Recipe

Chocolate Rugelach With Flaky Ginger Ale Past Recipe

	Midgelet / All my dishes 1 year ago Aside from the ice cream dough rugalach recipe I posted, gingerale pastry produces a very flaky dough similar to flaky pie pastry and is also used in pie pastry recipes too! Prep:60m Cook:18m Servings:24	Midgelet
	pastries rugelach jewish gingerale

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Ingredients

1 c Plus 1 Tbs Flour

1/2 c Ice Cold Margarine

1/4 c cold Gingerale or Club soda

1/2 Tbs Vinegar

Filling: Process all till finely chopped::

1/4 c sugar (white or brown or a mixture of the two)

1 tsp cinnamon

1/3 c chocolate chips.

1/3 c walnuts or almonds

Directions

Mix Flour and Margarine together, until mixture looks

like course oatmeal.

Combine gingerale with vinegar and add mixing thouroughly.

Mix just until the dough begins to form into a ball.

Split into 2 parts, and refrigerate for a few hours till well chilled

To make the Chocolate Rugelach

Roll 1 portion of the dough out onto a floured surface into a circle about 1/16" thick.

Sprinkle dough with 1/2 of the mixture.

Cut with a sharpe knife into 12 triangles. ( or any size triangle, less for larger rugalachs, more for smaller ones

Roll up from the outside edge towards the point

Repeat with other dough and filling

Place on an ungreased baking sheet and bake for 18 to 20 minutes at 375F until lightly browned.

Sprinkle with icing sugar or cocoa when cool.

For Variation: Sprinkle 3 -5 chocolate chips on filling before rolling up.

Freezes well

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Comments

momo_55grandma 1 year ago said:
Great tasty recipe sounds sooo delicous thanks

lacrenshaw 1 year ago said:
I have NEVER heard of using GINGER ALE in a pastry crust! Whatever will you send me next, joan? I can't wait to try this. Thanks and my five,
Lorraine

juels 1 year ago said:
Thank you for posting this recipe! I love rugelach cookies, and the dough sounds very unique!

elgab89 1 year ago said:
Wow! I have never tried this one - interesting! High 5!

crabhappychick 1 year ago said:
MUST try this gingerale pastry! Ginger and chocolate = winning combination and a 5!

borinda 1 year ago said:
Fascinating. My one Jewish Mother observation is that it's not quite Rugelach, though, as they have a cream cheese pastry. This is an interesting and quirky recipe and quite original.

midgelet 1 year ago said:
These cookies are known by different names in different countries: Kipfel from Germany, Kifli from Yugolsavia and cream cheese cookies from the United States. Basically Rugelach is made in one of two ways. The dough is either made from sour cream and has yeast added for leaving or it is made with cream cheese and eggs are the primary leavening ingredient. Presumably, the first recipes for Rugelach-type pastries were introduced to America by immigrants from Hungary, Russia, Poland, Yugoslavia and other neighboring countries.
. The cream-cheese dough may have been developed by the Philadelphia Cream Cheese Company because the dough is often called Philadelphia cream-cheese dough. "One of the the early cream-cheese doughs appeared in The Perfect Hostess, written in 1950 by Mildred Knopf. Mrs. Knopf, the sister-in-law of Alfred Knopf the publisher, mentioned that the recipe came from Nela Rubenstein, the wife of the famous pianist Arthur Rubenstein. It was Mrs. Knopf's friend Maida Heatter who put rugelah on the culinary map with Mrs. Heatter's grandmother's recipe. It is the most sought after of all Mrs. Heatter's recipes and is the Rugelach most often found in upscale bakeries nationwide."

herby 12 months ago said:
Wow, thanks for the explanation and all! Nice post!

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