Maple syrup and pecan Rugelach – Babka Zana


Prep time: 1 hour

Cook time: 20 minutes

Serves: For 30 Rugelach.

These delicious mini croissants filled with a sweet filling are perfect to serve with coffee or  at brunch.

Here I share with you Babka Zana’s recipe from their book « History of a Levantine Bakery – histoire d’une boulangerie levantine ». They make different toppings for their Rugelachs, I chose to share with you maple syrup and pecan rugelach. 

What are these maple syrup and pecan Rugelach made from ?

Although there are steps to follow to prepare these mini croissants, but nothing complicated I promise you.

First the dough which is very easy to make. It is made from flour, sugar and egg enriched with butter and cream cheese. Even if it does not contain yeast, it requires refrigeration for two hours. You can make it the day before for the next day.

The filling is composed of pecan praline (see my video on Instagram how to make it), pecan powder and sugar. You can of course replace it with chocolate spread or jam, the apricot one is the most classic, you can of course use the jam of your choice.

Once cooked, the Rugelachs are drizzled with syrup made with water and sugar, here they are soaked in maple syrup for more deliciousness.

You can also try these amazing « salted caramel macadamia rolls from Babka Zana », they’re really delicious.

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Maple syrup and pecan Rugelach - Babka Zana

  • Prep time: 1 hour
  • Cook time: 20 minutes
  • Serves: For 30 Rugelach.

The dough needs to rest for about 2 hours.

Ingredients :

For the dough :

  • 500 g all purpose flour
  • 125 g caster sugar
  • 1 pinch of salt
  • 2 eggs, medium size
  • 3 g vanilla powder, or 1 tsp vanilla paste or extract
  • 110 g unsalted butter , cut into pieces at room temperature
  • 50 g cream cheese , ( you can use Philadelphia cheese)
  • 100 g mineral water

Egg wash :

  • 1 egg yolk
  • 1 tsp whole milk or crème fresh liquid

For the filling :

  • 100 g pecan praliné
  • 120 g pecan powder , ( finely ground pecan)
  • 50 g vergeoise sugar
  • 3 g of fleur de sel

The syrup :

  • 200 g maple syrup

Method :

  • 1)

    In the bowl of an electric mixer fitted with the hook or just by hand, mix all the dry ingredients, then add the eggs, the butter, the cream cheese and the water.

    Then knead for about twenty minutes. You will obtain a dough that is very easy to work with and which easily detaches from the sides of the bowl.

  • 2)

    Shape it into a ball, brush it with neutral oil just a little to prevent the dough from drying and form a thin skin on the surface of the dough. Cover the bowl and refrigerate for at least two hours, as you can prepare it the day before.

  • 3)

    Now prepare the pecan praline. You can find the video of how to make it in my instagram account .

    For this recipe use just the pecans and just half of the quantities given, which means use 100g of pecans and 100g of sugar.

    To make the filling :

    In a mixing bowl, mix the pecan praline, the pecan powder or ground pecan, the sugar and the salt « fleur de sel ».  It will be easy if you put all the ingredients in an electric mixer fitted with a paddle and knead everything for about 5 minutes.

    Make a rectangle, wrap it with a cling film and set aside in the fridge.

  • 4)

    Take the dough out of the refrigerator, leave it for a few minutes to soften before rolling it out into a rectangle double the size of the filling.

    Cut the dough in half and place the filling in the middle (like a sandwich). You should get three layers of the same size (two of dough and a layer of filling in the middle) the filling should not exceed. Seal the edges of the dough to trap the filling.

  • 5)

    On a lightly floured work surface, roll out this small rectangle, you need to get a rectangle of approximately 75cm/50cm and 2mm thick. Then cut this rectangle widthwise to obtain two new rectangles of 75cm/25cm.

    Make sure that the edges of the rectangles are straight then cut 5cm/25cm triangles. Roll each triangle quite tightly, starting from the base (5cm) towards the point of the triangle, to obtain a very small croissant.


  • 6)

    Preheat your oven to 180°C (170°C fan for me).

    Using a brush, brush the Rugelachs with the egg wash mixture, then place them on a baking tray covered with baking paper and bake them for 15-20 minutes until golden brown all over. Here the time and temperature are given as an indication so keep an eye on your oven.


  • 7)

    As soon as they come out of the oven, generously sip the Rugelach with maple syrup. Decorate with chopped pecan if you like.

  • 8)

    Enjoy !!



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