fbpx No-Yeast Nut Rugelach | Recipes
BurgerMenu
search
search
Breakfast Appetizers Baking Breads Desserts Drinks Sides Soups Salads Snacks Mains Chicken Salmon Gluten Free Weekday
Chanukah Chanukah with Tuscanini Tu-Bishvat Purim Passover Shavuot Nine Days Rosh Hashanah Sukkot Shabbat
Chef recipes Community recipes
Skill'it Competition Show Shabbat Schmooze with Charlene Nitza, Naturally Trends to Try with Shushy Easy Does It With Esty Wolbe Sunny Side Up with Naomi Nachman Living Full 'n Free with Rorie Weisberg BHIS with Yussi Weisz Shortcuts by Family Table New Leaf with Marla Rottenstreich Supper, Again? With Rena Tuchinsky Kosher Kids Canvas Let's Talk Kashrus Moishe Brings the Bottle Swirl Wine of the Week Uncorked with Erik Segelbaum Rosh Chodesh Club Ingredients of Inspiration Just Make It! Kitchen Kids Kitchen Ambush Marble and Grain Let's Bake with Mini Melanie Queen of Cakes Food Fight Competition Show Let's Fry That: Chanukah Show
Recipe Roundups Family Health Holidays Cooking and Baking Shop
Chanukah Tips and Hacks Shabbat Inspiration Travel Gift Guides Kosher Wines Crafts For Kids Tablescape and Flowers Shopping Cookbooks
Brachot List About the Brachot (Blessings) on Food Parve Foods Waiting After Hard Cheese Waiting Between Meat and Milk Keeping a Kosher Kitchen Kosher Bread What is Kosher?
Close Menu
source image

No-Yeast Nut Rugelach

()
Arrow
No-Yeast Nut Rugelach
Parve Parve
48 Servings Serving Icon
2 Hours, 30 Minutes Preferences Icon
Medium Medium
Allergens info-icon
Contains
- Gluten - Wheat - Tree nuts - Egg
Diets info-icon
- Vegetarian - Pescatarian

Print icon
Pinterest Whats app icon
These rugelach will puff up even without yeast, and they are hassle-free to prepare and bake.

Directions

Prepare the Dough

1. In a large bowl, mix all dough ingredients well.
2. Refrigerate dough for a minimum of one hour.

Shape and Bake

1. Preheat oven to 350 degrees Fahrenheit.
2. Divide dough into four equal parts. Place three parts of the dough back in the refrigerator. Roll out the fourth part into a 10-inch diameter circle, adding flour, if necessary. Spread one fourth of the jam over the dough.
3. Mix nuts and sugar and sprinkle one-fourth of the mixture over the dough.
4. Cut circle into pizza-like slices. Roll up slices from outer edge inward, to form rugelach.
5. Place apart on lined cookie sheets. Brush with beaten egg. Repeat with remaining dough.
6. Bake for 25 minutes or until golden and puffed.

Credit

Photography and Styling by Naomi Wolf

Recipe tags


Apricot jam Baked goods Nut filling Rugelach Rugelah Rugulach Shavuos Traditional
No-Yeast Nut Rugelach

How Would You

Rate this recipe?

Please log in to rate

Whats App Arrow Join our "What's For Dinner"WhatsApp GroupArrow

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Articles

21 Nut-Free Desserts for Passover

Passover

21 Nut-Free Desserts for Passover
All About Yeast: The Yeast Mystique

Cooking and Baking

All About Yeast: The Yeast Mystique
Our Top Delicious Nut-Free Passover Recipes

Recipe Roundups

Our Top Delicious Nut-Free Passover Recipes

Related Episodes

Simply Addictive Egg White Nut Clusters

Shortcuts by Family Table

Simply Addictive Egg White Nut Clusters
Full 'N Free Banana Nut Butter Muffins

Shortcuts by Family Table

Full 'N Free Banana Nut Butter Muffins
4 Amazing Things Using Nut Brittle

4 Amazing Things With Victoria Dwek

4 Amazing Things Using Nut Brittle

Related Recipes