Say it with Óours for Nomtov
rugelach MARRIAGE’S APPLE & DATE RUGELACH
FOR perfect results, do not spread too much jam on the base, as it oozes out and burns the pastry. The light spelt flour is everything you would expect; it produces moist, delicate, light pastries that melt in the mouth. Spelt flour is an ancient grain which has been cultivated for centuries. It is a good alternative for people who cannot tolerate wheat but it does contain gluten. Makes approximately 24 rugelach.
INGREDIENTS For the pastry
110g unsalted butter 110g cream cheese 200g Marriage light spelt plain flour ¼ tsp salt 1 tsp vanilla essence
For the filling
50g light brown sugar 2 tbsp grated lemon zest One apple – peeled and cored 75g pitted dried dates 1 tbsp ground cinnamon 100g ground almonds 2 tbsp Marriage light spelt plain flour 3 tbsp apricot jam
For the glaze
2 egg yolks
For the topping
2 tbsp ground cinnamon mixed with 2 tbsp sugar
METHOD
Combine all the pastry ingredients in a food processor. Add extra flour if the mixture seems too wet.
Remove from the food processor, cover with cling film and refrigerate for one hour.
For the filling, place the sugar, zest, apple, dates, cinnamon, ground almonds and Marriage light spelt flour into the food processor. Pulse gently until it forms a paste. Divide the pastry into two. Roll out each ball between two pieces of cling film.
Add a little extra flour. Roll into a circle about 22cm round and ½cm (¼in) thick. I use a plate as a template.
Using a knife, cut the circle into eight triangle wedges (like cutting a pizza).
Spread a thin layer of apricot jam on the pastry. Place about a teaspoon of filling mixture on each triangle.
Roll up each triangle, starting with the wider curved end. Curve the rolls slightly and place them on a lined baking tray.
Pre-heat oven to 180°C (350°F, gas mark 5). Glaze with egg yolk. Sprinkle over the cinnamon sugar.
Bake for 20 minutes or until golden brown.
MARRIAGE’S CINNAMON AND RAISIN MINI CHALLAH ROLLS
HERE we have the flavours of Yomtov, all wrapped up in a circular twisted bread dough. Marriage golden wholegrain bread flour produces a crusty, nutty-textured bread and the secret to its lightness is not to overknead. Preparation time is ten minutes plus 1 hour 30 minutes’ rising time. Cooking time is 20 minutes. Makes 18 mini challah rolls.
INGREDIENTS
1x 7g sachet dried yeast 400ml warm water
600g Marriage Golden wholegrain bread flour 2 teasp salt
1 egg
1 heaped tbsp clear honey
50g raisins
2 teasp cinnamon
50ml vegetable oil
For the glaze
Two to three egg yolks, lightly whisked
For the topping
3 tbsp sesame seeds, optional
METHOD
Combine the dried yeast with 50ml of the warm water and leave for five minutes.
Mix the flour, salt, egg, honey, raisins and cinnamon in a mixing bowl. Using a dough hook if available, mix the ingredients together.
Add the yeast to the bread mixture, together with the vegetable oil and remaining 300ml warm water.
Continue to mix the dough for two minutes, so that it is smooth and the mixing bowl is clean.
Remove the dough from the bowl. Lightly grease this bowl with some olive oil. Knead the dough lightly and return it to the mixing bowl to rise. Cover with some cling film.
Leave in a warm place for about 1½ hour or until double in size.
At this point, “take challah” — remove a small piece of dough the size of an olive; wrap in foil; cook in the corner of your baking tray with your challah.
Pre-heat the oven to 200°C (400°F, gas mark 6).
Knock back the dough and weigh up into 50g portions. Divide the 50g pieces in half. Roll each piece into two thin strands or braids.
Twist the two strands together and then curl together to produce a circular twist.
Glaze with egg yolk. Top with sesame seeds if desired.
Leave to prove (second rising) for 20 minutes so the dough is slightly puffed up.
Bake for 15 to 20 minutes or until golden and sounding hollow when tapped underneath.