Rugelach
My take on the delicious rugelach, filled with cinnamon sugar, pecans and raisins. Flaky, crispy pastry dough that takes less than a minute to make. These beauties are perfect for the holidays!
Servings: 16 pieces
Ingredients
The Dough
- 1 cup all purpose flour (130 gr)
- ¼ teaspoon salt
- ⅓ cup butter (75 gr), cold in cubes
- ¼ cup sour cream (55 gr), cold in small dollops
- 3 oz cream cheese (85 gr), cold in small dollops
- ½ teaspoon vanilla extract
The Filling
- some jam
- 3 tablespoon sugar
- ½ tablespoon cinnamon powder
- ⅓ cup pecans (35 gr)
- ¼ cup raisins (40 gr)
- ⅛ teaspoon salt
Other
- egg wash (egg with a splash of milk)
Instructions
The Dough
- Add all the dough ingredients in a food processor and pulse until everything comes together in chunks. Divide the dough into 2, form each piece into a ball and wrap tightly with a cling film. Chill in the fridge for 2 hours.
The Filling
- Add all of the filling ingredients, except for jam, into a blender and blend into a semi fine mixture. Set aside.
Assembling
- Place 1 dough on a floured surface. Roll into a 9 inch (23 cm) circle.
- Spread a very thin layer of jam on top. Sprinkle ½ of the filling evenly. Lightly press the filling with your hands. Using a pizza cutter, cut the circle into 8 equal triangles.
- Starting from the outer side, roll a triangle into a crescent shape. Place on a baking tray with baking sheet, pointy side down. Continue with the rest.
- Chill in the fridge for 20 minutes. After that gently brush with some egg wash. Bake in a preheated oven at 350ºF (175ºC) for 25 minutes or until golden brown and fully cooked. Cool completely. Dust with some icing sugar and enjoy!
Nutrition
Calories: 138.4kcal | Carbohydrates: 14.1g | Protein: 1.9g | Fat: 8.6g | Saturated Fat: 4.3g | Cholesterol: 28.6mg | Sodium: 111.3mg | Potassium: 58.5mg | Fiber: 0.8g | Sugar: 4.6g | Calcium: 18.5mg | Iron: 0.6mg
