Golden Rugelach

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 36

Nutritional value per serving:

Calories 153, total fat 9 G., saturated fats 5 G., proteins 2 G., carbohydrates 16 G., fiber 1 G., cholesterol 29 mg, sodium 77 mg, sugar 8 G.

Rugelach is often made for Hanukkah, but it's also popular year-round. The crumbly dough used to roll up fruits and nuts is easily mixed in a food processor, and its light, crumbly texture is achieved by a mixture of butter, cream cheese, and a little sour cream, which gives the baked goods a golden color.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2 and 1/4 cups of premium flour, plus extra for working with the dough
1 tbsp. sugar
0.5 tsp fine salt
220 g butter, cut into pieces and chilled
220 g cream cheese, cut into pieces and chilled
2 tablespoons sour cream or Greek yogurt

Filling

3/4 cup toasted hazelnuts
1 cup apricot jam
2/3 cup golden raisins
1/4 teaspoon fine salt
2 egg yolks
1/4 cup sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, cream cheese, sour cream, yogurt, hazelnuts, Apricot jam, raisin

Cooking the dish according to the recipe:

Dough:

In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse sand, with a few pea-sized pieces of butter, about 20 pulses. Add the cream cheese and sour cream and pulse until a rough dough forms with uneven pebble-sized pieces. Turn the dough out onto a floured work surface and divide into four equal portions. Form each portion into a smooth square and wrap in plastic wrap. Freeze for 15 minutes.
Filling:

Meanwhile, puree the hazelnuts in a clean food processor. Add the jam, raisins, and salt and purée until smooth.

Roll out a portion of the dough into a 15 x 35 cm rectangle, about 0.5 cm thick (it's okay if the edges aren't quite even). Spread a quarter of the filling over the surface with a small spatula. Roll the dough along the long side into a tight roll, seam-side down. Press lightly on top to flatten the roll, and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. The rolled dough can be frozen for up to a month.
Meanwhile, preheat the oven to 190°C (375°F) and arrange two racks evenly. Line two baking sheets with parchment paper or silicone baking mats.
Cut the rolls into 4 cm (1.5 in) pieces and place them seam-side down on the prepared baking sheets. Beat the egg yolks and brush the tops of the rolls with the egg yolks. Sprinkle with sugar and bake until pale golden brown and crispy on top, about 25 minutes. Remove the rugelach from the oven and let cool slightly on the baking sheets. Carefully transfer to a wire rack and let cool completely. Store in a tightly sealed container for up to 3 days..