I was trying to find a recipe similar to what my mother used to make and I stumbled upon these Poppyseed Rugelach! I’m not entirely sure where they originate from, and there are several other similar types of pastries with equally different names, but “a rose by any other name would smell as sweet”- right??
These divine little swirly biscuits can also be filled with a fruit mixture, nut mixture or chocolate etc, but i went for the poppyseeds! This recipe is actually super easy and it has a twist! Creamcheese pastry! Does it get any easier? Apparently the creamcheese pastry is commonly used for these- but is perhaps a more modern method originating in the USA- however- it’s a great idea- it makes the pastry super soft and flaky too- Almost foolproof- it is so easy to work with. I’m just wondering what else i could use this pastry for!
Give these a go, they look and taste awesome! If you know a poppyseed lover they would sure love these Poppyseed Rugelach! They are not a crunchy biscuit, more of a soft dense flaky pastry.
- 250 grams cream cheese (Philadelphia), softened to room temp.
- 2 Cups Plain Flour
- 1/2 teaspoon Salt
- 250 grams Unsalted Butter
- Eggwash (1 egg white+1 Tablespoon water beaten)
- 1/4 Cup white sugar
- 225 grams poppyseeds
- 3/4 Cup White Sugar
- 25 grams Unsalted Butter, melted
- 1 Tablespoon lemon juice OR Vanilla Essence
- 1/2 Cup hot milk (microwaved is fine)
- Process the poppyseeds in a food processor with the sharp blade attachment for 1 minute to break them up a little.
- Pour poppyseeds into a medium sized bowl, along with the White Sugar, the HOT Milk, Lemon Juice (or Vanilla) and the melted Butter. Stir to combine.
- Cover in gladwrap, refrigerate for 2 hours or overnight and allow almost all the moisture to be absorbed. This is to give the poppyseeds the moisture they need for the baking process so they don't dry out.
- In a food processor with the sharp blade attachment, process the Plain Flour, Salt, and the Cream Cheese until fine clumps form. Add the Butter and continue to process until the mixture forms a ball of dough.
- Divide dough into 4 equal quarters. Pat each into a disc shape, cover in gladwrap and refrigerate for at least 2 hours.
- Preheat the oven to 165 degrees Celsius, Fan forced.
- Line a few baking trays with baking paper or silicone sheets.
- Once thoroughly chilled, lightly flour a work surface and roll out one quarter at a time into a 20x30cm rectangle. Trim the edges so they are straight and neat.
- Spread with 1/4 of the poppyseed filling all the way to the short edges, but leaving an approx 1.5cm border on both of the long edges.
- Roll up tightly on the long axis into a log. Egg wash the end to seal it and then gently feather the end into the body of the roll so it doesn't unroll during baking.
- Place the logs in the freezer until firm (15 minutes) so that you can cut them neatly (don't skip this step).
- Once frozen enough that they are firm, coat the surface of the pastry roll in egg wash, sprinkle with sugar then cut each roll into 1 inch slices.
- Alternatively you can do 1/2 inch slices and bake flat or on their ends. Or place in a ring shape- ends touching.
- Bake for 20-25 minutes until golden brown.