This post is also available in german/deutsch
Today I baked Rugelach. A Jewish pastry specialty. These are small nutmegs made from a short pastry similar to dough but which usually still contains cream cheese. I have chosen vegan cream cheese, which can be found today in any well-stocked supermarket. These cookies are great for Christmas.
Easy Step by Step Instruction
Ingredients for Rugelach
125 g spelled flour (or wheat flour)
85 g vegan butter (* Alsan), cold cut into cubes
110 g vegan cream cheese, cold
filling
50 g coconut sugar or brown sugar
55 grams of walnuts
1 teaspoon cinnamon
to brush some water
Method
Put flour, vegan butter, salt and vegan cream cheese in the food processor. Press the pulse function 2-3 times until the ingredients have joined. Put on the worktop and quickly knead with hands to a dough. Wrap in cling film and leave for 1-2 hours or overnight in the refrigerator.
Add sugar, walnuts and cinnamon to the food processor and mix until the nuts are finely ground. Put aside.
Preheat oven to 180 ° C.
After the resting phase, remove the dough from the fridge and roll it out on a floured work surface to a circle.
Brush the dough lightly with water.
Spread nut sugar filling on the top and press lightly.
Divide into 12 pieces of cake with a pizza cutter/ knife and roll up into small croissants (start with the long side). Place the rolls point-side down onto the baking sheets. Bake for 20-25 minutes until golden brown.
Let it cool down and dust with icing sugar if you like.
Keep well packaged up to 5 days.
Note: If you do not have a food processor. Spread the flour on a work surface, add butter and cream cheese and chop with a coarse knife or pastry cutter. Then quickly knead with your hands together. Next step up.
Enjoy. Kathrin
The dough is crunchy and the filling taste like Christmas.
Rugelach
Ingredients
- 125 g spelled flour or wheat flour
- 85 g vegan butter * Alsan, cold cut into cubes
- 110 g vegan cream cheese cold
filling
- 50 g coconut sugar or brown sugar
- 55 grams of walnuts
- 1 teaspoon cinnamon
- to brush some water
Instructions
- Put flour, vegan butter, salt and vegan cream cheese in the food processor. Press the pulse function 2-3 times until the ingredients have joined. Put on the worktop and quickly knead with hands to a dough. Wrap in cling film and leave for 1-2 hours or overnight in the refrigerator.
- Add sugar, walnuts and cinnamon to the food processor and mix until the nuts are finely ground. Put aside.
- Preheat oven to 180 ° C.
- After the resting phase, remove the dough from the fridge and roll it out on a floured work surface to a circle.
- Brush the dough lightly with water.
- Spread nut sugar filling on the top and press lightly.
- Divide into 12 pieces of cake with a pizza cutter/ knife and roll up into small croissants (start with the long side). Place the rolls point-side down onto the baking sheets. Bake for 20-25 minutes until golden brown.
- Let it cool down and dust with icing sugar if you like.
- Keep well packaged up to 5 days.
3 comments
[…] English […]
Yumm😋
Thank you so much.