Rugelach

Rugelach
Photo by Scott Phillips

Ingredients

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

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
    • 8 ounces cream cheese
    • 16 tablespoons unsalted butter
    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1 cup apricot preserves or raspberry jam
    • +6 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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