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Raisin and Walnut Rugelach
Rugelach is a traditional Jewish pastry that is easy to make, this recipes uses a combination of raisins and walnuts seasoned with cinnamon.
Ingredients
Serves: 48
- 2 cups (250g) plain flour
- 1/4 teaspoon salt
- 250g butter
- 200g cream cheese
- 4 tablespoons sour cream
- 1/2 cup (110g) caster sugar
- 3 teaspoons ground cinnamon
- 1 cup (125g) finely chopped walnuts
- 1/2 cup (90g) raisins, finely chopped
Directions
Preparation:2hours40min ›
Cook:22min ›
Ready in:3hours2min
- Cut cold butter and cream cheese into bits. In food processor pulse flour, salt, butter, cream cheese and sour cream until crumbly.
- Shape crumbly mixture into four equal disks. Wrap each disk and chill for 2 hours or up to 2 days.
- Roll each disk into a 23cm round, keeping other disks chilled until ready to roll them.
- Combine sugar, cinnamon, walnuts and raisins (may substitute miniature chocolate chips for raisins).
- Sprinkle each round with sugar/nut mixture. Press lightly into dough. With chef's knife or pizza cutter, cut each round into 12 wedges.
- Roll wedges from wide to narrow (you will end up with point on outside of biscuit). Place on ungreased baking trays and chill rugelach 20 minutes before baking.
- Preheat oven to 180 degrees C.
- After rugelach are chilled, bake them in the centre rack of oven for 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers. They freeze very well.
- Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the baking trays.
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Reviews and Ratings
Global Ratings:
(291)
Reviews in English (244)
Something else. Thank you, Jackie! Great recipe!! I made each of the four quarters of the dough differently, just to experiment. One with cinnamon, sugar and walnuts, one with rasberry preserves, one with chocolate ganache and walnuts and one with walnuts heated in a simple syrup (and then cooled). Brushed all of them with beaten egg white and sprinkled a little sugar on top. I found that 20 minutes produced a rugelach that was lightly browned and was very flaky and tender when cooled. By baking them just two minutes more, they were a little crisper. Both ways are wonderful, and I'm sure I'll come up with other filling variations. Thanks again. - 21 Jul 2008
Took shortcuts. Absolutely the best rugelach recipe that I have tried and I have tried a lot of them. Very easy to do in the food processor. I followed the recipe exactly. I chopped the walnuts and sultanas in the processor also. The filling stayed put when rolling by simply pressing it onto the dough as the recipe stated. Most rugelach I have made leak all over the tin giving them a burnt look on the bottom, but these did not do that. The flavour is wonderful! Definitely try this recipe! It is a gem! - 21 Jul 2008
Jackie, this Rugelach recipe was fantastic! The only thing you didn't mention was to make sure and throw some flour on the rolling surface and rolling pin to prevent the mixture from sticking and to help it cut and roll better. I made a batch of 48 for Christmas and they completely disappeared. On New Year's I doubled the recipe and they vanished again! Next time I know better and will quadruple it. Thanks. - 21 Jul 2008