Coconut & Pumpkin Spice Spelt RugelachBy Maya Moscovich on October 10th, 2013 Posted in Cakes and Cookies
Rugelach are, to me, the easier version of a croissant. I know I know, it’s not the same, but hey, when you’re a working mom in need of kitchen entertainment and a delicious addition next to your coffee AND you’re on a tight schedule – these ROCK.
Traditionally what I’d do is make these from all purpose flour and brush them with oh-so-sweet sugar syrup when they’re out of the oven, but in this case I decided to make the healthier version, the version with less sugar, less gluten and off the record – less work.
Although the dough has yeast in it, please don’t be scared. I know that some people refrain from making yeast pastries because they always seem more lengthy and complicated, but I assure you that these are easy peasy.
In the spirit of fall I’ve decided to make these with pumpkin spice (my first time using it) and add my own twist with one of my favorite ingredients – coconut oil.
Of course, you can make these with just cinnamon, or replace the coconut oil with butter or canola oil, the possibilities are endless here; and the best part is that no matter how you choose to make these, they’ll be SO GOOD.
- 500gr Spelt Flour (I use wholegrain organic)
- 1½ tsp Xanthan Gum Powder (for more elasticity)
- 1½ Tbsp Dry Yeast
- 2 Tbsp White Sugar
- 1 Egg
- 125ml Milk (1/2 cup)
- 200gr Butter – Melted
- ¼ Cup Coconut Oil - Melted
- 1 Tbsp Pumpkin Spice
- 2 Tbsp Brown Sugar
- 1 Beaten Egg
- Brown Sugar
- Preheat oven to 375F (190C)
- Prepare a parchment paper layered baking sheet
- In a small bowl mix together the brown sugar and pumpkin spice and set aside
- Have the oil melted and set aside
- Place the dough ingredients in a stand mixer bowl and start mixing on low speed until everything is combined into an even soft dough (if you notice the dough is too flaky or dry, add 1 Tbsp milk while stirring – you may need more than 1 Tbsp depending on the flour but always add 1 Tbsp at a time)
- Remove dough from mixing bowl and divide into 4 equal pieces. Roll each piece into a ball.
- Using a rolling pin, flatten one dough ball into a this circle (doesn’t have to be perfect), but not too thin (about 0.3cm).
- Brush the flattened dough circle with some melted coconut oil and sprinkle with the pumpkin spice and sugar mix (I just divided the spice mix in 4 to make sure I have the same amount for each dough piece)
- Using a sharp knife or a pizza roller, score the dough circle into 8 slices and roll each slice starting at the wide part (so going from the triangle’s base to it’s pointy part)
- Place each rolled slice on the baking sheet, about 1-2 inches apart from one another
- Repeat flattening, brushing, sprinkling and rolling with the other 3 dough balls.
- Once all the rugelach are on the baking sheet, brush them with the beaten egg and sprinkle with some brown sugar on top and place in the preheated oven.
- Bake for about 10-12 minutes or until rugelach tops are nice and brown
- Once completely cool, keep in an airtight container and enjoy
- Click to share on Facebook (Opens in new window)
- Click to share on Twitter (Opens in new window)
- Click to share on Google+ (Opens in new window)
- Click to share on Pinterest (Opens in new window)
- Click to share on Reddit (Opens in new window)
- Click to email this to a friend (Opens in new window)
- Click to print (Opens in new window)