Recipes

How to Make Rugelachs

Dough to use:

Either 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

Ingredients:

10” x 15” Sheets
Pecans
Raisins
Cinnamon Sugar

1. Dough Preparation:

Thaw desired number of sheets or prepare bulk dough according to directions, adapt to 10″ x 15″ size.

2. Makeup:

a. Cut one 10″ x 15″ sheet in half widthwise.

b. Waterwash entire surface of each piece.

c. Sprinkle surface of each piece with finely chopped pecans, raisins and a heavy coating of cinnamon sugar (1:7). Leave closest edge uncovered for proper seal.

d. Roll each dough piece into a firm coil and seal with waterwashed edge.

e. Waterwash entire surface of coil. Apply heavy coating of cinnamon sugar and sprinkle with nuts.

f. Cut each coil into approximately 12 equal portions.

3. Panning:

(Standard 18″ x 26″ bun pan)

Line pan with baking paper. Place 35 Rugelach, 5 rows of 7, with minimum 1″ between each.

4. Baking:

Bake in preheated 380º-400ºF oven for 20-25 minutes or until golden brown.

5. Finishing:

None required.

Related Products

Puff Dough Ready to Sheet 15 lb
View Product
Order Now
Puff Dough Sheets 10″ x 15″
View Product
Order Now

Other Recipes

Indulge your senses in a symphony of textures and flavors. Our recipes showcase the versatility of Pennant Puff Pastry dough, turning every dish into a culinary masterpiece. From sweet to savory, from breakfast through dessert, our puff pastry offers boundless creativity that unfolds when the art of baking meets the excellence of Pennant.