Ice Cream Dough Rugulah

banner

Preparation info

  • Difficulty

    Easy

  • Makes

    48

    rugulah cookies

Appears in

I like quirky things and this dairy-centric dough is Hanukkah (or Christmas) perfect but also makes a lovely and supple dough to work with. Fill with the cinnamon/sugar raisin route or go with chocolate chips. Make sure you use a quality ice-cream, i.e, not ‘lite’ if you want the flakiest pastry dough.

Ingredients

Ice-Cream Pastry Dough

  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • 1 cup vanilla ice-cream, frozen but cut into chunks and softened a bit

Filling

  • ½ cup apricot or raspberry jam
  • ½ cup brown sugar
  • cup white sugar
  • 2 teaspoons cinnamon
  • ½ cup ground walnuts, preferably toasted
  • 1 cup raisins, plumped and dried

Finishing Touches

  • 1 egg white
  • Sugar

Method

For the Ice Cream Dough, in a food processor, add the flour and salt and place butter chunks on top. Pulse briefly to make a coarse mixture. Spoon in the ice-cream and process to make a soft dough. Divide in two portions, wrap in plastic bags and refrigerate 4 hours or overnight.

For the filling, in a bowl, blend the brown sugar, white sugar, cinnamon, nuts, and raisins.

Preheat oven to 350°F. Stack two baking sheets together and line the top one with parchment paper. On a well-floured board, roll dough out to a circle about 10-12 inches. Spread on some jam and then sprinkle with ¼ of the sugar/nut mixture. Repeat with other dough portion.

Cut into 12 wedges and roll each into a crescent. Place on baking sheet and brush with egg white. Bake until golden brown, 25-30 minutes. Cool on a rack.