Cottage Cheese Rugelach

Cottage Cheese Rugelach


12 people made this

About this recipe: Rugelach, a Jewish pastry, is made extremely light and delicious with the addition of cottage cheese to the pastry dough. Filled with a mixture of butter, pecans, cinnamon and raisins, these small pastries are addictive and moreish!

sandy z

Serves: 48 

  • 225g cottage cheese
  • 225g butter, softened
  • 250g plain flour
  • 50g butter, softened
  • 170g dark brown soft sugar
  • 1/4 teaspoon ground cinnamon
  • 90g chopped pecans
  • 75g raisins
  • 3 tablespoons orange marmalade
  • 1 egg white
  • 2 tablespoons water

Prep:50min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:3hr10min 

  1. Combine cottage cheese and 225g of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with greaseproof paper. Refrigerate for at least 2 hours.
  2. Preheat an oven to 200 C / Gas 6. Lightly grease a baking tray.
  3. Combine the remaining butter with the dark brown soft sugar, cinnamon, pecans and raisins. Set aside. Roll one ball of dough at a time to a 23cm (9 in) circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the pastry point-side down on the prepared baking tray. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each pastry.
  4. Bake in the preheated oven until golden brown, 18 to 20 minutes.

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