1. Main Page
  2. Baking
  3. Bagels with dry custard

Rugelach with Instant Pastry Cream

A delicious breakfast: fragrant coffee and rugelach! Rugelach filled with instant pastry cream is a simple recipe for irresistible little pastries. You don't have to knead the dough by hand — a food processor or a stand mixer fitted with dough hooks works too. Use fresh lemon zest if you can: grate only the yellow part of the peel on a fine grater, avoiding the bitter white pith. These come out so fragrant! Try a small batch first by halving the ingredients.

LesyaAuthor avatar
Recipe author
Bagels with dry custard
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 7 g
Fats 25 % 16 g
Carbohydrates 63 % 40 g
333 kcal
GI: 3 / 5 / 92
    1. Sift the flour through a fine sieve into the bowl you'll use to make the dough. 2. Add the salt, sugar, and baking powder to the sifted flour. 3. Add the butter, sour cream, and lemon zest as well. The butter should be at room temperature. 4. Knead a soft, supple dough — by hand or with an electric mixer and dough hooks. 5. Roll the dough into a ball, wrap it in plastic, and chill in the refrigerator for an hour. 6. Pour the instant pastry cream mix into a saucepan and whisk in half the milk. Bring the rest of the milk to a boil and pour it into the mixture. 7. Set the saucepan over the heat and cook the cream until it thickens. Cool it to room temperature, then whip it with a mixer. 8. After the hour is up, take the dough from the fridge and divide it into three pieces. 9. Roll each piece into a thin round and cut it into 12 wedges, from the center out to the edge. 10. Spoon cream onto the wide end of each wedge and roll it up toward the point to form a crescent. 11. Repeat with the remaining two pieces of dough. 12. Arrange the rugelach on a parchment-lined baking sheet. 13. Bake in an oven preheated to 300°F (150°C) for 30 minutes, then let cool. Dust with powdered sugar or leave them plain. Help yourself and spoil your loved ones — enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream with 30 % fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Baking powder - 79  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Dry cream for cake - 400  kcal/100g

Similar recipes

Related and additional categories: