Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, ‘rugelach’ cream cheese pastry. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
This cream cheese rugelach recipe calls for sour cream for a tender dough and a rich raisin filling. This tender, flaky cream cheese rugelach recipe came to author Tracey Zabar via chef Jason Weiner of Almond in Brooklyn who in turn acquired it from grandmother Risa Smith at a baby shower. Cream butter and cream cheese until smooth.
‘Rugelach’ Cream Cheese Pastry is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. ‘Rugelach’ Cream Cheese Pastry is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have ‘rugelach’ cream cheese pastry using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make ‘Rugelach’ Cream Cheese Pastry:
- Get <Dough Ingredients>
- Get 60 g Cream Cheese *softened
- Take 60 g Butter *softened
- Take 1 Egg Yolk
- Prepare 1/2 teaspoon Vanilla Extract
- Take 1 cup Plain Flour
- Make ready Powdered Sugar for dusting *optional
- Take <Filling Ingredients>
- Take 1/4 cup Apricot Jam
- Prepare 1/4 cup Walnuts, Almonds or Pecans *finely chopped
- Make ready 1/4 cup Sultanas *coarsely chopped
- Get 2 tablespoons Brown Sugar
- Take 1 teaspoon Cinnamon
Making rugelach dough is pretty quick and simple. It's just butter and cream cheese, beaten with a little sugar. Aly (@alejbondra) has created a short video on TikTok with music Woah. Rugelach - cream cheese pastry with raisins, walnuts and apricot preserve #rugelach #pastry #food #fyp.
Steps to make ‘Rugelach’ Cream Cheese Pastry:
- Combine softened Butter and softened Cream Cheese in a bowl, add Egg Yolk and Vanilla, and mix well.
- Add Plain Flour and mix as you cut the butter mixture into flour. Use your hands to bring the mixture together into dough. *Note: If the mixture is too soft, add 1-2 tablespoons extra flour.
- Make filling by mixing all the ingredients.
- Preheat oven to 170°C. Line a baking tray with baking paper.
- On a lightly floured flat surface, use a rolling pin to roll the dough out to a large 3mm thick disc larger than 30cm in diameter.
- Cut the disc into 16 wedges, spread the filling mixture and roll up each wedge from the outside edge.
- Place on the prepared baking tray and bake for 30 minutes or until golden.
- Remove from oven and set aside to cool. Dust with Powdered Sugar.
Rugelach, Ashkenazim, Kipfel, and Cream Cheese. Rugelach nowadays is undoubtedly a recipe tied to Jewish cuisine, but it wasn't necessarily always that way. You might even say, in fact, that the reason we have rugelach is because the Ashkenazim were in the right place at the right time. Rugelach, other spellings: rugelakh, rugulach, rugalach, ruggalach, roggelach, rogelach (all plural), rugalah, rugulah, rugala, roogala (singular), is a filled pastry product originating in the Jewish communities of Poland. It is very popular in Israel, commonly found in most cafes and bakeries.
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