Try this out Ruggalach recipe
- Carbohydrate 418.922951 g
- Cholesterol 60.099 mg
- Fat 48.1094885 g
- Fiber 8.10926976766586 g
- Protein 8.6876655 g
- Saturated Fat 15.70034385 g
- Serving Size 1 1 Serving (793g)
- Sodium 94.2722 mg
- Sugar 410.813681232334 g
- Trans Fat 3.88540495 g
- Calories 2057 calories
Step-by-step
- Sift flour & blend with softened butter.
- Add sour cream & egg yolk.
- Divide into 4 equal balls & chill at least 3 hours or overnight in refrigerator.
- For filling mix walnuts, sugar & cinnamon.
- Roll dough into 4 circles & cut into 12 wedges each.
- Roll with 1/2 tsp. of filling at outer edge of wedge (wide end).
- Brush with egg white & dip in sugar mixture to coat top.
- Bake at 400 degrees about 20 minutes on lightly greased sheet.
- Makes 4 dozen.
Golden pastry crescents shatter into delicate, buttery flakes at the first bite, revealing a spiced core of toasted walnuts and coarse sugar. Historically rooted in Eastern European baking traditions, this pastry evolved from larger continental yeast rolls into the rolled crescent shape recognized today. Maximizing the structural integrity of the dough requires precise technique from mixing to baking.
- Chill the dough balls for at least three hours to firm the high fat content, preventing the butter from melting out prematurely during rolling.
- Maintain a high oven temperature of 400 degrees Fahrenheit to quickly set the pastry layers and achieve a crisp exterior within twenty minutes.
- Brush the rolled pastries evenly with the reserved egg white before coating them in the cinnamon sugar mixture to secure proper adhesion.
Pair these pastries with unsweetened black coffee or hot tea to balance the rich butter content. Proper storage in an airtight container keeps the textures crisp for several days.
