Rugelach

Rugelach are small, filled crescents. They are traditional Jewish baking and stem from Jewish society located in Poland. You can find them nowadays in many bakeries in Israel. The pastry for rugelach is neither typical shortbread nor yeast. It consists of butter, cream cheese and flour, which composition gives flaky and soft dough at the same time. Traditional filling contains nuts however the combos could vary depending on baker’s taste. Rugelach are delicious and still fresh on the next day unlike yeast dough. Enjoy!

 

36 cookies

 

 Ingredients for pastry:

  • 200g butter, soften
  • 200 g cream cheese
  • 5 tablespoons icing sugar
  • 2 ¼ cups all purpose flour

Filling:

  • 5-6 tablespoons plum marmalade (optional mixed with 1 tablespoon cocoa powder)
  • 1 cup walnut pecan nuts
  • ¼ cup raisins
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Egg wash:

  • 1 egg
  • 1 tablespoon milk

 

 

 

Make pastry: in the bowl of a stand mixer place the softened butter, cream cheese and sugar and beat until light and fluffy. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: chop nuts finely. Add remaining ingredients (except marmalade) and mix until combined.

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Place the cooled pastry on a lightly floured surface and divide into three. Roll out each part into 1/5 inch thick and circle shaped piece. Cut each circle into four quarters. Cut each quarter into three identical triangular pieces. You will get 12 triangles of each piece of dough. Spread thin layer of marmalade over each triangle piece. Place 1 teaspoon of the filling  onto wider end of each triangle. Roll each piece starting with the wide end with filling. Make egg wash: in small bowl whisk with fork egg and milk.

Place prepared crescents onto baking sheets and brush their tops with egg wash.

Bake cookies (one sheet at the time) for 20-22 minutes until golden beige. Cool on a wire rack. Dust with icing sugar before serving.

 

 

Category: Cookies.

Tags: chocolate, pecans, plus, raisins, walnuts.