Apple & Date Rugelach
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Method

1. To make the pastry, 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 cling film and refrigerate for 1 hour.
3. For the filling, place the sugar, zest, apple, dates, cinnamon, ground almonds and Marriage light spelt flour into the magimix.
4. Pulse gently until it forms a paste.
5. Divide the pastry into 2. Roll out each ball between two pieces of cling film.
6. Add a little extra flour. Roll into a circle about 22cm round and ½ cm /¼ inch thick. I used a plate as a template.
7. Using a knife, cut the circle into 8 triangle wedges. ( Like cutting a pizza).
8. Spread a thin layer of apricot jam on the pastry. Place about a teaspoon of filling mixture on each triangle.
9. Roll up each triangle starting with the wider curved end. Curve the rolls slightly and place them on a lined baking tray.
10. Pre-heat the oven to 350F/ 180 C/ Gas mark 5.
11. Glaze with egg yolk. Sprinkle over the cinnamon sugar.
12. Bake for 20 minutes or until golden brown.
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cook: Tea

Apple & Date Rugelach

For perfect results, do not spread too much jam on the base as it oozes out and burns the pastry.   The light spelt flour is everything you would expect; it produces the moist delicate light pastries that just melts in the mouth!

Spelt flour is an ancient grain which has been cultivated for centuries. It is a good alternative for people who cannot tolerate wheat but it does contain gluten.

Makes: Approximately 24

Ingredients:

For the Pastry
110g unsalted butter
110g cream cheese
200g Marriage light spelt plain flour
¼ teaspoon salt
1 teaspoon vanilla essence

For the Filling
50g light brown sugar
2 tablespoons grated lemon zest
1 apple – peeled and cored
75g pitted dried dates
1 tablespoons ground cinnamon
100g ground almonds
2 tablespoons Marriage light spelt plain flour
~
3 tablespoons apricot jam

Glaze
2 egg yolks – to glaze pastry
Topping
2 tablespoons ground cinnamon mixed with 2 tablespoons sugar
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