Rugelach with plum and hazelnut filling. Small Jewish pastry particles for breakfast or coffee.

Contains ads for misunderstood stone fruit

Contains ads for misunderstood stone fruit

R ugelach are a typically Jewish pastry that can be filled in endless variations. The small popular things can be quite easily made from a simple dough, which gets a very special consistency by cream cheese - like a fluffigerer buddy of our shortcrust pastry. Since the dough itself contains rather little sugar, the filling can then be nice and sweet.

If you want to have it quite simply, you can fill your Rugelach particles, for example. with a few spoons of jam. But the imagination is really limitless. It is even rumored that people in America like to equip their Rugelach with marshmallow fluff. My Rugelach comes today but with a quick, refined filling of Californian prunes and hazelnuts - sweet, nutty and very good.

The plums spoiled by the Californian sun are harvested ripe and remain as a prune very sweet, juicy and plump. So you can use them quite wonderful as an accent in the fast, modern kitchen - such. here with the cheese crostini with spicy plum-tomato-chutney or the tagliata with plum-rosemary-gremolata. But, of course, the small plump things are also great as an ingredient for pastries and desserts.

With them, "sweet sins" may even be a little less sinful. Because prunes bring in addition to plenty of fiber, vitamins and minerals also a lot of fruit sweetness. However, prunes - unlike table sugars - contain little glucose, which is preferably rapidly metabolised, and thus, among others. which can cause heavy blood sugar fluctuations (and cravings) after consuming sweets. Dried plums release their sweet energy more slowly over natural, unprocessed fructose, making them happier and happier than industrially produced sweets for much longer. But enough of the ollen (body) chemistry - back to the delicious particles!

Rugelach with plum and hazelnut filling - Jewish

The name Rugelach comes from the Yiddish and means something like" twisted "or" twirled ". And this is exactly how the particles are made: A triangular piece of dough is - as with croissants - rolled up from the broad side to the top. That is why they say to Rugelach also affectionately "Jewish croissant". However, the Jewish version is much simpler to produce than the French version.

Since the Rugelach are prepared with dairy products, they would be used in Jewish culture either for breakfast or after a vegetarian meal as a dessert or a little later for afternoon coffee. In kosher food, meaty and milky foods are never eaten together.

And what do you say - Rugelach with plum and hazelnut filling for breakfast, coffee or preferably all day long?

Have it tasty!Then stir in the remaining flour until a homogenous dough results.

If dough sticks to the key walls, push it down and roughly form the dough into a ball. Cover the bowl and put the dough in the fridge for at least 1 hour or overnight.

For the filling
Cover the prunes with boiling water and leave for 10 minutes. In the meantime, chop the brown sugar with the hazelnuts in the blender until the mixture has the consistency of wet sand. Drain the prunes and add to the hazelnut sugar in the blender. Add the cold water and mix everything until you get a thick paste.

Fill Rugelach
Preheat the oven to 170 degrees upper/lower heat.

Remove the dough from the fridge and divide in half. Form the first half into a ball and roll it out with a rolling pin to a circle of about 1 cm thickness (if necessary, dust with some flour). Spread the dough circle with half of the plum filling - leaving it about 1 cm from the edge. Do the same with the second half of the dough.

Cut each dough circle with a dampened knife into four equal "pie pieces", then divide each one again to get eight triangles of the same size. Roll the triangles from the long to the pointed side (like a croissant).

Place a baking tray with baking paper and lightly grease it. Put the rolled Rugelach on top and bake for 30-35 minutes in the oven at 170 degrees until they are lightly browned. Remove from the oven and let cool completely. Sprinkle with icing sugar as you like.

If you want extra crunch, you can moisten the Rugelach before baking and sprinkle with pistachios.

The Rugelach stays fresh for approx. 2 days in an airtight can.

The prepared dough is easy to freeze and process normally in the refrigerator after thawing. Rugelach in stock are therefore no problem.

Rugelach with plum and hazelnut filling - Jewish pastry particles | GourmetGuerilla.deRugelach with plum and hazelnut filling - Jewish pastry particles |