Rugelach means "little twists" in Yiddish and refers to yeast dough rolled around a sweet filling. This popular pastry has Jewish Ashkenazic (Polish) origins. Traditional rugelach dough contains cream-cheese, and traditional rugelach fillings are chocolate, raisins and nuts, or preserves. This kosher Rugelach recipe can be made with either milk (dairy) or Coffee Rich (parve).
Prep Time: 40 minutes
Cook Time: 20 minutes
Ingredients:
- DOUGH:
- * 2 sticks butter or pareve margarine (8 ounces or 225 grams)
- 3 cups flour
- 3 egg yolks
- 1 envelop yeast
- 1/2 cup milk or pareve Coffee Rich
- 1 Tbsp. sugar
- FILLING:
- 1 cup sugar
- 1 cup chopped pecans
- cinnamon to taste
Preparation:
1. Dissolve yeast and sugar in warm milk or water. Allow to stand for 10 minutes
2. Mix the butter and flour until it is the consistency of sand (that is, you don't want big hunks of butter).
3. Make a well in the dough. Add yolks and then yeast and milk mixture. Beat until it forms a dough. Do not overmix! Once it looks like dough, it's mixed enough. Mixing it too much will stiffen the dough.
4. Divide into 4 sections. Chill for a little while.
5. Roll each section into a circle. Bruch with melted butter. Sprinkle with filling ingredients.
6. Cut circle into 16 wedges; roll up each wedge and bend into crescent shape.
7. Dip into cinnamon sugar mixture. Place on parchment lined baking sheet.
8. Bake 15-20 minutes in 350-375 degree Fahrenheit oven. Remove from sheets when warm.
9. Cool about 1/2 hour, until cool to the touch.
10. Store in a plastic sealed container.
FREEZING:
These Rugelach freeze well. To freeze, put waxed paper between the layers, and wrap the whole container in plastic wrap to seal out any odors that may be in the freezer, and to prevent freezer burn. This works for just about any cookie or pastry.
* NOTE:
1 stick of butter or margarine equals 113.5 grams, 4 ounces or 8 Tablespoons.
2. Mix the butter and flour until it is the consistency of sand (that is, you don't want big hunks of butter).
3. Make a well in the dough. Add yolks and then yeast and milk mixture. Beat until it forms a dough. Do not overmix! Once it looks like dough, it's mixed enough. Mixing it too much will stiffen the dough.
4. Divide into 4 sections. Chill for a little while.
5. Roll each section into a circle. Bruch with melted butter. Sprinkle with filling ingredients.
6. Cut circle into 16 wedges; roll up each wedge and bend into crescent shape.
7. Dip into cinnamon sugar mixture. Place on parchment lined baking sheet.
8. Bake 15-20 minutes in 350-375 degree Fahrenheit oven. Remove from sheets when warm.
9. Cool about 1/2 hour, until cool to the touch.
10. Store in a plastic sealed container.
FREEZING:
These Rugelach freeze well. To freeze, put waxed paper between the layers, and wrap the whole container in plastic wrap to seal out any odors that may be in the freezer, and to prevent freezer burn. This works for just about any cookie or pastry.
* NOTE:
1 stick of butter or margarine equals 113.5 grams, 4 ounces or 8 Tablespoons.
