RCI-BR.005.0540.001
Rugelach
Rugelach is a Jewish pastry dish with raisins, walnuts, and sometimes chocolate.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 1/2 cup
- 1 teaspoon
- 1/2 teaspoon
- loosely packed golden raisins1 cupchopped
- walnuts (1/4 lb)1 1/4 cupsfinely chopped
- (2 sticks) unsalted butter16 tablespoonssoftened
- cream cheese8 ozsoftened
- apricot jam or raspberry jam1 cup
- Milk to brush Rugelach1 unit
Method
1
Combine all-purpose flour, sugar, salt, baking powder, baking soda, and nutmeg in a large mixing bowl, whisking together until evenly distributed.
2
In a separate bowl, whisk together buttermilk, milk, egg, melted butter, and vanilla extract until well combined.
3
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; the batter should be slightly lumpy and not overmixed.
4
Fold the thinly sliced bananas into the batter carefully, distributing them evenly throughout.
5
Preheat a griddle or non-stick skillet over medium-high heat and lightly brush the surface with vegetable oil.
2 minutes
6
Pour approximately ¼ cup of batter onto the hot griddle for each pancake, leaving space between them for even cooking.
7
Cook the pancakes for 2-3 minutes until the edges appear dry and bubbles form on the surface, then flip them carefully.
3 minutes
8
Cook the flipped pancakes for another 1-2 minutes until the bottoms are golden brown and the pancakes are cooked through.
2 minutes
9
Transfer the cooked pancakes to a warm plate and repeat the cooking process with the remaining batter, brushing the griddle lightly with oil as needed.
10
Serve the pancakes warm, allowing each diner to add their preferred toppings.