Flaky, crispy pastry dough that takes less than a minute to make. Rugelach - Baby Bird's Farm and Cocina. Apricot and Walnut Rugelach recipe is a perfect holiday season.

Materialien herstellen Rugelach

Bereiten 150 g of Mehl.
Bereiten 100 g of Butter.
Sie brauchen 100 g of Frischkäse.
Bereiten of Schokocreme.
Bereiten 60g of Zucker.
Bereiten 30g of Mandeln gemahlen.
Bereiten 1TL of Zimt.
Sie brauchen of Marmelade.

Kochschritte Rugelach

Mehl, Butter und Frischkäse zusammenrühren und für ca. 2 Stunden in Frischhaltefolie im Kühlschrank ruhen lassen..
Danach in 2 Teile teilen, ausrollen und belegen..
Zum Belegen: entweder mit Schokocreme bestreichen oder mit Marmelade und da drüber Zucker/Nuss/Zimtmischung streuen..
In 8 Teile schneiden und zu Kipferl aufrollen und bei 180 Grad ca. 15-20 min. backen..

It has many alternative spellings, including rugelakh, rugulach, rugalach, ruggalach, and rogelach in the plural. Serving: Tea is traditional, but we drink coffee with rugelach. These are pretty and, even with their jam-and-fruit filling, not overly sweet, and they are. I absolutely adore rugelach and can't believe that it took me so long to make them myself. Ironically, I made them the same day that I made the Chocolate Babka - it was a Jewish baking extravaganza!

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Rugelach

One note the rugelach is always rolled out in a sugar cinnamon mix never flour if rolled and turned once it is covered in sugar it is no problem to roll out at all. Jackie this Rugelach recipe was fantastic! For best results, thaw in the refrigerator overnight, wrapped.

Materialien herstellen Rugelach

Kochschritte Rugelach