Rugelach
Rugelach or rogalach is a pastry roll with chocolate based filling. It is of a European Jewish origin and in Yiddish it means "little twists" or "little corners". Some believe that it is the ancestor of the famous French croissant.
In Israel it can be found in every café or bakery, and it is popular as a dessert beside a cup of coffee or tea.
​
Pastry:
500 g (1lb 2 oz) white flour
2 tsps. dry yeast
160 ml (2/3 cups) warm milk
2 eggs
1/3 cup sugar
1 tbsp. vanilla sugar
100g (3½ oz) butter
Filling:
1 cup sugar
3/4 cup cocoa powder
1 flat tsp. cinnamon
200g (7 oz) butter
​
Glazing:
1 egg
​
Syrup:
1 cup sugar
Preparation time: 1 hour
Difficulty level: Medium
Servings: 48
Special equipment: Dough mixer
Ingredients
Preparation
Prepare the Dough:
Melt the butter.
In a mixer bowl mix the flour and the yeast.
Add milk, eggs, sugar, vanilla sugar and butter.
Process 5 minutes until the dough is smooth and soft.
Cover with a kitchen towel and let it double in volume (about 1 hour)
​
Prepare the filling:
Melt the butter.
Mix all the ingredients together.
Put in the fridge for 20 minutes, mixing from time to time.
​
Make the rugelach:
Preheat the oven to 180°C (360°F). Sprinkle some flour over the working surface.
Cut the dough into 6 equal pieces.
Roll out each piece into a circle of about 30 cm (12") diameter.
Spread a thin layer of filling and cut into 8 pizza-like triangular slices.
Roll each slice from the perimeter towards the center and arrange in a baking pan layered with baking paper.
In a bowl beat the egg with a tbsp. water.
Brush the rugelach with the egg and bake about 20 mins. until they are dark brown.
​
Prepare the syrup:
In a sauce pot put the sugar with half cup of water. Bring to a boil while stirring constantly and remove from heat.
​
When the rugelach are ready, brush them with the syrup while they are still hot. Let cool a little and serve.
