ShaniP11/12/13




This is a take on the classic meat knishes, but much more elegant and tasty. It's the prefect fancy entree, side dish or a yummy hors d'oeuvres. They are crispy and meaty and best of all very easy to prepare. Everyone who I've shared this recipe with, cant get enough of it and it quickly becomes a family favorite for Yom Tov or any special occasion.






  • SERVING/YIELD
    48 / 98 rugalach


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #58677

























INGREDIENTS













  • 1 Package Maluach Dough (comes in a package with 6 round disks)










  • 1 lb Ground meat










  • 2 Diced onions










  • ½ Tbsp Oil (for frying)










  • 1 Spices










  • 1 Tbsp Ketchup










  • 1 tsp Garlic Powder










  • 2 Tbsp Mustard










  • 2 Eggs










  • 1 Bbq sauce / duck sauce for brushing










  1. preheat oven to 350
    .




  2. dice and fry onions till see thru



  3. add raw meat cook till browned



  4. add spices and ketchup



  5. Slowly add eggs, carefully so that they don't scramble



  6. let cool



  7. Spread counter with flour, this is too prevent the Maluach dough from sticking to the counter, as they defrost pretty fast



  8. take out one disk from maluach package and defrost



  9. roll out with rolling pin



  10. spread mustard on it



  11. sprinkle meat mixture on top



  12. slice dough into eights or sixteen, if you want smaller rugalech



  13. roll up each slice rugalach style



  14. lay on a flat baking sheet



  15. brush with bbq sauce



  16. bake at 350 till they look golden about 15 -20 min. Make sure the oven is preheated otherwise the ruglach won't be as crisp.
    repeat with the five remaining dough circles




  17. Enjoy. These can be frozen in advanced and warmed up, just make sure that you heat them up uncovered.















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