Bagelach

Phone: +91-11-9999847472; 9811400505;
Email: jauzy@alaaliexports.com
Web: www.alaaliexports.com
BAGELACH
Rae: Most often this breakfast pastry is called a cheese
bagel, but I like the Yiddish name for this old-school
delight, which is hard to find outside traditional Montreal
Jewish communities. We’ve had Montrealers visit Mile
End and freak out when they see we’ve got cheese
bagels on the menu. This food isn’t really like a bagel at
all; it’s a mildly sweet pastry filled with pot cheese— the
curd of buttermilk— or some variation thereof. We use
our own house-made whole-milk ricotta as the base for
our filling, but cottage cheese works well, too. You can
save time by starting with store-bought puff pastry, but
choose one made with butter instead of shortening.
Either way, they’re just so satisfying, so good—
especially with a little fruit Compote on the side. Meat
Exporters
FOR THE FILLING:
 1 pound whole-milk ricotta or cottage cheese,
drained overnight in the refrigerator in a fine-mesh sieve
lined with a double layer of cheesecloth
 1 large egg, beaten
 ½ cup sugar
 ¼ cup all-purpose flour
 1 tablespoon sour cream
 ½ teaspoon Diamond Crystal kosher salt
 Zest of 1 lemon
 1 large egg, beaten, for the egg wash

Phone: +91-11-9999847472; 9811400505;
Buffalo Meat
FOR THE DOUGH: 1 recipe Rugelach dough (see
below)
MAKE THE FILLING:
Combine all the filling ingredients except the egg for the
egg wash in the bowl of a stand mixer fitted with the
whisk attachment. Mix on medium speed until the
mixture is smooth, about 3 minutes. Cover and
refrigerate overnight.
SHAPE THE BAGELACH:
Preheat the oven to 350 ° F and grease a 10-by-15-inch
baking sheet with oil or cooking spray. Divide the pastry
dough into 2 equal-size portions.
1. Working on a well-floured surface with one
portion at a time, roll the dough into a roughly 14-
by-7-inch rectangle. Trim off any irregular edges.
2. Pipe about ½ cup of the filling in a straight line
along one of the short edges of the rectangle.
3. Brush a little egg wash along the base of the
filling.
4. Use a bench knife or pizza cutter to cut the
egg-brushed lip away from the rest of the dough.

Phone: +91-11-9999847472; 9811400505;
5. Gently roll the edge of the dough around the
filling so that the dough wraps over the egg-brushed
lip to seal it, creating a cylinder.
6. Bend the bagelach into a horseshoe shape.
Continue the filling-and-rolling process until you’ve
used up the whole dough portion and have made 5
or 6 bagelach. Transfer the bagelach to the
prepared baking sheet, brush them with more of the
egg wash, and bake for about 30 minutes, rotating
the tray 180 degrees halfway through cooking, until
golden brown. Frozen Meat
MAKES 10 TO 12
Bernamoff, Noah; Bernamoff, Rae (2012-09-04). The
Mile End Cookbook: Redefining Jewish Comfort Food
from Hash to Hamantaschen (Kindle Locations 1987-
2017). Potter/TenSpeed/Harmony. Kindle Edition.
Rugelach Dough Recipe
FOR THE DOUGH:
 4 cups all-purpose flour
 1 teaspoon baking powder
 2 teaspoons Diamond Crystal kosher salt
 Zest of 1 lemon
 4 large eggs

Phone: +91-11-9999847472; 9811400505;
 1 cup sugar
 1 cup canola oil
 ¼ cup lukewarm water
Boneless Meat
MAKE THE DOUGH: Combine the flour, baking powder,
salt, and lemon zest in a large bowl and mix them
together with your hands until thoroughly combined. In a
separate bowl, whisk the eggs, sugar, and oil together
vigorously until thoroughly combined. Pour the egg
mixture into the dry ingredients and mix them together
with your hands for 10 to 15 seconds. Add the water and
continue mixing with your hands until the dough comes
together, another 30 seconds or so. Scrape the dough
onto a floured surface, adding a little more flour if the
dough is too sticky. Use your hand to flatten the dough
slightly into a thick disk, and wrap the disk very snugly in
aluminum foil. Refrigerate until the dough is firmly set,
about 3 hours.

Bagelach

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