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|225 g||unsalted butter, softened|
|250 g||cream cheese|
|375 g||plain flour, approx|
|6 tbsp||raisins, chopped|
|60 g||walnuts, chopped|
|150 g||jam, approx|
The same recipe can be used to create two distinct styles of presentation. One is like a miniature croissant, where the dough is rolled out, covered with filling and then cut into triangles with sides of about 2 inches, 5cm. These are rolled from one edge with the point on the outside once rolled, the two ‘corners’ curved into a crescent. The second style is a roulade; the dough is rolled out and the filling applied as before but the sheet of pastry is rolled into a log, baked and cut into smaller portions.
Preheat the oven to Gas Mark 4, 180°C, 350°F.
Combine the butter and cream cheese and beat until well mixed. Add flour and salt and mix until well blended. If the dough is slightly sticky, add and blend more flour. Wrap the dough and chill for at least an hour.
Stir together 120g of the sugar with the cinnamon and set aside.
Divide the dough into 4 equal pieces and return to the fridge the pieces not being worked.
Roll out a piece of dough to 1/8 inch or 3mm thick. Evenly spread with jam and sprinkle some of the sugar and cinnamon mixture. Add a proportion of the raisins and nuts. Roll from a long end to a log shape. Repeat for the other dough portions. Brush the tops of the logs with milk and sprinkle the remaining sugar.
Place the log seam side down on an ungreased baking sheet or use a parchment liner if you wish. Bake for 20-30 minutes or until light golden brown.
Remove from oven and allow to cool slightly. Transfer to a rack to cool completely. Once cold cut into 1-inch, 255mm wide slices. Dust with icing sugar and store in an airtight tin.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Rugelach recipe
Recipe type: xarchivex
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