Rugalah Russian Tea Pastry

Delight in the buttery, melt-in-your-mouth magic of Rugalah Russian Tea Pastry, a classic treat that combines tender cream cheese pastry with a rich, spiced filling. Perfected with a cinnamon-sugar blend, plump raisins, earthy chopped walnuts, and a touch of sweet apricot jam, these crescent-shaped pastries are as beautiful as they are delicious. The flaky layers, achieved through chilling the dough, bake to golden perfection, while a glossy egg wash adds an irresistible sheen. Finished with a dusting of powdered sugar, these elegant pastries are perfect for pairing with tea or coffee, making them an exquisite choice for holiday spreads, dessert trays, or afternoon indulgence. Let this timeless recipe transport you to Old World charm with its comforting flavors and satisfying textures.

Nutriscore Rating: 47/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 12

Ingredients

• 113 grams Cream cheese
• 113 grams Unsalted butter
• 135 grams All-purpose flour
• 50 grams Granulated sugar
• 1 teaspoon Cinnamon
• 50 grams Raisins
• 50 grams Chopped walnuts
• 30 grams Apricot jam
• 1 large Egg yolk
• 15 milliliters Milk
• 10 grams Powdered sugar

Directions

Step 1

In a large mixing bowl, cream together the cream cheese and unsalted butter using a hand or stand mixer until smooth and fluffy, about 2-3 minutes.

Step 2

Gradually add the all-purpose flour to the mixture and combine just until the dough begins to come together. Do not overmix.

Step 3

Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.

Step 4

In a small bowl, combine the granulated sugar and cinnamon. Set aside.

Step 5

Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.

Step 6

Lightly flour your work surface and roll out one disc of dough into a 25 cm (10-inch) circle.

Step 7

Spread half of the apricot jam evenly over the surface of the dough, leaving a 1 cm (1/2-inch) border around the edges.

Step 8

Sprinkle half of the cinnamon-sugar mixture over the jam. Then, evenly distribute half of the raisins and chopped walnuts on top.

Step 9

Using a sharp knife or a pizza cutter, divide the dough circle into 12 equal triangles (similar to slicing a pizza).

Step 10

Starting at the wide edge of each triangle, roll it tightly toward the pointed tip to form a crescent-shaped roll, ensuring the tip is tucked underneath.

Step 11

Arrange the rugalah evenly on the prepared baking sheet with the seam-side down.

Step 12

Whisk together the egg yolk and milk in a small bowl, and lightly brush this egg wash over each pastry.

Step 13

Repeat the process with the second portion of dough and remaining filling ingredients.

Step 14

Bake in the preheated oven for 20-25 minutes, or until the rugalah turn golden brown and flaky.

Step 15

Allow the pastries to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 16

Dust the cooled rugalah with powdered sugar before serving, if desired.

Nutrition Facts

Serving size	586.1 grams (586.1g)

Amount per serving	% Daily Value*
Calories	2567

Total Fat 175.40g	225%
Saturated Fat 84.40g	422%
Polyunsaturated Fat 1.70g
Cholesterol 550mg	183%
Sodium 401mg	17%
Total Carbohydrate 238.50g	87%
Dietary Fiber 10.60g	38%
Total Sugars 119.50g
Protein 35.00g	70%

Vitamin D 25IU	125%
Calcium 284mg	22%
Iron 9mg	51%
Potassium 953mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 5.2%

Carbs: 35.7%