Rugelach – Traditional Jewish Croissant Pastries

by

Arousing Appetites

Posted April 4, 2022 (Last updated April 4, 2022)

Serves

8

Total Time

1hrs 40mins

Calories

412

In Yiddish, "rugelach" means something close to "little horns". This rugelach recipe is our version of the croissant pastry, stuffed with chocolate, raisins, and walnuts. It makes for a perfect holiday treat ju...

recipe-image
    Ingredients

  • Pastry flour icon
    Pastry flour120 g
  • Butter icon
    Butter115 gcubed
  • Cream cheese icon
    Cream cheese115 g
  • Egg icon
    Egg1
  • Coconut sugar icon
    Coconut sugar100 g
  • Vanilla extract icon
    Vanilla extract1 teaspoon
  • Salt icon
    Salt1 teaspoon
  • Chocolate chips icon
    Chocolate chips130 g
  • Raisins icon
    Raisins40 gfinely chopped
  • Coconut sugar icon
    Coconut sugar2 tablespoons
  • Ground cinnamon icon
    Ground cinnamon1 teaspoon
  • Walnuts icon
    Walnuts60 gcrushed
  • Egg icon
    Egg1beaten
    Method

  • 1. Add pastry flour, butter, cream cheese, egg, coconut sugar, vanilla extract and salt to a clean food processor bowl
  • 2. Pulse sparingly until mixture comes together
  • 3. Transfer dough to floured work surface, roll into a ball and separate into halves
  • 4. Flatten into rounds and wrap with plastic wrap
  • 5. Chill in fridge - approx 1 hr
  • 6. Add chocolate chips to a clean heatproof bowl
  • 7. Melt in microwave
  • 8. Add raisins, coconut sugar and ground cinnamon to the filling, stir quickly
  • 9. Add walnuts, stir and let cool
  • 10. Pre-heat oven - 190°C
  • 11. Roll out both halves of pastry on a cool surface, to keep the dough chilled
  • 12. Cut into a circle
  • 13. Spread the filling out evenly leaving 1/2" around the edge
  • 14. Slice
  • 15. Roll dough into logs
  • 16. Prepare a clean baking sheet with parchment paper
  • 17. Transfer pastries to the baking sheet
  • 18. Bake - approx 15 min, 190°C
  • 19. Brush with egg
  • 20. Bake until light golden - approx 5 min, 190°C
  • 21. Transfer onto cooling rack and let cool

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