Breakfast Rugelach and Rocky Road Rugelach
Rugelach are the pastries that I grew up on! Traditionally chocolate or jam filled, these are a cross between a mini croissant and a mini strudel. I have chosen to fill them with two very non-traditional fillings, but if you prefer, you can make the pastry as directed and then fill with jam (slightly warm it in a pan to loosen it, but let it cool before spreading it on the pastry) or chocolate spread (no need to warm first, just be careful not to drag the pastry when spreading). Here are some Nutella ones I made, and you can see how they are assembled (I’m afraid I forgot to take a picture of the breakfast and rocky road Rugelach being assembled, but they are put together in the same way!)
Prep time: 5 minutes for the pastry & then 15 minutes to assemble the rugelach.
Refrigeration time: At least 2 hours for the pastry & then 30 minutes to chill the rugelach before baking.
Baking time: 15-20 minutes
Makes: 16 Breakfast Rugelach & 16 Rocky Road Rugelach.
You will need:
A food processor
Two lined baking trays
Ingredients:
For the pastry:
150g unsalted butter (at room temperature)
150g full fat cream cheese (at room temperature)
200g plain flour
Pinch of salt
For the breakfast rugelach filling:
1 banana
1 Tablespoon light brown sugar
1/2 teaspoon ground cinnamon
4 Tablespoons Speculoos caramelised biscuit butter
40g pecans
For the rocky road rugelach filling:
5 rich tea biscuits
4 Tablespoons chocolate spread
30g white choc chips
3 Tablespoons puffed rice cereal
For the topping (for both):
1 egg (lightly beaten)
For the breakfast rugelach:
50g granulated sugar
1 teaspoon cinnamon
For the rocky road rugelach:
2 Tablespoons pearl sugar
Method:
1) In a food processor beat together the butter and cream cheese until well combined. Add in the salt.
2) Add half of the flour into the food processor and pulse until the flour is all incorporated.
3) Gradually add in the rest of the flour, pulsing the food processor after each addition and stop as soon as the dough has come together.
4) Empty the soft and sticky dough out onto your floured work surface and split it into two roughly evenly sized balls. Wrap the dough balls in cling film and pop them in the fridge for at least 2 hours. (You can make the dough the day before you need it and leave it in the fridge overnight).
5) When you are ready to make the rugelach remove one of the dough balls from the fridge and empty it out on to a well floured surface.
6) Roll the dough in the flour until it is coated and then using a rolling pin, roll out the dough into a circle that’s approximately 20cm in diameter.
To make the breakfast rugelach:
7) Mash the banana in a bowl and add in the light brown sugar, cinnamon and speculoos. Mix together until you have a thick paste.
8) Put the pecans in the food processor and pulse until all of the nuts are chopped and there are no big pieces.
9) Using the back of a spoon, spread the banana paste onto the dough circle, leaving a small border all of the way around.
10) Sprinkle the chopped pecans over the top.
11) Using a pizza cutter, cut the dough circle in half, then quarters, then eighths, then sixteenths, so you are left with 16 slices.
12) Work from the outside in, by rolling the outside edge of one slice into the middle and then place the rolled rugelach point side down, onto a lined baking tray.
13) Place the rugelach in the fridge to chill for 30 minutes.
To make the rocky road rugelach:
14) Remove the other dough ball from the fridge and empty it out on to a well floured surface.
15) Roll the dough in the flour until it is coated and then using a rolling pin, roll out the dough into a circle that’s approximately 20cm in diameter.
16) Put the rich teas in the food processor and pulse until all of the biscuits are chopped and there are no big pieces.
17) Using the back of a spoon, spread the chocolate spread onto the dough circle, leaving a small border all of the way around.
18) Over the top of the chocolate spread sprinkle the crushed biscuits, chocolate chips and puffed rice cereal.
19) Using a pizza cutter, cut the dough circle in half, then quarters, then eighths, then sixteenths, so you are left with 16 slices.
20) Work from the outside in, by rolling the outside edge of one slice into the middle and then place the rolled rugelach point side down, onto a lined baking tray.
21) Place the rugelach in the fridge to chill for 30 minutes.
22) 15 minutes before you are ready to bake, preheat your oven to 190 (170 for fan ovens).
23) After 30 minutes, remove the rugelach from the fridge. Brush them with some beaten egg.
24) Mix the granulated sugar with the cinnamon and sprinkle over the breakfast rugelach. (You will not need to use all of the cinnamon sugar. Pop the leftovers in a small container and use with your french toast, pancakes etc!)
25) Sprinkle the pearl sugar over the rocky road rugelach.
Bake the rugelach for 15-20 minutes until light golden brown. Transfer them to a wire rack to cool.
These are best eaten on the day they are baked, but they can be stored in an airtight container for up to 3 days.
