ana THEY ARE CRISPY FROM THE OUTSIDE, RUBBERY INSIDE
Easy recipe on Rugelach with cream cheese in pastry and filling with jam, raisins and walnuts. You will love these crispy cookies!
These tiny Jewish pastries are perfect for Christmas and worth the effort!
One bite and permanently add them to the repertoire!
COMPONENTS
- 1/2 glass of butter
- 120 g cream cheese
- 1 tablespoon of sugar
- 1 teaspoon vanilla sugar
- 1/2 teaspoon of salt
- 150-200 g of wheat flour
For the Filling:
- 1/3 glass of sugar
- 1 tablespoon of cinnamon
- 1/2 glass of apricot jam (pumpkin, jam )
- 1 glass of walnuts (chopped)
- 1/2 glass raisins (chopped)
- 2 tablespoons of melted butter
Mix butter, cream cheese, sugar and vanilla sugar into a fluffy mass. Reduce the turnover and add flour. Kneat and divide into two equal parts. Wrap and put in the fridge for an hour (hardens) Preheat oven to 175 ° C. Prepare two sheets with parchment Roll out a piece of dough for about 0.5-1 cm on a flour-dumped surface. Distribute half of the ingredients to fill. Spread the jam, sprinkle with nuts and raisins. At the end, sprinkle with a mixture of sugar and cinnamon. Do the same with the other part of the dough Cut into equal triangles. Collapse cookies from the long end and lay on the parchment, and the pointed end is to be underneath. Use a brush to rub the butter and you can sprinkle with sugar. Bake for about 20 minutes until they are slightly swollen and a pale gold. Enjoy your meal!
RUGELACH – A TINY JEWISH BAKING
- 1/2 glass butter
- 120 g cream cheese
- 1 tablespoon sugar
- 1 teaspoon vanilia sugar
- 1/2 teaspoon salt
- 150-200 g wheat flour
- 1/3 glass sugar ((filling))
- 1 tablespoon cinnamon
- 1/2 glass apricot jam ((pumpkin jam))
- 1 glass walnut ((chopped))
- 1/2 glass raisins ((chopped))
- 2 tablespoons melted butter
- Mix butter, cream cheese, sugar and vanilla sugar into a fluffy mass.
- Reduce the turnover and add flour. Kneat and divide into two equal parts. Wrap and put in the fridge for an hour (hardens)
- Preheat oven to 175 ° C. Prepare two sheets with parchment
- Roll out a piece of dough for about 0.5-1 cm on a flour-dumped surface. Distribute half of the ingredients to fill. Spread the jam, sprinkle with nuts and raisins. At the end, sprinkle with a mixture of sugar and cinnamon. Do the same with the other part of the dough
- Cut into equal triangles. Collapse cookies from the long end and lay on the parchment, and the pointed end is to be underneath.
- Use a brush to rub the butter and you can sprinkle with sugar. Bake for about 20 minutes until they are slightly swollen and a pale gold.
- Enjoy your meal!
* I used pumpkin jam and they were perfect
