How to make Rugelach
Rugelach is a baked treat which not only looks great, but is super delicious and an absolute hit with the kids. These treats can be stored in the freezer, so they're perfect for school lunchboxes or play date snacks at the park.
No need for store-bought treats in your kid's lunches any more - these mini pastries are super simple and best of all you know exactly what's in them.
Prep 45 minutes
Rest 60 minutes
Bake 25 - 30 minutes
- 200 g (1 cup) butter
- 250 g (1 block) cream cheese
- 1 tbsp maple syrup pinch of salt
- 200 g (1 1/2 cups) light spelt flour
- 2 tsp raw cacao powder
- 1/2 tsp vanilla powder
- 1/2 tsp cinnamon
- 1 tbsp coconut sugar
- Cream the cheese and butter in a bowl with an electric mixer or by hand until light.
- Add salt and maple syrup. Then sieve in flour and combine into a ball.
- Wrap in cling film and let rest in fridge for at least 60 minutes.
- Preheat the oven to 180 C and make the filling, by combining raw cacao powder, cinnamon and coconut sugar.
- After resting time, on a well-floured board, split dough into two balls.
- Then roll each ball of dough into a 18 cm circle.
- Spread onto the dough filling.
- Press the filling lightly into the dough by covering it with cling film and rolling over it with a roller.
- Cut the circle into equal wedges.
- Starting with the wide edge, roll up each wedge until you have a little croissant shape.
- Bake for 25 - 30 minutes until golden.
Store in an airtight container in the fridge for three days or freeze for up to a month.