German Ruggelach
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
16 pastries
ingredients
- 115 g cream cheese
- 115 g butter, softened
- 140 g flour, sifted
- 55 g light muscovado sugar
- 1⁄2 teaspoon ground cinnamon
- 40 g walnuts, finely chopped
- 25 g raisins, chopped
- 1 egg, beaten
- 2 tablespoons caster sugar
directions
- 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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RECIPE SUBMITTED BY
Lou van
Dudley, 0
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br />Happily married and 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=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
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