MK Rugulah dough




This should be called the World’s Best Almost Too Rich But Incredible Rugulah Dough. It's outrageously good (and different). It makes a crisp pastry that is the richest and easiest rugulah dough I ever made and takes well to any filling.

Dough
2 cups unsalted butter, melted
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
2 cups sour cream
4 1/2 cups, or more (on the pastry board) all-purpose flour

Fillings, as per your preference:
Jam (raspberry, strawberry, apricot)
Ground nuts such as walnuts
Cinnamon
Sugar
Chocolate chips
Egg wash

For the dough, blend all the ingredients in order given, in a mixer, on slow speed, with the paddle attachment until a ball forms. Turn the dough out on a flour-dusted work surface and roll in a bit of flour, if required to make a soft but manageable dough. If you think you need more flour, you probably do but that said, this dough is a bit greasy until it is well chilled.

Divide in four portions, press each into a flattened disc and wrap in wax paper and then in a Ziploc bag. Chill for 1-2 hours or more.

To make the pastries, preheat the oven to 350 F. Stack two large baking sheets together and line the top one with parchment paper.

On a generously floured work surface, roll out each portion into a 12 inch circle. Smear on a few tablespoons of jam, and then dust on remaining ingredients, i.e. a few tablespoons of ground nuts, sugar and a teaspoon of cinnamon. Using a pastry or pizza wheel, cut into 12 wedges. Roll each one up snugly and place on baking sheet. Brush with egg wash.

Bake 30-40 minutes until pastries are nicely browned. Cool and dust with confectioners sugar if desired.

Makes 4 dozen. Dough freezes well, as does unbaked and baked pastries.

 

 

 

 

 

 



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