Rugelach with pecan and apricot stuffing

It took me a little bit longer than I promised but here it is, the recipe for Rugelach, traditional Jewish pastry that can be made with sour cream or cream cheese. They don’t look that exciting but they are delicious! You will not regret it when you try out this recipe. They were gone immediately. The amazing dough with its flavorful stuffing will melt in your mouth.

To make the dough use:
200 g unsalted butter
200 g cream cheese (I used Philadelphia)
2 cups flour

To make the stuffing use:
200 g pecans
2 tablespoons melted butter
1 teaspoon cinnamon
50 g dry apricots
½ cup icing sugar
lightly whipped egg white

Use a mixer to mix the butter and cream cheese. When it becomes smooth add the flour. Put the dough in the fridge for an hour. Blend the pecans, cinnamon and icing sugar. You would then the add chopped apricots and melted butter while adding the egg white at the end. Roll the dough 3 mm thick, cut into circles with around a 20 cm diameter (you can use a bowl or I used a pot lid with sharp edge). Divide the circle into 8 triangles, put stuffing on each of them and roll. Bake at 180 Celsius degrees for around 25 minutes, until they are golden brown.

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