Eastern Europe
Rugelach
Flaky cream cheese pastry rolled around jam, nuts and cinnamon. Tiny croissants with a grandmother.
120 minTime
5 gProtein each
mildSpice
Make it your way
Grandma's wayCream cheese dough with jam, walnuts and cinnamon.
The original408kcalsame
5 gproteinsame
2 gfibresame
120minutessame
These are rugelach.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pulse flour, salt, butter and cream cheese until it just comes together. Divide into 4 discs, wrap and chill.
- 2Mix sugar, cinnamon, walnuts and raisins.
- 3Roll each disc into a 23 cm circle, spread thinly with jam and scatter with the filling. Cut into 12 wedges and roll each from the wide end.
- 4Chill the shaped rugelach for 15 minutes, brush with egg and sprinkle with any leftover cinnamon sugar.
- 5Bake at 180°C until golden.
Serve it like this
Pile on a plate or pack into a tin with parchment between layers. Serve with coffee or tea.
