Ragalach or rugalach
Summary
Yield
Source East Coast cuisine
Prep time 45 minutes Recipes Snack Dessert Treats United States North America New Jersey Mid-Atlantic Bake America
Description
Ragalach or rugalach? To make it more confusing, I have found ready made versions of this pastries in shops under the names ragelach and rugelach. Whatever the name, this pastries will always be a New Jersey thing to me. This recipe is a cream cheese version of the Jewish rugalach as prepared by a friend of Italian ascent.
Ingredients
1 Cup butter (unsalted butter, softened) 1⁄2 Pound cream cheese (softened) 1⁄4 Teaspoon salt 2 Cup flour (sifted) 1 Cup walnuts (chopped kernels) 1⁄2 Cup sugar 1 Tablespoon cinnamon
Instructions
- Mix the butter, cream cheese and salt working on them until creamy. Mix in flour and blend into a soft dough. Form into 14 balls. Chill overnight.
- Preheat oven to 350°F.
- Mix nuts, sugar and cinnamon.
- Roll each ball into a 6-inch circle on lightly floured cloth. Cut each circle into quarters.
- Drop a rounded teaspoon of the nut mix onto each quarter and pinch the edges of the dough to form it into crescents.
- Place the crescents into an un-greased cookie sheet. Bake for about 12 minutes, until they turn light brown.
Notes
Chill the dough for a minimum 2 hours and 24 hours maximum.
Experiment with other fillings. Raisins give the finished pastry a very sweet taste. Hazelnuts, pecans or other nuts can be used, as poppy seeds, other dried fruits or fruit preserves.
The dough freezes well. Mix in the filling, form into a roll, wrap in cling film and freeze. When you need fresh ragalach, cut thick slices and bake - other option is to freeze the formed, filled crescents.
For those using metric system, 1 tablespoon ground to powder cinnamon is about 7-7 grams.
Ingredients, metric
225 g
soft sweet butter
225 g
soft cream cheese
1/4 tsp
salt
200 g
sifted flour
125 g
chopped walnuts
100 g
sugar
8 g
cinnamon
Nutrition facts
Serving size: 1/4 of recipe
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
263.03
Calories From Fat (48%)
126.19
% Daily Value
Total Fat 14.90g
23%
Saturated Fat 6.23g
31%
Cholesterol 20.01mg
7%
Sodium 91.46mg
4%
Potassium 122.14mg
3%
Carbohydrates 30.43g
10%
Dietary Fiber 2.02g
8%
Sugar 7.45g
Sugar Alcohols 0.00g
Net Carbohydrates 28.41g
Protein 4.87g
10%
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Summary
| Yield | |
|---|---|
| Source | East Coast cuisine |
| Prep time | 45 minutes |
| Recipes | Snack Dessert Treats United States North America New Jersey Mid-Atlantic Bake America |
Description
Ragalach or rugalach? To make it more confusing, I have found ready made versions of this pastries in shops under the names ragelach and rugelach. Whatever the name, this pastries will always be a New Jersey thing to me. This recipe is a cream cheese version of the Jewish rugalach as prepared by a friend of Italian ascent.
Ingredients
| 1 | Cup | butter (unsalted butter, softened) |
| 1⁄2 | Pound | cream cheese (softened) |
| 1⁄4 | Teaspoon | salt |
| 2 | Cup | flour (sifted) |
| 1 | Cup | walnuts (chopped kernels) |
| 1⁄2 | Cup | sugar |
| 1 | Tablespoon | cinnamon |
Instructions
- Mix the butter, cream cheese and salt working on them until creamy. Mix in flour and blend into a soft dough. Form into 14 balls. Chill overnight.
- Preheat oven to 350°F.
- Mix nuts, sugar and cinnamon.
- Roll each ball into a 6-inch circle on lightly floured cloth. Cut each circle into quarters.
- Drop a rounded teaspoon of the nut mix onto each quarter and pinch the edges of the dough to form it into crescents.
- Place the crescents into an un-greased cookie sheet. Bake for about 12 minutes, until they turn light brown.
Notes
Chill the dough for a minimum 2 hours and 24 hours maximum.
Experiment with other fillings. Raisins give the finished pastry a very sweet taste. Hazelnuts, pecans or other nuts can be used, as poppy seeds, other dried fruits or fruit preserves.
The dough freezes well. Mix in the filling, form into a roll, wrap in cling film and freeze. When you need fresh ragalach, cut thick slices and bake - other option is to freeze the formed, filled crescents.
For those using metric system, 1 tablespoon ground to powder cinnamon is about 7-7 grams.
Ingredients, metric
225 g
soft sweet butter
225 g
soft cream cheese
1/4 tsp
salt
200 g
sifted flour
125 g
chopped walnuts
100 g
sugar
8 g
cinnamon
Nutrition facts
Serving size: 1/4 of recipe
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
263.03
Calories From Fat (48%)
126.19
% Daily Value
Total Fat 14.90g
23%
Saturated Fat 6.23g
31%
Cholesterol 20.01mg
7%
Sodium 91.46mg
4%
Potassium 122.14mg
3%
Carbohydrates 30.43g
10%
Dietary Fiber 2.02g
8%
Sugar 7.45g
Sugar Alcohols 0.00g
Net Carbohydrates 28.41g
Protein 4.87g
10%
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Remarkable
Ragalach or rugalach? To make it more confusing, I have found ready made versions of this pastries in shops under the names ragelach and rugelach. Whatever the name, this pastries will always be a New Jersey thing to me.
When we moved to New Jersey, we were welcomed with a plate of this melt-in-the-mouth pastries by our Italian neighbor. We found them incredibly good. Of course, I asked for the recipe and I pass it exactly the same way she gave it to me, including the name.
Food in U.S.A.