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RUGELACH

This Homemade Rugelach (pronounced rug-a-lah) recipe is so buttery, flaky, and will tempt you to eat the entire batch. Rugelach are miniature crescent-rolled pastries. They’re made by rolling a triangle of dough around a sweet filling of Jubli.

Path 169           prep time   | 15 minutes

     cook time  | 20 minutes

         total time   | 2 hours

        servings     |  20-30

INGREDIENTS

DOUGH

  • 3 ½ cups all-purpose flour (up to 4 cups if needed)
  • 1/4oz (1 packets) yeast
  • 1/2 cup sugar
  • 1/2 cup soft butter
  • 2 eggs
  • 150ml lukewarm milk
  • ½ teaspoon salt
  • Egg wash – 1egg (scrambled with a tablespoon of water)

FILLING

  • 2 cups Jubli® Coco spread or Jubli® Honey spread

GLAZED

  • 1/3 cup water
  • 1/3 cup Sugar
  • 2 drops of vanilla extract (optional)

INSTRUCTIONS

  • Bloom the yeast: In the bowl of a mixer, add the warm milk, sugar, yeast and stir it with a fork slightly. Let it stand for about 5 minutes. If the yeast is good, the mixture will get all foamy as the yeast dissolves.
  • On a low speed using the dough hook slowly stir in 3 ¼ 4 cups of flour, eggs, and salt. After 3-4 minutes of slow kneading, add the soft butter and increase to medium speed and knead for another 3-4 minutes until receiving a uniform dough. If you need more flour because the dough is too sticky than just add more, about 1 tbsp at a time. You might want to start with 3 cups and ad as needed. Remove the dough from the mixing bowl and knead for a couple more minutes on your working surface. The dough needs to be soft and slightly sticky. Place the dough back in the bowl, wrap it with plastic wrap and refrigerate it for an hour.
  • Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place until it puffs and rises, about 1 and ½ hours.
  • Cut the dough in half, freeze half if you’re only going to use half of it. On a floured surface, roll out each piece of dough into a long rectangle. so that it’s about 1/4 of an inch in thickness. Using a pizza cutter, cut each square into 4 triangles.
  • Spread the entire rectangle with a thin coat of the Jubli filling (there’s no need to leave a border).
  • Using a pizza cutter, cut each rectangle into approximately 8 -10 triangles.
  • Using one triangle at a time, start rolling from the wide side, at the same time, stretching the end of the triangle. If the stretching will allow you to roll the dough a few times.
  • Repeat this with remaining dough and place the Rugelach on an ungreased baking sheet, with about 1 to 2 inches in between them.
  • Cover with a dry towel and let the Rugelach sit for another half an hour, you’ll notice they’ll rise a bit. then brush them with egg wash. You can make the Rugelach ahead of time and refrigerate them for up to 12 hours before baking. If you’re making them ahead, make sure to cover the baking sheet with plastic wrap.
  • When you’re ready to bake, heat the oven to 350 degrees.  Bake the Rugelach for 16 to 20 minutes. You want to make sure they are nice and golden brown.
  • Prepare the syrup: In a small saucepan, combine sugar water and Vanilla. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.
  • As soon as the Rugelach come out of the oven, brush the cakes with the syrup. You don’t need to use the entire amount of syrup. You want to keep the Rugelach moist and not soggy.

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