Easy Jewish dessert: Two-ingredient Rugelach Recipe
(The Nosher via JTA)-Everyone enjoys a good recipe hack, and I think you will love this one: two-ingredient rugelach! That's right: just a package of puff pastry, filling and that's it. You can make flaky, sweet, indulgent rugelach for your next Shabbat dinner, brunch or just because you need something with your afternoon cup of tea, within 30 minutes.
I like to use chocolate hazelnut spread, but you could use a cookie butter or jam-or try something savory like goat cheese and herbs. Top with a quick beaten egg and bake for 16-18 minutes, or until golden. Doesn't get a whole lot easier than that.
Yield: 2 dozen
The following recipe was inspired by this recipe from Real Simple.
2 sheets puff pastry
chocolate hazelnut spread or other filling
1 egg, lightly beaten
Thaw your puff pastry overnight, or for an hour out on the counter. Take each sheet of puff pastry and spread with filling, leaving 1/4-inch border.
Cut puff pastry in half lengthwise. Then cut 6 squares Cut each square into 2 triangles.
Working from the longer end, roll up each rugelach and place point side down on baking sheet lined with parchment or a silpat. Place in freezer for 15-20 minutes, until firm.
Preheat oven to 375 F. Beat one egg in a small bow. After rugelach have firmed up, brush with egg wash. Top with cinnamon sugar if desired.
Bake for 16-18 minutes.
Shannon Sarna is the editor of The Nosher.
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.