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Tuesday, September 10, 2013

Easy Rugelach for Yom Kippur

Shana Tova again to all!
I had meant to post another entry for Rosh Hashanah, but I wound up in the hospital for a few days and had not access to my computer.  Hopefully, all will be well now.
Since Yom Kippur is so hectic, I thought a quick, easy, make ahead dessert would be great.  This recipe is easy to execute and can be made a day or so ahead.  They can also be frozen before baking and popped into the oven as needed.


1 package puff pastry, thawed
1 stick unsalted butter, 4 ounces, softened
1/2 cup sugar
1 tablespoon ground cinnamon (I prefer Vietnamese cinnamon, but use whatever you have at hand.)
1/3 cup currants
1/3 cup chopped walnuts, optional
1 egg beaten with 1 tablespoon cold water
Coarse sugar, aka sanding sugar

Preheat the oven to 400 degrees F
Line a rimmed baking sheet with parchment paper

In a small bowl, mix the sugar and cinnamon together.
Remove the puff pastry from the packaging.
On a floured surface, roll out the pastry until it measures 15" X 10".  Repeat with the second sheet.
Brush each sheet of the pastry with the softened butter, leaving a 1/2 inch border all around.  Sprinkle each sheet with 1/2 the cinnamon/sugar mixture and 1/2 the currants and walnuts.
Starting on the long end, tightly roll the pastry, like a jelly roll.  Brush with the beaten egg and sprinkle with the coarse sugar.  Slice into 1 inch pieces and place on the prepared baking sheet.
Put in the oven and bake for 15 to 20 minutes or until golden brown and puffed.
Remove to a cooling rack.  When cool, store in an airtight container.  Will keep for 1 to 3 days.

Variations:  Instead of the butter, use apricot jam or raspberry jam.


May you be inscribed in the Book of Life for a Good and Healthy year!