These delectable rugelach present beautifully and are no big deal to make, using bought dough and a coleslaw mix. They are popular with everyone. I challenge you to have just one! Once you start, you
- 2 onions, diced -
- 2 Tbsp oil (approx.) -
- 1 bag coleslaw mix (or 1 1b./ 450 grams shredded cabbage) -
- Salt and pepper to taste -
- Pinch of nutmeg, optional -
- Mustard or honey mustard -
- Duck sauce -
- Malawach dough, defrosted -
Saute onions and cabbage in oil for approx. 12-15 minutes. Add salt and pepper to taste. Set aside. Take one circle of malawach and place on a flat surface. Roll out as thinly as possible. Spread with a thin layer of mustard. Then cut each circle into 12 triangles. Top each with a spoon of the cabbage mixture. Roll up each one, rugelach style. Brush with a generous amount of duck sauce and bake at 350°F (180°C) for 35 minutes or until golden. Repeat the above until you use up the filling.
NOTE: Malawach is similar in texture to pastry dough. It is sold, generally, in packages of 7-10 circles, in the freezer section. You can take out as many pieces of malawach as you need and put the rest back in the freezer. They defrost very quickly. For this recipe, I used approx. 7 malawachs.
TIP: These can be made in advance and frozen raw. Take out the quantity needed, brush with duck sauce and bake. Remember to overestimate how many you’ll need!
This recipe was featured in Mishpacha Magazine, Issue 82