Rugelach
רוגלך
Crescent-shaped pastries of tender cream cheese dough rolled up with sweet fillings of apricot jam, cinnamon, raisins, and walnuts. An Ashkenazi Jewish pastry staple, rugelach originated in Polish and Hungarian Jewish bakeries and are now universally adored.
Ingredients
- •2 cups all-purpose flour
- •225g cold cream cheese
- •225g cold butter
- •Pinch of salt
- •Filling: ½ cup apricot jam, ½ cup chopped walnuts, ½ cup raisins, 2 tsp cinnamon, 3 tbsp sugar
Instructions
- 1
Blend flour, butter, cream cheese, and salt until a dough forms. Divide into 4 discs. Refrigerate 2 hours.
- 2
Combine filling: mix jam, walnuts, raisins, cinnamon, and sugar.
- 3
On a lightly floured surface, roll each disc into a thin circle (about 25cm diameter).
- 4
Spread filling thinly over the circle. Cut into 12 wedges like a pizza.
- 5
Roll each wedge from the wide end to the point. Curve into crescents on a lined baking tray.
- 6
Refrigerate 30 minutes. Brush with a little egg wash.
- 7
Bake at 180°C for 22–25 minutes until golden.
Kosher notes
Dairy. A favorite Shabbat dessert or tea-time treat.
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