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Rugalech

This recipe divides the dough into four portions so there's room to play around with different fillings options - we love chocolate, nuts, currants and jam! If you're using nuts, don't forget to toast them ahead of time.

Rugalech
1 cup 163 g) Flourist Sifted Red Spring Wheat Flour
1 cup (130 g) Flourist Whole Grain Red Fife Flour
1/2 tsp salt
8 oz cream cheese, cold and cubed
1 cup (227 g) butter, cold and cubed

Filling
4 tbsp sugar
1 tsp ground cinnamon1/2 cup (55 g) walnuts, toasted
1/2 cup (85 g) currants
2/3 cup apricot jam

1 egg white
Sugar for sprinkling

Let the butter and cream cheese sit on the counter for 10 minutes. In a food processor with a blade attachment, pulse together flour and salt until combined. Scatter the cubes of butter and cream cheese on top of the flour and pulse 12 times until coarse crumbs are formed, scrape the dough with a rubber spatula.

Transfer the dough to a clean work surface and gather into a ball. Divide into 4 portions, flatten into disks and wrap tightly in plastic wrap. Refrigerate for 2 hours or up to 3 days.

When ready to bake, preheat oven to 350°F.

Remove one disk of dough from the fridge and let it rest on counter for 10 minutes. Gently heat the jam in a saucepan over low heat until loose. Remove from heat and allow to cool slightly so that it's not too hot when brushed over the dough. Roll dough into a circle about 1/8 inch thick. Spread a layer of jam over the surface of the dough right to the edge. Sprinkle with sugar, cinnamon, walnuts and currants. Press the filling gently into the dough so that it sticks.

Using a pizza cutter or sharp knife, cut dough into 16 wedges like a pizza. Beginning at the outer edge, roll up each slice towards the centre and tuck the tip underneath. Transfer the rugalech to a parchment lined baking sheet and refrigerate for 20 minutes. Repeat with the remaining dough and filling.

To make an egg wash, lightly whip up the egg white with 15ml water with a fork. Using a pastry brush, brush the rugalech with egg wash and sprinkle with sugar.

Bake for 20 minutes until golden brown, rotating baking sheets half way through.


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