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Dairy
Easy
6 Servings
Allergens 
1 h, 30 m
Diets
For many of us in the bungalow colony, a fast day means spending the day listening to Shiurim while baking for after the fast. In our family these rugelach are a favorite. The original recipe had a chocolate filling, but this version definitely takes it up a notch! From Shira Sebrow.
2 and 1/2 tablespoons Shibolim Dry Yeast
1 cup sugar
1 and 1/2 cups warm water
1 tablespoon vanilla sugar
1 cup oil
3 eggs
7 cups Glicks High Gluten Flour
1/2 stick softened butter (or oil for pareve)
1 cup packed Haddar Brown Sugar
3 tablespoons Gefen Ground Cinnamon
1 cup lightly crushed pecans
4 ounces whipped cream cheese, softened
1 teaspoon vanilla extract
2 to 3 tablespoons milk
In an electric mixer, combine water, sugar, and yeast and let stand until bubbly. Add the rest of the dough ingredients to the mixer and mix until a smooth dough forms. Let rise for 30 minutes.
Combine all the filling ingredients in a medium-size bowl.
Preheat oven to 350 degrees Fahrenheit.
Divide the dough into 6 equal parts. Roll out each piece of dough into a thin circle. Using an offset spatula, spread filling over dough. Sprinkle pecans over filling. Cut the circle of dough into 16 triangles (easiest with a pizza cutter), and roll each triangle starting from the wider side. Place the rugelach on a cookie sheet lined with Gefen Parchment Paper, leaving space for expansion. Bake 12 to 15 minutes until lightly browned on top. Let cool.
Whisk together cream cheese glaze ingredients and drizzle over cooled rugelach.
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