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Rughelac and squaring the circle ;-)) How



A small biscuit Jewish cuisine (I did not know), I think that the biscuit has just a little.
They look like very small croissant at all dietary ;-) But very very good!
From the picture may look burnt but I assure you it is not, the color is so dark because they are filled with the ingredients that should not be closed in the dough but smeared on the sheet that will then simply rolled, while cooking a little filling out and you caramellizzerà.
The thing that left me without words is the mixture of these "cookies" ..



after much controversy on "my" (or better than my grandmother) browse the poor, I discovered that the mixture of Rughelac .. is nothing but the mix of "my" dough; -))
Well my grandmother he did it with ricotta, did not know any "round", let alone Philadelphia, Quark, or America, where the mixture is well known, much less internet ;-) So here is the squaring of the circle ;-)
It is no longer anyone's better than this sheet or commonly used for Rughelac is sure to Jewish tradition, the one with the cheese of my grandmother, we do so? ;-) Jokes aside I do not want to reopen a controversy no matter who, where, before, after, etc. .. etc. .. myself for my sweet, I used the version of Adriano and it came out beautiful, so that my grandmother will always be that of the poor, the other verson of those who will do ;-))



according to the recipe of the dough is verisone Adriano, cmq I wanted to keep the same method of pulp, simply for convenience, he peeled the same well, but because of the rather less filling "heavy" but if you want to follow the letter of his version click HERE

Adri is much better than me to explain ;-)

RUGHELAC MY VERSION



FOR BROWSE (Adriano)


00
250g flour 250g cream cheese (like Philadelphia or similar)
160g soft butter ( io sempre freddo)
2 pizzichi abbondanti di sale


LUCIDATURA FINALE

tuorlo d'uovo

zucchero semolato

Impastare tutto nella planetaria (o a mano) mettere in frigo per un'oretta tirare formare un cerchio spalmare il ripeino ,formare i triangoli arrotolare, spennellare ogni "croissant" con tuorlo spargere sopra un pò di zucchero cuocere a 220 gr fino a doratura..

Per il ripieno ho usato ..

Cacao

Marmellata di fragole

Mandorle tostate e tritate

Oppure

Cacao

Pistacchi tostati e tritati

Miele

In verità si possono stuff I've seen them in different ways with nutella ;-)

spreads the jam (or honey) on all the dough is dusted with cocoa powder you add the almonds (pistachios), then take a rolling pin and is doing everything schaiccia adhere well to the filling to pastry.