Rugelach recipe

Rugelach recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious treat to satisfy your sweet tooth? Look no further than this mouthwatering Rugelach recipe. With its origins in Eastern European Jewish cuisine, Rugelach is a delightful pastry filled with a variety of sweet ingredients such as jam, nuts, and chocolate. This recipe will guide you through the process of making these delectable treats from scratch, ensuring a perfect balance of flaky dough and flavorful fillings. Whether you're a seasoned baker or just starting out, this Rugelach recipe is sure to impress your family and friends with its irresistible taste and beautiful presentation.

Keywords: Rugelach, recipe, pastry, sweet, flaky

Rugelach recipe details

Rugelach recipe, recipe Rating: 4.4
Number of votes:94 

Ingredients

225 g	unsalted butter, softened
250 g	cream cheese
375 g	plain flour, approx
½ tsp	salt
180 g	sugar
2 tsp	cinnamon
6 tbsp	raisins, chopped
60 g	walnuts, chopped
150 g	jam, approx
60 ml	milk

Instructions

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.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a