Rugelach
Rugelach is a lacto ovo vegetarian dessert. This recipe makes 32 servings with 168 calories, 2g of protein, and 12g of fat each. For 32 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 3 people have made this recipe and would make it again. It is brought to you by Foodista. A mixture of caster sugar, block of cream cheese, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a not so awesome spoonacular score of 13%. Similar recipes include Rugelach, Rugelach, and Rugelach.
250g salted butter
salted butter
250g block of cream cheese
cream cheese
pinch of salt
table salt
2 1/2 cups plain flour (plus more to dust)
wheat flour
2 large egg yolks
egg yolk
1 teaspoon vanilla extract
vanilla extract
1/2 cup caster sugar
sugar
1 cup fruit preserves (raspberry, apricot, orange, etc)
mixed fruit
1/2 cup chopped walnuts
walnut pieces
50g butter (melted)
butter
1/4 cup caster sugar
sugar
1 teaspoon ground cinnamon
ground cinnamon
Directions
- Step 1 : Leave butter and cream cheese in a warm place for a couple of hours to soften. They have to be soft and cannot be used straight out of the fridge.
- Step 2 : Pre-heat oven to 180 deg Celsius.
- Step 3 : Place soft butter in a large mixing bowl.
- Step 4 : Add a block of cream cheese. Use block cream cheese, not cream cheese in a tub. Set the beater to a medium speed and beat the butter and cream cheese till its combined and light and fluffy.
- Step 5 : Add 2 large egg yolks, 1 teaspoon of vanilla extract, 1/2 cup of caster sugar, a pinch of salt and 2.5 cups of plain flour.
- Step 6 : Mix all the ingredients together in the mixer on medium speed. The dough should come together.
- Step 7 : While the dough is being mixed, chop 1/2 cup of walnuts into fine pieces. Set aside.
- Step 8 : When the dough is ready to be used, scatter some flour on the table or counter top. Knead the dough and gently form into a large block.
- Step 9 : Add more flour if dough is too sticky.
- Step 10 : The dough should be a nice elastic block.
- Step 11 : Cut the dough into 4 equal pieces. Set 3 pieces of dough aside. Cover with a slightly damp cloth to prevent them from drying out.
- Step 12 : Roll the 4th piece of dough into a nice ball.
- Step 13 : Using a floured rolling pin, roll out that ball of dough into a flat circle. The dough should be thin, about 2 to 3mm thick.
- Step 14 : Cut the rolled dough into 8 pieces.
- Step 15 : Prepare some fruit preserves. I used a good jar of orange marmalade with pieces of orange rind in it. If the preserves is thick and difficult to spread, whisk it with a fork for a minute first.
- Step 16 : Place one teaspoon of preserves on the long end of each triangular piece of dough. Lightly spread it towards the other end, keeping most of the preserves on the long end. Scatter some chopped walnuts on the preserves at the long end.
- Step 17 : To roll the rugelach, tuck in the sides of the triangle slightly to hold the preserves and nuts in.
- Step 18 : Roll towards the 3rd corner of the triangle.
- Step 19 : Repeat for all the blocks of dough till the rugelachs are prepared.
- Step 20 : Place all the prepared rugelachs on a sheet of baking paper on a baking tray.
- Step 21 : Add 1/4 cup of caster sugar and 1 teaspoon of ground cinnamon to a small bowl.
- Step 22 : Mix well to combine.
- Step 23 : Melt 50g of butter. Gently brush each rugelach with melted butter.
- Step 24 : Sprinkle lots of the cinnamon-sugar mixture on to each rugelach. You can also roll the rugelachs in the mixture.
- Step 25 : Place the rugelachs in a pre-heated oven and bake at 180 deg Celsius for about 35 minutes or till they are a dark golden brown.
- Step 26 : Leave the rugelachs to cool before storing them.
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Vegetarian
