Sticky Caramel Coffee Rugelach

This takes classic rugelach and gives them a bit of a shakeup. It’s an interesting combo, I admit, but everyone loves it. The coffee really balances the sweetness of the maple syrup. It’s important that you use espresso coffee and not freeze-dried coffee, because freeze-dried coffee granules are bitter and not pleasant on the tongue.

Directions

Prepare the Rugelach

Yields about 4 dozen

1. Place all the dough ingredients in the order listed into the bowl of an electric mixer fitted with a dough hook. Mix to combine. Cover with plastic wrap and let rise for an hour. (It’s okay if it doesn’t rise that much.)

2. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

3. Divide the dough into three pieces. Roll each piece into a large disk about a quarter-inch (one centimeter) thick. Smear generously with oil. Sprinkle half a cup of confectioners’ sugar on each disk. Sprinkle each one lightly with one tablespoon espresso powder. Drizzle lightly with some maple syrup and spread the nougat chips evenly.

4. Cut the dough into wedges as you would a pizza, and roll each triangle up from the wider end to form rugelach. Place on a cookie sheet lined with Gefen Parchment Paper. Brush generously with maple syrup. (Alternatively, you can dip each one in maple syrup before you put it onto the cookie sheet.)

5. Bake for about 20 minutes or until golden.

Credits

Food and Prop Styling by Renee Muller

Photography by Moshe Wulliger

Recipe tags

Caramel Classic desserts Classic Jewish foods Coffee Dairy free Estee Kafra Non-dairy desserts Pareve Parve Rogelach Rugalach Rugelach Rugulach Shabbos