My recipe contains low-fat fresh cheese and date paste with hazelnuts and cocoa powder. You may use any filling of similar consistency.
Recipe (16 rugelachs)
Dough
Ingredients
-4 tbsp of fresh cheese
-150 g plain flour
-100 g butter
-1 tbsp tangerine marmelade (may substitute with honey)
-10 g vanilla sugar
Mix cheese, butter, sugar and marelade with hand mixer. Add flour and knead until dough is smooth. Form a ball and leave in fridge for 30 minutes. Then, divide in 2 smaller balls.
1. If you want croissant shape, flatten the ball on large plate. Leave in a fridge for 20 minutes.
Put the filling, but leave the edges empty. Cream cheese dough is soft and sticky, so cut carefully with sharp knife as shown in the bottom picture. Using the same knife, separate the dough from plate. Start from the centre and roll toward the edges. Refrigerate until baking.
2. If you prefer babka style, follow these steps.
Roll the dough thinly in rectangle shape. Spread the filling and roll it.
Cut in 8 pieces of equal size and refrigerate until baking.
Bake at 175°C 15-20 minutes or until the moment the botom of rugelach turns brown (not too dark!) Turn off the oven, turn them upside down and leave them there for another 10 minutes. Remove from the oven and leave to cool completely before serving.
Filling
Ingredients
-15 dates
-1 tbsp cocoa powder
-80 g finely ground hazelnuts
-1 tsp cinnamon
-1 tsp orange zest
-pinch of anis and nutmeg
-1 tsp rum
Postupak
Soak dates in hot water for 15 minutes. Blend them together with 6 tbsp of the soaking water and 1 tsp of rum. Add cocoa and spices. Using a spoon, add hazelnuts. If the mixture is too dry, add some water. Paste needs to be easily spreadable, yet not too liquid. When filling the dough, you may not use all the paste. Do not worry, you may eat it with bread or oatmeal.
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