Photo: Rugalach Recipe
Ingredients
- 1 cup (2 sticks) butter
- 4 cups flour
- 1 teaspoon salt
- 1/4 cup sugar
- 1 cube cake yeast
- 1 cup heavy cream
- 3 egg yolks
- Filling, recipe follows
Filling:
Directions
Dough: Preheat oven to 375 degrees.
Mix butter with dry ingredients until sandy. Crumble yeast into cream and stir in the yolks. Combine wet ingredients with dry ingredients to make a dough and chill it for 3 to 4 hours or more. Roll out 1/3 of the pastry thin, into a circle.
Filling: Combine sugar, cinnamon and nuts and sprinkle onto the dough. Dot with golden raisins.
Cut into triangles and roll up starting at the wide end and place on a greased cookie sheet, point side down. Repeat with remaining dough. Let rise 30 minutes at room temperature. Bake for 15 to 20 minutes or until light golden brown.
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By dcbrush
Freehold, NJ
on April 12, 2010
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I taught one of my Jewish friends how to make rugalach using this recipe. She said this recipe made the best rugalach she ever had. I have to agree. It's delicious. By the way, the use of cream cheese in today's rugalach recipes is an American innovation. Rugalach originated in Europe where traditionally it was made with lots of butter and yeast.
By doreiss_4072727
oakdale, NY
on December 30, 2009
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Original Rugalach is not made with cream cheese and is difficult to work with. The yeast dough is just as good and a lot easier to make
By danicagoodman_1...
Hamilton, OH
on November 27, 2009
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I haven't tried this recipe yet but am looking forward to it. Cream cheese is not a traditional ingredient in rugalach by the way.
Read all 7 reviews