Rugelach

Rugelach
Photo by Scott Phillips

Ingredients

  • 8 oz. (1 cup) cold unsalted butter, cut into 10 pieces
  • 10-½ oz. (2-1/3 cups) unbleached all-purpose flour
  • ¼ cup finely chopped salted pistachios (1-¼ oz.)
  • ½ tsp. table salt
  • 1 large egg
  • 8 oz. cold cream cheese, cut into 10 pieces
  • 6 Tbs. raspberry or apricot jam
  • + 2 more ingredients
    • ¼ cup granulated sugar
    • 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
    • 1 cup apricot preserves or raspberry jam
    • 1/2 teaspoon salt
    • Milk
    • 28 teaspoons sugar
    • parchment paper
    • 1 1/4 cups walnuts
    • 1 teaspoon cinnamon
    • +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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