Rugelach

Ingredients

Units %
Pastry Dough
Cake Flour 375g 0
Salt 4g 0
Butter 225g 0
Cream Cheese 225g 0
Egg 45g 0
Pastry Dough total 0
Filling
Brown Sugar 150g 0
Walnuts 90g 0
Bakers Mix 90g 0
Cinnamon 12g 0
Filling total 0

Working Method

Pastry Dough
  1. Combine the flour and salt using a flat beater.
  2. Add the cream cheese and egg and mix till a dough forms.
  3. Grate the butter into the dough while mixing it on slow. (do not overmix)
  4. Remove the dough from the mixer and scale into 216g pieces.
  5. Flatten each dough piece and wrap individually in cling wrap. Chill for minimum 2 hours or overnight.(The dough needs to stay cold so that the butter doesn't melt)

Filling
  1. Mix all ingredients under filling using a food processor and make sure the nuts and raisins are chopped into fine pieces.
  2. Once the dough is chilled, roll it out into a round shape similar to a small pizza.(should be about 25cm wide)
  3. Spread 80g of filling over the rolled out dough, press it firmly into the dough, then use a pizza cutter or sharp knife to cut the dough as you would cut pizza slices. Cut into 12 equal slices.
  4. Start from the outside and roll each peace inwards so that it looks like small croissants.
  5. Place on a baking tray, ensure that the point is at the bottom.
  6. Bake at 200° C for ± 15 minutes or until light brown.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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