Rugelach

Rugelach
Photo by Scott Phillips

Ingredients

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