Monday, 12 August 2019

Rugelach

Rugelach


A rugelach is an Eastern European pastry that are often crescent shaped pastry filled with a fruit and nut filling. Not overly sweet, the pastry is made with cream cheese. Baked and served warm with a cup of coffee they are versatile. They can also be rolled up as cigars and cut into spirals.  




Freshly baked rugelach.



Makes 80 pieces

The pastry

340 gm/12 oz cream cheese
340 gm/ 12 oz soft salted butter
4 1/2 cup sifted plain flour
3/4 tsp salt


With an electric mixer cream together the cream cheese and butter, until light and fluffy.
Add the plain flour and salt until just combined. Cover in cling film, flatten into a fat disc and chill for 2 hours in the refrigerator.

Filling

1 cup cup dry cherries 
1 1/2 cup mixed nuts like walnuts, macadamia, pistachios ( lightly toasted )
6 oz cup brown sugar
1 1/2 tsp cinnamon powder
1 1/2 tsp vanilla extract
6 tbsp whole milk, cream OR half and half 
In a food processor crush the nuts and cherries until fine pieces. Add the rest of the ingredient and using the pulse button bring it all together. 

To Assemble
Remove the pastry from the refrigerator and make 250 gm discs, or 10 portions. roll each one into a 6 to 7 inch disc.
With a pizza cutter slice into 8 equal slices. Repeat on all 10 discs.Now place a teaspoon of the filling on the widest end of each of the triangle, cut on the disc. 
Roll each one like a cigar.
Place on a baking sheet. Repeat until all are complete.

Sprinkle with brown sugar.

Bake in a preheated oven of 350 degrees for 30 minutes until its nice and golden brown.
Serve warm.

TipsWhile this recipe can easily be divided, its simpler to make the whole lot and freeze them unbaked until needed. Freshly baked pastry tastes delicious.

Cranberries, raisins, kismis, dried berries are all good alternate to dry cherries. Pecans and pine nuts can also be added to the list of nuts. 

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