Lovely Sophie of the many earrings, was a guest chef at the Ballymaloe Cookery School in 1993. This was one of the many delicious things she shared with us, for me the best Ruggelach we tasted, and somehow they always taste of Christmas to me.

Ingredients

Lovely Sophie of the many earrings, was a guest chef at the Ballymaloe Cookery School in 1993. This was one of the many delicious things she shared with us, for me the best Ruggelach we tasted, and somehow they always taste of Christmas to me.

Pastry

  • 110g (4oz) cream cheese
  • 110g (4oz) softened butter
  • 150g (5oz) flour

Filling

  • 50g (2oz) pale brown sugar
  • 1/2 teaspoon pure ground cinnamon
  • 35g (1 1/2oz) walnuts, finely chopped
  • 25g (1oz) raisins, chopped

Glaze

  • 1 egg, beaten
  • caster sugar

Method

  1. Beat the cream cheese vigorously with the butter until well mixed and softened.  Stir in the flour gradually.  Gather into a ball and wrap in cling film or parchment paper.  Chill for 30 minutes.
  2. Mix the sugar with the ground cinnamon, and with the walnuts and raisins. 
  3. On a lightly floured board, roll the pastry out into a 33cm (12 inch) circle.  Brush with the beaten egg and sprinkle the filling evenly over the pastry.  Cover with a sheet of greaseproof paper and run the rolling pin over it a couple of times to fix the filling firmly into the pastry.  Lift off the paper.
  4. Divide the circle up like a cake into 16 triangles.  Roll up each one, starting with the wider end, as if you were making a croissant. Arrange on a baking sheet, brush with egg, and sprinkle with caster sugar.  Bake at 200°C/400°F/Gas Mark 6 for 12-15 minutes until golden brown.

A Simply Delicious Christmas with Darina Allen and Rory O'Connell is on tonight on RTÉ One at 7:30pm. Recipe taken from ‘A Simply Delicious Christmas’ published by Gill Books.