Rugelach are yummy and not hard to make. I especially love the vanilla ones. I'm not going to lie to you, it is a bit time consuming to roll them all out. I have a tip for you on how to make them in a less time consuming manner, they just won't look like the traditional rugelach, but will taste just as good. This recipe is a pareve, non dairy version. If you don't mind them being dairy, try butter in place of the margarine. If any of you try this recipe with oil instead of the margarine, please let me know how it turns out. This recipe make a lot of rugelach, if I remember correctly I got around 6 dozen. I would recommend working with parts of the dough at a time and keeping the rest in the refrigerator until ready to work with. Many rugelach have fillings, this recipe doesn't.
Rolling out Methods:
For Traditional Rugelach:
Roll the dough into a circle, spread filling if using and then cut it into pie shapes or triangles. Roll up the dough starting from the wide end.
Roll out dough into a rectangle, spread filling if using and then roll it into a log. You can then just slice it. If you want it to look prettier, just slice it an angle and keep switching the angle. So your first cut should be like this / and your second cut like this \ and then like this / . Keep repeating the pattern until the log is finished.
Direction of Cuts:
/ \ / \ / \ / \ / \ /
Unique Heart Tip: You can also use this Melon Slicer and cut a whole bunch of rugelach at a time.
So here's the recipe:
- 8 Cups Flour
- 1 1/2 oz yeast
- 1 1/2 cups water
- 4 eggs
- 4 sticks margarine
- 1 cup sugar
- 1 cup water
- 1 1/2 cups sugar
- Juice of 1 lemon
- 1 T vanilla extract
After rugelach are cooled, dip or brush on glaze.
I used 1 Tbsp+1/2 tsp+1/4 tsp dry yeast. I dipped the rugelach
|Unglazed, one family member couldn't wait |
and just kept eating them like this-said he preferred it to the glazed ones
I wonder if he was just too impatient?
|also with glaze|