This Spicy Pizza Rugelach recipe, is only one of the many inventive and creative recipes included in Shannon Sarna's first cookbook Modern Jewish Baker.
Spicy Pizza Rugelach and Modern Jewish Baker Cookbook Review
There are millions of baking cookbooks out there. BUT, if you want to to learn how to bake:
- A perfectly soft Challah
- The trendy Babka
- Homemade Bagels
- Rich Rugelach
- Sweet Hamantaschen
- Delicious Pita Bread
- Crunchy Matza
This cookbook is definitely what you're looking for. You'll find a separate chapter dedicated to every single one of these scrumptious treats: Challah, Babka, Bagels, Rugelach, Hamantaschen Pita are and and Matzah. Each chapter starts with a basic recipe, and step by step pictures of braiding and shaping techniques. After showing the basics, Shannon's imagination and creativity will take you to the most delicious looking sweet and savory options. Garlic and Rosemary Challah, Guava and Cheese Babka, Jalapeño Cheddar Bagels, Spicy Pizza Rugelach, Rye Crust Hamantaschen with Grape Jelly, Saffron Pita Bread and Turmeric Matzah are only some of the few extraordinary recipes that you will find in Shannon's Modern Jewish Baker.
Her chapter on Challah deserves a special mention. Shannon doesn't just show how to braid challah, she teaches 7 different, step by step, braiding techniques, which include a 3 braid stuffed challah and a stuffed turban challah. With 16 different recipes to choose from, you will never get tired or bored!. We CANNOT wait to try her Balsamic Apple Date Stuffed Challah!
Modern Jewish Baker
- Total Time: 2 hours
- Yield: 2 ½ dozen rugelach 1x
Description
This Spicy Pizza Rugelach recipe, is only one of the many inventive and creative recipes included in Shannon Sarna's first cookbook Modern Jewish Baker.
Ingredients
1 cup ( 2 sticks) unsalted butter at room temperature
8 ounces full-fat cream cheese, at room temperature
2 tablespoons sugar
¼ teaspoon salt
2 tablespoons tomato paste
2 cups + 3 tablespoons unbleached all-purpose flour
½-¾ cup marinara or pizza sauce
½ cup shredded mozzarella
1 egg, beaten ( for glaze)
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
Instructions
- In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese until smooth. Scrape down sides of bowl. Add the sugar, salt and tomato paste and beat until combined. You can also do this by hand.
- Add the flour and mix just until dough come together. Divide the dough into four pieces. Wrap in plastic wrap and place in the fridge for 1 to 2 hours or up to 24 hours.
- Preheat oven to 375F
- Roll each piece of dough into a large circle. Using 8- or 9-inch round, cut dough into a perfect circle. I recommend using a pizza cutter for this task.
- Spread each circle of dough with 2 to 3 tablespoons of marinara sauce in a thin layer, leaving ¼ inch border all around. Sprinkle each circle with 2 tablespoons of shredded mozzarella and press gently into sauce.
- Using a pizza cutter, cut the dough into 8 even triangles. Starting at the longer end, roll up each triangle.
- Place the point side down on a baking sheet lined with parchment paper or silicone baking mat.
- Brush each rugelach with beaten egg and sprinkle with dried basil, dried oregano and dried red pepper flakes.
- Bake for 16-18 minutes, until golden. Allow to cool on wire rack.
Notes
Recipe reprinted with permission from Modern Jewish Baker © 2017 by Shannon Sarna, The Countryman Press
- Prep Time: 20 minutes + 1-2 hours refrigeration time
- Cook Time: 16-18 minutes
- Category: Appetizer
- Method: baking
- Cuisine: Jewish / kosher
Nutrition
- Serving Size: 1 rugelach
- Calories: 124
- Sugar: 1.5
- Sodium: 80
- Fat: 9.4
- Saturated Fat: 8
- Unsaturated Fat: .4
- Trans Fat: 0
- Carbohydrates: 8.2
- Fiber: .3
- Protein: 2
- Cholesterol: 31
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