Try this Rugelach Recipe recipe, or contribute your own.
Suggest a better descriptionMix together with dough hook for about 10 mins. Let dough rise for 45 mins.
DOUGH SHOULD BE VERY SOFT AND A DROP STICKY
DOUGH WILL BE VERY STICKY AND RUNNY, SPRINKLE FLOUR ON TOP AND TUCK UNDER
THEN LET RISE IN BOWL.
Each filling recipe is for the whole amount of dough, so halve it for only half the dough.
Mix together to get a wet looking filling. SHOULD BE SPREADING CONSISTENCY, ADD MORE OIL IF NECESSARY
Once dough risen, split into 2 , roll out as with usual roggelech and fill.
Pinch together sides of dough to the middle, make sure completely closed, turn over and put on floured surface to rise for another 30 min.
Roll out the dough as THIN as possible, do this gently. Cut into rugelach with pizza cutter or knife, roll up. Place on lined baking sheet and
let rise another 20 –30 minutes, egg wash and bake in oven on 400 for about 15minutes DO NOT OVERBAKE.
When its hot out of the oven, glaze the rugelach with the syrup using a pastry brush
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1395g) | ||
Recipe Makes: 1 | ||
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Calories: 6477 | ||
Calories from Fat: 4545 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 505g | 673 % | |
Saturated Fat 65.4g | 327 % | |
Monounsaturated Fat 139.5g | ||
Polyunsanturated Fat 275.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 139540mg | 4812 % | |
Potassium 550.5mg | 14 % | |
Total Carbohydrate 516.4g | 152 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 507.1g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6477
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