Desi Fiesta

Rugelach/Rogelach

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Today For letter R am sharing a very very delicious  Jewish pastry / Hanukkah cookies .So while thinking of which recipes to be done I took my book marked listand brush it and found this recipe for R. I chose R for Rugelach under baking theme . I adapted the recipe from All recipes and made some changes to the recipe. They where super flaky and buttery crescent shaped cookies which were so addictive and my H loved the flaky texture of these cookies a lot  :).

Rugelach, or Rogelach, are rolled cookies. Rugelach, which literally means “little twists” in Yiddish, has Jewish Ashkenazic (Polish) origins. In Europe the rugelach dough was made using yeast to which the jewish innovated a no yeast and added cream cheese version which became their traditional Hanukkah cookie later . Rugelach dough is rolled around sweet fillings such as chocolate, raisins and nuts, or preserves.

 Ingredients

 2 cups all-purpose flour/ Maida
 1 cup salted butter
 1 (8 ounce) package cream cheese
 1/3 cup sour cream/ yogurt
 1/2 cup white sugar
 1 tbsp ground cinnamon pd
 1 cup finely chopped walnuts
 1/2 cup chocolate chips
 1 tbsp melted Butter for brushing

Method
  • Cut cold butter or margarine and cream cheese into bits. In bowl take flour, butter, cream cheese and sour cream mix  until crumbly.
  • Shape the crumbly mixture into 3 equal disks. Wrap each disk and chill 2 hours or up to 2 days.
  • Combine sugar, cinnamon, chopped walnuts, and chocolate chips.
  • Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. 
  • Sprinkle round with sugar/nut mixture. Press lightly into dough. With the help of  pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. 
  • Place on ungreased baking sheets and chill rugelach for 20 minutes before baking.
  • Preheat oven to 350 degrees F (180 degrees C).
  • After rugelach are chilled, bake them for  20 minutes until lightly golden. 
  • Cool on wire racks. Store in airtight containers.
Tips
  • You can  chop raisins add them instead of chocolate chips.
  • Before adding the cinnamon nut mixture you can spread some apricot jam and brown sugar on the rolled dough.
  • You can  also replace salted butter to unsalted and add 1/4 tsp of salt to the dough.

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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Comments

  5. Srivalli says

    Manjula you have managed to post so many that I have to bookmark..this looks awesome..Mir says this is not traditional shape, will google and check..though this will do perfectly for me..:)