AYLENISH RUGELACH WITH ORANGE, WALNUTS AND CINNAMON
Once upon a time, good Jewish housewives (known as balaboostas in Yiddish) all knew how to make pastries like strudel, rugelach and schnecken from scratch, using a cream-cheese-enriched dough supposedly stretched thin enough that you could read the newspaper through it. This was a day's work, but with the arrival of good-quality puff pastry on the market, modern bakers can quickly ("aylenish" in Yiddish) produce this close cousin: a sweet, fragrant filling of nuts, spices and dried fruit wrapped in rich dough. Orange marmalade gives a tart undertone (and the faintest suggestion of a Christmas fruitcake), but apricot or raspberry jam are also considered classic.
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 1h30m
Yield About 4 dozen
Number Of Ingredients 11
Steps:
- Soak raisins in rum and 1/2 cup very hot water. In a medium bowl, combine both sugars, cinnamon, nutmeg, walnuts and a pinch of salt. Drain raisins (discard soaking liquid) and mix them into sugar mixture. In a saucepan, melt marmalade until runny. Remove any large chunks orange peel.
- Cut about a 4-ounce piece of puff pastry and roll out on a floured board into a rectangle, about 17 inches by 7 1/2 inches. The pastry should be thin and supple enough to drape, but not so thin that holes start to appear when rolling.
- Brush a 2 1/2-inch-wide stripe of marmalade down the long center of the rectangle. Sprinkle marmalade with filling and fold top edge down over filling. Brush the top of filled section with marmalade and sprinkle marmalade with filling. Fold bottom edge up over the filling to make a kind of flattened roll; do not press. Cut in half crosswise and refrigerate rolls for 20 to 30 minutes, or freeze for 10 to 15 minutes.
- Heat oven to 375 degrees; use the convection setting if you have it. Cut rolls across into 1/2-inch-wide slices. Place slices, seam side down, on baking sheet lined with parchment paper or nonstick liners. Brush tops with egg yolk and sprinkle with sugar.
- Bake 20 to 25 minutes, until golden brown and puffed. Let cool slightly before removing to a cooling rack. Meanwhile, repeat with remaining pastry and filling. Store at room temperature in layers separated by parchment paper, in airtight containers.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 49 milligrams, Sugar 7 grams
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Suventhirarasa Danushan
[email protected]I love the orange flavor in these rugelach. It's so refreshing and flavorful. I'll definitely be making these again.
Nadz Amaranath
[email protected]These rugelach are the perfect way to use up leftover puff pastry. They're quick and easy to make, and they're always delicious.
said muhammed
[email protected]I made these rugelach for a brunch party, and they were a huge hit! Everyone loved them, and they were gone in no time.
Taimoor khan Khankhan
[email protected]I used a different type of nuts in the filling, and they turned out great! This recipe is very versatile, and it's easy to customize to your liking.
Genevieve Louis
[email protected]I'm not a huge fan of cinnamon, so I omitted it from the filling. The rugelach were still delicious, and I'll definitely be making them again.
Marie Howard
[email protected]These rugelach are so easy to make, and they're always a hit with my kids. They love the sweet filling and the flaky crust.
Qaisar Bhai
[email protected]I love that this recipe uses orange zest and walnuts. It gives the rugelach a unique and flavorful twist.
Anderson Anilus
[email protected]These rugelach are the perfect holiday treat. They're festive and delicious, and they're always a hit with my family and friends.
Delight Juls
[email protected]I've tried many rugelach recipes, but this one is by far the best. The dough is easy to work with, and the filling is perfectly balanced.
s.s shihab sharif
[email protected]These rugelach are absolutely delicious! The filling is sweet and nutty, and the crust is flaky and buttery. I highly recommend this recipe.
Slytherin Jedi
[email protected]I'm so glad I found this recipe! It's a keeper.
rana khizer
[email protected]I made these rugelach for a bake sale, and they were a huge success! They sold out in minutes, and I got lots of compliments on them.
ADEBAYO ABOSEDE
[email protected]These rugelach are the perfect way to use up leftover orange zest and walnuts. They're also a great way to impress your friends and family with your baking skills.
Adil Durrani
[email protected]I love the combination of orange, walnuts, and cinnamon in these rugelach. It's a unique and delicious flavor combination.
Ammara Zahid
[email protected]I've made these rugelach several times now, and they're always a crowd-pleaser. They're perfect for breakfast, lunch, or a snack.
rana rehan
[email protected]I'm not much of a baker, but these rugelach were surprisingly easy to make. The instructions were clear and easy to follow, and the results were delicious.
Shireen De Jongh
[email protected]These rugelach were a hit at my party! Everyone loved them, and they were gone in no time. Thanks for sharing this recipe!
Abaid Abbasi
[email protected]Wow! What an amazing recipe! The rugelach turned out perfectly, with a flaky crust and a sweet, nutty filling. I'll definitely be making these again.