rugelach
Traditional Jewish Passover pastries, horn-shaped and filled with an almond and raisin filling
Ingredients
unsalted butter (dough)
225 g (8 oz)
cream cheese (dough)
225 g (8 oz)
low-gluten flour (dough)
375 g (13 oz)
fine granulated sugar (filling) (use 100 g)
150 g (5 oz)
raisins (filling)
75 g (3 oz)
ground cinnamon (filling)
1 tsp
almond flour (filling)
100 g (3 1/2 oz)
Instructions
1
Make the dough
Beat the butter and cream cheese until smooth, gradually add the flour in small amounts, knead into a smooth dough, and refrigerate until firm.
2
Make the filling
Mix 100 g of sugar with the raisins, cinnamon, and almond flour.
3
Roll out and cut
Quickly roll out the dough between two layers of plastic wrap dusted with flour, then cut it into triangular pieces.
4
Fill and bake
Preheat the oven to 175°C. Place a small amount of filling on each triangular piece of dough, roll toward the tip, place tip-side down on a baking sheet, sprinkle with sugar, and bake for 15-18 minutes until golden.
