History
This week we are sharing another location-inspired dessert for you to make in your commemoration of St. Job! As we mentioned in our post pertaining to him, not much is known about this Old Testament figure. However, one of the most specific details that we have about him is that he comes from the land of Uz, which is located roughly in the area of modern-day southwestern Jordan and southern Israel.
Rugelach
Keeping this in mind, one of the most popular southern Israeli dishes around is rugelach, a type of chocolatey, nutty crescent-shaped roll that’s a mix of a croissant and a pain-au-chocolat. Although the dessert has been taken up in popular Jewish-American culture and can be found many places within our modern pastry-loving society, the origins for the dessert are quite ancient and specific to this region.
Traditionally made with a complex yeast dough and filled with a special type of cream cheese and high-quality chocolate, today there are many “cheater” recipes that make this Israel-based dish more easily accessible for the average family. We kept this in mind when providing you with the below instructions in hopes that this dessert would be something you could introduce to your household for St. Job’s celebration or your commemoration of other Old Testament saints!
It’s for these reasons that we believe rugelach makes a great St. Job recipe and something that is easy both to whip up and to serve in remembrance of him!
St. Job Rugelach
Ingredients
1 can refrigerated crescent roll dough
cinnamon sugar mixture (2 tbsp granulated sugar + 1 tsp ground cinnamon)
½ cup chopped walnuts
½ cup raisins
8 ounces cream cheese
1 jar nutella optional
1 tablespoon butter
Instructions
- Preheat oven to 375°F.
- Spread crescent roll triangles onto a baking sheet covered with parchment paper.
- Crush the walnuts and mix them together with the raisins. Spread 8 oz. of cream cheese on the roll triangles, then thinly spread nutella over the top (if you are opting to use the spread), sprinkle with all of the nut/fruit mixture and most of the cinnamon sugar.
- Gently roll each triangle up into a crescent shape, curling the ends slightly like a croissant.
- Melt the butter and brush the outside of the rolls before baking, sprinkling a little more cinnamon sugar over them all.
- Bake for 13-14 minutes or until golden brown.
St. Job Rugelach
Ingredients
- 1 can refrigerated crescent roll dough
- cinnamon sugar mixture (2 tbsp granulated sugar + 1 tsp ground cinnamon)
- ½ C chopped walnuts
- ½ C raisins
- 8 oz cream cheese
- 1 jar nutella optional
- 1 tbsp butter
Instructions
- Preheat oven to 375°F.
- Spread crescent roll triangles onto a baking sheet covered with parchment paper.
- Crush the walnuts and mix them together with the raisins. Spread 8 oz. of cream cheese on the roll triangles, then thinly spread nutella over the top (if you are opting to use the spread), sprinkle with all of the nut/fruit mixture and most of the cinnamon sugar.
- Gently roll each triangle up into a crescent shape, curling the ends slightly like a croissant.
- Melt the butter and brush the outside of the rolls before baking, sprinkling a little more cinnamon sugar over them all.
- Bake for 13-14 minutes or until golden brown.
