Roll up, roll up for rugelach
SPELT IS an ancient grain which has been cultivated for centuries. It has a good protein and fibre content, is sweet in flavour and provides a nutty flavour to its bakes. Gluten in spelt varies from that in modern wheat varieties. It is more water-soluble and fragile, making it easier to digest. Marriage’s Light Spelt flour is made for use in bread, cakes, pastries and pancakes; it is perfect for rugelach.
For the best rugelach results, don’t spread too much jam on the base as it could ooze out and burn the pastry. The light spelt flour is everything you could hope for; it produces moist delicate light pastries that melt in the mouth.
Makes approximately 24
INGREDIENTS For the pastry
110g unsalted butter
110g cream cheese
200g Marriage’s Light Spelt flour ¼ tsp salt
1 tsp vanilla essence
For the filling
50g light brown sugar
2 tbsp grated lemon zest
1 apple – peeled, cored and chopped 75g pitted dried dates
1 tbsp ground cinnamon
100g ground almonds
2 tbsp Marriage Light Spelt flour
3 tbsp apricot jam
Pastry glaze: 2 egg yolks
Topping: 2 tbsp ground cinnamon mixed with 2 tbsp icing sugar
METHOD
lTo make the pastry, mix all the ingredients shown, in a food processor until it forms a ball. Add extra flour if the mixture seems too wet. lRemove from the mixer, wrap the pastry in cling film and refrigerate for an hour. lFor the filling, place the sugar, zest, apple, dates, cinnamon, ground almonds and Marriage’s Light Spelt flour into the food processor. lPulse gently until it forms a paste. lOnce rested and chilled, divide the pastry into two. Roll out each ball between two pieces of cling film. lAdd a little extra flour. Roll into a circle about 22cm round and ½cm/¼in thick. You could use a plate or lid as a template. lUsing a knife, cut the circle into 8 triangle wedges (like cutting a pizza). lSpread a thin layer of apricot jam on the pastry. Then place about a teaspoon of filling mixture on each triangle. lRoll up each triangle starting with the wider curved end. lCurve the rolls slightly and place them on a lined baking tray. lPre-heat the oven to 350°F/180°C/gas mark 5. lGlaze with egg yolk. Sprinkle over the cinnamon sugar. lBake for 20 minutes or until golden brown.