Rugelach

Makes: 48

This Shavout why not make some rugelach! Rugelach (or Rugulach) is a Jewish pastry of Ashkenazi orgin and is made with a cream cheese dough and different fillings that can include raisins, walnuts, cinnamon, chocolate, or apricot preserves which are rolled up like a croissant.

These little sweet crescent shaped pastries are very popular in America but are gradually becoming a favourite in Britain.

My recipe is made with walnuts and raisins. For perfect results do not spread too much jam on the base as it oozes out and burns the pastry. Make them with the children; little hands will enjoy the preparation.

Ingredients

• For the Pastry
• 1 cup unsalted butter
• 1 cup cream cheese
• 4 cups plain flour
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
   
• 1 egg yolk – to glaze pastry
   
• For the Filling
• 1 /4 cup light brown sugar
• 2 tablespoons grated lemon zest
• ½ cup walnuts or pecan nuts – finely chopped
• ½ cup raisins
• 1 tablespoons ground cinnamon
• 6 tablespoons apricot jam
  
  
• Garnish:
• 2 tablespoons ground cinnamon
• 2 tablespoons sugar

Method

1) To make the pastry crust, combine all the ingredients together in a food processor. Add extra flour if the mixture seems too wet.
2) Remove from the food processor, cover with serram wrap and refrigerate for 3 hours.
3) For the filling, place the sugar, zest, nuts, raisins and cinnamon into the food processor. Pulse gently until it forms a nut pate.
4) Divide the pastry into 4. Roll out each ball on a lightly floured work surface into a circle about 7 inch diameter and ¼ inch thick Using a knife, cut the circle into 12 triangle wedges.
5) Spread a thin layer of apricot jam on the pastry dough. Place about a teaspoon of filling mixture on each triangle.
6) Roll up each triangle starting with the wider curved end. Curve the rolls slightly and place them on a lined baking tray.
7) Pre-heat the oven to 350F.
8) Glaze with egg yolk.
9) Bake for 20 – 25 minutes until golden brown.
10) Mix cinnamon and sugar together and sprinkle over the warm rugelach.

For more information about my recipes or to book onto the latest cookery class call 0845 108 22 68 or click into www.jewishcookery.com