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Recipe by Chaya Ruchie Schwartz

Cinnamon or Chocolate Rugelach (Big Batch)

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Parve Parve
Medium Medium
50 Servings
Allergens

This screams “heimishe balabusta,” in my humble opinion!

  Yield: approximately 100 rugelach

Ingredients

Dough

  • 1 batch yeast dough

  • 2 eggs, slightly beaten, for egg wash

Cinnamon Filling

Chocolate Filling

Directions

1.

Preheat oven to at 350 degrees Fahrenheit. Line baking sheets with Gefen Parchment Paper.

2.

Divide dough into six equal parts.

3.

On a lightly floured surface, working with one part at a time, roll dough into 16-inch circles. Smear desired filling on dough.

4.

Using a pizza cutter, cut dough into 16 wedges (or more if you like them smaller) and tightly roll up from the wider end of the triangle till the tip. Place on baking sheet and brush with egg.

5.

Bake for 15 minutes.

About

Styling and photography by Chay Berger

www.thevoiceoflakewood.com (732) 901-5746

Cinnamon or Chocolate Rugelach (Big Batch)

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Moshe salel
Moshe salel
3 months ago
Esther Hirsh
Esther Hirsh
7 months ago

this is a real hit combined with the yeast dough recipe from Chaya Ruchie. I’ve tried countless recipes until now and really feel I hit the jackpot!

Hilton Greenbaum
Hilton Greenbaum
11 months ago
Shoshana
Shoshana
1 year ago

what dough do you use for this? anything specific?

Esti Green
Esti Green
1 year ago