‘Rugelach’ is a Jewish pastry and it attracted my attention when I was looking for a recipe that I can use leftover cream cheese. The article I found was about food in NY and I found ‘Rugelach’ is a new craze. I have never tasted authentic Jewish ‘Rugelach’ and I don’t know what I bake are good or bad. They are like soft cookies. Anyway my family loved them!
I studied some American ‘Rugelach’ recipes and they horrified me because of the amount of butter and sugar! This is my skinny version of ‘Rugelach’ recipe and I hope you like it.
60g Cream Cheese *softened
60g Butter *softened
1 Egg Yolk
1/2 teaspoon Vanilla Extract
1 cup Plain Flour
Powdered Sugar for dusting *optional
Apricot Jam 1/4 cup
Walnuts, Almonds or Pecans 1/4 cup *finely chopped
Sultanas 1/4 cup *coarsely chopped
Brown Sugar 2 tablespoons
Cinnamon 1 teaspoon
- Combine softened Butter and softened Cream Cheese in a bowl, add Egg Yolk and Vanilla, and mix well.
- Add Plain Flour and mix as you cut the butter mixture into flour. Use your hands to bring the mixture together into dough. *Note: If the mixture is too soft, add 1-2 tablespoons extra flour.
- Make filling by mixing all the ingredients.
- Preheat oven to 170°C. Line a baking tray with baking paper.
- On a lightly floured flat surface, use a rolling pin to roll the dough out to a large 3mm thick disc larger than 30cm in diameter. Spread the filling evenly.
- Cut the disc into 16 wedges and roll up each wedge from the outside edge.
- Place on the prepared baking tray and bake for 30 minutes or until golden.
- Remove from oven and set aside to cool. Dust with Powdered Sugar .