The tiny stuffed roll, or rugelach, made with poppy seeds, can even be served on the festive table.
Originally a Jewish Hanukkah dessert, rugelach became world famous after having become popular in America. The specialty of rugelach is that it is made with a thick dairy product – cream cheese, cottage cheese or, in this recipe, mascarpone. It is easy to prepare and requires no special ingredients. The only trick to the perfect rugelach is that the dough needs to rest overnight in the fridge.
For the dough
- 150 g flour
- 100 g butter
- 100 g mascarpone
- 50 g sugar
- 1 packet vanilla sugar
- 1 pinch of salt
For the poppy seed filling
- 100 g minced poppy seeds
- 50 g sugar
- 3 tablespoons apricot jam
- 1 teaspoon cinnamon
- Grated zest 1 lemon
For the top
- 1 egg
- Icing sugar for sprinkling
Mix all ingredients for the dough in a food processor until smooth. Cover with a plastic wrap and refrigerate overnight.
The next day, roll out the dough into circle shape on a floured board and spread with apricot jam.
Grind the poppy seeds with the sugar (if you bought ground poppy seeds, use icing sugar), mix with the cinnamon and grated lemon zest and spread over the pastry.
Cut into equal pieces and roll up the pieces individually.
Place the rolls on a baking tray lined with baking paper, brush the tops with egg and bake in the oven until golden brown.
When the rolls are ready, sprinkle with icing sugar.