Rugelach

Rugelach
Photo by Scott Phillips

Ingredients

  • 1 Tbs. water
  • 8 oz. (1 cup) cold unsalted butter, cut into 10 pieces
  • ¼ cup granulated sugar
  • 6 Tbs. raspberry or apricot jam
  • 8 oz. cold cream cheese, cut into 10 pieces
  • 1 large egg
  • ½ tsp. table salt
  • + 2 more ingredients
    • ¼ cup finely chopped salted pistachios (1-¼ oz.)
    • 10-½ oz. (2-1/3 cups) unbleached all-purpose flour

Put the flour, sugar, and salt in a large (11-cup or larger) food processor. Pulse briefly to blend the ingredients. Scatter the butter and cream cheese pieces over the dry ingredients. Pulse until the dough begins to come together in large (about 1-inch) clumps. Divide the dough into four piece...

View full recipe at Fine Cooking

Comments

Variations on Rugelach

  • Rugelach
    • 16 tablespoons unsalted butter
    • 1 cup apricot preserves or raspberry jam
    • 8 ounces cream cheese
    • Milk
    • 1/2 teaspoon salt
    • 1 1/4 cups walnuts
    • +5 other ingredients
  • Rugelach
    • Dough:
    • 1 package (8-ounce) cream cheese, at room temperature
    • 1 c (2 sticks) butter, at room temperature
    • 1 2/3 c all-purpose flour
    • Filling:
    • +4 other ingredients


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