Name: Rugelach
Yield: Makes Forty-Eight to Sixty
Cuisine: Polish
Ingredients: 250 g/9 oz/scant 2 cups sultanas (golden raisins); about 250 g/9 oz/generous 1 cup butter, melted; about 250 g/9 oz/2¼ cups plain (all-purpose) flour; 2.5 ml/½ tsp salt; 1 egg; 15 ml/1 tbsp sugar; 130 g/4½ oz/generous 1 cup chopped walnuts or walnut pieces; about 225 g/8 oz/generous 1 cup caster (superfine) sugar; 10–15 ml/1–2 tsp ground cinnamon; 115 g/4 oz/½ cup full-fat soft white (farmer’s) cheese; 115 g/4 oz/½ cup unsalted (sweet) butter

Preparation info

Makes
Forty-Eight to Sixty

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

These crisp, flaky cookies, rolled around a sweet filling, resemble snakes or croissants. They are thought to have come from Poland where they are a traditional sweet treat at Chanukkah. They are very popular in the United States, especially made with chocolate chips.

Ingredients

115 g/4 oz/½ cup unsalted (sweet) butter
115

Method

To make the pastry, put the butter and cheese in a bowl and beat with an electric mixer until creamy. Beat in the sugar, egg and salt.
Fold the flour into the creamed mixture, a little at a time, until the dough can be worked with the

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Rugelach

Ingredients

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