February 14, 2017

Nutella Raspberry Rugelach

Rugelach is a Jewish pastry that can be filled with a variety of ingredients such as fruits, nuts or chocolate.  I'd never had rugelach before these but was drawn to the recipe because the filling is Nutella.  I am happy to say that these are absolutely delicious!  I could hardly believe I'd made them myself at home; the pastry was beautifully flaky and they were really tasty!

Recipe adapted from: Bakerita
113g butter
113g cream cheese
145g flour
1 1/2  tsp white sugar
Pinch of salt
1/2 tsp vanilla essence
1/4 cup Nutella
1/4 cup raspberry jam (optional)
Milk and white sugar (to brush on top of the pastries)

1. Combine the butter, cream cheese, flour, sugar and salt in a mixing bowl (I used my stand mixer).  Mix on low speed until the dough comes together.

2. Press the dough into a rectangular lump.  Wrap it in cling wrap and let it chill in the fridge for at least 2 hours.

3. When you're ready to bake the rugelach, preheat the oven to 175C (350F).

4. Cut the dough into 2 portions and, on a floured surface, roll them out into a large rectangle.

5. Spread the dough with the Nutella, then top with the raspberry jam.  (Alternatively, you can just use Nutella!)

6. Roll the dough up, starting from the long side of the rectangle to make two long logs.

7. Put the logs into the freezer for around 15 minutes to make them easier to cut up.

8. When the logs are chilled, brush them with some milk and sprinkle with some white sugar.  Cut the logs into equal pieces about 2.5cm (1 inch) wide.  Place the slices upright on a baking tray lined with baking paper or a silicon mat.

9. Bake the rugelach for about 20 minutes, or until the tops are lightly golden.

10. Allow the rugelach to cool on wire racks.


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