Rugelach: the recipe for filled sweets typical of Jewish pastry
Ingredients
For the dough
creamy cheese spread
I rugelach they are small treaty of Ashkenazi Jew. Essential during a typical holiday, such asHanukkah or what Shavuot (the Festival of Lights and Weeks), are consumed year-round in Israeli cafes and pastry shops.
They are prepared by making a dough with butter, eggs, flour and Cream cheeseand make with these many thin discs to spread with a filling Chocolate dark chocolate, cinnamon and dried fruits, sprinkle with crushed hazelnuts and cut into quarters. The triangles thus obtained will be rolled up on themselves and left to cook in the oven for about a quarter of an hour.
The result will be delicious golden and fragrant stuffed croissants, to be enjoyed at breakfastwith a cup of milk or coffee, or consume a to taste for a super gourmet break. If you like, you can top them with applesauce, raspberry jam or hazelnut spread, or given the neutral flavor of the spread, you can try them in salty version.
This recipe is influenced by the American Jewish community who exported it to United States make the dough with creamy cheese spread instead of sour cream, expected in the original release. If you wish, you can opt for fromage blanc, robiola, goat or other cheese of your taste: the important thing, given the very soft consistency of the dough, will be to let it rest in the refrigerator for at least 4 hours in order to make it easily usable.
Find out how to prepare rugelach by following the step-by-step procedure and tips. If you liked this recipe, try other specialties of Jewish cuisine:
How to prepare rugelachs
Step 1
Step 1
Sift the flour and pour it into a bowl 1.
2nd step
2nd step
Sift the flour and pour it into a bowl 1.
Add chopped butter 2.
Step 3
Step 3
Mix the yolk 3.
Step 4
Step 4
Add chopped butter 2.
Add salt 4.
Step 5
Step 5
Finish with creamy cheese spread 5.
Step 6
Step 6
Mix the yolk 3.
And quickly mix everything together until it forms a soft mixture 6.
Step 7
Step 7
Transfer the mixture to a lightly floured work surface and knead with your hands, until it forms a homogeneous dough. seven.
Step 8
Step 8
Add salt 4.
Divide the dough into 3 parts 8.
Step 9
Step 9
Form a loaf from each piece of dough 9.
Step 10
Step 10
Finish with creamy cheese spread 5.
Wrap each block in a sheet of cling film ten and let sit in the refrigerator for at least 4 hours.
Step 11
Step 11
After the resting time, prepare the filling: collect the dark chocolate in the bowl of a mixer 11roughly chopped with a knife.
Step 12
Step 12
And quickly mix everything together until it forms a soft mixture 6.
Add the sugar 12.
Step 13
Step 13
Mix 50 grams of chopped hazelnuts 13.
Step 14
Step 14
Transfer the mixture to a lightly floured work surface and knead with your hands, until it forms a homogeneous dough. seven.
Continue with unsweetened cocoa powder 14 and cinnamon.
Step 15
Step 15
Pour the melted butter 15.
Step 16
Step 16
Divide the dough into 3 parts 8.
And mix everything well, until you get a thick and compact cream. 16.
Step 17
Step 17
Place each piece of dough on a sheet of parchment paper and roll it out with a rolling pin into a thin layer 17.
Step 18
Step 18
Form a loaf from each piece of dough 9.
Spread the filling on each disc of dough using a teaspoon 18 and leaving 1/2 cm from the edge.
Step 19
Step 19
Sprinkle with the remaining chopped hazelnuts 19.
Step 20
Step 20
Wrap each block in a sheet of cling film ten and let sit in the refrigerator for at least 4 hours.
With a smooth wheel make a cross section to obtain 4 wedges 20.
Step 21
Step 21
And then divide each corner in half 21 so as to obtain 8 triangles.
Step 22
Step 22
After the resting time, prepare the filling: collect the dark chocolate in the bowl of a mixer 11roughly chopped with a knife.
Roll each triangle starting from the base 22.
Step 23
Step 23
And it forms lots of croissants 23.
Step 24
Step 24
Add the sugar 12.
Arrange them on a baking sheet 24lined with parchment paper and refrigerate for about 30 minutes.
Step 25
Step 25
Once the time is up, brush the rugelachs 25 with the yolk lightly beaten with the milk.
Step 26
Step 26
Mix 50 grams of chopped hazelnuts 13.
Sprinkle with crushed hazelnuts 26 and put in the oven at 200°C for about 15 minutes, or until they have taken on a nice golden color.
Step 27
Step 27
Once cooked, take out the rugelachs 27.
Step 28
Step 28
Continue with unsweetened cocoa powder 14 and cinnamon.
Let them cool on a cake rack 28.
Step 29
Step 29
Arrange them on a serving platter 29 and enjoy them warm or cold.
storage
The rugelachs are kept under a bell jar for Three days massive.
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