After you take the dough out of the fridge, roll it out, then divide it in half. Align the edges to create two rectangles and then with a pizza roller it's time to make triangles like on a backgammon board, for beautiful results. The principle is the same and you can play with the filling like other hard cheeses, and of course sweet fillings like jam or 2 chocolate cubes in each bagel.
Ingredients:
For the dough:
2 cups of Sugat self-raising flour (280 grams)
1 cup yogurt 130 ml
Half a teaspoon of salt (3 grams)
A quarter cup of olive oil (50 ml)
3 tablespoons of water (45 ml)
for the filling:
50 grams of grated yellow cheese
50 grams of Bulgarian cheese
For glazing:
A handful of chopped cilantro and parsley leaves
A quarter cup of olive oil (50 ml)
3 crushed garlic cloves
Half a teaspoon of coarse salt
Instructions:
1. Put the dough ingredients in a bowl and start kneading until you get a soft and pleasant dough. You can also use a mixer. Wrap the dough and put it in the fridge for half an hour to rest.
2. In the meantime prepare the glaze: mix mix all the ingredients.
3. Remove the dough from the refrigerator, divide into two parts and roll out on a work surface with a little flour. Cut the edges of the dough so that a long rectangle is formed and cut with a pizza knife into triangles.
4. Place yellow cheese and a small cube of Bulgarian cheese at the edge of each triangle and roll from the wide end to the thin end until you get a Rugelach. It is important to make sure that the end of the Rugelach is at the bottom so that it does not open during baking.
5. Place the Rugelach on a tray with baking paper and put it in an oven that has been preheated to 200 degrees with top and bottom heat.
6. After ten minutes, apply a little of the glaze to each rogel in the pan with a brush, and increase the heat of the oven to turbo. Put in for another quarter of an hour or until the rogelach are golden on the edges.