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Recipe by Paula Shoyer

Baklava Rugelach

Parve Parve
Easy Easy
30 Servings
Allergens

Ingredients

Dough

  • 1 cup (2 sticks) margarine (soy-free if needed)

  • 8 ounces non-dairy cream cheese, at room temperature 15 minutes (soy-free if needed)

  • 2 cups plus 2 tablespoons all purpose flour, such as Glicks, plus extra for dusting

Filling

  • 3/4 cup shelled, unsalted pistachios

  • 1/4 cup sugar

Glaze

  • 2 teaspoons orange blossom water

Directions

Make the Dough

1.

Place margarine, cream cheese, flour, confectioners’ sugar, and orange blossom water into the bowl of a mixer fitted with the paddle or a food processor fitted with a metal blade. Mix just until dough comes together.

2.

Divide dough in half and wrap each piece in plastic wrap and flatten. Freeze overnight. Let thaw until you can press it in a little.

Make the Filling

1.

Place the almonds, cashews, pistachios, and sugar into the bowl of a food processor and chop into small pieces, no larger than one-third inch. May be made two days in advance.

Assemble and Bake

1.

Preheat the oven to 350 degrees Fahrenheit.

2.

To roll out the dough, place a 10- by 15-inch or larger sheet of Gefen Parchment Paper on the counter. Sprinkle with flour and place one dough disc on the parchment. Sprinkle with more flour and then top with a second sheet of parchment. Roll on top of the parchment to roll out the dough until it is 10 by 15 inches. Peel back the top parchment often while rolling and sprinkle some more flour on the dough. Remove the top parchment but reserve to cover the second disc of dough.

3.

Spread half the jam evenly on the dough all the way to the edges. Sprinkle half of the nut and sugar mixture over the jam.

4.

Fold the short sides of the dough one-half to three-fourths of an inch in toward the center to keep the filling inside. Using the parchment to help you, roll up the long side, working slowly and rolling as tightly as you can. The seam should be on the bottom. Slide the roll and parchment onto a baking sheet. Repeat with the second piece of dough and place on the parchment a few inches away from the first roll.

5.

Bake for 40 to 45 minutes, or until the top is golden brown.

Tips:

If the dough gets too soft while rolling, place the whole packet of dough and parchment back in the freezer to firm up for 10–15 minutes.

To Serve

1.

While the rolls are baking, make the glaze. Bring sugar, lemon juice, and water to boil in a small saucepan over high heat. Stir to dissolve the sugar. Reduce heat to medium-low and cook uncovered for 10 minutes. Remove from the heat and add the orange blossom water and stir. Pour into a bowl to cool and set aside.

2.

When the rolls are baked, pour some glaze over the top, reserving the rest.

3.

Let rolls cool and then slice into one-inch pieces. Serve warm or at room temperature with the remaining glaze alongside.

Notes:

You can freeze the slices or the complete rolls (easiest) and then thaw and slice them when ready to serve. Store covered with plastic or in an airtight container at room temperature for up to five days or freeze for up to three months.

Variation:

The beauty of rugelach is the infinite ways in which you can change the dough and filling. I like to make each roll using different color jam so I can alternate colors on a platter.   • Dough: Omit the orange blossom water in the recipe below and use vanilla for a more neutral-flavored dough. You can also use any other extract such as almond, coffee, or mint, or any liquor to flavor the dough.   • Filling: Any kind of jam may be spread on the dough. Today you can find jam made out of every fruit and flower. Any type of chopped nut made be added, as well as chocolate, caramel, peanut butter, or other-flavored chip or chunk. Coconut and dried fruit of any kind may be chopped and added as well. You can sprinkle cinnamon, nutmeg, brown sugar, or other flavored sugar on top. Be careful not to overstuff the dough, which makes it harder to roll and takes longer to bake. For each disc of dough (half the recipe), add about half a cup of jam and then no more than one and a half cups of nuts, dried fruit, or chips.   • Dairy version: Substitute butter and dairy cream cheese (not the whipped kind). If making a dairy version, omit the extra two tablespoons flour in the dough.   •Size: You can make mini rugelach if you divide the dough into four pieces and roll and fill as directed. 
Baklava Rugelach

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