Creamy Rugelach Delights
Ingredients: 9
Indulge in these delightful creamy rugelach pastries filled with a sweet jam and nut mixture, perfect for any occasion.
Ingredients
| 4 | ounces cream cheese |
|---|---|
| 4 | ounces unsalted butter |
| 4 1⁄4 | ounces all-purpose flour |
| 1⁄4 | teaspoon kosher salt |
| 1⁄4 | cup toasted nuts (see suggestions below) |
| 1 | tablespoon granulated sugar |
| 2 | tablespoons soft, fresh bread crumbs |
| 4 | ounces any preserves (see suggestions below) |
| 1 | egg yolk, beaten |
Instructions
-
- To prepare the dough, cut the cream cheese and unsalted butter into 1-inch cubes. Place them along with all-purpose flour and kosher salt in a metal bowl. Freeze the mixture for 30 minutes.
- Transfer the chilled ingredients to a food processor and pulse until a shaggy ball of dough forms, approximately 20 pulses. Alternatively, you can combine the butter and cream cheese with the flour using a pastry cutter or two table knives. Scrape the moist dough onto a floured countertop and shape it into a 6-inch disk. Wrap it in wax paper and refrigerate for a minimum of 4 hours or preferably overnight.
- Line a baking sheet with parchment paper. In a small bowl, combine the toasted nuts, granulated sugar, and fresh bread crumbs.
- On a lightly floured surface, roll out the dough into a 9-inch circle. Spread the preserves over the dough, leaving a 1/2-inch border. Sprinkle the nut mixture evenly on top.
- Using a sharp knife or pizza cutter, divide the dough into 16 wedges. Roll each segment, starting from the wide end of the triangle, and seal by pressing the pointy end. Arrange the rugelach on the baking sheet seam side down, then place the pan in the freezer for at least 2 hours. (Once frozen, you can transfer the rugelach to zip-lock bags and store them frozen for up to 6 months.)
- Preheat the oven to 375°F. Gently brush the beaten egg yolk on the tops of the cookies. Place another baking sheet underneath to prevent burning. Bake for 22 to 25 minutes. Some nuts and jam may ooze out, which is normal. The bottoms should be caramelized, not burnt. Allow the rugelach to cool on a rack for about 1 hour.
- Store the rugelach between layers of wax paper in an airtight container; they stay fresh for up to 3 weeks.
- Variations: - Raspberry jam and macadamia nuts - Apricot jam and almonds - Plum jam and hazelnuts - Pear jam and walnuts - Bacon-Onion Jam and salted roasted peanuts
Jul 18, 2024