Rugelach
Made by Ashkenazi Jewish grandmothers throughout Eastern Europe, brought to Israel and America. The definitive Jewish pastry.
Jewish cream cheese pastry crescents — a tender cream cheese dough rolled around cinnamon, jam or chocolate filling, baked until golden and flaky. The ultimate Jewish bakery pastry.
Ingredients
Method
Beat cream cheese and butter until smooth. Mix in flour and salt to a soft dough.
Divide into 4 discs. Chill 1 hour.
Roll each disc into a circle. Spread filling. Cut into triangles. Roll from the wide end.
Bake at 180°C for 18-20 minutes until golden.
Dust with icing sugar.
Don't rush the chilling — warm dough sticks to the rolling surface and tears.
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