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Making Poppy seed Rugelach Filling: Part 1

How to make poppy seed filling for rugelach pastries; learn more about making traditional Jewish desserts in this free cooking video.

- Ingredients For Cold Yeast Rugelach Dough

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Video Transcript

Now we are getting ready to fill up the dough. First we are going to divide the dough. If you want it with only one filling, then you can leave it but it is harder to roll it first of all and second of all, you can have more of a variety if you divide it. I am going to divide this dough into three parts and then each part I am going to make into a small ball and I am going to roll it into a kind of pizza shape. It is important that when you roll it, it will become a circle to form for the shape of the Rugelach. What we do with the poppy seed is we roll it a little bit and now I am going to put the poppy seed on. As you can see I put 3 tablespoons of sugar mixed with 3 tablespoons of poppy seed. I am going to mix it up together and now I am going to put it on the dough although I didn't finish to roll it yet. But the reason is that I want the poppy seed and sugar to stick to the dough.

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Making Poppy seed Rugelach Filling: Part 1

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