Sweet or Savory Rugelach Draft

How I make it

Dough

1. Dissolve the yeast in 1 cup of the water.

2. In a bowl, mix both flours with the sugar and the rum or vanilla extract.

3. Make a well in the center and pour in the dissolved yeast and the eggs.

4. Knead, gradually adding the rest of the water, the oil and the margarine.

5. Keep kneading into a soft, smooth dough. If it's a little sticky, add a bit of flour.

6. Cover and refrigerate overnight.

7. Preheat the oven to 350°F (180°C) and divide the dough into 3 pieces.

Sweet rugelach

1. Roll each piece into a round and brush with a little oil.

2. Spread with the filling of your choice and cut each round into 8 wedges.

3. Roll up each wedge from the wide end to the point.

4. Brush with egg white and dust with a little powdered sugar.

5. Transfer to a greased baking sheet and bake for about 20 minutes, until browned.

Savory rugelach

1. Make the dough with all the ingredients except the rum or vanilla extract and the sugar.

2. Roll the 3 pieces of dough into rounds and brush with oil.

3. Sprinkle with a little za'atar and salt, or a little shredded cheese.

4. Cut each round into 8 wedges and roll up each one from the wide end to the point.

5. Transfer to a greased baking sheet, brush with beaten egg and bake for about 20 minutes, until browned.