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Quick and Easy Rugelach
Sometimes I’m not in the mood to make something elaborate, I want a quick and easy fix, but I still don’t want to compensate on taste. This time I went for an easy recipe that comes out great. The recipe title basically says it all.
I know how easy it is to make yeast dough at home and I’ve been baking rugelach for years but this time I was looking for something even quicker and easier. I used frozen store-bought yeast dough and the rugelach were amazing. The preparation took me 15 minutes tops and the oven did the rest.
Just imagine the incredible aroma of chocolate pastry baking in the oven. I barely managed to drizzle the syrup on top before the entire batch was devoured.
I made another batch the next day because I had to photograph them and there were none left from the day before. Welcome to your next addiction!
Makes 50-60 rugelach
Ingredients:
1 package of frozen store-bought yeast dough, defrosted
Chocolate spread
1 egg
1 tsp honey
For the syrup:
80 grams sugar (4 Tbsp)
240 ml water (1 cup)
Preparation:
1. Unwrap / unroll the dough, cut into three wide strips and then cut into triangles. (You should watch the video).
2. Fill a piping bag with chocolate spread and pipe a small strip along the wide base of each triangle. Roll up the triangle from the wide base toward the pointed tip, and then arrange the pieces on a baking tray. If you don’t have a piping bag, not to worry! You can use a teaspoon, just be careful not to overfill.
3. Beat an egg with the honey and brush the rugelach with it. In the meantime, turn on the oven to 180°C, wait 10 minutes and then bake the rugelach for around 15 minutes.
4. To prepare the syrup:
Bring the sugar and water to a boil for 5 minutes, remove from the heat and brush over the rugelach.
Make some coffee or chocolate milk and be prepared to fall in love with these babies. They are irresistibly tasty, especially when they’ve just come out of the oven. A wonderful treat with barely any effort involved. Make these for guests and don’t tell them how easy there were to make. We’ll keep it our little secret.
