Poppy Seed Rugelach, oh baby, this treat is such a delight! Rugelach, originally a Jewish pastry, has gained global popularity and my version with poppy seeds is just the bee’s knees! They’re bite-sized pastries filled with sweet, crunchy poppy seeds, just perfect for holiday gatherings, Sunday brunch, or whenever you fancy a little sweet treat. Trust me, the flavor brings you back to childhood, creating a longing only satisfied by a second serving. So get ready, folks, to fall in love with these scrumptious, flaky and delightful treats!
The preparation time for these delectable goodies is approximately 30 minutes. The cooking time is an additional 25 minutes. Allow 5 minutes for these bad boys to cool and you���ll have some incredible Poppy Seed Rugelach in right about an hour. This recipe yields about 20 pieces, plenty to share…or not!
Let’s now dive straight into the world of sticky, sugary goodness!
Ingredients & Equipment You’ll Need
For this recipe, you’ll need the following ingredients:
- 1 cup All-purpose flour
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter
- 1/2 cup Cream cheese
- 1/4 cup Sugar
- 1 tablespoon Poppy seeds
For equipment, a mixing bowl, rolling pin, and a baking tray should suffice!
The cream cheese in the dough makes these pastries exceptionally tender, while the poppy seeds lend a unique textural contrast. Feel free to substitute the poppy seeds with any other filling of your choice if you like.
How To Make Poppy Seed Rugelach
1. Begin by preheating your oven to 350��F(180 ��C) as this warms up while you prep the dough.
2. Mix the flour and salt together in a large bowl, then add the butter, cream cheese and sugar. Work this to form a soft dough.
3. Roll out this dough thin and sprinkle the poppy seeds evenly over the top. Roll this up like a log, and cut into bite-sized pieces.
4. Finally, place these pieces on a baking tray and bake for 25 minutes or until golden brown.
Tips For The Best Results
- Ensure your butter and cream cheese are soft before mixing them in.
- Don���t overcook! A slightly golden brown on the edges is the cue to stop baking.
Storage Tips
- Rugelach is best kept in an airtight container at room temperature for up to 1 week.
- They can also be frozen. Just thaw and warm in the oven before serving.
Frequently Asked Questions
Q: Can I use a different filling for Rugelach?
A: Absolutely! You could use jam, chocolate or even nuts as fillings.
Q: Can I freeze the dough and bake it later?
A: Yes, you can freeze the dough. Just thaw and roll with your filling, then bake.
Q: What if I can’t find poppy seeds?
A: Not to worry. You could substitute other seeds like sesame, or use other fillings like I said earlier.
Q: Is it gluten-free?
A: No, it’s not. But simply use a gluten-free flour mix for the pastry.
Q: Can I make these vegan?
A: Yes, simply swap the butter and cream cheese for vegan alternatives.
Nutritional Facts of Poppy Seed Rugelach
Note that the nutritional values vary based on the ingredients used but on average, each piece contains 125 calories, 9g fat, 45mg cholesterol, 10g carbohydrates and 1g protein.
These Poppy Seed Rugelach are simply magic. They’re perfect for afternoon tea or a beautiful dessert to round off a meal. Pair them with a dollop of cream or a scoop of your favourite ice cream and there you have it, a symphony of textures and flavours! So, what are you waiting for? Get your baking hats on and get set to rock and “roll”!
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