I recently had a sweet and flaky pastry known as a rugelach. In all my years living in New Orleans, I have never seen one. I have lived in Austin, Texas for over four years and I have finally tried one after seeing them on my frequent trips to the grocery. A rugelach is a Jewish pastry eaten almost any time of the year and is traditionally made in the form of a crescent using dough rolled out in the shape of a triangle (Schocken, 2004). Many fillings can be used such as nuts, chocolate, raisins, or preserves. The one I tasted used raspberry preserves and it was light, flaky, and sweet!
I tried to make my own using Pillsbury Crescent Rolls (which were a bit difficult to work with) because I used Blackberry jam…use preserves as they hold in the oven much better. In addition I sprinkled crushed walnuts atop the jam and rolled the dough. I baked them in the oven using the time recommended on the crescent roll package. It did not turn out as planned but they were very tasty.
My recommendation: Use preserves…and try phyllo dough. Next time I will be placing the ingredients on a few sheets of phyllo dough and rolling it in jelly roll fashion. Update to follow on that experiment.
Here is a picture of a rugelach by Yair Rand