Boysenberry Rugelach

Boysenberry Rugelach


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These boysenberry rugelach are a Jewish pastry rolled up with boysenberry jam, sultanas and currants that a brushed with a sweet topping then baked until golden brown.

JewishAustralianPrincess Queensland, Australia

Serves: 6 

  • Dough
  • 200g butter
  • 250g cream cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla essence
  • 2 cup (250g) plain flour
  • Filling
  • 1 cup boysenberry jam
  • 1/4 cup sultanas
  • 1/4 cup currants
  • 1 egg
  • 1/4 cup brown sugar

Preparation:45min  ›  Cook:20min  ›  Extra time:1hour resting  ›  Ready in:2hours5min 

  1. Cream together butter, cream cheese, sugar and vanilla. Stir in sugar to form a dough. Cover and allow to sit in fridge for an hour.
  2. Preheat oven to 180 degrees C. Line baking tray with baking paper (or grease it).
  3. Remove dough and roll into 4 balls. Roll one ball into a circle to about 3mm thick. Spread with 1/4 of the jam then sprinkle on the 1/4 of the sultanas and currants. Cut like you would a pizza. Starting at the outside edge, roll each triangle up. Repeat with remaining 3 balls of dough.
  4. Place rugelach on prepared baking tray. In a bowl combine egg and brown sugar, brush over the tops of the rugelach then bake in preheated oven for about 20 minutes.

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