This pastry is also known as rugelach. It can be filled with any number of delights; cinnamon raisin, cherry pistachio, or the ever perennial favourite: poppy seed and nuts. In my Tips and Tricks I have included many other variations including savory versions such as spinach and feta. Check them out!
Ingredients
4 cups all purpose flour
1/2 tsp salt
1 tbsp white sugar
2 1/4 tsp instant yeast
1 1/2 cups butter, COLD, diced
3 egg yolks fr. large eggs, lightly beaten
1/2 cup sour cream
1 tsp vanilla extract
Filling:
3 egg whites (room temperature)
1 cup white sugar
1/2 cup finely chopped (nearly ground) nuts
1 tsp vanilla extract
1/2 cup jam of your choice: I used apricot
few tbsp of powdered sugar
Instructions
Please read Susie's Tips and Tricks
1. Place flour, salt, sugar and yeast in a mixing bowl that will attach to a machine. With the paddle on Setting 1 cut in the butter in portions until the mixture is the size of peas. Now add egg yolks, sour cream, and vanilla. Blend until just incorporated. Shape into two flat discs and wrap in plastic wrap. Place in the fridge for 30 minutes.
2. While the dough discs are resting, make the filling. In a grease-free mixer bowl such as KitchenAid, add the egg whites and mix on Setting 6 to form soft peaks. Now add the sugar a few tbsp at a time beating until stiff peaks form. Now fold in vanilla and ground nuts. set aside.
3. Preheat oven to 375F.
4. Dredge board with a sprinkling of powdered sugar. Take one disc and roll our approximately 12" in diameter, approximately 1/4" thick.
5. Spread half of jam thinly on the disc and then half of the nut mixture. Now cut dough into 12 wedges. Roll up as if for a crescent roll and place on a baking sheet with parchment paper unless using a stoneware bar pan such as those sold by Pampered Chef. Remove remaining dough from fridge and prepare while first batch bakes.
6. Bake approximately 12 to 14 minutes until lightly browned. Remove from sheet and place on cooling rack. Store in an air tight container.
Susie's Tips and Tricks
Some people refer to these as cookies; I don't quite feel they are cookie as the dough is similar to a pie crust. No matter, they are scrumptious.
Make sure that your butter is cold; once you've diced, return to the refrigerator to ensure the fat is cold until ready to use.
There are various stages to egg whites. Make sure there is not a drop of fat on your machine parts or bowl, and none from the egg yolk either. At first the eggs get frothy. Then they turn to soft peaks. SOFT peaks are present when you turn over the whisk and it has a definite peak but its loose and falls after a few seconds. STIFF peaks are created when you continue beating the mixture holds it's shape when turned over. Don't over-mix!
As I complete these versions I will include quantities. If you choose to make savory pastries omit the vanilla and prepare without sugar egg whites.
Sweet Rulegach:
Raspberry and Pecan
Cinnamon Chocolate
Cinnamon Raisin
Lemon curd
Cherry Pistachio
Poppy seed and Nut
Orange Marmalade and Nuts
Savory Rulegach:
Mashed potato, Chive and Bacon
Pesto
Tapenade
Harissa and Chevre (goat cheese)
Cheddar cheese and Pecans
Spinach and Feta
Mushroom with blue cheese & Walnuts
Garlic, Ricotta, and Herbs
Pumpkin, Pecan, and Bacon
Caramelized Onions with Herb Cheese
Fig, Walnut, and Blue Cheese
Sun-dried Tomato and Olive
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