German Ruggelach
Ingredients
Instructions
- 1. First make the pastry. Beat the cream cheese vigorously with the butter, until well mixed and softened. Gradually beat in the flour.
- 2. Gather up into a ball, and wrap in foil or cling film. Chill in the refrigerator for 30 minutes.
- 3. To make the filling, mix together the muscovado sugar with the cinnamon, walnuts and raisins in a bowl.
- 4. Preheat the oven to 200°C/gas 6.
- 5. On a lightly floured board, roll the chilled pastry out into a 30cm circle. Brush with beaten egg, and sprinkle the filling evenly over the pastry. Cover with a sheet of greaseproof paper, and run the rolling pin over it a couple of times to fix the filling firmly into the pastry. Lift off the paper.
- 6. Divide the circle up like a cake into 16 triangles.
- 7. Roll up each one, starting with the wider end, as if you were making a croissant.
- 8. Arrange on a baking sheet, brush with egg and sprinkle with caster sugar.
- 9. Bake in the oven for 12-15 minutes, until golden brown.
Nutrition & Diet Analysis (per serving)
913
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).