GERMAN RUGGELACH
Make and share this German Ruggelach recipe from Food.com.
Provided by Lou van
Categories European
Time 1h15m
Yield 16 pastries
Number Of Ingredients 9
Steps:
- 1. First make the pastry. Beat the cream cheese vigorously with the butter, until well mixed and softened. Gradually beat in the flour.
- 2. Gather up into a ball, and wrap in foil or cling film. Chill in the refrigerator for 30 minutes.
- 3. To make the filling, mix together the muscovado sugar with the cinnamon, walnuts and raisins in a bowl.
- 4. Preheat the oven to 200ºC/gas 6.
- 5. On a lightly floured board, roll the chilled pastry out into a 30cm circle. Brush with beaten egg, and sprinkle the filling evenly over the pastry. Cover with a sheet of greaseproof paper, and run the rolling pin over it a couple of times to fix the filling firmly into the pastry. Lift off the paper.
- 6. Divide the circle up like a cake into 16 triangles.
- 7. Roll up each one, starting with the wider end, as if you were making a croissant.
- 8. Arrange on a baking sheet, brush with egg and sprinkle with caster sugar.
- 9. Bake in the oven for 12-15 minutes, until golden brown.
Nutrition Facts : Calories 156.1, Fat 10.3, SaturatedFat 5.5, Cholesterol 36.5, Sodium 68.7, Carbohydrate 14.3, Fiber 0.5, Sugar 6.5, Protein 2.4
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