Date, raisin and orange rugelach
( MAKES 36 )
Photo by Tamara West
Rugelach (pronounced roo-ga-la) is a croissant-shaped fruit or chocolate-filled pastry. Start this recipe a day ahead.
|1½ cups||Dates, roughly chopped|
|1½ cups||Raisins, golden raisins are nice here|
|2 Tbsp||Grand Marnier, or brandy|
|1||Orange, grated zest and juice|
|200 g||Butter, softened|
|¼ cup||Icing sugar|
|150 g||Cream cheese|
|1 tsp||Vanilla extract|
|1 tsp||Ground cinnamon|
|½ tsp||Allspice, ground|
|½ tsp||Nutmeg, freshly grated|
- Combine all the filling ingredients in a bowl, cover and leave to macerate overnight.
- When ready to use, place in the bowl of a food processor and process until the consistency of Christmas mincemeat. Set aside while you make the pastry.
- Cream the butter, icing sugar, cream cheese and vanilla extract in the bowl of an electric mixer fitted with the paddle attachment. (You could use a food processor or make by hand.)
- Turn the electric mixer to the lowest speed and add the flour and spices, mixing until just combined.
- Turn pastry out onto a lightly floured bench and gently knead together.
- Divide the pastry into three, quickly knead into flat discs, wrap each and refrigerate for at least 2 hours to firm up.
- Heat the oven to 180C. Line 2 baking trays with baking paper.
- Remove 1 disc of pastry from the refrigerator and roll out to a 25cm circle (if it is a hot day, roll the pastry between 2 sheets of baking paper to prevent sticking).
- Spread 1 cup of the date and raisin mixture evenly over the pastry, then cut into 12 wedges. (Cut the circle into quarters, then each quarter into thirds.)
- Roll each wedge from the outside in to form a croissant shape.
- Place on a baking tray and brush each with beaten egg and sprinkle with a little vanilla or cinnamon sugar.
- Repeat with the remaining 2 discs of pastry. Return to the refrigerator for 20-30 minutes.
- Remove from the refrigerator and place in the oven.
- Bake for 15-20 minutes until golden. If baking both trays at once, rotate trays halfway through baking.
- Can be served warm, where they are at their best, or cold dusted with icing sugar.
The rugelach can be frozen on the baking trays, then stored in plastic bags or freezer containers. Bake from frozen.