Rugalach nice and very yummy, it is awesome my friend Aileen Michelle Gencianos was inspired Rugalach recipe,
Ingredients
DOUGH
1 cup vegan butter substitute,slightly softened but not at
room temperature
1 cup soy cream cheese
1 tablespoon granulated sugar
2 cups all-purpose flour
WALNUT FILLING (optional)
½ cup ground walnuts
¼ cup granulated sugar
1 teaspoon ground cinnamon
FRUIT FILLING
¼ cup fruit preserves of your
choice
GARNISH
¼ cup granulated sugar
1 tablespoon ground cinnamon
Method
To make the dough, combine the vegan butter substitute, soy cream cheese, and sugar in a large bowl and beat with an electric mixer until fluffy.
Add the flour and mix well with a wooden spoon. Knead the dough into a ball, cover with plastic wrap, and refrigerate for 2 to 12 hours.
To make the optional walnut filling, combine the walnuts, sugar, and cinnamon in a small bowl.
Preheat the oven to 350 degrees F and oil 4 baking sheets. Have ready a small bowl of water.
Divide the chilled dough into 4 equal pieces and work with 1 piece at a time while keeping the others covered and refrigerated. Roll out each piece into a 9-inch disk on a floured surface.
Spread a thin layer of fruit preserves over the dough and sprinkle some of the optional walnut filling over it. Cut each disk into 12 wedges using a rolling pizza cutter.
Roll up each wedge from the wide end to the narrow point. Dip your fingertips in the bowl of water, wet the edge of the roll, and press to seal.
Sprinkle a little sugar and cinnamon on top of each roll.
Arrange the rolls on the prepared baking sheets about 3 inches apart. Bake for 15 minutes, or until the rugalach just begin to lightly brown.
Let the rugalach cool on the baking sheets for 2 minutes, then transfer them to racks to cool completely. Store in a sealed container in the refrigerator.
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| Rugalach |
