Grandma Style Vanilla Cinnamon Cream Cheese Rugulah
This one is a variation on a dough you see in many Jewish cookbooks,
Makes 36-48 pastries
3 ˝ cups all-purpose flour
˝ cup confectioner’s sugar
1/2 teaspoon salt
1 cup very cold, unsalted butter, cut into 16 chunks
1 cup or 8 ounces softened cream cheese
1 egg (optional)
1 teaspoon vanilla
1 cup apricot jam
1-2 cups brown sugar
1-2 teaspoon cinnamon
1 cup raisins
1 cup ground walnuts
Egg wash and sugar
Place flour, confectioner’s sugar and salt in a food processor. Pulse to combine. Add butter and cream cheese and pulse to combine slightly. Add egg and vanilla and process to form a soft dough that holds together in one mass, about 30-45 seconds.
Form into a large flattened disc and put in a ziplock bag.
Chill one to two hours (or up to three days or freeze).
Preheat oven to 350 F.
Line a large baking sheet with parchment paper.
To form rugulah, divide dough in three portions.
On a floured board, roll each portion, out into a ten-inch circle, doing one portion at a time.
Smear on some of the jam, and then sprinkle on one-third of the filling ingredients. Cut dough into 12 wedges, using a pastry wheel to facilitate this. Roll up each into a small crescents. Brush with egg wash and sprinkle with sugar.
Place on the baking sheet.
Bake until nicely browned, 25-30 minutes.
Kosher Cuisine with Marcy Goldman