German Ruggelach

"A German sweet pastry taken from chef Sophie Grigson. Prep time includes 30 minutes chilling time."
photo by a user photo by a user
Ready In:
1hr 15mins
16 pastries




  • 1. First make the pastry. Beat the cream cheese vigorously with the butter, until well mixed and softened. Gradually beat in the flour.
  • 2. Gather up into a ball, and wrap in foil or cling film. Chill in the refrigerator for 30 minutes.
  • 3. To make the filling, mix together the muscovado sugar with the cinnamon, walnuts and raisins in a bowl.
  • 4. Preheat the oven to 200ºC/gas 6.
  • 5. On a lightly floured board, roll the chilled pastry out into a 30cm circle. Brush with beaten egg, and sprinkle the filling evenly over the pastry. Cover with a sheet of greaseproof paper, and run the rolling pin over it a couple of times to fix the filling firmly into the pastry. Lift off the paper.
  • 6. Divide the circle up like a cake into 16 triangles.
  • 7. Roll up each one, starting with the wider end, as if you were making a croissant.
  • 8. Arrange on a baking sheet, brush with egg and sprinkle with caster sugar.
  • 9. Bake in the oven for 12-15 minutes, until golden brown.

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<p><img src= border=0 alt=Photobucket />&nbsp;<br />Happily married and&nbsp;the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src= alt= /></p> <p>&nbsp;</p> <p><a href=[/img></a></p>
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