Rugalah Russian Tea Pastry
Delight in the buttery, melt-in-your-mouth magic of Rugalah Russian Tea Pastry, a classic treat that combines tender cream cheese pastry with a rich, spiced filling. Perfected with a cinnamon-sugar blend, plump raisins, earthy chopped walnuts, and a touch of sweet apricot jam, these crescent-shaped pastries are as beautiful as they are delicious. The flaky layers, achieved through chilling the dough, bake to golden perfection, while a glossy egg wash adds an irresistible sheen. Finished with a dusting of powdered sugar, these elegant pastries are perfect for pairing with tea or coffee, making them an exquisite choice for holiday spreads, dessert trays, or afternoon indulgence. Let this timeless recipe transport you to Old World charm with its comforting flavors and satisfying textures.
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Recipe Information
Ingredients
- 113 grams Cream cheese
- 113 grams Unsalted butter
- 135 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Cinnamon
- 50 grams Raisins
- 50 grams Chopped walnuts
- 30 grams Apricot jam
- 1 large Egg yolk
- 15 milliliters Milk
- 10 grams Powdered sugar
Instructions
In a large mixing bowl, cream together the cream cheese and unsalted butter using a hand or stand mixer until smooth and fluffy, about 2-3 minutes.
Gradually add the all-purpose flour to the mixture and combine just until the dough begins to come together. Do not overmix.
Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
In a small bowl, combine the granulated sugar and cinnamon. Set aside.
Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
Lightly flour your work surface and roll out one disc of dough into a 25 cm (10-inch) circle.
Spread half of the apricot jam evenly over the surface of the dough, leaving a 1 cm (1/2-inch) border around the edges.
Sprinkle half of the cinnamon-sugar mixture over the jam. Then, evenly distribute half of the raisins and chopped walnuts on top.
Using a sharp knife or a pizza cutter, divide the dough circle into 12 equal triangles (similar to slicing a pizza).
Starting at the wide edge of each triangle, roll it tightly toward the pointed tip to form a crescent-shaped roll, ensuring the tip is tucked underneath.
Arrange the rugalah evenly on the prepared baking sheet with the seam-side down.
Whisk together the egg yolk and milk in a small bowl, and lightly brush this egg wash over each pastry.
Repeat the process with the second portion of dough and remaining filling ingredients.
Bake in the preheated oven for 20-25 minutes, or until the rugalah turn golden brown and flaky.
Allow the pastries to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Dust the cooled rugalah with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 401 mg | 17% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 119.5 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 284 mg | 22% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
