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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Afkar Logistic
[email protected]These rugelach were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
RM Raju
[email protected]These rugelach are the perfect combination of sweet and savory. I love the addition of the chopped walnuts.
Blessing Baby
[email protected]I'm not a baker, but I was able to make these rugelach without any problems. They turned out great!
Tanner Owens
[email protected]I've been looking for a good rugelach recipe for a while, and this one is perfect. The rugelach turned out so flaky and delicious.
Scott Jordan
[email protected]These rugelach are so easy to make and they taste like they're from a bakery.
Jitendar yadav
[email protected]I'm not usually a fan of rugelach, but these are delicious! The dough is so light and flaky, and the filling is the perfect balance of sweet and tart.
goma karki
[email protected]Yum! These rugelach are amazing. I love the combination of the flaky dough and the sweet filling.
Ludi Bridges
[email protected]These rugelach are so addicting! I can't stop eating them. The dough is so light and flaky, and the filling is so flavorful.
Aniket Hamirani
[email protected]I've made rugelach before, but this recipe is by far the best. The dough is so easy to work with, and the filling is perfectly sweet and tangy.
Rizwan Yaseen
[email protected]These rugelach were a hit at my party! Everyone loved them and asked for the recipe. They're the perfect combination of sweet, flaky, and nutty.
Devon Lee
[email protected]Rugelach is one of my favorite pastries, and this recipe does not disappoint. The dough is light and flaky, and the filling is rich and flavorful. I especially love the addition of the chopped walnuts.
Lee Lee Miller
[email protected]I wasn't sure how these would turn out, but I'm so glad I tried them! They were surprisingly easy to make and they taste amazing. The filling is the perfect balance of sweet and tart.
Danish Zehan
[email protected]This recipe is a keeper! The rugelach turned out so delicious and flaky, with the perfect amount of sweetness from the filling. I'll definitely be making these again soon.