RUGLAH
This a very flakey pastry. Excellent with your morning coffee as well as a Holiday dessert. Traditional it is a Jewish recipe but my mom has always made these at Christmas too :)
Provided by Steve P.
Categories Dessert
Time 4h25m
Yield 36-45 Pastries
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Combine flour, butter, and cream cheese to make a dough.
- Wrap in wax paper and refrigerate overnight.
- Roll out dough on floured board to ¼ inch thickness.
- Cut into small triangles.
- Combine sugar, cinnamon, walnuts and raisins and fill triangles in center.
- Roll up from the broad side to the pointed end to make into crescent shaped rolls.
- Bake on ungreased cookie sheet until light golden brown about 20 to 25 minutes.
- You will have to watch the first batch closely to gauge baking time as every oven is a little different as well as how closely you came to the correct thickness when rolling the dough.
- Allow to cool and sprinkle with powdered sugar.
- The raisin and walnut filling is traditional, but you can substitute any fruit jam or marmalade too.
Nutrition Facts : Calories 118.2, Fat 8.5, SaturatedFat 4.7, Cholesterol 20.5, Sodium 19.8, Carbohydrate 9.7, Fiber 0.6, Sugar 3.4, Protein 1.6
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Bimal Karki
bk51@aol.comThese rugelach are the perfect holiday gift. They're delicious and festive, and they're always a hit.
Devan Higginbotham
dh81@yahoo.comI'm so glad I found this recipe. These rugelach are now my go-to treat for parties and potlucks.
Jayson Est
estjayson@gmail.comThese rugelach are the perfect size for a quick snack or dessert. I love that they're not too sweet.
Muzamil Maitla
muzamil-maitla71@yahoo.comI made these rugelach with chocolate hazelnut spread and they were amazing! I can't wait to try them with other fillings.
Mecems bardewa
m-b65@gmail.comThese rugelach are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and impressive-looking.
Sk kamran Chowdhury
s68@hotmail.comI've never made rugelach before, but this recipe made it easy. The step-by-step instructions were very helpful.
Mira Ghale
gm14@gmail.comThese rugelach are the perfect combination of flaky pastry and sweet filling. I can't get enough of them!
Isha allah YT
yt-i@yahoo.comI love that this recipe uses cream cheese in the dough. It makes the rugelach so rich and flavorful.
Christ Glorious Church
c.c@yahoo.comThese rugelach are the perfect holiday treat. They're festive, delicious, and easy to make.
Md Sheikh
s.md65@aol.comI made these rugelach for a Hanukkah party and they were a huge success. Everyone loved them and asked for the recipe.
Emani Bentley
e-b@gmail.comI've made rugelach before, but this recipe is by far the best. The dough is so easy to work with and the filling is amazing.
Happy Rajput
rajput7@aol.comThese rugelach were so good, I ate three in one sitting! The dough was so flaky and the filling was perfectly sweet and tart.
Sofi Grigoryan
sg@hotmail.comI'm not a huge baker, but these rugelach were easy to make and turned out great. I used store-bought puff pastry and they still came out delicious.
Gazi Noyon
g_noyon@aol.comThese rugelach were a hit at my party! Everyone loved them and asked for the recipe. I'll definitely be making them again.
Space Walker
w.s@gmail.comAbsolutely delicious! The rugelach came out perfect - flaky, buttery, and with just the right amount of sweetness. I used apricot preserves and they were a great complement to the dough. Will definitely be making these again!