It's a very uncommon pastry I ever had. But recently came across this light sweet pastry through one of my hubby's colleague. Thanks to the colleague who contributed the recipe. I made an attempt to make it to the "T". Guess I almost did it and turned out delicious. Kids liked them too. I'm not much familiar with this pastry, so I cannot really describe about this a lot. But can say traditionally it's made in the shape of a crescent with fillings like a strudel. I made these into small crescents. Hope you will enjoy too.
Butter 1 cup
Cinnamon Powder 1 tbsp.
Cream Cheese 8 oz.
Sugar 1/2 cup
Walnuts 1 cup chopped
Flour 2 cups sifted
- In a mixing bowl, take butter and beat well with a whisk. Add cream cheese and beat until creamy texture.
- Now slowly add sifted flour and salt. Mix well and make it crumbled.
- Once combined well, take small portions of the dough and shape into lime size balls smoothly and refrigerate overnight.
- The next day, take out the balls and keep them out till the balls come to room temperature.
- In the meanwhile, start preparing the filling. In a bowl, add chopped walnuts, cinnamon powder and sugar and combine.Keep aside.
- When the balls come to room temperature, lightly flour the surface and roll each ball to a circle and cut that circle into fourths. (4 parts)
- With a spoon, drop a tsp. of prepared filling in center of each 1/4 dough. Roll the pastry over the filling in the shape of a crescent. Roll all of them into crescents.
- Preheat oven to 350. Place these rolled crescents on an ungreased baking sheet and bake about 15 -20 mins. or until golden color.
- Cool on a wire rack and serve cool.
- Ragalach is very light sweet pastry and cinnamony delicious.