Basil and dried tomato pesto rugelach / Rugelach sa pestom od bosiljka i sušene rajčice

Rugelach is a Jewish pastry. The dough is often made of butter, flour and cream cheese, when baked, it resembles to puff pastry. I very much liked this kind of pastry because my mom used to make it for any celebration when I was younger. She prepares it even today. She makes the dough, rolls it, cuts little circles which are then baked, and while they are still warm she sandwiches them with marmalade or jam. Immediately after, they are rolled up in powdered sugar so they keep fresh up to a month.
If you have guests for dinner, and you have no time for cooking, this is a perfect recipe for any kind of party, for aperitivo, and to be accompanied with a glass of beer or good wine. ;)

Ingredients for 16 rugelach

150g whole wheat flour
100g butter, cold and cubed
100g cream cheese
pinch of salt
handful of fresh basil
1dl extra virgin olive oil
4pieces of dried tomatoes in oil

Mix the flour and pinch of salt with cubed butter, pulse with a food processor or by hands, until it looks like wet sand. Add the cream cheese and stir until a soft dough forms. Wrap the dough in a plastic wrap and chill for at least 1h.
Meanwhile, make the pesto. Pulse fresh basil and dried tomatoes with olive oil in a food processor until you have a creamy pesto.
Preheat the oven to 180 degrees.
Flour your work surface well, roll the chilled dough out to 30 diameter circle. Brush the dough with pesto and cut it into 16 wedges. Roll each wedge from the wide side to the point. Place it on a parchment-lined baking sheet. Repeat with remaining dough.
Bake rugelach for 25 minutes until they are well browned. Cool completely before serving.

Recept na hrvatskom

Rugelach su tradicionalni židovski kolačići. Tijesto se priprema od maslaca, brašna i kremastog sira, a nakon što se speku, dosta podsjećaju na lisnato tijesto. Obično se pune marmeladom, sušenim voćem ili nadjevom po želji. Meni su se jako svidjeli upravo zato jer nešto slično moja mama priprema već godinama. Radi se o sitnim kolačićima nalik sendvičima koji se pripremaju od tijesta kao i za rugelach te se režu u krugove. Pečeni kolačići se spajaju sa marmeladom i odmah uvaljaju u šećer u prahu tako da mogu dosta dugo stajati ili po potrebi zamrznuti. U svakom slučaju ako ste u nedostatku vremena za kojekakve pripreme hrane za nadolazeće goste, ovo je savršen recept, brzo gotov, a rezultat je zaista divan. Ovakva slana verzija rugelacha odlično paše uz pivo ili crno vino. :)

Sastojci za 16 rugelacha

150 g integralnog brašna
prstohvat soli
100 g maslaca, hladnog
100 g kremastog sira
šaka svježeg bosiljka
1 dl ekstra djevičanskog maslinovog ulja
4 komada sušene rajčice, iz ulja

Integralno brašno pomiješajte sa prstohvatom soli, dodajte komadiće hladnog maslaca pa u multipraktiku ili rukama miješajte/mrvite dok ne dobijete smjesu nalik pijesku. Zatim dodajte kremasti sir i umijesite mekano tijesto. Omotajte ga prozirnom folijom pa stavite u hladnjak da se hladi najmanje 1h.
U međuvremenu pripremite pesto. Miksajte bosiljak i sušene rajčice sa maslinovim uljem dok ne dobijete kremasti pesto, istu stvar možete napraviti i u mužaru.
Pećnicu zagrijte na 180C.
Tijesto razvaljajte na tanko u obliku kruga 30 cm promjera. Premažite tijesto sa pestom pa režite 16 jednakih trokuta. Svaki trokut zarolajte u kroasan i posložite na pleh obložen papirom za pečenje.
Pecite rugelach oko 25 minuta dok ne posmeđe. Ohladite prije serviranja.

Flour your work surface extremely well

Flour your work surface extremely well

Flour your work surface extremely well