Rugelach Recipe
I am not an expert on Jewish recipes, but this is a wonderful little dessert that has always been one of my favorite pastry recipes. Rugelach are small and bite sized like a cookie, but the dough is soft like a pastry.
Ingredients
- 2 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2/3 cup shortening
- 1 egg yolk
- 1 tablespoon orange rind, grated
- 1/4 cup orange juice
- 2/3 cup sugar
- 2 tablespoons ground cinnamon
- 1/4 cup butter, melted
- 1/2 cup raisins
- 1/2 cup pecans, chopped
- 1 egg yolk
- 1 tablespoon water
Instructions
- Combine the flour, 1 tablespoon of sugar and the salt in a large bowl. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. Stir in one egg yolk and the orange rind, mixing well. Sprinkle the orange juice, 1 tablespoon at a time, into the flour mixture, stirring until the dry ingredients are moistened.
- Divide the dough in half and shape into 2 balls. Chill for at least 30 minutes.
- Combine the remaining sugar and cinnamon and set aside.
- Roll half the pastry into a 10"x12" rectangle. Brush with half the butter. Sprinkle half the sugar mixture evenly over the pastry. Sprinkle with half the raisins and pecans. Roll up jellyroll fashion, starting with the long side. Pinch the seam and ends together. Cut the roll into individual serving size pieces.
- Repeat with the second roll.
- Place, seam side down, on a lightly greased baking sheet. Repeat the procedure with the other half of the pastry. Cut each roll into 3/4 inch slices. Combine 1 egg yolk and water. Brush the tops of the rolls with the egg mixture.
- Bake in a preheated 350°F oven for 30 minutes or until the little pastries are golden brown.
Nutrition
Calories: 152kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 54mgPotassium: 61mgFiber: 1gSugar: 7gVitamin A: 36IUVitamin C: 2mgCalcium: 17mgIron: 1mg
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