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Strawberry Sour Cream Rugelach

Hi everyone! How are you all enjoying this Spring weather? The weather and the flowers make me giddy every year, but I also love that the advent of Spring means Shavuot is right around the corner.
In honor of Shavuot, I made these beautiful little rugelach for The Nosher. Rugelach are a classic Jewish pastry, made in the form of a crescent by rolling a triangle of dough around a filling. They are very popular in Israel, where I tried my fair share of them during my year there, and the most common filling for them is chocolate.
I like that unlike some traditional Shavuot desserts like cheesecake, rugelach are supremely easy to make. Most recipes rely on a 1:1 ratio of butter and cream cheese in the dough for flavor and flakiness. I stick with that classic method, but also add a bit of sour cream for extra tender texture. The dough comes together in seconds with the help of a mixer (or food processor) and after a short rest, it’s ready to be rolled out.
In the spirit of Spring and Shavuot, I topped my rugelach with a mixture of seasonal strawberry jam and a cheesecake inspired sweet cream cheese filling. The jam and cheese mingle in the oven, sending out a heady fragrance and some of the jam bubbles up and spills over, creating intensely flavored, caramelized pools of jam on the sides of the rugelach.
These rugelach are light, easy and perfect for the holiday. I can’t wait to serve them alongside the usual blintzes and pastas. Get the recipe and instructions here, and don’t forget to check back here for more exciting Shavuot recipes! 

Strawberry Cheesecake Rugelach

For more pictures and the recipe, click here!

Strawberry Sour Cream Rugelach

Strawberry Sour Cream Rugelach

Strawberry Sour Cream Rugelach

 

 

 

This entry was published on April 29, 2018 at 5:17 pm. It’s filed under Delectables and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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