Buttery, flaky and with a velvety filling: These are Rugelach with walnuts and currants. The small filled croissants come from Polish-Jewish cuisine and are easy to make yourself thanks to the uncomplicated fake puff pastry.
While the man was on a study trip in an outrageous 27 °C Israel stays, the stove is fired on in Berlin. Not only because the temperatures are slowly getting uncomfortable and I probably won’t be able to delay turning on the heating for much longer, but also because the daily photos and stories from Israel make me incredibly jealous. Hummus and Sabich, Jerusalem Bagels, Shakshuka, and then all the sweet little things. Above all rugelach – small stuffed croissants originating from Polish-Jewish cuisine. It is fortunate that I recently featured a recipe for “heymische rugelekh” – homemade rugelach – in Laurel Kratochvila’s wonderful book “New Baking” stumbled. She fills the cones with a mixture of cinnamon sugar, ground and chopped walnuts, and raisins. Sounds perfect, I just replace the raisins with currants.
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Rugelach or stuffed croissants: buttery, velvety and outrageously good
Rugelach are a popular pastry especially on the Jewish holidays of Hanukkah and Shavuot and come with a wide variety of fillings – with nuts, poppy seeds, plum jam or chocolate, but also dried fruit, tahini, marzipan or cinnamon and sugar. I would love to try them all, but for now I’ll settle for the nutty-fruity one Walnut Coriander Filling. I was skeptical at first, because I’m actually not the biggest fan of raisins and currants in pastries, but I’m blown away by the little Rugelach – they’re absolutely addictive!
The basis of the croissants is a slightly sour cream cheese dough or milk puff pastry, as Laurel Kratochvila calls it. In fact, its texture is similar to regular puff pastry, but it’s much easier to make—a lightning-fast fake puff pastry, so to speak. The Rugelach are wonderfully buttery and flaky and taste best when they have cooled completely. Then they are slightly crispy on the outside and the nutty-sweet filling is velvety connected. And best of all: They are still wonderfully fresh and buttery even after 3 days.
I’m sure that the filled walnut croissants are also excellent as Christmas pastries during the Advent season … just saying.
Rugelach with walnuts and currants (recipe for 24 pieces)
Slightly modified from a recipe found in Laurel Kratochvilas “New Baking”*
ingredients for the dough
150 g flour (type 405 or 550) + a little more for rolling out
150 g butter, cold and diced
150 grams of cream cheese
1/2 tsp salt
1 tsp freshly squeezed lemon juice
1/2 TL Vanilleextrakt
ingredients for the filling
160g brown sugar
100 butter, soft
50 g walnuts, ground
50 g walnuts, chopped
50 g currants (or raisins), finely chopped
3 tablespoons flour (type 405 or 550)
2 tsp ground cinnamon
Cinnamon sugar for sprinkling
1 tbsp walnuts, ground (optional)
1 Ei + 1 Eigelb, verquirlt
For the dough, place the flour and butter in a large bowl and mix together with a mixer or with your hands until crumbly. Add cream cheese, salt, lemon juice and vanilla extract and mix on low speed or with a spoon until just combined. The dough should feel moist and sticky. Divide the dough in half and shape each half into a flat disc. Wrap in cling film and refrigerate for at least 2 hours or up to 3 days.
For the filling, place all the ingredients in a medium-sized bowl and mix with a hand mixer until well combined.
Roll out the chilled discs of dough on a lightly floured work surface into circles about 30 cm in diameter. If necessary, straighten the edges with a knife. Carefully spread the filling evenly over the circles of dough, leaving out the edges. It doesn’t matter if the dough tears a little in some places. Using a knife or a dough wheel, cut the circles into 12 equal pieces like a pizza and roll up from the wide side close to the middle like small croissants. Place the Rugelach a little apart on two baking sheets lined with baking paper and chill in the fridge for about 30 minutes.
Preheat the oven to 170°C (circulating air). Mix some cinnamon sugar with the ground walnuts in a small bowl. Brush the Rugelach lightly with beaten egg and sprinkle with some cinnamon sugar and walnut mixture. Bake in the oven for 12-15 minutes until golden brown, then cool completely on a wire rack. Packed airtight, the Rugelach will keep for at least 3 days.
*Note/Advertisement: For the one with an asterisk
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