German Ruggelach

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement