blender, pulse veg. into fine pieces (not creamy).
Preheat oven to 375. Roll out one piece of dough into a 12 inch circle. Cut into 8 triangles. Place 1 tsp. filling in the center of each triangle. Roll up, rugelach style, starting from the outer edge. Pinch ends tightly to make sure filling stays in.
Repeat with remaining dough.
Place croissants on parchment lined baking sheets and bake for approx 20 minutes until golden.
Combine ing. for garnish. While croissants are still warm, brush on seasonings with a pastry brush.
You can freeze croissants raw and bake when ready to eat (defost 1 hour before baking). |
You are amazing! Thank you so much and Happy Purim!
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wereafamily
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Mon, Mar 05 2012, 8:34 pm
| paprika wrote: | Vegetable Croissants:
Dough:
2 cups flour
1/2 cup margarine
1 egg
1/2 oz. fresh yeast or 3/4 Tbsp. dry yeast
1/2 cup warm apple juice
1 Tbsp sugar
pinch of salt
Filling:
1 large onion, diced
1 Tbsp. oil
1 4 oz. can mushrooms, drained
1 lb. frozen vegetables cooked and drained
1/4 cup mayonnaise
1 egg
1 1/2 Tbsp. onion soup mix
Garnish:
1/4 cup oil
2 Tbsp. parsley flakes
1/2 tsp. salt
1 tsp. garlic
Dissolve yeast in apple juice. Combine all dough ingredients. Divide dough in half. Rise 1/2 hour.
Meanwhile, saute onion till golden. Add mushrooms and saute another 2 minutes. Add cooked frozen veg., mayo, eggs, and soup mix. Add vegetable mixture. Using a hand blender, pulse veg. into fine pieces (not creamy).
Preheat oven to 375. Roll out one piece of dough into a 12 inch circle. Cut into 8 triangles. Place 1 tsp. filling in the center of each triangle. Roll up, rugelach style, starting from the outer edge. Pinch ends tightly to make sure filling stays in.
Repeat with remaining dough.
Place croissants on parchment lined baking sheets and bake for approx 20 minutes until golden.
Combine ing. for garnish. While croissants are still warm, brush on seasonings with a pastry brush.
You can freeze croissants raw and bake when ready to eat (defost 1 hour before baking). |
Ra, I was just about to make it!
Can I use orange juice instead of apple juice?
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paprika
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Mon, Mar 05 2012, 9:09 pm
| wereafamily wrote: | | paprika wrote: | Vegetable Croissants:
Dough:
2 cups flour
1/2 cup margarine
1 egg
1/2 oz. fresh yeast or 3/4 Tbsp. dry yeast
1/2 cup warm apple juice
1 Tbsp sugar
pinch of salt
Filling:
1 large onion, diced
1 Tbsp. oil
1 4 oz. can mushrooms, drained
1 lb. frozen vegetables cooked and drained
1/4 cup mayonnaise
1 egg
1 1/2 Tbsp. onion soup mix
Garnish:
1/4 cup oil
2 Tbsp. parsley flakes
1/2 tsp. salt
1 tsp. garlic
Dissolve yeast in apple juice. Combine all dough ingredients. Divide dough in half. Rise 1/2 hour.
Meanwhile, saute onion till golden. Add mushrooms and saute another 2 minutes. Add cooked frozen veg., mayo, eggs, and soup mix. Add vegetable mixture. Using a hand blender, pulse veg. into fine pieces (not creamy).
Preheat oven to 375. Roll out one piece of dough into a 12 inch circle. Cut into 8 triangles. Place 1 tsp. filling in the center of each triangle. Roll up, rugelach style, starting from the outer edge. Pinch ends tightly to make sure filling stays in.
Repeat with remaining dough.
Place croissants on parchment lined baking sheets and bake for approx 20 minutes until golden.
Combine ing. for garnish. While croissants are still warm, brush on seasonings with a pastry brush.
You can freeze croissants raw and bake when ready to eat (defost 1 hour before baking). |
Ra, I was just about to make it!
Can I use orange juice instead of apple juice? |
Orange juice is heavier than apple juice, and it gives the dough a certain distinct taste. I would use it if I had nothing else.
Btw, my name is paprika.
Enjoy!
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wereafamily
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Mon, Mar 05 2012, 9:49 pm
| paprika wrote: | | wereafamily wrote: | | paprika wrote: | Vegetable Croissants:
Dough:
2 cups flour
1/2 cup margarine
1 egg
1/2 oz. fresh yeast or 3/4 Tbsp. dry yeast
1/2 cup warm apple juice
1 Tbsp sugar
pinch of salt
Filling:
1 large onion, diced
1 Tbsp. oil
1 4 oz. can mushrooms, drained
1 lb. frozen vegetables cooked and drained
1/4 cup mayonnaise
1 egg
1 1/2 Tbsp. onion soup mix
Garnish:
1/4 cup oil
2 Tbsp. parsley flakes
1/2 tsp. salt
1 tsp. garlic
Dissolve yeast in apple juice. Combine all dough ingredients. Divide dough in half. Rise 1/2 hour.
Meanwhile, saute onion till golden. Add mushrooms and saute another 2 minutes. Add cooked frozen veg., mayo, eggs, and soup mix. Add vegetable mixture. Using a hand blender, pulse veg. into fine pieces (not creamy).
Preheat oven to 375. Roll out one piece of dough into a 12 inch circle. Cut into 8 triangles. Place 1 tsp. filling in the center of each triangle. Roll up, rugelach style, starting from the outer edge. Pinch ends tightly to make sure filling stays in.
Repeat with remaining dough.
Place croissants on parchment lined baking sheets and bake for approx 20 minutes until golden.
Combine ing. for garnish. While croissants are still warm, brush on seasonings with a pastry brush.
You can freeze croissants raw and bake when ready to eat (defost 1 hour before baking). |
Ra, I was just about to make it!
Can I use orange juice instead of apple juice? |
Orange juice is heavier than apple juice, and it gives the dough a certain distinct taste. I would use it if I had nothing else.
Btw, my name is paprika.
Enjoy! |
Thanks!!
Ra was referring to my frustration raaaa!
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paprika
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Mon, Mar 05 2012, 9:57 pm
| wereafamily wrote: | Thanks!!
Ra was referring to my frustration raaaa! |
RA is our in house chef!
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