Little finger pastries made with a cream cheese dough and filled with a sweet cinnamon, walnut and sultana filling.
Something else. Thank you, Jackie! Great recipe!! I made each of the four quarters of the dough differently, just to experiment. One with cinnamon, sugar and walnuts, one with rasberry preserves, one with chocolate ganache and walnuts and one with walnuts heated in a simple syrup (and then cooled). Brushed all of them with beaten egg white and sprinkled a little sugar on top. I found that 20 minutes produced a rugelach that was lightly browned and was very flaky and tender when cooled. By baking them just two minutes more, they were a little crisper. Both ways are wonderful, and I'm sure I'll come up with other filling variations. Thanks again. - 21 Jul 2008
Took shortcuts. Absolutely the best rugelach recipe that I have tried and I have tried a lot of them. Very easy to do in the food processor. I followed the recipe exactly. I chopped the walnuts and sultanas in the processor also. The filling stayed put when rolling by simply pressing it onto the dough as the recipe stated. Most rugelach I have made leak all over the tin giving them a burnt look on the bottom, but these did not do that. The flavour is wonderful! Definitely try this recipe! It is a gem! - 21 Jul 2008
These were a huge hit at the office. For anyone who is having issues with filling falling out, I would suggest pushing the chunky parts of the filling to the outside of the circle (leaving the cinnamon/sugar mixure in the middle) before rolling. This way you can squeeze the sultanas/nuts in as you roll. Also if you don't want to make the crescent shape, you can use this recipe to make roulades. To do this, roll the dough out either into a rectangle or circle. Then add the toppings. Roll the dough with the filling. Then cut into slices. Place seam side down for baking. - 21 Jul 2008