Rugelach – A great addition to any dessert offering

Rugelach are a Jewish pastry of Eastern European origin. Each piece is formed from rolling a triangular piece of dough, which is covered with a filling, into a crescent shape.

You have a choice of two fillings here, I usually use the raisin – nut.

Ingredients:

Dough

One half pound (2 sticks) unsalted butter
8 oz. softened cream cream
2 C. all purpose flour

Raisin – nut filling
½ C. sugar
½ C. raisins
1 tsp. cinnamon
1 C. finely chopped nuts

Jam filling
1 C. ground almonds
1 C. strawberry (or any flavor you prefer) jam

Directions:

Cream butter and cream cheese together.
Blend in flour gradually.
Divide dough in half, wrap each half and chill at least one hour.
Roll dough into two circles about 1/16” thick.
Spread filling on each circle.
Cut “pizza style” into 16 pieces and roll each piece into a crescent.
Bake 20 – 25 minutes at 350.

 

 

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