Rugelach: the recipe for filled sweets typical of Jewish pastry – Tale Of Travels

I rugelach they are small treaty of Ashkenazi Jew. Essential during a typical holiday, such asHanukkah or what Shavuot (the Festival of Lights and Weeks), are consumed year-round in Israeli cafes and pastry shops.

They are prepared by making a dough with butter, eggs, flour and Cream cheeseand make with these many thin discs to spread with a filling Chocolate dark chocolate, cinnamon and dried fruits, sprinkle with crushed hazelnuts and cut into quarters. The triangles thus obtained will be rolled up on themselves and left to cook in the oven for about a quarter of an hour.

The result will be delicious golden and fragrant stuffed croissants, to be enjoyed at breakfastwith a cup of milk or coffee, or consume a to taste for a super gourmet break. If you like, you can top them with applesauce, raspberry jam or hazelnut spread, or given the neutral flavor of the spread, you can try them in salty version.

This recipe is influenced by the American Jewish community who exported it to United States make the dough with creamy cheese spread instead of sour cream, expected in the original release. If you wish, you can opt for fromage blanc, robiola, goat or other cheese of your taste: the important thing, given the very soft consistency of the dough, will be to let it rest in the refrigerator for at least 4 hours in order to make it easily usable.

Find out how to prepare rugelach by following the step-by-step procedure and tips. If you liked this recipe, try other specialties of Jewish cuisine:

How to prepare rugelachs

Sift the flour and pour it into a bowl 1.

Add chopped butter 2.

Mix the yolk 3.

Add salt 4.

Finish with creamy cheese spread 5.

And quickly mix everything together until it forms a soft mixture 6.

Transfer the mixture to a lightly floured work surface and knead with your hands, until it forms a homogeneous dough. seven.

Divide the dough into 3 parts 8.

Form a loaf from each piece of dough 9.

Wrap each block in a sheet of cling film ten and let sit in the refrigerator for at least 4 hours.

After the resting time, prepare the filling: collect the dark chocolate in the bowl of a mixer 11roughly chopped with a knife.

Add the sugar 12.

Mix 50 grams of chopped hazelnuts 13.

Continue with unsweetened cocoa powder 14 and cinnamon.

Pour the melted butter 15.

And mix everything well, until you get a thick and compact cream. 16.

Place each piece of dough on a sheet of parchment paper and roll it out with a rolling pin into a thin layer 17.

Spread the filling on each disc of dough using a teaspoon 18 and leaving 1/2 cm from the edge.

Sprinkle with the remaining chopped hazelnuts 19.

With a smooth wheel make a cross section to obtain 4 wedges 20.

And then divide each corner in half 21 so as to obtain 8 triangles.

Roll each triangle starting from the base 22.

And it forms lots of croissants 23.

Arrange them on a baking sheet 24lined with parchment paper and refrigerate for about 30 minutes.

Once the time is up, brush the rugelachs 25 with the yolk lightly beaten with the milk.

Sprinkle with crushed hazelnuts 26 and put in the oven at 200°C for about 15 minutes, or until they have taken on a nice golden color.

Once cooked, take out the rugelachs 27.

Let them cool on a cake rack 28.

Arrange them on a serving platter 29 and enjoy them warm or cold.

storage

The rugelachs are kept under a bell jar for Three days massive.