Rugelach This is an easy rugelach recipe that breaks down and simplifies the steps so. 🎦 Rugelach. Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries with a sweet filling. I am a student of the Dorie Greenspan School of Rugelach.

Zutaten von Rugelach

  1. 150 g of Mehl.
  2. 100 g of Butter.
  3. 100 g of Frischkäse.
  4. of Schokocreme.
  5. 60g of Zucker.
  6. 30g of Mandeln gemahlen.
  7. 1TL of Zimt.
  8. of Marmelade.

Schritt für Schritt Rugelach

  1. Mehl, Butter und Frischkäse zusammenrühren und für ca. 2 Stunden in Frischhaltefolie im Kühlschrank ruhen lassen..
  2. Danach in 2 Teile teilen, ausrollen und belegen..
  3. Zum Belegen: entweder mit Schokocreme bestreichen oder mit Marmelade und da drüber Zucker/Nuss/Zimtmischung streuen..
  4. In 8 Teile schneiden und zu Kipferl aufrollen und bei 180 Grad ca. 15-20 min. backen..

Rugelach is a Jewish pastry originating in Ashkenazy, or European Jewish, culture. Serving: Tea is traditional, but we drink coffee with rugelach. These are pretty and, even with their jam-and-fruit filling, not overly sweet, and they are. I absolutely adore rugelach and can't believe that it took me so long to make them myself. Ironically, I made them the same day that I made the Chocolate Babka - it was a Jewish baking extravaganza!

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