Rugelach

Rugelach
Photo by Scott Phillips

Ingredients

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

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 golden raisins
    • 1 cup apricot preserves or raspberry jam
    • 28 teaspoons sugar
    • 1 1/4 cups walnuts
    • Milk
    • 16 tablespoons unsalted butter
    • +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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