| Rugulegh is a type of pastry, similar to struedel, it is made with
a cream cheese dough and is filled with jams and nuts or chocolate
and nuts. This recipe is best made by bubes (jewish grandmothers!!)
and the BEST recipe tends not to be written down, however, I managed
to get a recipe from my college roommates grandmother and will bring
it in if this is indeed what you are looking for.
/nancy
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I went and bought a Jewish Cook book this weekend. I was too anxious to
bake some rugalachs. They came out pretty good, but I changed the way
they are made.
Unfortunately, I forgot to bring a copy of the recipe. So, I'll try to
explain as good as I can. This is from Sokolov's Jewish American Cook
Book.
Rugalachs
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8 oz (1 stick) butter at room temperature
4 oz cream cheese at room temperature
1/2 cup sour cream
1 egg
2 1/2 to 3 cups of unbleached flour
1/4 teaspoon salt
filling
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1 cup chopped walnuts
1/2 cup raisins
1/2 cup apricot preserves
1/2 cup brown sugar
cinnamon
Cream together the butter and cream cheese. Add the sour cream and egg
and cream them all together. Add the salt and 2 1/2 cups of flour.
Knead
the dough, add the extra 1/2 cup of flour if necessary (it was in my
case). The dough should be creamy and elastic. Put it in waxed paper
and keep it in the refrigerator for at lest 4 hours.
Mix the chopped walnuts, brown sugar, and raisins.
Later, divide the dough in 4 equal parts. And roll it to 1/8 inch
round pieces. Spread some apricot preserves on this. Put some of the
walnut raisin mixture over it. Sprinkle with cinnamon. Cut these round
pieces of dough like a pie, with each wedge about 3 inches wide.
Roll the little pieces starting from the wider end, press the ends.
They should look like crescents. Put them on cookie sheets.
Bake in a preheated oven at 350 degrees for 30-40 minutes.
What I did was, I rolled each dough into long and narrow rectangle
pieces, then after spreading the nut mixture over the rolled dough,
rolled each piece like a strudel, then cut it in 1
inch pieces. The baking time decreased since they were smaller pieces.
If you don't like too much sweet, decrease the amount of brown sugar
used.
The book has another recipe for rugalachs in which you have to keep the
dough in the refrigerator over night.
Enjoy,
Yasemin
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| This version of Rugelach was made at a Holiday Celebration at our
facility about 5 years ago. I've made them once or twice and they're
really good.
Dough:
1 cup sour cream
2 sticks butter
2 cups flour
Filling:
2 tbsp. cinnamon \ Mixed together
1 cup sugar /
1/3 cup chopped walnuts
Strawberry or any berry jam
Mix dough ingredients and chill for 2 hours or longer. Divide dough
into thirds and roll each third into a circle on a well-floured
board. Don't roll too thin. Sprinkle each circle lightly with
cinnamon, sugar and nuts. Cut each circle into 16 wedges. Put
a dab of jam in the center of each wedge.
Roll each wedge separately starting at the wide end. (Shape into
a curve if there's a lot of dough.) Put on cookie sheet. Before
baking, sprinkle cinnamon sugar on top of each Rugelach. Bake 25
mintues at 350.
Makes 48 cookies.
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