Rugelach- רוגלך

Rugelach- a melt in your mouth sweet treat רוגלך

 

Rugelach
/Skinny Chef with a change
רוגלך מבצק גבינת שמנת- מתכון בעברית

3/4 cup butter =160 gr
8 ounces reduced fat cream cheese, room temperature
2 cups all-purpose flour, plus more for work surface = 280 gr
1/4 teaspoon salt

-
1/2 cup plus 2 tablespoons sugar = 100gr + 2 TB
1 1/2 teaspoons ground cinnamon
3/4 cup low sugar raspberry preserves =300 gr + -
1 1/3 cups (about 1 cup) walnuts, toasted and finely chopped
1/2 cup chopped prunes -I didn't add
1/2 cup bitter sweet chocolate morsels - I didn't add
3 tablespoons milk
1/4 cup wheat germ -I didn't add

H O W :

Whisk flour and salt in a bowl; set aside.
In a large bowl, beat butter and cream cheese with an electric mixer on medium speed.
Reduce speed to low.
Add flour mixture and mix to form a soft dough.
Roll into a ball and wrap in plastic.
Refrigerate 6 hours (up to overnight).

Preheat oven to 325° F.Whisk sugar and cinnamon in a bowl; set aside.
Divide dough into quarters. Working 1 piece at a time, roll out to a 12-by-8-inch rectangle on a lightly floured surface.
With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 of the walnuts, prunes, and chocolate morsels, plus 2 tablespoons sugar mixture.
Tightly roll dough into a log; place, seam side down, on a parchment or aluminum-lined baking sheet. Repeat with remaining dough.
Brush each log with milk; sprinkle with 1 teaspoon sugar mixture (and sprinkle with wheat germ).Bake until golden brown, about 30-40 minutes.
Cool first in your baking sheet for few minutes and then transfer to wire racks; cool 15 minutes. Cut into 1-inch-thick slices. Store in an airtight container up to 2 days or better in your freezer .
Full recipe -here מתכון בעברית

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
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