‘Rugelach’ Cream Cheese Pastry

Name: ‘Rugelach’ Cream Cheese Pastry
Yield: 16 Rolls
Cuisine: British
Ingredients: <Dough Ingredients>; 60 g Cream Cheese *softened; 60 g Butter *softened; 1 Egg Yolk; 1/2 teaspoon Vanilla Extract; 1 cup Plain Flour; Powdered Sugar for dusting *optional; <Filling Ingredients>; 1/4 cup Apricot Jam; 1/4 cup Walnuts, Almonds or Pecans *finely chopped; 1/4 cup Sultanas *coarsely chopped; 2 tablespoons Brown Sugar; 1 teaspoon Cinnamon

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Rugelach’ is a Jewish pastry and it attracted my attention when I was looking for a recipe that I could use leftover cream cheese. The article I found was about food in NY and I found ‘Rugelach’ was a new craze. I have never tasted authentic Jewish ‘Rugelach’ and I don’t know what I bake are good or bad. They are like soft cookies. Anyway my family love them!

I studied some American ‘Rugelach’ recipes and they horrified me because of the amount of butter and sugar! This is my skinny version of ‘Rugelach’ recipe and I hope you like it.

Hiroko Liston @hirokoliston

Melbourne, Australia

I studied some American ‘Rugelach’ recipes and they horrified me because of the amount of butter and sugar! This is my skinny version of ‘Rugelach’ recipe and I hope you like it.

Saved

Ingredients

16 Rolls

<Dough Ingredients>
60 gCream Cheese *softened
60 gButter *softened
1Egg Yolk
1/2 teaspoonVanilla Extract
1 cupPlain Flour
Powdered Sugar for dusting *optional
<Filling Ingredients>
1/4 cupApricot Jam
1/4 cupWalnuts, Almonds or Pecans *finely chopped
1/4 cupSultanas *coarsely chopped
2 tablespoonsBrown Sugar
1 teaspoonCinnamon

Saved

Steps

1

Combine softened Butter and softened Cream Cheese in a bowl, add Egg Yolk and Vanilla, and mix well.
2

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.
3

Make filling by mixing all the ingredients.
4

Preheat oven to 170°C. Line a baking tray with baking paper.
5

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.
6

Cut the disc into 16 wedges, spread the filling mixture and roll up each wedge from the outside edge.
7

Place on the prepared baking tray and bake for 30 minutes or until golden.
8

Remove from oven and set aside to cool. Dust with Powdered Sugar.