Rugalach
Rugalach nice and very yummy, it is awesome my friend Aileen Michelle Gencianos was inspired Rugalach recipe,
Ingredients:
DOUGH
1 cup vegan butter substitute,slightly softened but not at
room temperature
1 cup soy cream cheese
1 tablespoon granulated sugar
2 cups all-purpose flour
WALNUT FILLING (optional)
½ cup ground walnuts
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ cup ground walnuts
¼ cup granulated sugar
1 teaspoon ground cinnamon
FRUIT FILLING
¼ cup fruit preserves of your
choice
¼ cup fruit preserves of your
choice
GARNISH
¼ cup granulated sugar
1 tablespoon ground cinnamon
¼ cup granulated sugar
1 tablespoon ground cinnamon
Method - Rugalach
To make the dough, combine the vegan butter substitute, soy cream cheese, and sugar in a large bowl and beat with an electric mixer until fluffy. Add
the flour and mix well with a wooden spoon. Knead the dough into a ball, cover with plastic wrap, and refrigerate for 2 to 12 hours.
To make the optional walnut filling, combine the walnu
To make the dough, combine the vegan butter substitute, soy cream cheese, and sugar in a large bowl and beat with an electric mixer until fluffy. Add
the flour and mix well with a wooden spoon. Knead the dough into a ball, cover with plastic wrap, and refrigerate for 2 to 12 hours.
To make the optional walnut filling, combine the walnu
ts, sugar, and cinnamon in a small bowl.
Preheat the oven to 350 degrees F and oil 4 baking sheets. Have ready a small bowl of water.
Divide the chilled dough into 4 equal pieces and work with 1 piece at a time while keeping the others covered and refrigerated. Roll out each piece into a 9-inch disk on a floured surface. Spread a thin layer of fruit preserves over the dough and sprinkle some of the optional walnut filling over it. Cut each disk into 12 wedges using a rolling pizza cutter.
Preheat the oven to 350 degrees F and oil 4 baking sheets. Have ready a small bowl of water.
Divide the chilled dough into 4 equal pieces and work with 1 piece at a time while keeping the others covered and refrigerated. Roll out each piece into a 9-inch disk on a floured surface. Spread a thin layer of fruit preserves over the dough and sprinkle some of the optional walnut filling over it. Cut each disk into 12 wedges using a rolling pizza cutter.
Roll up each wedge from the wide end to the narrow point. Dip your fingertip
s in the bowl of water, wet the edge of the roll, and press to seal. Sprinkle a little sugar and cinnamon on top of each roll.
Arrange the rolls on the prepared baking sheets about 3 inches apart. Bake for 15 minutes, or until the rugalach just begin to lightly brown. Let the rugalach cool on the baking sheets for 2 minutes, then transfer them to racks to cool completely. Store in a sealed container in the refrigerator.
Arrange the rolls on the prepared baking sheets about 3 inches apart. Bake for 15 minutes, or until the rugalach just begin to lightly brown. Let the rugalach cool on the baking sheets for 2 minutes, then transfer them to racks to cool completely. Store in a sealed container in the refrigerator.
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