<p>Rugelach can be filled with everything from chocolate to apricots, but prune is one of the best matches for a tangy cream cheese pastry dough. </p>
<p>Rugelach can be filled with everything from chocolate to apricots, but prune is one of the best matches for a tangy cream cheese pastry dough. </p>
Ingredients

    227 g / 16 tablespoons unsalted butter, cold and cubed

    227 g / 8 ounces cream cheese

    6 g / 1 1/2 teaspoons kosher salt

    270 g / 2 cups all-purpose flour, plus more for dusting

    30 g / 1/4 cup blanched almonds, toasted

    200 g / 1 1/2 cups Diced Dried Plums or Prune Bits

    35 g / 1/2 cup breadcrumbs

    80 g / 1/3 cup sugar

    1 g / 1/2 teaspoon cinnamon

    50 g / 1 each egg, beaten with a splash of water

Print Recipe

Instructions

    In a food processor, pulse the butter, cream cheese, flour, and salt together until a crumbly dough forms. Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate until chilled, 2 hours or overnight.

    In a food processor, process the almonds until ground. Transfer the nuts to a bowl, and reassemble the food processor.

    Pour enough boiling water over the dried plums or bits to cover and let sit for 5 minutes. Drain and purée in the food processor. Pulse in the breadcrumbs, sugar, and cinnamon.

    Working with one disk at a time, roll the dough into a 10-in. [25 cm] circle 1/4 to 1/8-in. [.3 to .6-cm] thick. Brush the edges of the dough with the egg wash. Put half of the prune filling in the center and spread it out just before the egg-brushed edges. Sprinkle half of the ground almonds over the filling.

    With a knife or pizza cutter, cut the circle into 16 wedges. To shape the rugelach, starting at the blunt end of each wedge, roll up toward the tip. Repeat with the remaining dough and filling.

    Line 2 baking sheets with parchment paper. Space the rugelach 2 inches apart on the baking sheets. Cover and refrigerate for at least one hour or overnight.

    Preheat an oven to 325F [165C]. Brush the rugelach with egg wash and bake until golden brown and baked through, 30 to 35 minutes. Transfer to wire racks and let cool completely.

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