Rugelach

Rugelach
Photo by Scott Phillips

Ingredients

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

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
    • 2 cups all-purpose flour
    • 1 small offset spatula
    • 1 teaspoon cinnamon
    • parchment paper
    • 8 ounces cream cheese
    • 1 1/4 cups walnuts
    • 1/2 teaspoon salt
    • +4 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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